Instant Pot Ginger Pork (Edit recipe)

151 recipes
|
28 followers

As the weather begins to change and fall is upon us, I like to use my Instant Pot more. This pork dish is flavorful and doesn’t use a lot of ingredients. Most ingredients are most likely in your pantry already. I like to eat this pork with roasted vegetables or a baked sweet potato. The flavors of the dish will pair well with all vegetables. I used a pork shoulder, but a pork roast will work well for this recipe as well. The Instant Pot help make the pork tender and flavorful.

save

View original recipe

PREP TIME

10 minutes

COOK TIME

50 minutes

INGREDIENTS

Serves: 6

Ingredients

3 lb Pork Shoulder, fat trimmed and cut into 2 inch chunks
0.5 cup Coconut Aminos
0.333 cup Rice Vinegar
2 tsp Fish Sauce
2 tsp Thai Chili Paste
1 cup Chicken Broth
4 pieces Ginger Root, 1 inch chunks, sliced
2 tsp Oomph Cooking Blends No. 5 Three Star Seasoning
1 Tbsp Sesame Oil
1 bunch Kale, stems removed, roughly chopped
2 whole Green Onion (Scallion), thinly sliced

Shop

Get Ingredients with

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In the Instant Pot, whisk together the coconut aminos, rice vinegar, fish sauce, chili paste, chicken broth, ginger, and Oomph.
Add the pork, lock the lid in place, seal the vent, and pressure cook on high for 45 minutes.
When the timer goes off, manually release the pressure, remove the pork pieces, and set it aside. Remove the ginger pieces and discard.
Use a fat separator or skim the fat off the top of the liquid in the Instant Pot.
Taste the liquid and adjust it for spice level, adding more chili paste if it’s needed.
Add the kale to the Instant Pot, set it to sauté, and continue cooking until the kale is wilted.
Add the sesame oil and turn the Instant Pot off. Add the pork pieces back into the liquid and top with green onions.
Serve with roasted vegetables or baked sweet potatoes.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	682
Fat:	43 g
Carbohydrates:	12 g
Protein:	40 g
Cholesterol:	160 g
Sodium:	1060 mg
Fiber:	0 g
Sugars:	8 g
Calculated per serving.