Pressure-Cooked Salsa Verde Pork and Rice Recipe

Recipesfull introduces to you: Popular Recipes. (Pressure-Cooked Salsa Verde Pork and Rice Recipe). Make weekly meal prep a breeze with this pressure cooker pork and rice. This recipe uses the Pot-in-Pot (PIP) method, which cooks the pork and rice in separate bowls at the same time. The pork turns out so tender! I like to freeze individual servings and take one out the night before. Top with queso fresco or sour cream when ready to serve.

Brief

Prep 15 mins

Cook: 50 mins

Additional: 10 mins

Total: 1hr15 mins

Servings: 6

Yield: 6 servings

Pressure-Cooked Salsa Verde Pork and Rice Recipe

Ingredients

2 pounds boneless pork shoulder roast

trimmed of excess fat and cut into 1-inch cubes

1 teaspoon dried oregano

1 teaspoon ground cumin

½ teaspoon salt

½ teaspoon ground coriander

¼ teaspoon ground black pepper

1 ½ cups brown rice

rinsed well

1 teaspoon olive oil

½ teaspoon salt

1 ¾ cups water

1 tablespoon water

2 tablespoons olive oil

1 (16 ounce) jar salsa verde (such as Herdez®)

¼ cup chopped cilantro

1 tablespoon lime juice

6 (3-cup) storage containers

Meat and Poultry

Directions

Step 1

Place pork cubes in a medium bowl. Add oregano cumin salt coriander and pepper and toss to coat meat evenly.

Step 2

Rinse rice with cold water through a fine mesh strainer and drain.

Step 3

Add 1 teaspoon oil to an oven-safe bowl that will fit inside your pressure cooker. Place rice and salt in the bowl. Add 1 3/4 cups plus 1 tablespoon water and set aside.

Step 4

Heat 2 tablespoons oil in a 6-quart electric pressure cooker using the Saute mode on high heat. Cook pork in batches until lightly browned 5 to 6 minutes per batch. Turn cooker off. Add salsa verde and stir to combine evenly.

Step 5

Place a tall trivet inside the pressure cooker for the rice to sit on top of the pork. Place the bowl of uncooked rice on the trivet. Lock the lid and set the valve to 'Seal.' Select high pressure according to manufacturer's instructions; set timer for 24 minutes. Allow 10 to 15 minutes for pressure to build.

Step 6

Release pressure using the natural-release method according to manufacturer's instructions 10 to 40 minutes.

Step 7

Unlock and remove the lid. Remove the bowl of rice using oven mitts. Let cool slightly and stir in cilantro and lime juice.

Step 8

Set the pressure cooker to Saute mode on medium heat. Cook until sauce is thickened if desired 8 to 10 minutes. Divide rice between 6 storage containers; spoon the pork and sauce on top. Refrigerate until ready to eat.

Nutritional Information

Pressure-Cooked Salsa Verde Pork and Rice Recipe

Servings Per Recipe:6

Calories: 441.7

% Daily Value *

Protein: 19.1g 38%

Carbohydrates: 42.1g 14%

Dietary Fiber: 1.9g 8%

Sugars: 3g

Fat: 20.8g 32%

Saturated Fat: 6.2g 31%

Cholesterol: 59.4mg 20%

Vitamin A Iu: 157.9IU 3%

Niacin Equivalents: 8.6mg 66%

Vitamin B6: 0.4mg 28%

Vitamin C: 1.8mg 3%

Folate: 15mcg 4%

Calcium: 44.4mg 4%

Iron: 2.2mg 12%

Magnesium: 83.4mg 30%

Potassium: 369.8mg 10%

Sodium: 686.1mg 27%

Thiamin: 0.6mg 59%

Calories From Fat: 187.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.