Category: Pork

BBQ Pulled Pork

By , December 30, 2016

Making BBQ Pulled Pork has never been this quick & easy!

Make this super tender & juicy Instant Pot Pulled Pork, exploding with sweet & smoky flavors.

Learn how to make Instant Pot Pulled Pork with this short recipe video.

Full Printable Recipe & Cooking Tips: Pressure Cooker Pulled Pork


Instant Pot Carnitas

By , December 3, 2016

Video credit to

Serves 8-10


  • 3-4 lb port shoulder, bone-in
  • 2 Tbsp cumin
  • 2 Tbsp oregano
  • 1/2 tsp chipotle powder
  • 1 Tbsp kosher salt
  • 1/2 Tbsp black pepper
  • 1 Tbsp soy sauce
  • 1 yellow onion, diced
  • 10 garlic cloves, minced
  • 1 cup vegetable stock
  • 2 bay leaves

For Serving

  • Corn tortillas
  • Pico de Gallo
  • Radishes, sliced
  • Cilantro, chopped
  • Lime wedges


  1. Combine spices to make a dry rub, and pat over the pork shoulder.
  2. Set Instant Pot to “Saute”, and sear all sides of the shoulder until browned.
  3. Add soy sauce, onion, garlic, bay leaves, and vegetable stock, and close the lid.  Cook on “High Pressure” for 90 minutes.
  4. Release steam, and remove lid.  Lift pork shoulder onto a plate, remove the bone, and shred meat with two forks.
  5. Serve hot with your favourite fixings. We like radishes, cilantro, pico de gallo, and freshly squeezed lime juice.


Shumai (Shrimp and Pork Dumplings)

By , November 8, 2016

Craving for Chinese Dim Sum?

Make this Shumai Recipe (Shrimp & Pork Dumplings) right at home!

Flavorful bouncy pork, crunchy shrimps, & fragrant shiitake mushrooms give a deliciously satisfying mouthfeel.

They’re awesome for make ahead freezer meals too. Have fun cooking! :)

Full Printable Recipe & Cooking Tips: Shumai (Shrimp & Pork Dumplings)


Pork Chops in HK Onion Sauce

By , November 7, 2016

Make this tender & moist Instant Pot Pork Chops soaked in thick & rich onion sauce.

Your family will love this sweet, savory & sour umami dish!

Have fun cooking with your Instant Pot :)

*We developed this recipe with the results of our little pork chops experiment.

Full Printable Recipe & Cooking Tips: Pressure Cooker Pork Chops


Pork Chops in Applesauce

By , November 7, 2016

Make this quick and easy Instant Pot Pork Chops and Homemade Applesauce.

Moist and tender pork chops drizzled with warm cinnamon applesauce.

Perfect simple dinner for those hectic nights! Have fun cooking :)

*We developed this recipe with the results of our little pork chops experiment.

Full Printable Recipe & Cooking Tips: Pressure Cooker Pork Chops



Pork Chops in HK Tomato Sauce

By , November 2, 2016

Get a taste of Hong Kong with this Easy Instant Pot Pork Chops Recipe.

Tender & moist pork chops soaked in umami-packed tomato sauce.

Super comfort food both adults and kids are going to love! Enjoy~ :)

*We developed this recipe based on the results of our little instant pot pork chops experiment.

Full Printable Recipe & Cooking Tips: Instant Pot Pork Chops


Split Pea with Ham Soup

By , September 20, 2015

Submitted by Nancy B.

2 cups dried peas
5 cups water
1/2 cup diced ham
1.5 tsp salt
1 tsp onion (or half a fresh onion chopped)

Cook in the Insta Pot for 17 minutes on “Manual”.

Pasta Florentine with Italian Sausage

By , September 20, 2015

Submitted by Tonya N.
Pasta Florentine with Italian Sausage

1 pound hot or sweet Italian sausage
1 diced onion
Minced garlic
Sliced mushrooms
12 oz bag frozen spinach
1 box penne pasta
1 jar sweet basil pasta sauce
Water (approx 2 cups)
3/4 cup shredded mozzarella
Grated pecorino romano

Using the “Saute” setting, brown the sausage along with the onions, garlic and mushrooms. Add the frozen spinach, the pasta, plus enough water so the pasta is just barely covered. 6 minutes on high (I used the “Meat” setting and reduced the time) then do a quick manual release when it beeps. Stir in shredded mozzarella. Serve it with grated pecorino romano cheese.

Kale, Sausage & Potato Soup

By , July 28, 2015

Submitted by Susan M.
– similar to Zuppa Toscana at Olive Garden.
Kale, Sausage, Potato Soup RECIPE

Amounts can vary, at your discretion:

Do a quick sauté of onion, garlic and ground sausage (I used chorizo today for a little heat).

Throw in potatoes and lots of seasoning (thyme, salt, a little crushed red pepper) and 1.5 qts of chicken stock.

Hit “Soup” for 25 minutes, then turn off heat and quick release in order to open the lid to add more ingredients.

Add chopped kale and a generous splash of half and half (or coconut/almond milk, if dairy-free), continue to heat on “Saute” if needed, or just with residual heat until kale is slightly wilted and cream is warmed through.

Serve topped with a little Parmesan. It tastes great next day, too.

Enjoy. :)

One-Pot Sausage & Pasta Meal

By , July 25, 2015

Submitted by Flo Lum
~while on holiday in the south of France

Flo one pot pasta

1T olive oil
100g lardon (or bacon)
500g sausage meat
1 onion chopped
2 cloves garlic minced
2 cups tomato piccata (or tomato purée)
Salt to taste
500g pasta (i.e. penne, rigatoni, I used cellentani)
Water to cover the pasta
Freshly chopped basil (about a handful)
Freshly grated Parmesan (about 1/4 cup)

1. Set the instant pot on Sauté. Once it says Hot, add the olive oil. Render the lardon about 3-4 minutes. Remove the lardon onto a plate. Lardon is a must because we just have to in France. smile emoticon
2. Brown sausage meat until cooked through.
3. Add the onion and garlic and sauté them for a few minutes, scraping the up the brown bits from the bottom of the pot as you go.
4. Cancel the sauté mode. Pour in the tomato piccata and salt to taste (I used about 1t).
5. Add dry pasta and stir to coat, then flatten until level. Add water to just cover the pasta.
6. Close and lock the lid, making sure the sealing knob is on sealing. Choose manual, low pressure for 5 mins (or half the time it says on the box for normal cooking, e.g. If it says 8 mins cook for 4, if it says 10 mins cook for 5, etc).
7. Once the cooking is done, release the pressure by the quick pressure release.
8. Stir in chopped basil and Parmesan cheese.

Bon appétit!

Pork Chops with Arborio Rice & Cheese Soup

By , July 9, 2015

Submitted by Carol S.

2 center cut pork chops
1/2 cup Arborio rice
1 3/4 cup water
1 can cheddar cheese soup
1/2 cup chopped onion
1/2 cup corn (I cut kernels off 1 ear)
1/4 fresh tomato chopped
2 tbsp. oil
salt/pepper to taste

Saute onion and chops in oil until light brown. Add other ingredients and stir well. Put lid on to pressure cook and reset pot on 8 minutes. When timer goes off, let rest a minute or 2 and bring pressure down. When I removed the lid all liquid was absorbed and I stirred well adding as a final touch some Parmesan cheese. Very tasty and moist.

Maple Bacon Beans

By , July 16, 2014

Submitted by Shelley B.


  • 3 cups Great Northern, or Navy Beans
  • 5 cups chicken broth
  • 1/2 onion, diced
  • 1/2 cup bacon bits, or 4 slices bacon, cooked and chopped up
  • 2 heaping tablespoons PC Maple Bacon BBQ sauce
  • 2 tablespoons ketchup
  • 1/2 tablespoon fancy molasses (or to taste – I like my beans lightly flavored – less is more :-) )


Measure beans out, wash and rinse, and then cover with at least 4 cups of boiling water while you assemble the rest of the ingredients… the beans should swell to at least 4 cups by the time you do this.

Drain beans, and add everything to inner pot. The broth should cover beans by at least 1 inch… add more broth if necessary.

Taste broth, and add salt and pepper to taste.

Put on Bean cycle. Voila, great beans in under 1 hr, start to finish!

Instant Pot BBQ Ribs

Submitted by Fred M.

This is a simple recipe that provides a lot of flavor for minimal time in the kitchen. Enjoy!


  • 2 racks of pork ribs
  • 3 c. Sweet Baby Ray’s original BBQ sauce
  • 1 c. of water
  • 2 yellow onions, diced
  • 2 tbs. heaping minced garlic
  • 1 tsp. liquid smoke (best is from LEM)
  • 1 tbs. chili powder


Cut ribs into 3 rib portions and place them into Instant Pot Programmable Pressure Cooker. If frozen, no need to defrost. Add all ingredients in a bowl with the BBQ sauce and mix well, then add to the pot. Close the lid. Then press  Meat button and set  +  to 40mins. Once it is done, use the quick pressure release. Open the lid and ensure the ribs are soaked in the sauce, tender and the meat is still on the bone. If not done, use the manual setting and cook for 5 more mins.

Remove the meat, cut ribs into individual pieces and put into a large pan with an aluminum foil cover in the oven at 210 degrees. Use the manual setting but reduce the pressure/temp. to “normal”. You want to reduce the BBQ sauce by about a cup….i.e., thicken the sauce. Once thickened, serve the hot ribs with the sauce.

Pork Chops – Simple and Quick

By , March 5, 2014

Submitted by Teresa G.


  • 3-4 Pork Chops – ½ to ¾ inch thick
  • One egg – beaten
  • Flour
  • Salt and Pepper
  • Bread Crumbs
  • Onions – chopped – as much as you like – ½ cup maybe
  • 2 – 4 Garlic cloves – squashed and chopped
  • Butter- 1 tbsp
  • Oil 1-2 tbsp. or orange/ginger coconut oil (Loblaws/Superstore)


Put pressure cooker on sauté.  Heat the oil and butter to very hot.  Should I want my pork chops slightly flavoured I use the orange/ginger coconut oil or just coconut oil to heat replacing the oil.

Make sure your pork chops are at room temperature.  Dredge them in flour, dip into beaten egg, dredge them in bread crumbs.  Brown them lots on both sides in the hot pressure cooker.  When well browned on both sides, remove and put on plate.

Throw in the onions, swish them around for a minute until softer looking, then throw in the garlic and swish around.

Switch to steam cycle.

Leave the onions, garlic and drippings in the pot.  Add about two to three tablespoons of water.  Put steamer in pot, place browned pork chops on steamer above the water and drippings.

Seal lid, steam for 5 minutes, release the steam,  remove from the pot…….Perfect, juicy pork chops You may use the ‘juice’ in the pot to pour over the pork chops or you can add a little polenta (or flour) and water, saute and make it like a gravy.

Harvest Ham Dinner

By , November 16, 2013

Ham Sweet Potatoes and Perogies1 300x224 Harvest Ham DinnerBy Teresa G.


  • Ham sliced ¾ inch thick or cubed
  • 1 TBsp cooking oil
  • ½ cup pineapple juice from can of sliced/cubed/or crushed pineapple – your preference
  •   If not enough juice then add water
  • 3 sweet potatoes – peeled and cubed or sliced (3/8 inch slices)
  • 1 can sliced/cubed/or crushed pineapple
  • ½ cup brown sugar firmly packed
  • 3 whole cloves – or a ½ tsp of ground cloves Frozen perogies- potatoe or potatoe and cheddar


  • Heat the oil in the Instant Pot on the Sauté function.
  • Add the cubed or slices of ham (depends on what presentation you like).
  • Add the pineapple juice and use Manual mode to pressure cook for 5 minutes.
  • Reduce pressure manually by turning the steam release to Venting.  Then add the slices or cubes of sweet potatoes , the pineapple with remaining juice.  Sprinkle with the brown sugar and add the cloves.  Arrange the frozen perogies on top.
  • Use Manual mode to pressure cook 7 minutes, release pressure, remove from cooker and garnish with dollop of sour cream…..ABSOLUTELY delicious!!!

Easy Chile Verde

By , June 24, 2013

Submitted by Pam


  • 1 pound of pork, cut chunks the size of stew meat
  • about 1 cup green salsa


  • Cook the pork on the Sauté/Browning setting until nicely brown.
  • Pour the salsa over the top of the meat.
  • Cook on the Meat & Stew setting for 20-30 minutes.

Savory Black Beans subtly flavored with Ham Shank

By , February 13, 2013

Savory black beansSubmitted by Kay A.

For the investment in planning time, you will get a savory, healthy pot of black beans that are versatile to serve. These beans are savory, not spicy. If you want spicy, you will need to add heat to the recipe.

Makes 8 cups. Each cup is approximately 225 calories

24 hours prior to cooking beans

  • 8 ounce ham shank
  • 4 cups water
  • 1 pound dry black beans, rinsed and picked over
  • 8 cups water
  • 2 Tablespoons whey (vinegar will work, too)

Put the ham shank and 4 cups of water in Instant Pot, add lid, press Meat button and set time at 35 minutes. Pot will take 5 minutes to come to pressure and then cook for 35 minutes. Either do a quick release of pressure or allow the Instant Pot to cool down normally based upon how much time you have. When the contents are cool enough, transfer the water and shank to a bowl, cover the bowl and place it in the refrigerator.

Combine the beans, water and whey (or vinegar) in the Instant Pot, and set aside to soak the beans . (The soak will aid in digestion and nutrition absorption.)

Cooking the beans

Remove the ham shank and liquid from the refrigerator. With a spoon, skim off and discard all hardened fat that has floated to the top of the water. Remove the ham shank to a cutting board. Trim off all meat from the bone. Trim the red meat into bite size pieces, making sure to trim off all visible fat. Feed the fat to the dog.

Drain and rinse the beans. (Discard all soaking water). Add to the beans in the pot:

  • the tasty, lean ham shank meat
  • the broth we skimmed
  • the bones of the shank
  • 1 red or green pepper (sliced, seeds removed)
  • 1/2 cup onion, diced
  • 1/2 stalk celery, diced
  • 4 teaspoons minced garlic
  • 1 Tablespoon lime juice
  • 2 Tablespoons red wine vinegar
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon cumin
  • 1/4 teaspoon oregano
  • 1 teaspoon cane sugar or brown sugar
  • 1 teaspoon salt (we will likely add more after cooking)
  • 1 Tablespoon ground flax or chia seeds (optional – for nutrition not flavor)

Stir, add lid, press Beans/Chili button and set time to 25 minutes and walk away. (The Instant Pot will take about 15 minutes to come to pressure and then cook for 25 minutes.) This will result in a firm black bean. If you want your beans on the softer side, set the time to 30 minutes.

When beeps done, throw a dishtowel over the top of the pot and do a quick pressure release. Remove the bones and discard. Taste the beans for softness and salt. Cook a few minutes more if you want the beans softer. Add salt to taste. Insert an immersion blender and zap the beans a few very short times to thicken the beans a little.

Serving Suggestions:

  • Serve as soup with homemade cornbread
  • With a slotted spoon, scoop some beans and serve over Brown Jasmine rice
  • With a slotted spoon, scoop some beans into a whole grain flour tortilla with cheese, diced tomatoes and onions, Greek yogurt, etc.)
  • Use as the beans in a quick chili recipe
  • Puree to serve as refried beans
  • With a slotted spoon, scoop some beans and serve as a side dish to my Mild Chicken Enchilada recipe


One Pot Sweet and Sour Spareribs

By , November 1, 2012

Submitted by Glenn R.

Prep time 10 minutes

Cook time 15 minutes

Ingredients: Serves 4-6

  • 1 Tb oil
  • 1 medium onion sliced
  • 1/4 cup ketchup
  • 1/4 soy sauce
  • 1/3 cup brown sugar
  • 1/3 cup rice wine (or cider) vinegar
  • 1 20 oz can of pineapple
  • 2 cloves garlic chopped
  • 1 tsp. finely chopped ginger
  • 1 tsp. fish sauce (optional)
  • 1 tsp. chili powder
  • 1 tsp. ground coriander
  • Pinch of smoked paprika
  • Salt and pepper to taste
  • 4 lbs of ribs, trimmed and cut for serving.
  • Corn starch slurry


Directions are for Instant Pot 6-in-1 Pressure Cooker.

  • Add oil, sauté onions until just translucent.
  • Add the rest of the ingredients except cornstarch slurry. Make sure spareribs are submerged in sauce. You can marinate refrigerated in the pot for several hours.
  • Pressure cook on “Stew” for 12 minutes, leave on keep warm for 3 minutes. Release pressure. Check meat for doneness and moisture. If needs more time set timer to “Stew” for a few more minutes.
  • When meat is done, remove meat to bowl and adjust seasoning (if needed). Set to sauté, when sauce starts to boil, add cornstarch slurry to thicken to desired taste and stir for one minute.
  • Serve with rice and veggies of your choice.
  • Variation, brown meat in oil on sauté before cooking. Alternately, “char” firmer meat on bbq or under broiler after pressure cooking, basting with strained sauce. Either of these are preferable if you aren’t using fish sauce.

Bahn Mi Sliders

By , September 27, 2012

SLIDERS PULLED PORK 2 Bahn Mi SlidersSubmitted by Diane H.

Ingredients: 12 Sliders

Pickled Vegetables:

  • 1/2 Pound peeled baby carrots
  • 1/2 Pound radishes (I prefer white Icicle [baby daikon] radishes, but any kind will work)
  • 1 large chunk of peeled ginger
  • 1/2 Cup water
  • 1 Cup cider vinegar
  • 3 Tablespoons sugar
  • 1 Tablespoon salt


  • 1,  1.5 – 2 lb. pork tenderloin
  • 1 Cup Water
  • 3 Tablespoon  fish sauce (found in the asian foods aisle)
  • 2 Tablespoons  soy sauce
  • 2 Tablespoons maple syrup
  • 1 Tablespoons brown sugar
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 walnut-sized piece of ginger, minced
  • 1 scallion, finely chopped
  • 1/2 teaspoon freshly ground black pepper

Other Ingredients

  • 1 dozen Hawaiin Dinner rolls
  • 1 Cup mayonnaise
  • 12 lettuce leaves
  • Sriracha hot sauce to taste


For the pickled veggies: Cut the carrots and radishes into matchstick sized pieces.  Cut the ginger into very thin slices.  In a medium saucepan combine water, vinegar, sugar and salt.  Bring just to a boil and remove from heat.  Add carrots, radishes and ginger to hot vinegar.  Cover and allow to cool for 30 minutes before  transferring to refrigerator to chill.  Drain immediately before serving.

For the Pork: Cut the pork into two large chunks and pat dry.  Place pork in the INSTANT POT pressure cooker with remaining pork ingredients.  Lock the lid into place and cook on high pressure for 50 minutes.  Let the steam release naturally.  When the pressure valve drops, remove the lid, tilting it away from your face to allow residual steam to escape.  Test the meat for doness by prodding it with a fork , it should be easy to pull apart.

Transfer the cooked meat to a cutting board and let stand until cool enough to handle, then shred using two forks to pull apart.  Pour any liquid from the pot over the meat.

To assemble: Cut open a roll and spread both sides with a small amount of mayonnaise.    Top with a portion of pulled pork and pickled vegetables and a lettuce leaf..  Season the top bun with Sriracha if desired.   Repeat for remaining  sliders. Serve immediately.

Instant Pot Cassoulet with lots of Veggies

Submitted by Dana M.

Instant Pot Cassoulet with lots of Veggies Adapted from Thomas Keller (


  • 2 slices nitrate free bacon, cut crosswise into ½-inch strips
  • 2 pounds boneless pork ribs, cut into 1-inch chunks Sea Salt and pepper to taste
  • 1 yellow onion, diced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 small zucchini, diced
  • 1 bunch kale or chard, chiffonad
  • 2 cup white wine, such as Sauvignon Blanc
  • 2 tablespoons tomato paste
  • 1 15-ounce can diced tomatoes
  • 4 cups chicken broth
  • 2 fully cooked chicken garlic sausage links, sliced on the diagonal
  • 2 cups dry great northern beans, soaked overnight and drained if possible
  • 1 tablespoons fresh rosemary, minced
  • 1 tablespoon fresh thyme, minced
  • 2 tablespoons fresh parsley, minced
  • 1 bay leaf
  • 1 inch piece of kombu (optional: makes beans more digestible)
  • 4 cloves garlic, minced
  • 2 cups herbed croutons


  • Season the pork ribs generously with salt and pepper; set aside.
  • Set pressure cooker to Sauté to heat up the insert. Add the bacon to the insert and cook until crisp on both sides, about 5 minutes. Drain on paper towels. Reserve the bacon fat in the insert.
  • Add half of the pork to the insert and brown on all sides, 7 to 8 minutes total. Transfer to a platter. Repeat with the remaining pork.
  • Add the onions, carrot, celery, zucchini, kale and 1 teaspoon salt to the insert and cook, stirring occasionally, until softened, about 7 minutes. Add the wine and simmer until reduced by half, about 8 minutes. Stir in the tomato paste, tomatoes and broth. Turn off the Sauté feature. Add the pork, sausage, beans, rosemary, thyme, parsley, bay leaf, kombu and garlic. Stir everything to combine.
  • Place the lid on the pressure and lock into place. Press the Meat/Stew Button. When done and pressure has naturally release remove lid, skim off the fat, and remove and discard the bay leaf and piece of kombu. Adjust the seasonings with kosher salt and pepper.
  • Ladle Cassoulet into individual serving bowls, top with croutons, reserved bacon and fresh minced parsley. Serve.