I'm really enjoying my Instant Pot. Although it cannot cook anything which I couldn't have cooked a different way before, it is so quick that I can make something decent after work without losing the whole evening. There is no doubt that it is helping me to eat more healthily.
Tonight's experiment was largely from memory, I saw something on the Internet a little while ago but forgot to save the link so had to wing it a bit (recipe below), anyway it was great with some wholemeal rice and there is some leftover for tomorrow. Another one for my cookbook.
Ingredients
• 4 pork chops or steaks (fat trimmed)
• Salt
• 1 Finely chopped medium onion
• 250g Mushrooms (sliced)
• 1 can of coconut milk
• 1 Vegetable stock pot
• Black Pepper
• Salt
• Garlic powder
• Thyme
• Oil
• Cornflour
Cooking Instructions
Set the Instant Pot to sauté and add 2 tbsp of oil
Garnish the chops with black pepper
Cook the chops for a couple of minutes each side until brown, if they are large you may have to do this in a couple of batches
Remove the chops and put to one side
Sauté the onions and mushrooms until softened
Add the coconut milk and stock
Add ½ tsp of salt, 1 tsp of garlic powder, 1 tsp black pepper and 1 tsp Thyme
Return the pork chops to the Instant Pot and add enough water to cover them
Put the lid on and close steam valve
Pressure cook for 14 minutes and then allow 10 minutes of natural release
Remove the pork
Set the Instant Pot to Sauté and thicken the sauce with cornflour (I used 2 heaped Tbsp dissolved in a little water)
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