Instant Pot Asian Pork
This Instant Pot Asian Pork recipe cooks up in just minutes, and is the perfect healthy dinner! Use the juicy meat in lettuce wraps, sliders, or a salad!
Ingredients
- 2 lbs pork loin, cut into chunks
- 1 teaspoon sesame oil
- 1 cup reduced sodium chicken or beef stock
- ½ cup reduced sodium soy sauce
- ⅓ cup balsamic vinegar
- ½ teaspoon red pepper flakes
- 1 TBS agave or honey
- 3 cloves garlic, minced
- 1 inch wedge fresh ginger, minced
- 8 ounces mushrooms, chopped
- 1 TBS cornstarch
- 2 TBS water
- 3 stalks green onions, chopped
- sesame seeds, for garnish
For serving (optional)
- lettuce wraps/bib/romaine lettuce
- tortilla wraps
- salad
- rice
Instructions
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With the pork cut into about 2 inch chunks (see video for visual), add to the instant pot. Add sesame oil, stock, soy sauce, balsamic vinegar, red pepper flakes, agave/honey, garlic, ginger, and mushrooms to the pot. Stir gently to mix.
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Seal the valve on the instant pot and then set the timer for 20 minutes on manual/high. Once the timer is up, let the pot naturally release (don't flip the valve) the pressure for 10 minutes, then flip the valve to release the rest.
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Turn the pot setting to 'saute' mode. Remove the pork and shred it; set aside. In a small cup/bowl mix water and cornstarch. Once the liquid in the pot is boiling, add the cornstarch slurry and mix to combine. Boil for 1-2 minutes, or until the sauce has thickened. Add the pork back to the pot and stir well to coat.
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Serve pork in lettuce wraps and top with sesame seeds and green onions. Serve as desired.
Recipe Video
Recipe Notes
This recipe can easily be doubled as well. Cooking time will remain the same. To freeze, see above directions.