INSTANT POT SALSA VERDE PORK
Instant Pot Salsa Verde Pork is easy enough to prepare any night of the week, it's loaded with flavor, and it's healthy too!
Provided by Lisa Johnson
Categories Main Course
Time 1h45m
Number Of Ingredients 5
Steps:
- Remove the bone from pork butt/shoulder and cut pork into large chunks .
- Sprinkle with cumin and cayenne pepper, rub to thoroughly coat.
- Pour about 1 cup of salsa verde into the liner of your pressure cooker.
- Place the seasoned pork on top of the salsa verde, and pour remaining salsa on top.
- Secure the lid, select Manual and adjust time to 90 minutes on High Pressure. If you have a newer model or do not have a "Manual" button, press the "Pressure Cook" button.
- When the pot beeps, allow the pressure to release naturally for 20 minutes then press the pressure knob to release any remaining pressure.
- Place the pork in a large bowl and shred with two forks. Pour additional salsa verde and chopped cilantro to the pulled pork, then mix to combine.
Nutrition Facts : Calories 119 kcal, Carbohydrate 2 g, Protein 13 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 46 mg, Sodium 297 mg, Sugar 2 g, ServingSize 1 serving
INSTANT POT® SALSA VERDE
Salsa verde made easy with the help of your multi-functional pressure cooker. Bottled sauce will never be the same again.
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 40m
Yield 32
Number Of Ingredients 8
Steps:
- Combine tomatillos, jalapenos, onion, water, and garlic in the inner pot of a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Let cool for 10 minutes.
- Stir in cilantro, lime juice, and salt. Blend until smooth using an immersion blender.
- Transfer mixture to 2 pint-sized canning jars with lids. Refrigerate until cool and thickened.
Nutrition Facts : Calories 7.8 calories, Carbohydrate 1.5 g, Fat 0.2 g, Fiber 0.4 g, Protein 0.2 g, Sodium 73.3 mg, Sugar 0.9 g
PRESSURE-COOKED SALSA VERDE PORK AND RICE
Make weekly meal prep a breeze with this pressure cooker pork and rice. This recipe uses the Pot-in-Pot (PIP) method, which cooks the pork and rice in separate bowls at the same time. The pork turns out so tender! I like to freeze individual servings and take one out the night before. Top with queso fresco or sour cream when ready to serve.
Provided by France C
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 1h15m
Yield 6
Number Of Ingredients 16
Steps:
- Place pork cubes in a medium bowl. Add oregano, cumin, salt, coriander, and pepper and toss to coat meat evenly.
- Rinse rice with cold water through a fine mesh strainer and drain.
- Add 1 teaspoon oil to an oven-safe bowl that will fit inside your pressure cooker. Place rice and salt in the bowl. Add 1 3/4 cups plus 1 tablespoon water and set aside.
- Heat 2 tablespoons oil in a 6-quart electric pressure cooker using the Saute mode on high heat. Cook pork in batches until lightly browned, 5 to 6 minutes per batch. Turn cooker off. Add salsa verde and stir to combine evenly.
- Place a tall trivet inside the pressure cooker for the rice to sit on top of the pork. Place the bowl of uncooked rice on the trivet. Lock the lid and set the valve to 'Seal.' Select high pressure according to manufacturer's instructions; set timer for 24 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- Unlock and remove the lid. Remove the bowl of rice using oven mitts. Let cool slightly and stir in cilantro and lime juice.
- Set the pressure cooker to Saute mode on medium heat. Cook until sauce is thickened, if desired, 8 to 10 minutes. Divide rice between 6 storage containers; spoon the pork and sauce on top. Refrigerate until ready to eat.
Nutrition Facts : Calories 441.7 calories, Carbohydrate 42.1 g, Cholesterol 59.4 mg, Fat 20.8 g, Fiber 1.9 g, Protein 19.1 g, SaturatedFat 6.2 g, Sodium 686.1 mg, Sugar 3 g
INSTANT POT PORK CHILE VERDE (PRESSURE COOKER RECIPE)
This easy dump-and-go Instant Pot Pork Chile Verde is so versatile. Made with onions, garlic, tomatillos, jalapeno, green pepper, green salsa, green chiles, and seasonings. Serve it as tacos, enchilada filling, or even on a salad for a delicious and healthy meal.
Provided by Camille
Categories Dinner
Yield 8
Number Of Ingredients 10
Steps:
- Place your roast in the bottom of the Instant Pot.
- Add all remaining ingredients on top of roast.
- Set Instant Pot to manual and cook on high pressure for 30 minutes. Let pressure do a natural release (it will take about 10-15 minutes).
- Remove the roast pieces from the Instant Pot and shred using two forks (it will literally fall apart).
- Add pork back into Instant Pot and mix with all the flavorful liquid.
- Serve on tortillas and topped with pico de gallo, fresh cilantro, shredded cheese, or your favorite toppings.
Nutrition Facts : Servingsize 1 serving, Calories 2674 kcal, Fat 154 g, SaturatedFat 33 g, Cholesterol 789 mg, Sodium 1140 mg, Carbohydrate 29 g, Sugar 14 g, Protein 281 mg
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