Directions: |
Directions:Using Instant Pot:
Set IP to Sauté and heat oil to high in open cooker. Using rigid metal tongs (for best control), lightly sear the meat one piece at a time (about 45 secs on each side and edges). Stack each seared piece on a plate temporarily.
Add onions, salt, and pepper to pot and stir.
Add water (to cover the meat - but will need 2 cups of broth later to cook 2 cups of rice.
Place lid on and seal. Turn the instant pot to manual pressure, high and set for 32 minutes. Press Start.
Allow 10 minutes after cooking for natural release then release pressure completely.
Remove lid then using tongs, remove meat from broth to plate and cover with foil.
Strain broth into heat-resistant bowl, jar, or measuring cup. You will need 2 cups of broth. If short, add chicken broth or water
Put the 2 cups of rice in the empty pressure cooker pot, add the 2 cups of broth and stir.
Lid the pot, set to cook on high pressure for 3 minutes then ten minutes natural release before fully venting steam..
While rice cooks, break up pork into preferred-sized chunks. If bone-in, ensure all bones are removed.
Check rice for doneness. Correct as necessary.
Add chunked pork and mix well, but do not over-work the rice.
Eat up, but don't tell Nate. |
Personal
Notes: |
Personal
Notes: Personal Notes:
This is my mother's classic yet basic recipe for use in a traditional pressure cooker. this can easily work with Cajun, creole, southern, or other styles of spice.
Miss Ruby was paranoid about cooking the rice under pressure with the meat (she was taught to fear a stray grain might get stuck in the steam vent, clog the regulator, and blow up the house or something).
She was known to overthink EVERYTHING.
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This recipe for Grandma Ruby's Instant Pot Pork and Rice is from