Instant Pot Coconut Curry Pork Chops Recipes

INSTANT POT® COCONUT CURRY CHICKEN

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add coconut oil; when hot, add onion and cook for 1 minute. Add 2 tablespoons curry powder and garlic. Mix well and cook for 2 minutes. Turn off Saute function. Stir in diced tomatoes, tomato sauce, chicken broth, and sugar.
• Poke holes into each chicken breast using a fork. Sprinkle with salt, pepper, and remaining curry powder. Add seasoned chicken to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove chicken; use 2 forks to shred the meat and return it to the pot. Turn on Saute function; cook and stir until liquid is lightly boiling, 2 to 3 minutes.
• Turn pressure cooker to Keep Warm. Add coconut milk and stir well; cook for 10 minutes more to allow flavors to come together.

INSTANT POT® COCONUT CURRY PORK CHOPS

Steps:

• Season pork chops with garlic, salt, and pepper.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Stir in curry paste and coconut oil. Whisk in coconut milk. Place pork chops into the cooker and cancel Saute function.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 12 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
• Ladle out 1 tablespoon curry sauce. Whisk in arrowroot powder to create a slurry. Pour slurry into the pot. Turn on Saute function and cook until surry sauce has thickened, about 3 minutes. Squeeze lime wedges in to taste.

PRESSURE-COOKER PORK AND APPLE CURRY

Steps:

• In a 6-qt. electric pressure cooker, combine the first 9 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in pork should read at least 145°. , Add apple to pressure cooker. In a small bowl, combine cornstarch and water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened and apple is tender, 3-5 minutes., If desired, serve with rice. Sprinkle with raisins and coconut.

JAMAICAN CURRY PORK

Steps:

• Heat a large pan over a medium-high heat, pour in enough oil to coat the base and cook the onions for 15 minutes or until translucent. Add the pork, spices, thyme and black pepper, and stir well, coating the meat. Add the garlic, chillies, tomatoes and most of the spring onions (keep a little back for garnishing), mix well and pour in 1 litre of cold water to cover the ingredients. Bring to the boil, reduce the heat to low and simmer gently for 2½-3 hours, stirring occasionally and adding a splash of water if it looks a little dry, until the pork is tender.
• For the rice and peas, put a lidded pan over a medium heat with the vegetable oil and cook the onion for 10 minutes until soft. Add the garlic and cook for a minute before adding the rice, butter, thyme, beans and a generous amount of seasoning. Mix well, ensuring the rice is coated in the mixture, then add the coconut milk and 175ml of cold water, stirring well. Cover and cook gently for 20 minutes, then remove the lid and cook for a further 15 minutes until the liquid is fully evaporated. Fluff the rice with a fork and serve with the curry pork and reserved spring onions.