Dinner for 4

Instant Pot Pork Shoulder

Name: Instant Pot Pork Shoulder
Total time: 40 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 3/4 lb pork shoulder; 6 cloves garlic; 1 small onion; 1 tbsp ginger; 2 tbsp light or regular soy sauce; 1/2 cup unsalted chicken stock or cold water; 1 tbsp peanut or olive oil; salt to taste (optional); 2 stalks green onions; 2 1/2 tbsp cornstarch; 3 tbsp cold water; 1 cup jasmine rice; 1 cup cold water

Pressure-cooked pork shoulder becomes tender with garlic, ginger, onion, soy sauce, and a quick thickened sauce.

$1.65per serving $

40 minstart to table

4servings

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Ingredients

1 3/4 lb pork shoulder
6 cloves garlic
1 small onion
1 tbsp ginger
2 tbsp light or regular soy sauce
1/2 cup unsalted chicken stock or cold water
1 tbsp peanut or olive oil
salt to taste (optional)
2 stalks green onions
2 1/2 tbsp cornstarch
3 tbsp cold water
1 cup jasmine rice
1 cup cold water

Steps

Cut the pork shoulder into large chunks, mince the garlic, chop the onion, and slice the green onions.
Set the Instant Pot to sauté, heat the oil, and brown the pork in batches for 5 minutes.
Add the garlic, onion, ginger, soy sauce, and 1/2 cup water, then pressure-cook on high for 20 minutes.
Cook the rice with 1 cup cold water in a covered pot for 15 to 18 minutes while the pork cooks.
Let the pressure release naturally for 10 minutes, then remove the pork and shred it.
Cook pork until it reaches 145 F inside, then rest it 3 minutes.
Set the pot to sauté, stir in the cornstarch mixed with 3 tablespoons cold water, and cook for 3 to 5 minutes until thickened.

Main ingredient on sale this week? See what to make with pork roast, shoulder or loin on sale.