Instant Pot Ground Pork And Pasta Recipes

INSTANT PORK RAGU RECIPE

Steps:

• Season country pork ribs with garlic powder, onion powder, and black pepper. Set aside.
• Turn the Instant Pot to Saute, 15 minutes. Add 1 Tablespoon olive oil. Add in the seasoned pork and sear until brown on all sides. Set aside pork.
• If needed, add the second Tablespoon of olive oil to the Instant Pot. Add in the carrots, celery, and onions. Saute till veggies get soft, around 3 minutes. Add in the minced garlic, stir for a minute.
• Add in the red wine, use a wooden spoon to bring up any brown bits at the bottom of the pot. (Note 2). Let saute about 3 minutes.
• Stir in crushed tomatoes, diced tomatoes, tomato paste, water, bay leaf, oregano, basil, and fennel. Add in a dash of salt and pepper. Cancel saute on the instant pot. Add in the brown pork pieces.
• Place lid on Instant Pot, lock it and close the vent. Press "Pressure Cook" high pressure and put the time to 40 minutes. Once cooking complete, naturally release the pressure for about 5 minutes. Then turn valve to auto release remaining steam.
• Once complete, remove the lid, discard the bay leaf. Shred the pork, check seasoning, reseason if needed.
• Serve with pappardelle or your favorite pasta. If a low-carb alternative is needed, see note 4.

EASY INSTANT POT (OR CROCKPOT) GROUND PORK CASSEROLE

Steps:

• Using browning setting on Instant Pot or slow cooker, brown meat, onion, and celery. (If your device doesn't have a browning setting, use large skillet.
• Combine meat mixture, potatoes, carrots, peas, and corn. Stir in tomato soup, water, parsley flakes, salt, and pepper, and mix well.
• Cover and pressure cook at 10 lbs. of pressure for 20 minutes. If using slow cooker, cook on low for 6 hours.

INSTANT POT GROUND PORK VINDALOO WITH POTATOES

Steps:

• Press the sauté button, add oil and allow it a minute to heat up. Add the cumin and mustard seeds. Once the cumin seeds brown, add the onions and Serrano pepper. Stir-fry for 5-6 minutes, or until the onions begin to brown.
• Add the ground meat, garlic and ginger and cook until the meat is mostly browned.
• Add the spices, give everything a good mix, then add the vinegar, water and potatoes.
• Secure the lid, close the pressure valve and cook for 10 minutes at high pressure.
• Quick release pressure.
• Garnish with cilantro if desired and serve.

INSTANT POT® PASTA WITH ITALIAN SAUSAGE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and allow to heat. Add onion and peppers to hot oil; cook until they begin to get tender, 3 to 4 minutes. Add sausages and cook, breaking them up with a wooden spoon, until lightly browned, 4 to 5 minutes. Add garlic and saute for 1 to 2 minutes. Add marinara sauce, water, spinach, pasta, basil, and Italian seasoning; mix to combine. Cancel Saute function.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 5 minutes. Then release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in 1/2 cup shredded Italian cheese until combined. Serve with remaining cheese sprinkled on top.

INSTANT POT GROUND PORK AND PASTA

Steps:

• In a medium bowl, whisk together the peanut butter, soy sauce, sambal oelek, Worcestershire sauce, vinegar, and brown sugar.
• Heat 1 tablespoon of oil in the Instant Pot set on the saute function. Add the pork and break it up as it browns, for about 3 minutes. Using a slotted spoon, remove the pork and add to the bowl with the sauce. Drain the fat from the cooker.
• Add 1 tablespoon of oil to pot, still set on Saute. Add the onion and celery and cook for about 4 minutes. Add the ginger and garlic, stirring for a bout a minute.
• Add the pork and sauce to the pot. Stir well. Add the past and stir until coated. Add the broth and stir again, until well mixed.
• Lock the lid into place and set the venting knob to sealing. Turn off saute and using manual, set the machine to cook at high pressure for 8 minutes.
• Use the quick release method to return the pot to normal pressure. Unlock the lid and stir gently before serving.

INSTANT POT BOLOGNESE

Steps:

• Set a 6-qt Instant Pot® to the high saute setting. Melt butter; add onion, carrot and celery, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Add ground beef, pork, pancetta, 1 teaspoon salt and 1/2 teaspoon pepper, and cook until browned, about 5-10 minutes, making sure to crumble the beef and pork as it cooks; drain excess fat. Stir in tomato paste, garlic, oregano, red pepper flakes, nutmeg and cinnamon until fragrant, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the pot, and cook until reduced, about 2 minutes. Stir in crushed tomatoes and beef stock. Select manual setting; adjust pressure to high, and set time for 20 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Select low sauté setting; simmer, uncovered, stirring often, until thickened to desired consistency, about 5-10 minutes. Stir in heavy cream and parsley; season with salt and pepper, to taste. Serve immediately.