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"Hunger is the best sauce in the world."--Cervantes

Instant Pot Pork Quinoa Cabbage Bowls Recipe

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This recipe for Instant Pot Pork Quinoa Cabbage Bowls is from Emily's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs pork carnitas meat or pork shoulder or pork butt or pork blade,
trimmed of excess fat
1 cup lemon lime soda
1/3 cup tamari
2 Tbsp rice vinegar
1 Tbsp brown sugar
1 Tbsp minced ginger
3 garlic cloves, minced
1 1/2 tsp chili garlic sauce
1 tsp sesame oil
1 head of cabbage, shredded
1 carrot, grated
Diced green onions, for garnish
2 cups cooked quinoa
Sriracha, optional
Directions:
Directions:
1. Place the pork in the Instant Pot. Pour in the soda.
2. In a medium bowl whisk together the tamari, rice
vinegar, brown sugar, ginger, garlic, chili garlic sauce and
sesame oil. Pour the mixture over the top of the pork.
3. Cover the Instant Pot. Turn valve to sealing. Press themanual button and set the timer for 45 minutes. It
should be on high pressure.
4. While the meat is cooking prepare the other
ingredients. Toss the grated carrot and the cabbage
together. Cook the quinoa, if you need to. Dice up the
green onions.
5. When the timer beeps, let the pressure release for at
least 10 minutes naturally before switching the valve to
venting. Remove the meat and shred. Add it back into the
pot and stir in with the juices.
6. Place a scoop of cabbage/carrots in a bowl, top with
1/3 cup of quinoa, some pork and top with green onions
and sriracha (if desired).

 

 

 

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