Instant Pot Bbq Pork With Onions Recipes

INSTANT POT BBQ PORK WITH ONIONS

Steps:

• Season the pork and add it to the instant pot insert bowl.
• Sprinkle the onion slices over top the pork, and add 1 cup of broth or water
• Place the lid on the instant pot, turn the toggle switch to "seal"
• Cook on manual, high pressure for 8 minutes.
• Do a natural release for 5 minutes. The internal temperature of the pork should be 145 degrees Fahrenheit
• Drain the cooking liquids from the pork.
• Add the bbq sauce and stir well.
• Switch to the saute button and heat the sauce up to boil while stirring.
• Serve and enjoy!

INSTANT POT PORK LOIN WITH CARROTS AND ONIONS

Steps:

• Stir to combine the brown sugar, dill, paprika, 1 1/2 teaspoons salt and 1 teaspoon pepper in a small bowl. Rub the mixture all over the pork loin.
• Set a 6- or 8-quart Instant Pot® to medium saute (see Cook's Note) and add the olive oil. When the oil is hot, add the pork loin and brown all over, turning with tongs, about 4 minutes. Remove to a plate. Add the onions and carrots and season with 1/2 teaspoon salt. Cook, stirring frequently, until the vegetables begin to brown, about 4 minutes. Add the tomato paste, thyme and sage. Stir to coat the vegetables in the tomato paste. Add the wine and simmer until reduced by half, 1 to 2 minutes. Add the chicken broth and return to a simmer. Tuck the bay leaf into the sauce and nestle the pork loin in the middle (it will not be covered by liquid).
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 30 minutes.
• After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 10 minutes, being careful of any remaining steam, unlock and remove the lid. Remove the pork to a cutting board.
• Return the sauce to a simmer on the medium saute setting. Mash the butter and flour into a paste with a fork in a small bowl. Whisk into the simmering sauce and cook, whisking, until sauce is thickened, about 1 minute. Discard the bay leaf and stir in the parsley. Thinly slice the pork and serve with the sauce.

INSTANT POT CARAMELIZED ONIONS

Steps:

• Set a 6-quart Instant Pot® to high saute (see Cook's Note). Add the butter and olive oil to the pot. Once the butter has melted completely, add the onions, thyme, sugar, 1/2 teaspoon of salt and several grinds of pepper. Cook, stirring, until the onions start to sizzle and the mixture is thoroughly combined, 1 to 2 minutes.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 4 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete (this should take about 2 minutes). Being careful of any remaining steam, unlock and remove the lid, then stir in the balsamic vinegar. At this point, the onions should be tender and blonde in color.
• Set the pot back to high saute and cook, stirring frequently and scraping any brown bits from the bottom and sides of the pot, until almost all the liquid has evaporated and the onions are a deep golden brown and saucy, about 30 minutes. Be sure to stir the onions frequently and watch them closely; you want to scrape the brown bits from the pot before they turn too dark and burn. Remove the thyme stems; taste and adjust the seasoning with salt and pepper.

INSTANT POT ROOT BEER PULLED PORK RECIPE BY TASTY

Steps:

• Make the pulled pork: In a small bowl, combine the garlic powder, onion powder, salt, pepper, coriander, and paprika.
• Add the pork to a large bowl and sprinkle with the spice mixture, tossing to coat evenly.
• Turn an Instant Pot to the sauté setting. Add the canola oil and heat on medium heat. Working in batches, add the pork to the pot in batches and brown all over, 2-3 minutes per side. Transfer to a cutting board.
• Add the onion to the pot and cook for 3-5 minutes, scraping up any browned bits from the bottom of the pot, until the onion is soft and translucent. Add the root beer, vinegar, and barbecue sauce to the pot and stir to combine.
• Return the pork to the pot, nestling the pieces in together so they fit in a single layer and are sitting evenly in the cooking liquid. Put on the lid and seal the pressure valve.
• Cook on normal pressure for 60 minutes. Once the timer has stopped, let the valve naturally release for 15 minutes before manually opening the valve.
• While the pork is cooking, make the pickled onion slaw: In a medium bowl, combine the cabbage, pickled onions, carrot, vinegar, mayonnaise, salt, and pepper. Toss well to coat. Chill in the refrigerator until ready to serve.
• Using tongs, transfer the pork from the Instant Pot to a large bowl. Turn Instant Pot to the sauté setting and reduce the braising liquid by half, 10-12 minutes.
• Meanwhile, use 2 forks to shred the pork into small pieces, discarding any large pieces of fat or sinew.
• Starting with ½ cup (120 ml), gradually add the reduced braising liquid back to the pork until juicy and well-coated.
• To serve, spread barbecue sauce on both sides of each roll. Place a generous scoop of pork on each bottom bun and top with a small scoop of pickled onion slaw. Top with the top bun and serve.
• Enjoy!