PORK LOIN INSTANT POT RECIPES

Steps:

• Liberally season all sides of the pork roast with salt and pepper. Select the Sauté button to heat up the Instant Pot inner pot.
• When the display reads “Hot,” add the butter to the pot. As soon as the butter melts, add the pork roast to the pot and sear it on all sides, approximately 4 minutes per side.
• Add the apple juice to the pot and use a wooden spoon to scrape up any brown bits from the bottom of the pot. Add the onion. Press Cancel to turn off the Sauté function.
• Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 20 minutes.
• When cooking is complete, let the pot sit for another 15 minutes, and then turn the valve to the Venting position to release any remaining pressure.
• Remove the lid and transfer the pork to a cutting board. Let the pork rest for 5 minutes, and then cut it into 3/4-inch slices. Top the pork roast with chutney and fresh pomegranate seeds, if using.
• Place all the ingredients in the Instant Pot inner pot and combine them with a good stir. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 10 minutes.
• When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid, stir, and serve the chutney either hot or cold.

Steps:

• In a large bowl, mix together the sugar, onion powder, garlic powder, paprika, cumin, salt, and pepper.
• Brush the pork with the liquid smoke and then roll in the bowl with the spices to coat. Set aside.
• Place the onion wedges in the Instant Pot, round sides down. Add the soda and lay the pork pieces on top of the onion.
• Secure the lid, move the valve to the sealing position, and hit Manual or Pressure Cook on High Pressure for 60 minutes. When done, allow a 10-minute natural release, followed by a quick release.
• Transfer the pork and onion to a mixing bowl. Reserve 1/4 cup of the juices from the pot and discard the rest.
• Shred the pork and onion with a pair of forks or a hand mixer, and mix in the reserved juices and barbecue sauce before serving with some slaw in rolls or buns.