Instant Pot Pork Loin And White Beans Recipes

INSTANT POT PORK AND BEANS

Instant Pot Pork and Beans image

When you need a delicious, filling meal for a crowd, Instant Pot Pork and Beans are the perfect solution!

Provided by Corinne Schmitt

Categories Dinner

Time 1h5m

Number Of Ingredients 14

Ingredients

1 pound bone-in pork chops
3 cups dry beans (sorted and rinsed)
2 medium onions (chopped in large chunks)
3 tablespoons unsalted butter
3 tablespoons apple cider vinegar
1/4 cup dark brown sugar
1/3 cup Worcestershire sauce
1 ½ tablespoons lemon juice
1 ½ teaspoons salt
4 teaspoons Jamaican Jerk BBQ seasoning
1 ½ cups ketchup
½ cup molasses
4 cups chicken broth
2 cups water

Steps:

Add all ingredients to the pot.
Close the lid on the pressure cooker and turn the valve to sealing.
Set a manual high-pressure time for 30 minutes.
Let all of the pressure release naturally before turning the valve to venting and removing the lid.
Serve warm.

Nutrition Facts : Calories 244 kcal, Carbohydrate 37 g, Protein 11 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 27 mg, Sodium 956 mg, Fiber 4 g, Sugar 23 g, ServingSize 1 serving

INSTANT POT HOMEMADE PORK AND BEANS

Instant Pot Homemade Pork and Beans image

Your childhood favorite pork n' beans made at home in your Instant Pot with dried beans and lots of crispy bacon and just a couple other pantry staples.

Provided by 365 Days of Slow and Pressure Cooking

Categories Sides

Time 40m

Number Of Ingredients 8

Ingredients

12 oz of dried pinto or navy beans (this is about 2 cups of dried beans)
1 Tbsp salt (for soaking)
2 (8 oz) can tomato sauce
1 Tbsp Dijon mustard
2 Tbsp molasses
½ tsp salt
Fresh ground pepper, to taste
6 pieces of crispy cooked bacon, cut into quarter inch pieces

Steps:

Pour the beans into a mixing bowl and fill will lots of water. Add in 1 Tbsp of salt. Soak the beans for 8-12 hours (see note below).
Pour the beans into a colander and rinse thoroughly. Discard the soaking water.
Pour the beans into your Instant Pot liner. Pour 4 cups of water into the Instant Pot liner.
Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 20 minutes for pinto beans and 30 minutes for navy beans. When the time is up let the pot release the pressure naturally for 10-20 minutes and then move the valve to venting. Remove the lid. Drain off any excess water.
Add in 2 cans of tomato sauce, Dijon mustard, molasses, 1/2 tsp salt and pepper to taste. Gently stir. Add in the bacon and gently stir.
Serve immediately or turn the Instant Pot to warm and serve at your leisure. The beans will stay good on warm for up to 3 hours.

Nutrition Facts : Calories 252 calories, Sugar 7.7 g, Sodium 506.3 mg, Fat 11.6 g, SaturatedFat 3.8 g, TransFat 0 g, Carbohydrate 27.5 g, Fiber 4.3 g, Protein 9.9 g, Cholesterol 18.5 mg

INSTANT POT HATFIELD TUSCAN PORK & WHITE BEAN STEW

Instant Pot Hatfield Tuscan Pork & White Bean Stew image

This stew has tender marinated Hatfield Tuscan Pork, white beans, kale and carrots for an easy stew to make right in your Instant Pot! You'll love the flavor of this Hatfield Tuscan Pork & White Bean Stew.

Provided by Joanne Schweitzer

Categories Soup

Time 30m

Number Of Ingredients 10

Ingredients

18.4 oz Hatfield Tuscan Herb Dry Rub Seasoned Pork Tenderloin (marinated)
1/2 cup chopped onion
3 cloves garlic, minced
1 cup sliced baby carrots into 1/2" round pieces
2 tbsp extra virgin olive oil
3 slices Hatfield Classic Bacon, cut into 1" pieces
5 cups chopped kale leaves
14.5 oz canned diced tomatoes with basil and oregano (with juice)
31 oz Cannelini or Great Northern Beans
3 cups low-sodium chicken broth

Steps:

First, add onions, carrots, garlic and olive oil to the Instant Pot and put on saute function on for 5 minutes.
Then, when sauteing is done, cut Hatfield Tuscan Herb Dry Rub Seasoned Pork Tenderloin into three equal pieces and place into Instant Pot.
Next, place the remaining ingredients in the Instant Pot.
Then, put the Instant Pot lid on and set to high pressure for 25 minutes. When the timer goes off, let it naturally release for about 5 minutes. Then, carefully vent the the remaining pressure. When the metal indicator goes down, carefully open the lid.
Using a fork, pull apart the Hatfield pork tenderloin pieces. Add salt and pepper if needed.

INSTANT POT PORK LOIN WITH CARROTS AND ONIONS

Instant Pot Pork Loin with Carrots and Onions image

Pork Loin is so lean that it's often overcooked and turns out dry --but not with the Instant Pot. After just thirty minutes, you have tender and juicy pork in a rich, savory sauce. Serve with mashed potatoes for a quick and easy comfort meal.

Provided by Food Network Kitchen

Categories main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 17

Ingredients

1 tablespoon light brown sugar
2 teaspoons dried dill
2 teaspoons sweet paprika
Kosher salt and freshly ground black pepper
One 2-pound boneless pork loin
2 tablespoons extra-virgin olive oil
3 medium onions, halved and sliced 1/2 inch thick
1 pound carrots, cut into 1-inch chunks
1 tablespoon tomato paste
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh sage
1/2 cup dry white wine
1 cup low-sodium chicken broth
1 dried bay leaf
2 tablespoons unsalted butter, at room temperature
2 tablespoons all-purpose flour
1/4 cup chopped fresh parsley

Steps:

Stir to combine the brown sugar, dill, paprika, 1 1/2 teaspoons salt and 1 teaspoon pepper in a small bowl. Rub the mixture all over the pork loin.
Set a 6- or 8-quart Instant Pot® to medium saute (see Cook's Note) and add the olive oil. When the oil is hot, add the pork loin and brown all over, turning with tongs, about 4 minutes. Remove to a plate. Add the onions and carrots and season with 1/2 teaspoon salt. Cook, stirring frequently, until the vegetables begin to brown, about 4 minutes. Add the tomato paste, thyme and sage. Stir to coat the vegetables in the tomato paste. Add the wine and simmer until reduced by half, 1 to 2 minutes. Add the chicken broth and return to a simmer. Tuck the bay leaf into the sauce and nestle the pork loin in the middle (it will not be covered by liquid).
Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 30 minutes.
After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 10 minutes, being careful of any remaining steam, unlock and remove the lid. Remove the pork to a cutting board.
Return the sauce to a simmer on the medium saute setting. Mash the butter and flour into a paste with a fork in a small bowl. Whisk into the simmering sauce and cook, whisking, until sauce is thickened, about 1 minute. Discard the bay leaf and stir in the parsley. Thinly slice the pork and serve with the sauce.

INSTANT POT® PORK LOIN AND WHITE BEANS

Instant Pot® Pork Loin and White Beans image

You will have tender, tasty pork loin in under an hour with this easy recipe using canned beans, salsa, and beer.

Provided by Tammy Lynn

Categories Meat and Poultry Recipes Pork Pork Loin Recipes

Time 1h

Yield 12

Number Of Ingredients 10

Ingredients

1 (3 pound) pork loin
salt and ground black pepper to taste
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon onion powder
2 tablespoons olive oil
1 cup beer
2 Spices, bay leaf
2 (15.5 ounce) cans cannellini beans, drained and rinsed
1 ½ cups salsa

Steps:

Season pork loin with salt and pepper. Mix chili powder, cumin, and onion powder together; sprinkle on all sides of the pork.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil until hot. Cut pork loin in half to fit in the pot if necessary. Cook until browned on each side, about 5 minutes total. Remove and set aside.
Pour beer into the pot and stir to deglaze, scraping up all the browned bits. Return pork loin to the pot. Place bay leaves on top. Pour cannellini beans, then salsa, on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 15 to 20 minutes. Unlock and remove the lid. Slice pork, cut into chunks, or shred. Serve with the beans.

Nutrition Facts : Calories 255.9 calories, Carbohydrate 13.1 g, Cholesterol 53.9 mg, Fat 11.8 g, Fiber 3.4 g, Protein 21.8 g, SaturatedFat 3.8 g, Sodium 380.3 mg, Sugar 1 g

INSTANT POT® CUBAN PORK TENDERLOIN WITH RICE AND BEANS

Instant Pot® Cuban Pork Tenderloin with Rice and Beans image

This one-pot Cuban pork and rice meal is a quick and easy dinner, making it perfect for the weeknight rush. The flavors of mojo-a garlic-citrus sauce popular in Cuba-are what bring this dish together.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
1 pork tenderloin (1 1/4 lb), trimmed, cut in 1-inch pieces
1 1/4 cups Progresso™ chicken broth (from 32-oz carton)
1/2 cup orange juice
1 package (1 oz) Old El Paso™ original taco seasoning mix
5 cloves garlic, finely chopped
1 teaspoon ground cumin
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 cup uncooked regular long-grain white rice
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro leaves
Old El Paso™ Thick 'n Chunky salsa, as desired

Steps:

On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat oil in insert. Add pork; cook 4 to 6 minutes or until pork releases easily from bottom of insert. Stir. Select CANCEL.
Stir in broth, orange juice, taco seasoning mix, garlic and cumin. Stir in beans and rice.
Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 12 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
Stir in lime juice. Top with cilantro. Serve with salsa.

Nutrition Facts : Calories 530, Carbohydrate 62 g, Cholesterol 85 mg, Fat 2, Fiber 4 g, Protein 40 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1050 mg, Sugar 3 g, TransFat 0 g

INSTANT POT® WHITE BEANS

Instant Pot® White Beans image

Instead of buying canned beans, I use my pressure cooker to cook them from dry--no soaking required! If you do decide to soak the beans, check your appliance manual because cooking time will be shorter.

Provided by LauraF

Categories Side Dish

Time 55m

Yield 10

Number Of Ingredients 1

Ingredients

2 cups dry great Northern beans

Steps:

Pour beans into a multi-functional pressure cooker (such as Instant Pot®). Cover with a few inches of cool water. Close and lock the lid. Select Manual; set timer for 28 minutes on high pressure according to manufacturer's instructions. 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. Drain beans and let cool.

Nutrition Facts : Calories 124.1 calories, Carbohydrate 22.8 g, Fat 0.4 g, Fiber 7.4 g, Protein 8 g, SaturatedFat 0.1 g, Sodium 5.1 mg, Sugar 0.8 g

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INSTANT POT HONEY GARLIC PORK TENDERLOIN & POTATOES - THE RECIPE …

2020-05-11 Heat Instant Pot (mine is a 6 quart) on saute and spray with non stick spray. Cut your pork tenderloin in half crosswise, rub with oil, then season with salt and pepper. Cook on saute just until browned on both sides, about 2 minutes per side. Remove pork from the Instant Pot and turn off. Whisk together the sauce: honey, water, soy sauce ...
From thereciperebel.com

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INSTANT POT PORK AND BEANS - HOUSE OF NASH EATS

2020-03-12 Add the dried beans, tomato sauce, cider vinegar, molasses, brown sugar, mustard, and salt and give everything a stir. Secure the lid for the Instant Pot and make sure the pressure release valve is locked in position. Set the Instant Pot to cook on high pressure for 32 minutes. When it is done cooking, let the Instant Pot do a 20-30 minute ...
From houseofnasheats.com

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