Instant Pot Pressure Cooker Pork Stroganoff Recipes
INSTANT POT PORK STROGANOFF
Instant Pot Pork Stroganoff with Egg Noodles recipe is a worthy rival to the traditional Beef Stroganoff.
Provided by Olya
Categories Main Course
Time 22m
Number Of Ingredients 16
Steps:
- Select Sauté; add chopped onions and garlic and cook, stirring frequently, until the onions soften and garlic is fragrant, only 3 minutes. Add pork chunks to the onions and garlic and cook them for 2 more minutes. Next add sliced mushrooms and cook until they release juices and become soft, about 3 minutes.
- Add flour by using a small strainer to prevent clumps while onions, garlic, pork and mushrooms are sautéing. Next add salt, Italian seasoning and paprika.
- Now add Dijon mustard, Worcesteshire sauce, white wine and chicken stock.
- Add noodles and mix them with the sauce and pork. Make sure the noodles are covered in sauce.
- Close the lid, make sure it's in the "Lock" position. Turn the vent to "Sealing" position. Push "Manual" button, make sure it's on High Pressure and set the timer for 7 minutes. Your pot will show On.Once the pressure is built up and valve pops up, the countdown will start from 7 minutes to 0.
- When beep sounds hit "Cancel" button and let the pressure release naturally for 10 minutes. After 10 minutes use a quick pressure release to release any remaining pressure - simply turn the Venting Knob from "Sealing" to "Venting" to ensure all the pressure is released before opening the lid. Open the lid.
- Add sour cream and mix well into the noodles and pork. Serve with chopped parsley (optional).
Nutrition Facts : Calories 661 kcal, Carbohydrate 73 g, Protein 40 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 170 mg, Sodium 1171 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
CARNITAS - PRESSURE COOKER
Savory and tender pork carnitas.
Provided by Jennifer Sierra-Quick
Categories World Cuisine Recipes Latin American Mexican
Time 1h35m
Yield 24
Number Of Ingredients 11
Steps:
- Trim excess fat from pork butt; cut pork into 2-inch cubes and transfer to a bowl.
- Combine salt, oregano, cumin, black pepper, chile powder, and paprika together in a bowl. Rub pork cubes with spice mixture. Coat seasoned pork cubes lightly in olive oil; place in pressure cooker. Cover pork cubes with orange juice, onion, and garlic.
- Place lid on pressure cooker and lock; bring to full pressure over medium heat until pork is no longer pink in the center, about 60 minutes. Let pressure come down naturally, about 15 minutes.
- Remove pork from pressure cooker and shred meat.
Nutrition Facts : Calories 154.4 calories, Carbohydrate 2.4 g, Cholesterol 42.7 mg, Fat 10.6 g, Fiber 0.4 g, Protein 11.8 g, SaturatedFat 3.6 g, Sodium 470.8 mg, Sugar 1.3 g
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- Set Instant Pot or pressure cooker to saute low (or brown) mode.Pour in olive oil. Season pork loin, or tenderloin. Cut into 2- 4 smaller equal size pieces and place inside Instant Pot. Flip and brown outside of loin pcs.
- Slice onion, cut carrots and celery, add into pot. Put 1 1/2 c. of your chicken broth into a small bowl, add flour and dijon and whisk together. Pour into your Instant Pot. Allow to bubble for a few minutes then add the other 1/2 cup of broth.
- Put on lid, close steam valve, and set to high pressure for 18 minutes (maybe 20 if your loin is on the larger side).Instead of quick releasing, just move steam valve just slightly to slowly release the steam and carefully lift the lid. Remove your pork. Let rest and cut into bite size pieces.Put some hot broth into a bowl with sour cream and cornstarch and whisk together, then add into your Instant Pot.
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Reviews 8Category Main CourseRatings 29Calories 627 per serving
- Mix 1/4 cup of flour with 1 teaspoon of salt, pepper, and paprika in a small bowl. Dust mixture over the pork meat and mix well until pork pieces are covered with the flour mixture.
- Heat oil over medium-high heat in a large non-stick skillet. Add the pork meat and let brown for about 5-7 minutes, stirring occasionally.
- Transfer the pork meat to a slow cooker and add the onion and garlic. Reserve 1/2 cup of broth and add the rest to the slow cooker.
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