instant pot pork

An easy pressure cooker recipe for Instant Pot Pork Tenderloin served with a creamy mustard sauce and onions, ideal for anyone looking for low carb and keto pork dinners.

Instant Pot Pork Tenderloin

(about 140 g) finely sliced Onion

(about 37.8 g) grated Parmesan cheese

681 g (about 2 ¾ cups) Pork tenderloin

& pepper

(about 13.65 g) Olive oil

(about 120 g) Water

(about 30 g) Heavy whipping cream

Dijon mustard

Juicy and delicious Pork Loin Roast topped with garlic, butter, and herbs, and cooked to a tender and succulent perfection in the Instant Pot!

Instant Pot Pork Loin

pork loin roast

fine sea salt

black pepper

butter, (melted)

garlic

brown sugar

soy sauce

lemon zest

parsley

thyme leaves

olive oil

chicken broth

Take pork loin out of the fridge 20 minutes before cooking.

In a small bowl, whisk together the melted butter, garlic, brown sugar, soy sauce, lemon zest, parsley, and thyme.

Season pork loin with salt and pepper; then, brush the butter mixture all around the meat. Set aside.

Press the Sauté function on the Instant Pot and heat up the olive oil.  When oil is hot, sear the pork loin on all sides until browned, about 2 to 3 minutes per side.  Remove pork from IP and set aside.

Add broth (or wine, beer, or water) to the Instant Pot and scrape up any browned bits from the bottom.  Cancel the Sauté function and place a trivet in the IP and set the pork on top of the trivet.  Lock the lid and pressure cook at HIGH PRESSURE for 15 minutes.  Then, let pressure come down naturally for 15 minutes, and quick release any remaining pressure.  Open the lid and check internal temperature with an instant read meat thermometer; it should read 145˚F. If it’s less than this, you can place the lid back on the pot to let the carryover heat cook the pork to doneness. Shouldn’t take more than 2 to 3 minutes.

Transfer pork loin to a cutting board and let rest for 15 minutes before cutting. This will help seal in the juices.  In the meantime, prepare the pan-sauce: Select the Sauté function on the IP and bring liquid to a boil. Continue to cook at a slow boil for 5 minutes, or until reduced by half, stirring occasionally.  Slice the pork and serve with the pan juices.

This Pork Roast & Sauerkraut dish is easy to make and has a ton of flavor.

Instant Pot Pork Roast & Sauerkraut Recipe

908 g (about 908) boned Pork roast

g) Black pepper

(about 150 g) sliced, peeled Apple

(about 50 g) sliced Carrot

½ (about 70 g) cut into chunks Yellow onion

(about 6 g) Salt

(about 14 g) Vegetable oil

(about 240 g) Apple juice

(about 1 g) Dried rosemary

454 g (about 3 ¼ cups) Sauerkraut

This Pressure Cooker Chicken Bacon Penne Pasta is a quick, easy, one-pot meal that's rich, creamy, and delicious! It's pure comfort food that's ready in about 30 minutes.

Instant Pot Chicken Bacon Penne in a Garlic Cream Sauce

(about 225 g) boned, skinned Chicken breast

Bacon

(about 30 g) minced Garlic clove

(about 151 g) shredded Parmesan cheese

(about 31 g) chopped Baby spinach

(about 264 g) diced Grape tomato

Salt & pepper

(about 2 g) Paprika

Italian seasoning

(about 29 g) Butter

Red pepper flakes

14.5 fl oz (about 435 g) Low-sodium chicken broth

454 g (about 5 ¼ cups) Penne

(about 720 ml) Water

(about 240 g) Half and half

Make this Tender &amp; Juicy Instant Pot HK Onion Pork Chops. Delicious pressure cooker pork chops with a rich sweet-savory umami sauce. Easy meal your family will love!

Instant Pot HK Onion Pork Chops

pork chops ((1.25 inches thick))

(120 grams) small onion (, sliced)

(15 milliliters) balsamic vinegar

(15 milliliters) Worcestershire sauce

(15 milliliters) regular soy sauce

sugar

(188 milliliters) unsalted chicken stock

cornstarch + 2 tablespoons water

kosher salt

(15 milliliters) Shaoxing wine

salt

white pepper

sesame oil

Tenderize Pork Chops: Use the backend of a heavy knife and pound both sides of the pork chops to tenderize the meat.

Marinate Pork Chops: Marinate the tenderized pork chops for 20 minutes with ½ tsp sugar, ¼ tsp salt, ¼ tsp sesame oil, ¼ tsp ground white pepper, 1 tbsp regular soy sauce, and 1 tbsp Shaoxing wine.

Prepare Instant Pot: Heat up your pressure cooker (Instant Pot: press Sauté). Ensure your pot is as hot as it can be when you add the pork chops (Instant Pot: wait until indicator says HOT). This prevents pork chops from sticking to the pot.

Sauté Pork Chops: Add 1 tbsp olive oil in the pot. Ensure to coat the oil over the whole bottom of the pot. Add in marinated pork chops, then let it brown for roughly 1 – 1.5 minutes on each side (don’t need to constantly flip). Don&#039;t let it burn. Remove and set aside.

Sauté Onions: Add in sliced onions. Add a pinch of kosher salt + ground black pepper to season if you like. Cook the onions for roughly 1 minute until softened.

Deglaze: Add in 1 tbsp balsamic vinegar and partially deglaze the bottom of the pot with a wooden spoon.

Make HK Onion Sauce: Add in ¾ cup (188 ml) unsalted chicken stock, 1 tbsp Worcestershire sauce, 1 tbsp regular soy sauce, 1 tsp sugar. Mix well and fully deglaze. Taste the seasoning and adjust with kosher salt if necessary.

Pressure Cook Pork Chops: Place pork chops with all the meat juice in the pot. Pressure cook at High Pressure for 1 minute, then Full Natural Release (roughly 10 minutes).

Taste &amp; Thicken HK Onion Sauce: Remove pork chops and set aside. Turn heat to medium (Instant Pot: Press sauté button). Taste the seasoning and add more salt if desired. Mix the cornstarch with water, then mix it into the onion sauce one third at a time until desired thickness.

Serve Pork Chops: Drizzle the yummy HK Onion Sauce over the pork chops and serve immediately! Enjoy~ :)

https://www.youtube.com/watch?v=ZjLnFnKWwq0

Short Instant Pot Pressure Cooker recipe tutorial on How to Make Instant Pot Pork Chops with HK Onion Sauce Recipe 港式洋葱豬扒. 

After receiving lots of love from our readers for our Instant Pot Pork Chops with HK Tomato Sauce, we decided to recreate a second classic Cha Chaan Teng 港式茶餐廳 (Hong Kong style cafes) dish. This one is inspired by the Hong Kong Style Pork Chops with Onion Sauce.

Tender & moist pork chops soaked in thick & rich onion sauce. Your family (including kids) will love this sweet, savory & sour umami dish that’s super easy to eat! 

Time to grab your Instant Pot Electric Pressure Cooker and learn how to make Instant Pot Pork Chops with HK Onion Sauce! 

Enjoy :)

🍅 RECIPE: http://pressurecookrecipes.com/pressure-cooker-pork-loin-chop-hk-onion-sauce

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Instant Pot Pork Chops with HK Onion Sauce

These low FODMAP Instant Pot Carnitas will add some delicious spice to your summer or any time of year! Easily made juicy and tender in the Instant Pot and crispy under a broiler, this Mexican street food recipe is also Paleo and Whole30 in addition to being low FODMAP.

Instant Pot Carnitas (Low FODMAP, Paleo, Whole30)

pork shoulder

pineapple juice

lime juice, freshly-squeezed (about 2 large limes)

lime

oregano leaves

tsp cumin

tsp kosher salt,

½ tsp ground black pepper,

½ tsp ground cayenne powder

Using a sharp chopping knife, chop the pork shoulder into 6 equal square-sized pieces. Dry each piece with paper towels and sprinkle generously with kosher salt and ground black pepper.

Hit the "Sauté" button on your Instant Pot Pressure Cooker and add the garlic-infused olive oil. Once the display reads "Hot," using tongs, add half of the pork pieces and sear each side for 1 minute. Remove seared pork to a plate and repeat for the remaining pieces of pork.

Once all the pork pieces are seared and removed from the pot, hit "Cancel" on the Instant Pot and slowly pour the pineapple and lime juice into the pot. Scrape the bottom of the pot clean with a plastic spoon.

Add 1 tsp lime zest, 1 tsp oregano leaves, 1 tsp cumin, 1 tsp kosher salt, ½ tsp black pepper and ½ tsp cayenne powder to the pot and stir until combined. Add all the pork back into the pot and cover with the liquid on all sides. Scrape any pork juices left on the plate into the pot using a spatula (leave no flavour behind!).

Close the lid, set pressure release valve to sealing, hit the "Meat" button, and set timer for 60 minutes.

Once the cooking cycle has completed, hit "Cancel" on the Instant Pot and quick release pressure. Preheat the oven broiler and set a rack to the second position from the top of the oven.

Open the Instant Pot lid, and using a slotted spoon, carefully remove pork to a cookie sheet. Using two forks, pull pork apart and spread it evenly on the cookie sheet. Using a ladle, spread half of the juices remaining in the pot over the meat. Put the cookie sheet in the oven and broil for 4 minutes, watching carefully for burning. Remove cookie sheet from the oven and using a large flipping spatula, flip the pork on the cookie sheet. Add the remaining half of the juices on the pork and broil for 4 more minutes or until pork is crispy. Remove from the oven. Using tongs, remove pork from cookie sheet into a serving bowl, leaving most of the remaining juices behind on the cookie sheet.

Serve in a bowl on some greens (Paleo, Whole30 and Low FODMAP), on a baked potato (Paleo, Whole30 and Low FODMAP), on a sweet potato (Paleo, Whole30 and Low FODMAP up to 1/2 cup), in a gluten-free corn tortilla (Low FODMAP up to 2-3 tortillas but not Paleo/Whole30, see above for more information), or in a Paleo/Whole30 compliant tortilla alternative (green leaf or butter lettuce, for example). Top with scallions (green tops only), chopped lettuce, compliant salsa, freshly-squeezed lime juice, lactose-free sour cream (Low FODMAP but not Paleo/Whole30) or any of your favourite toppings.

Tender and juicy Instant Pot BBQ Pulled Pork! This easy pulled pork recipe is so quick to make barbecue in the Instant Pot!&nbsp;&nbsp;

Instant Pot Barbecue Pulled Pork

chili powder

tabelspoon paprika

cumin

garlic powder

yellow onions, (quartered)

Honey Barbecue Sauce, (plus more for serving)

water chicken broth

Cut the pork in about 3 to 4 pieces so it's easier to manage.

In a mixing bowl, combine chili powder, paprika, cumin, garlic powder, salt, and pepper.

Evenly coat the pork with the spice rub; cover and place in the fridge for 30 minutes.

Remove from fridge; cut several slits in the meat and stick garlic cloves inside the slits.

Press “Sauté” on the Instant Pot and heat the olive oil.

Add the pork and brown on all sides; this may have to be done in 2 batches.

Add onions, 1 cup barbecue sauce, and water or chicken broth to the meat inside the instant pot; stir to combine.

Close the lid, turn the vent to “Sealing” and set the instant pot/pressure cooker to “Manual” for 60 minutes.

When time is up, let the vent naturally release. DON'T do the quick release option.

Open the lid and, using a slotted spoon, transfer the pork to a large cutting board or plate; set aside.

Press the “Sauté” button on the Instant Pot and let the sauce simmer for about 10 minutes, or until it has reduced by half.

In the meantime, using two forks, shred the pork.

Once the sauce has reduced, add the shredded pork back into the sauce; stir until well combined.

Serve immediately with extra BBQ sauce on the side.

Make this Ultimate Classic Taiwanese Comfort Food - Instant Pot Taiwanese Braised Pork (Chinese: 滷肉飯; Lu Rou Fan)! Mouthful of savory-sweet-umami melt-in-the-mouth tender juicy pork belly rice is super comforting &amp; satisfying to eat. You&#x27;ll fall in love with the gorgeously flavorful Lu Rou Sauce.

Instant Pot Taiwanese Braised Pork

(680 grams) pork belly ((with skin))

shallots shallots

(15 grams) ginger slices

star anise

(0.3 grams) bay leaves

½ teaspoon (0.8 grams) five spice powder

¼ teaspoon (1 grams) ground white pepper

(250 milliliters) cold water

(45 milliliters) Taiwanese soy sauce or regular soy sauce

(15 milliliters) dark soy sauce

(15 milliliters) Chinese black vinegar

(29 grams) brown sugar

unsalted butter

onion

Brown Pork Belly in Instant Pot: Heat up Instant Pot using “Sauté More” function. Wait until Instant Pot says &quot;HOT&quot; in order to induce a maillard reaction. Add 1 tsp (5ml) peanut oil in Instant Pot&#x27;s inner pot, then ensure the whole bottom is coated with oil. Lightly season the pork belly&#x27;s skin side with salt. Place pork belly&#x27;s seasoned skin side down in Instant Pot. Brown pork belly for roughly 5 minutes per side. Lightly season the other side of pork belly with salt. Then, brown the pork belly&#x27;s two thinner sides for 3 minutes per side. Set aside the browned pork belly.

Optional Flavor Enhancing Step - Caramelize Sugar: Add 1.5 tbsp (22g) unsalted butter in Instant Pot, then ensure the whole bottom is coated with melted butter. Add 2 tbsp (29g) brown sugar, then stir very occasionally. *Pro Tip: Ensure the sugar reaches a deep caramelized color (see photo). This process will take ~1.5 - 2 mins.

Saute Shallot and Garlic: Once the brown sugar has a deep brown color, add ¼ cup (60g) deep fried shallots (or minced shallot) in Instant Pot to stop the sugar from burning. Then, add in ginger slices and minced garlic. Saute for another minute.

Deglaze: Pour 1 tbsp (15ml) Shaoxing wine and 1 cup (250ml) cold water in Instant Pot. Deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.

Pressure Cook Pork Belly: Add in 2 - 3 (3g) star anise, 2 bay leaves, 3 tbsp (45ml) soy sauce, 1 tbsp (15ml) dark soy sauce, 1 tbsp (15ml) Chinese black vinegar, ½ tsp (0.8g) five-spice powder, ¼ tsp (1g) ground white pepper. Give it a quick mix, then turn off the heat. Slowly cut the pork belly into small strips (see photo), then place pork belly in Instant Pot, and give it a quick mix. *Pro Tip: Ensure the pork belly is partially submerged in the cooking liquid. Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 20 minutes + 10 minutes Natural Release. After 10 minutes, release the remaining pressure by turning the Venting Knob to Venting position. Carefully open the lid.

Thicken Lu Rou Sauce: Remove &amp; discard the star anise and bay leaves. *Pro Tip: If you want to add in soft or hard boiled eggs, add them at this stage. Bring the delicious content to a simmer with the &quot;Saute More&quot; function. Let the content simmer for 3 - 10 minutes to break down the meat &amp; thicken the sauce. Stir occasionally.

Season &amp; Serve Taiwanese Braised Pork: Taste and season the Taiwanese Braised Pork Belly (for reference, we used 3 pinches of salt &amp; ~1 tsp white sugar here to balance &amp; further bring out the depths of flavors). Garnish with thinly sliced green onions, then serve on rice. Enjoy your delicious Classic Taiwanese Minced Pork!~ :)

Instant Pot Pork Roast is tender, flavorful, and oh so simple. It&#039;s an instant pot pork shoulder recipe that&#039;s ready in under 2 hours and makes enough to freeze for many meals to come. Gluten-free, dairy-free.

Pork Roast Instant Pot

lbs. pork shoulder, or pork butt thawed (✅)

beef broth (✅)

tbsp. cumin (✅)

tbsp. chili powder (✅)

onion powder (✅)

tbsp. paprika (✅)

pepper

Place the meat and seasonings into the instant pot. Place meat in instant pot or pressure cooker. Add beef broth and top with spices. For 6 lbs. of meat cook on high pressure for 2 hours, for 3 lbs. of meat, cook for 1 hour.

⭐️ Cook. Once the cooking time is up, do a quick release until the float valve goes down or natural release. Shred with two forks, removing any excess fat or bones. Season with additional salt and pepper if needed.

Serve. Serve with mashed potatoes or on your favorite rolls (gluten-free if needed).

5 Ingredients to make this unbelievably simple yet incredibly delicious&nbsp;Instant Pot Kalua Pork Recipe (Pressure Cooker Hawaiian Pork Roast). Tender &amp; juicy pulled pork bursting with alluring Hawaiian smoky-savory flavors.

Instant Pot Kalua Pork

pork

(17 grams) coarse alaea red Hawaiian sea salt

(15 milliliters) liquid smoke

(90 grams) 12x20 inches banana leaves

Cut &amp; Marinate Pork Shoulder: Cut pork into 2 – 2¼ inches cubes, then place them in a mixing bowl. Add 1 tbsp (17g) coarse alaea Hawaiian sea salt &amp; 1 tbsp (15ml) liquid smoke. Mix very well, then marinate for 30 minutes.

Pressure Cook Kalua Pork: Pour 1 cup (250ml) cold water in Instant Pot. Layer a banana leaf at the bottom, then add in cubed pork. Try fitting the pork in a singer layer so they are partially submerged in the water. Then, layer another banana leaf on top of the pork.&nbsp;Pressure Cook at High Pressure fori) With Banana Leaves:&nbsp;45 mins, then 15 mins Natural Releaseii)&nbsp;Without Banana Leaves:&nbsp;40 mins, then 15 mins Natural Release*Pro Tip: banana leaves are optional, but they’ll impart more flavor &amp; aroma to the Kalua Pig.

Shred &amp; Season Instant Pot Kalua Pork: Discard the top banana leaf and check if the pork is tenderized. If the pork is still tough, pressure cook for another 10 minutes. Shred Kalua pork with 2 forks. Taste and season with more alaea Hawaiian sea salt if necessary. Serve &amp; enjoy~ Aloha! :)

https://content.jwplatform.com/videos/q70L10fO.mp4

5 Ingredients + 4 Steps to make this unbelievably simple yet incredibly delicious Instant Pot Kalua Pork Recipe (Pressure Cooker Hawaiian Pork Roast). Tender & juicy pulled pork bursting with alluring Hawaiian smoky-savory flavors. Aloha!

Top 10 instant pot pork recipes from across the web

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Instant Pot Barbecue Pulled Pork

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Top 10 instant pot pork recipes from across the web

The most viewed instant pot pork recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Pork Tenderloin

Instant Pot Pork Loin

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Instant Pot Chicken Bacon Penne in ...

Instant Pot HK Onion Pork Chops

Instant Pot Carnitas (Low FODMAP, P...

Instant Pot Barbecue Pulled Pork

Instant Pot Taiwanese Braised Pork

Pork Roast Instant Pot

Instant Pot Kalua Pork

The most viewed instant pot pork recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine