PRESSURE COOKER PORK POZOLE
When the snow begins falling, I make a heartwarming stew with pork ribs and hominy. This is a fill-you-up recipe of lightly spiced comfort. -Genie Gunn, Asheville, North Carolina
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a 6-qt. electric pressure cooker, combine the first seven ingredients; add pork. Lock lid; make sure vent is closed. Select Manual; adjust pressure to High and set time for 20 minutes. When finished cooking, quick-release the pressure according to manufacturer's directions; add hominy and carrots. Lock lid in place and cook an additional 5 minutes. Allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure. , Remove pork from pressure cooker. Cut into bite-size pieces; return to pressure cooker. Serve with lime wedges and cilantro and, if desired, corn tortillas.
Nutrition Facts : Calories 229 calories, Fat 8g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 961mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 5g fiber), Protein 15g protein.
PRESSURE-COOKER EASY PORK POSOLE
Looking for a meal in a bowl? Sit down to a Mexican classic full of cubed pork, sliced sausage. hominy and more. It all goes into the pressure cooker, so you can come home at night and dinner is ready in a flash. -Greg Fontenot, The Woodlands, TX
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 16
Steps:
- Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. When oil is hot, cook and stir cubed pork and sausage until browned; drain. Return all to pressure cooker. Press cancel., Add next 12 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to release naturally for 5 minutes, then quick-release any remaining pressure. If desired, serve with tortillas, onion, cilantro and lime wedges.
Nutrition Facts : Calories 189 calories, Fat 11g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 954mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 3g fiber), Protein 14g protein.
INSTANT POT® RED POSOLE
This simple, earthy, rich, and satisfying soup is easy to make in your Instant Pot® or electric pressure cooker. This recipe uses pork and hominy along with spices and herbs. Feel free to adjust the ingredients to suit your taste. Serve in bowls and add your favorite toppings, such as sliced radishes, shredded cabbage, diced avocado, chopped cilantro, lime wedges, and sliced jalapenos.
Provided by bd.weld
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 15
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot. Combine pork cubes, onion, garlic, chili powder, garlic salt, oregano, pepper, chipotle powder, and cumin in a bowl. Saute in the hot oil in small batches until pork is browned, about 5 minutes per batch. Turn off the pressure cooker.
- Add chicken broth, enchilada sauce, green chiles, and cilantro. Stir to blend. Close and lock the lid. Set cooker on 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, 10 to 40 minutes. Unlock the lid and add hominy, stirring to blend.
Nutrition Facts : Calories 262.8 calories, Carbohydrate 13.1 g, Cholesterol 63.3 mg, Fat 15.4 g, Fiber 2.5 g, Protein 18 g, SaturatedFat 5.9 g, Sodium 600.7 mg, Sugar 1.5 g
PRESSURE COOKER CHIPOTLE CHICKEN POZOLE
A pressure cooker is the perfect tool for making a quick pozole that tastes like it has simmered for a long time. Traditional red pozole usually requires toasting and puréeing dried chiles for a flavorful broth, but this one relies on canned chipotles for smoky complexity. Chipotles can be fiery, so feel free to use fewer peppers if you're concerned about the heat, but don't skimp on the adobo sauce: It's milder than the peppers and is packed with loads of smoky, garlicky flavor. Serve the soup in bowls with plenty of crumbled cheese, diced avocado and crushed chips, for topping. The slow-cooker version of this dish uses bone-in, skin-on chicken thighs, carrots and celery, is available here.
Provided by Sarah DiGregorio
Categories dinner, lunch, weekday, soups and stews, main course
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Using the sauté setting, heat oil in a 6- to 8-quart pressure cooker. Add the onion, season it with salt and cook, stirring often, until the onion is softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until slightly softened and fragrant, 2 minutes. Turn the sauté setting off.
- Open the can of chipotles and remove the chiles, leaving as much of the adobo sauce behind as possible. (Scrape the sauce off the chiles with your fingers as best you can.) Set the chiles aside and add the adobo sauce to the pressure cooker. Chop 1 to 4 of the chiles until they are almost a paste. (Determine the number of chiles according to your desired level of heat: 1 chile for a very mild soup and 4 for a very spicy soup.) Add the chiles to the pressure cooker. (Store remaining chiles in an airtight container in the refrigerator for 5 days and in the freezer indefinitely.)
- Using the sauté setting, add onion and garlic powders, cumin and oregano to the pressure cooker. Cook, stirring constantly, until fragrant and heated through, about 1 minute. Stir in the chicken until coated, scraping the bottom of the pan. Add the broth and 1/2 teaspoon salt (but hold off on the salt if you are using fully salted broth.) Close the lid and cook on high pressure for 18 minutes.
- Let the pressure release naturally for 5 minutes, then release remaining pressure manually. (If hot liquid spurts out of the knob along with the steam, carefully close it and wait 5 more minutes before releasing remaining pressure.) Using a ladle, skim excess fat from the surface of the soup, if desired.
- Using the sauté setting, coarsely shred the chicken in the pot using 2 forks. Add the corn and the pozole and simmer until warmed through, 3 to 5 minutes. Add the lime juice and taste; add more salt or lime juice if necessary. Serve the soup in bowls with the toppings of choice.
Nutrition Facts : @context http, Calories 389, UnsaturatedFat 11 grams, Carbohydrate 18 grams, Fat 15 grams, Fiber 2 grams, Protein 44 grams, SaturatedFat 3 grams, Sodium 1117 milligrams, Sugar 6 grams, TransFat 0 grams
PRESSURE COOKER POZOLE
Fast, cheap, easy, and DELICIOUS. The pressure cooker gets you from walking into the kitchen to sitting down to eat in about an hour and a half. A great recipe for pressure cooker beginners. You'll need at least a 6 quart cooker to make the quantity given here.
Provided by lolsuz
Categories Stew
Time 1h10m
Yield 1 Buncha food, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Set your salted water on to boil in your pressure cooker pot so it can be heating up while you prep your ingredients.
- Cut the pork into bite-size cubes and add to the water in the pressure cooker. Be sure to include any bone(s) from the roast. Add the bay leaves, then put the lid on and bring up to pressure per your cooker's instructions (this might take 20-30 minutes). Once the cooker is up to pressure, turn the heat down a bit until the stopper is rocking gently and set your timer for 10 minutes.
- During all that waiting time, chop your onion, drain and rinse your hominy, open your cans of green chillies, and measure out your seasonings. Read a book. Watch a video on Youtube. Finish tidying up and set the table. Whatever you like, just don't get out of earshot of the cooker's hiss. You want a nice gentle rocking.
- After ten minutes at pressure, take your pressure cooker off the heat, douse it under cold water in your sink until the pressure is released, and open the pot.
- Add the remaining ingredients, being careful not to fill above the max fill line on your cooker. (Take out some pork/stock and set aside if needed to make room for the hominy and onions.) Stir, put the lid back on, and bring back up to pressure (again, 20-30 minutes), and again cook at gently-rocking pressure 7 minutes.
- After 7 minutes at pressure, douse cooker under cold water in your sink until the pressure is released, stir, and adjust any seasonings for taste (it'll be crazy hot so be careful!).
- Serve with a sprinkling of fresh cilantro, and garnish with pico de gallo, avocado slices, and lime wedges. Yum!
PRESSURE COOKER PORK TENDERLOIN
This was surprisingly delicious. I really had no idea how it would turn out. If I did it again I'd make sure my potatoes were in chunks. I made them a little small because I was worried how they would cook and they cooked nicely. I also left the skin on my potatoes. Recipe courtesy of Fit Foodie Finds.
Provided by AmyZoe
Categories Pork
Time 1h4m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- First, place pork tenderloins on a large baking sheet. Your 3 pound package should come with 2 pork tenderloins.
- Prepare dry rub by combining brown sugar, garlic powder, onion powder, salt, ground cinnamon, dried thyme, and pepper.
- Sprinkle dry rub on top of pork tenderloin, making sure all sides are generously covered. Use your hands to rub it inches.
- Next, add two tablespoons of olive oil to your instant pot and turn on the saute feature. When the oil is fragrant, sear pork tenderloins on both sides for around 3 minutes per side, giving the outsides a nice brown color.
- Turn off the saute features and deglaze the bottom of your instant pot by pouring chicken broth on top of pork and using a wooden spoon to remove the brown bits from the bottom of the pan. Add chopped white onion and garlic cloves to the pot and put the cover on.
- Turn the valve to seal and turn on the instant pot to manual high and turn on the timer to 15 minutes if you're using russet potatoes and 17 minutes if you're using sweet potatoes. It will take your instant pot 10 to 15 minutes to build up enough pressure before it cooks to count down.
- While the pork is cooking in the instant pot, prepare potatoes. Dice 2 large potatoes into 1 1/2 inch chunks and lightly season with garlic powder and chili powder. Set aside.
- Once the timer goes off, quick release your instant pot by opening the vent to let the steam pour out. Remove the lid from your instant pot and add the seasoned potatoes right on top of your pork tenderloins.
- Close the instant pot and turn the valve to seal. Set the instant pot to manual high and turn the timer to 2 minutes for sweet potatoes and 4 minutes for russet potatoes. Or, you can start with 2 minutes and go from there. Again, the instant pot will take some time to build pressure, but eventually it will count down from 2 minutes.
- Once the timer goes off a second time, quick release again by opening the vent to let the steam pour out. Open the instant pot and test the potatoes. Make sure they are easy to pierce with a fork, and if they are not, put them back in for 1 to 2 more minutes. Remove potatoes and pork tenderloins from the instant pot, leaving the gravy and onions.
- Turn the saute feature back on and then add Worcestershire sauce and cornstarch to the instant pot. Whisk for a few minutes or until the cornstarch activates and the gravy thickens.
- Slice pork tenderloin and serve with gravy and potatoes.
Nutrition Facts : Calories 660, Fat 19.3, SaturatedFat 5.1, Cholesterol 221.3, Sodium 629, Carbohydrate 42.9, Fiber 5.3, Sugar 5, Protein 75.7
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