1 cup sour cream
1 tablespoon Dijon mustard
Directions
Press the “Sauté” button to preheat your Instant Pot. Then, heat the oil and sear the pork chops for 2 minutes per side.
Then, stir in salt, black pepper, paprika, cream of celery soup, and chicken broth.
Secure the lid. Choose the “Manual” setting and cook at High pressure for 9 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Remove pork chops from the Instant Pot.
Fold in sour cream and Dijon mustard. Press the “Sauté” button again and let it simmer until the sauce is reduced and heated through. Bon appétit!
French-Style Pork and Bean Casserole
(Ready in about 40 minutes | Servings 6)
Per serving: 491 Calories; 27g Fat; 25.5g Carbs; 36.1g Protein; 7.1g Sugars
Ingredients
1 tablespoon olive oil
1 pound pork shoulder, cut into cubes
1/2 pound pork sausage, sliced
1 cup water
1 tablespoon beef bouillon granules
1 pound dry cannellini beans
1 cloves garlic, finely minced
1 yellow onion, sliced
1 parsnip, sliced
1 carrots, sliced
1 teaspoon celery seeds
1/2 teaspoon mustard seeds
1/2 teaspoon cumin powder
Sea salt and ground black pepper, to taste
1 ½ cups sour cream
Directions
Press the “Sauté” button to preheat your Instant Pot. Heat olive oil until sizzling.
Then, brown the meat and sausage for 3 to 4 minutes, stirring periodically.
Add water, beef bouillon granules, cannellini beans, garlic, onion, parsnip, carrot, and seasonings.
Secure the lid. Choose the “Bean/Chili” setting and cook at High pressure for 30 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.
Serve topped with sour cream. Enjoy!
Easy Louisiana Ribs
(Ready in about 30 minutes | Servings 6)
Per serving: 365 Calories; 25g Fat; 3.7g Carbs; 3.1g Protein; 2.6g Sugars
Ingredients
2 pounds baby back ribs
2 slices fresh ginger
1/2 cup dry wine
1 tablespoon brown sugar
2 cloves garlic, sliced
2 tablespoons soy sauce
1 cup beef bone broth
1 teaspoon Cajun seasoning
Sat, to taste
Directions
Add all of the above ingredients to your Instant Pot.
Secure the lid. Choose the “Meat/Stew” setting and cook at High pressure for 20 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.
Serve warm and enjoy!
Pork Steaks Marchand de Vin
(Ready in about 15 minutes | Servings 6)
Per serving: 330 Calories; 22.2g Fat; 1.7g Carbs; 28.7g Protein; 0.6g Sugars
Ingredients
1 tablespoon lard, melted
1 ½ pounds pork steaks
1 cup demi-glace
1/2 cup red wine
2 bay leaves
Sea salt and ground black pepper, to taste
1 teaspoon dried oregano
Directions
Press the “Sauté” button to preheat your Instant Pot. Melt the lard. Now, sear the pork steaks approximately 3 minutes per side.
Add the remaining ingredients to the Instant Pot.
Secure the lid. Choose the “Manual” setting and cook at High pressure for 8 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Press the “Sauté” button one more time and continue simmering until the cooking liquid has reduced by three-fourths. Bon appétit!
Filipino Pork Soup
(Ready in about 40 minutes | Servings 4)
Per serving: 444 Calories; 16.9g Fat; 42.2g Carbs; 31.6g Protein; 5.1g Sugars
Ingredients
2 tablespoons vegetable oil
3/4 pound bone-in pork chops
1/2 cup sweet onion, chopped
1 teaspoon fresh garlic, crushed
2 sweet peppers, deveined and chopped
4 potatoes, peeled and diced
2 carrots, trimmed and thinly sliced
1 parsnip, trimmed and thinly sliced
4 cups vegetable broth, preferably homemade
Salt and freshly ground black pepper, to taste
1/2 teaspoon paprika
1 teaspoon dried thyme
1 (1/2-inch) piece fresh ginger, grated
1 (1.41-ounce) package tamarind soup base
Directions
Preheat your Instant Pot on “Sauté” setting. Then, heat the vegetable oil and brown pork chops for 4 minutes on each side.
Add the remaining ingredients and secure the lid. Choose the “Soup” mode and cook for 30 minutes at High pressure.
Once cooking is complete, use a natural pressure release; remove the lid carefully. Serve hot with toasted bread. Bon appétit!
Kid-Friendly Pork Sandwiches
(Ready in about 50 minutes | Servings 6)
Per serving: 480 Calories; 18.4g Fat; 30.1g Carbs; 45.1g Protein; 3.3g Sugars
Ingredients
2 teaspoons lard, at room temperature
2 pounds pork shoulder roast, rind removed, boneless
2 garlic cloves, chopped
1 (1-inch) piece fresh ginger, peeled and grated
1 tablespoon maple syrup
1/4 cup dry red wine
1 cup water
1/2 tablespoon Worcestershire sauce
Sea salt, to taste
1/3 teaspoon ground black pepper
2 sprig thyme
2 whole star anise
1 tablespoon arrowroot powder
12 soft lunch rolls, warmed
1 cup pickles, sliced
Directions
Press the “Sauté” button to preheat your Instant Pot. Now, melt the lard. Once hot, sear the pork shoulder roast for 3 minutes per side.
Add the garlic, ginger, maple syrup, wine, water, Worcestershire sauce, and seasonings to the Instant Pot.
Secure the lid. Choose the “Meat/Stew” setting and cook at High pressure for 45 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.
Transfer the pork shoulder to a chopping board. Shred the meat and return it back to the Instant Pot.
Whisk the arrowroot powder with 2 tablespoons of water; press the “Sauté” button again and add the slurry. Let it simmer until thickened.
Assemble the sandwiches with pork and pickles. Bon appétit!
Tender Aji Panca Pork
(Ready in about 55 minutes | Servings 6)
Per serving: 511 Calories; 30.7g Fat; 17.5g Carbs; 39.2g Protein; 16.4g Sugars
Ingredients
1 tablespoon lard
2 pounds pork shoulder
3/4 cup broth, preferably homemade
1/3 cup honey
2 tablespoons champagne vinegar
1 teaspoon garlic, minced
2 tablespoons soy sauce
1 teaspoon aji panca powder
Kosher salt and ground black pepper, to your liking
1 tablespoon flaxseed, ground
Directions
Press the “Sauté” button, and melt the lard. Once hot, sear pork shoulder on all sides until just browned.
Add the broth, honey, vinegar, garlic, soy sauce, aji panca powder, salt, and pepper. Secure the lid. Select the “Manual” mode, High pressure and 50 minutes.
Once cooking is complete, use a natural release; remove the lid carefully. Set the pork shoulder aside keeping it warm.
Now, press the “Sauté” button again and add ground flaxseed to the cooking liquid. Let it simmer until the sauce has thickened.
Taste, adjust the seasoning and pour
the sauce over the reserved pork shoulder. Bon appétit!
Southwestern-Style Cheese Meatloaf
(Ready in about 35 minutes | Servings 6)
Per serving: 352 Calories; 22.1g Fat; 13.2g Carbs; 24.8g Protein; 3.7g Sugars
Ingredients
1 pound ground pork
1 egg
1/2 cup scallions, minced
2 garlic cloves, minced
1/2 cup whole grain tortilla chips, finely crushed
1/2 cup Cotija cheese, crumbled
Sea salt and ground black pepper, to taste
1 teaspoon smoked paprika
1 cup bottled chipotle salsa
2 tablespoons ketchup
1 teaspoon fresh lime juice
Directions
Prepare your Instant Pot by adding 1 cup of water and a metal rack to its bottom.
Thoroughly combine ground pork, egg, scallions, garlic, crushed tortilla chips, Cotija cheese, salt, black pepper, paprika, and 1/2 cup of salsa in a mixing bowl.
Now, shape the mixture into a meatloaf. Transfer the meatloaf to a lightly greased baking pan. Lower the baking pan onto the rack.
In a bowl, mix the remaining 1/2 cup of salsa with ketchup and lime juice. Brush the salsa mixture over top of the meatloaf.
Secure the lid. Choose the “Bean/Chili” setting and cook at High pressure for 30 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid. Bon appétit!
Pork Roast with Fresh Avocado Sauce
(Ready in about 35 minutes | Servings 6)
Per serving: 442 Calories; 26.4g Fat; 8.7g Carbs; 42.3g Protein; 1.4g Sugars
Ingredients
2 pounds pork roast, cut into cubes
1 cup water
1 tablespoon beef bouillon granules
1 tablespoon fish sauce
1 habanero pepper, minced
1/2 cup scallions, chopped
1 teaspoon ginger-garlic paste
2 teaspoons olive oil
Freshly ground black pepper, to taste
Avocado Sauce:
1 avocado, pitted and peeled
2 tablespoons mayonnaise
2 garlic cloves, pressed
1 tablespoon fresh lime juice
Directions
Add pork roast, water, beef bouillon granules, fish sauce, habanero pepper, scallions, ginger-garlic paste, olive oil, and ground black pepper to the Instant Pot.
Secure the lid. Choose the “Meat/Stew” setting and cook at High pressure for 30 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.
Meanwhile, whisk all of the sauce ingredients in a mixing bowl. Serve with pork roast and enjoy!
Thai Pork Medallion Curry
(Ready in about 15 minutes | Servings 4)
Per serving: 286 Calories; 15.3g Fat; 5.8g Carbs; 30.5g Protein; 1.7g Sugars
Ingredients
2 teaspoons coconut oil
1 pound pork medallions
1/2 teaspoon cumin seeds
1 jalapeño pepper, seeded and minced
1 bay leaf
1 ½ tablespoons fish sauce
1 cup beef bone broth
2 cloves garlic, minced
2 tablespoons Thai green curry paste
1 tablespoon apple cider vinegar
Salt and ground black pepper, to taste
1/2 teaspoon cayenne pepper
Zest and juice of 1 lime
Directions
Press the “Sauté” button to preheat the Instant Pot. Heat the coconut oil. Once hot, sear the pork medallions for 2 to 3 minutes.
Add the remaining ingredients, including roasted seasonings.
Secure the lid. Choose the “Manual” setting and cook at High pressure for 8 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Serve with basmati rice and enjoy!
Five-Star Picnic Shoulder
(Ready in about 50 minutes | Servings 4)
Per serving: 288 Calories; 12.7g Fat; 6.1g Carbs; 35.2g Protein; 3.2g Sugars
Ingredients
1 ½ pounds pork picnic shoulder
1 teaspoon garlic powder
1/2 teaspoon cumin powder
1/4 teaspoon cinnamon, ground
1 teaspoon celery seeds
1 teaspoon oregano, dried
Sea salt and ground black pepper, to taste
1/2 cup fresh orange juice
1 cup beef bone broth
Directions
Place all of the above ingredients in the Instant Pot.
Secure the lid. Choose the “Meat/Stew” setting and cook at High pressure for 45 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.
Test for doneness and thinly slice the pork; transfer to a serving platter. Serve warm and enjoy!
Goan Pork Vindaloo
(Ready in about 15 minutes + marinating time | Servings 6)
Per serving: 340 Calories; 14.8g Fat; 9.5g Carbs; 39.8g Protein; 7.7g Sugars
Ingredients
1 cup water
1/4 cup dry red wine
2 tablespoons white vinegar
Salt and ground black pepper, to taste
1 teaspoon garlic, minced
2 tablespoons honey
1 bay leaf
1 tablespoon lard, melted
2 pounds pork rib chops
4 dried Kashmiri chili peppers, stemmed and chopped
1 cinnamon stick
Directions
Place water, wine, vinegar, salt, black pepper, garlic, honey and bay leaf in a ceramic dish. Add the rib chops and let them marinate for 2 hours in the refrigerator.
Press the “Sauté” button to preheat your Instant Pot. Melt the lard and sear the pork until it is delicately browned.
Then, transfer the pork along with the marinade to the Instant Pot. Add Kashmiri chili peppers and cinnamon stick.
Secure the lid. Now, select the “Manual” mode, High pressure and 8 minutes. Once cooking is complete, use a quick release; carefully remove the lid. Serve warm.
Pork Soup with Queso Fresco Cheese
(Ready in about 25 minutes | Servings 6)
Per serving: 334 Calories; 10.6g Fat; 10g Carbs; 48.4g Protein; 6.1g Sugars
Ingredients
2 pounds pork stew meat, cubed
2 garlic cloves, smashed
1 teaspoon fresh ginger, grated
1/2 cup yellow onion, chopped
1 fresh poblano chile, minced
5 cups water
1 cup tomato paste
2 bouillon cubes
1 teaspoon dried oregano
1 teaspoon dried basil
Sea salt, to taste
1/4 teaspoon freshly ground pepper, or more to taste
1 cup Queso fresco cheese, crumbled
Directions
Place all of the above ingredients, except for Queso fresco cheese, in your Instant Pot.
Secure the lid. Choose the “Soup” setting and cook at High pressure for 20 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Divide warm soup among serving bowls; top each serving with crumbled cheese and serve immediately.
Pork Tacos with Tomatillo Sauce
(Ready in about 45 minutes | Servings 6)
Per serving: 477 Calories; 20g Fat; 27.7g Carbs; 43.8g Protein; 3.2g Sugars
Ingredients
2 pounds meaty pork belly, skin-on
4 cloves garlic, halved
Seasoned salt and freshly ground black pepper, to taste
1 teaspoon mustard powder
1/2 teaspoon dried sage, crushed
1 teaspoon dried marjoram
1 cup stock
1 bay leaf
6 large tortillas, warmed
For the Sauce:
1 cup tomatillos, finely chopped
2 morita chiles, finely chopped
1 red onion, finely chopped
/> 1/4 cup fresh lime juice
Salt, to your liking
Directions
Rub pork belly with garlic halves. Sprinkle pork belly with salt, black pepper, mustard powder, sage, and marjoram.
Brush the bottom of the Instant Pot with a nonstick cooking oil.
Press the “Sauté” button; add the pork belly, skin side down. Cook until it is browned on all sides.
Add stock and bay leaf; secure the lid. Now, select the “Manual” mode, High pressure and 35 minutes.
Once cooking is complete, use a quick release; remove the lid carefully.
Meanwhile, make the sauce by mixing all the sauce ingredients.
Allow pork belly to cool slightly. Place the pork belly, skin side up, on a cutting board. Slice across the grain.
Divide sliced pork among warm tortillas, add the sauce and serve warm.
Hungarian Pork Paprikash
(Ready in about 30 minutes | Servings 8)
Per serving: 549 Calories; 22.6g Fat; 9.6g Carbs; 72.9g Protein; 3.1g Sugars
Ingredients
2 tablespoons olive oil
1 cup red onions, chopped
2 garlic cloves, minced
1 cup button mushrooms, sliced
2 pounds pork stew meat, cubed
2 bell pepper, deveined and thinly sliced
1 chili pepper, deveined and minced
2 carrots, peeled and cut into large pieces
1 can tomatoes, crushed
6 cups chicken broth
Salt and ground black pepper, to taste
1 teaspoon Hungarian paprika
1 bay leaf
1 cup sour cream
Directions
Press the “Sauté” button to preheat your Instant Pot. Now, heat the oil until sizzling. Then, sauté the onion until tender and translucent.
Instant Pot Pressure Cooker Cookbook 2019 Page 9