If you're looking for quick and satisfying meals, the Instant Pot has you covered! Imagine whipping up creamy Chicken and Rice or savory Beef Stroganoff in under an hour. Or how about a zesty Taco Soup and hearty Lentil Chili for a cozy night in? With dishes like Garlic Lemon Chicken Thighs and Sweet and Sour Pork, you'll impress your family with minimal effort. Want to discover even more delicious options? You won't want to miss what's next!
Instant Pot Beef Stroganoff
Instant Pot Beef Stroganoff is a comforting and delicious dish that combines tender beef with a creamy sauce and earthy mushrooms, all served over a bed of noodles. This meal isn't only satisfying but also quick to prepare, thanks to the magic of the Instant Pot. In just under an hour, you can have a hearty dinner on the table that tastes like it has been simmering all day.
The key to this recipe is the Instant Pot's pressure cooking feature, which allows for the beef to become tender quickly while infusing it with rich flavors. The combination of beef broth, sour cream, and spices creates a luscious sauce that clings perfectly to the noodles. Whether it's a weeknight meal or a cozy family gathering, Instant Pot Beef Stroganoff is sure to impress.
Ingredients:
- 1 lb beef stew meat, cut into bite-sized pieces
- 1 cup sliced mushrooms
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 2 cups egg noodles
- 1 cup sour cream
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Add olive oil to the Instant Pot and set it to the sauté function. Once hot, brown the beef stew meat in batches to avoid overcrowding, seasoning with salt and pepper. After browning, remove the meat and set aside.
In the same pot, sauté the onions and garlic until translucent, then add the mushrooms and cook until softened. Return the beef to the pot, pour in the beef broth, Worcestershire sauce, and Dijon mustard, and stir.
Add the egg noodles on top without stirring. Seal the lid, set the Instant Pot to high pressure for 8 minutes, and then do a quick release. Finally, stir in the sour cream until smooth, and serve garnished with fresh parsley.
When making Beef Stroganoff in the Instant Pot, it's important to remember not to overcook the beef, as it can become tough. For best results, choose a well-marbled cut of beef for tenderness.
Additionally, you can customize the dish by adding more vegetables like peas or carrots for extra nutrition. If you prefer a thicker sauce, you can also use a cornstarch slurry after pressure cooking, which will help achieve the desired consistency. Enjoy your delicious and quick Beef Stroganoff!
Creamy Chicken and Rice
Creamy chicken and rice is a delightful one-pot meal that's perfect for busy weeknights when you want something hearty and satisfying without spending hours in the kitchen. With the Instant Pot, you can achieve that creamy, comforting texture in just a fraction of the time it would normally take. The combination of tender chicken and fluffy rice, all enveloped in a luscious cream sauce, will have your family asking for seconds.
What makes this dish even more appealing is its versatility. You can easily customize it by adding your favorite vegetables or adjusting the seasoning to suit your taste preferences. In just one pot, you can create a rich and satisfying dinner that the whole family will love. Let's jump into the recipe and discover how to whip up this creamy delight!
- 1 lb boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen peas and carrots (or fresh, if preferred)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Start by setting your Instant Pot to the sauté mode and adding olive oil. Once hot, add the diced onion and minced garlic, sautéing until softened. Next, season the chicken breasts with salt, pepper, garlic powder, onion powder, and thyme, and add them to the pot along with the rice, chicken broth, and frozen peas and carrots.
Seal the pot and cook on high pressure for 10 minutes. Once the timer goes off, allow for a natural release for 5 minutes, then quick-release any remaining steam. Open the lid, stir in the heavy cream, and let it thicken slightly before serving.
To enhance your creamy chicken and rice dish, consider adding a splash of lemon juice for brightness or some grated Parmesan for extra richness. If you prefer a thicker sauce, let the dish simmer for a few more minutes on the sauté setting after adding the cream. You can also swap in brown rice, but remember to adjust the cooking time as brown rice generally takes longer to cook.
Enjoy this dish with a side salad or some crusty bread to soak up the delicious cream sauce!
Zesty Taco Soup
Zesty Taco Soup is a vibrant and hearty dish that's perfect for busy weeknights or a cozy gathering with friends and family. This one-pot meal isn't only quick to prepare but also rich in flavor, combining savory spices, tender beans, and juicy meat, all enriched by the zesty tang of tomatoes and green chilies. The beauty of making this soup in an Instant Pot is that you can achieve maximum flavor in minimal time, while also freeing up your stovetop for other preparations.
What makes this taco soup stand out is its versatility. Feel free to customize the ingredients according to your preferences. You can swap in ground turkey for a lighter option, add more vegetables for extra nutrition, or even make it vegetarian using plant-based protein. Whether served with tortilla chips, topped with cheese, or garnished with fresh cilantro, this dish is sure to become a go-to favorite in your household.
Ingredients:
- 1 lb ground beef (or turkey)
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 taco seasoning packet
- 4 cups beef or vegetable broth
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado, cilantro, tortilla chips
Start by selecting the sauté function on your Instant Pot. Add the ground meat, onion, and bell pepper, cooking until the meat is browned and the vegetables are softened. Stir in the garlic, followed by the black beans, corn, diced tomatoes, taco seasoning, and broth. Close the lid and seal the vent, then cook on high pressure for 10 minutes.
Once done, allow for natural pressure release for 5 minutes before manually releasing any remaining pressure. Stir the soup, adjust seasoning as needed, and serve hot with your choice of toppings.
When making Zesty Taco Soup, consider preparing a batch ahead of time and refrigerating or freezing portions for easy meals later. The flavors often deepen and become even better after a day in the fridge, so it can be a fantastic make-ahead option.
Additionally, don't hesitate to play with the spice levels; adding jalapeños or using a spicier taco seasoning can elevate the heat if that's your preference!
Hearty Lentil Chili
Hearty Lentil Chili is a perfect choice for anyone looking for a nutritious, filling meal that comes together quickly in your Instant Pot. This plant-based dish is packed with protein and fiber, thanks to the lentils and beans, while a medley of spices and vegetables gives it a robust flavor that's sure to satisfy. Ideal for weeknight dinners or meal prep, this chili can be customized with your favorite toppings, making it a versatile and delicious option for varying tastes.
Not only is this dish hearty and comforting, but it's also incredibly easy to make. With minimal prep needed and the Instant Pot doing most of the work, you can have a warm, inviting bowl of lentil chili ready in under an hour. Serve it with some crusty bread or over rice, and you'll have a meal that's both wholesome and hearty enough to keep you full and satisfied.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 cup dried lentils (green or brown, rinsed)
- 1 can (15 oz) kidney beans, drained and rinsed
- 4 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional toppings: chopped cilantro, avocado, shredded cheese, or sour cream
Set your Instant Pot to the sauté mode and heat the olive oil. Add the diced onion, garlic, bell pepper, carrots, and celery, sautéing for about 5-7 minutes until the vegetables are softened.
Next, add in the diced tomatoes, lentils, kidney beans, vegetable broth, and all the spices. Stir well to combine, then seal the lid and set the Instant Pot to cook on high pressure for 15 minutes.
Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes before manually releasing any remaining pressure.
One important tip when making Hearty Lentil Chili in the Instant Pot is to verify that you rinse the lentils and beans before adding them to the pot to remove any excess starch or impurities. This helps enhance the flavor and texture of the chili.
Additionally, feel free to adjust the spices according to your taste preferences or add more vegetables like zucchini or corn for added flavor and nutrition. If you prefer a thicker consistency, you can puree a portion of the chili with an immersion blender or let it simmer on sauté mode for a few extra minutes after pressure cooking.
Enjoy your delicious homemade chili!
Garlic Lemon Chicken Thighs
If you're looking for a delicious and quick meal, Garlic Lemon Chicken Thighs are the perfect choice. This dish isn't only packed with flavor, but it also cooks efficiently in the Instant Pot, which means you'll spend less time in the kitchen and more time enjoying your meal.
The combination of garlic and lemon creates a bright and zesty flavor profile that will have your taste buds singing. Plus, using chicken thighs guarantees that the meat remains juicy and tender, making it a crowd-pleaser for any dinner table.
Preparing this meal requires minimal effort, making it ideal for busy weeknights or lazy weekends. The Instant Pot speeds up the cooking process, allowing you to infuse the chicken with satisfying flavors in a fraction of the time it would take using traditional methods. Just gather the ingredients, set your pot, and soon enough, you'll have perfectly cooked chicken thighs that are great on their own or served alongside your favorite sides.
Ingredients:
- 4 bone-in, skin-on chicken thighs
- 4 cloves garlic, minced
- Juice and zest of 2 lemons
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup chicken broth
- Fresh parsley, chopped (for garnish)
Season the chicken thighs with salt, pepper, and oregano. Set your Instant Pot to "Sauté" mode and add the olive oil. Once hot, place the chicken thighs skin-side down and sear for about 4-5 minutes until golden brown.
Remove the chicken and set aside. Add the minced garlic to the pot and sauté for 30 seconds until fragrant, then pour in the chicken broth and lemon juice, scraping any browned bits from the bottom. Return the chicken thighs to the pot, skin-side up, and select "Pressure Cook" mode for 10 minutes.
Once done, let the pressure release naturally for 5 minutes, then switch to quick release. Garnish with lemon zest and fresh parsley before serving.
For the best results, make certain to pat the chicken thighs dry before seasoning to help achieve a fantastic sear. If you prefer a tangier flavor, you can add an extra splash of lemon juice before serving.
Additionally, feel free to experiment with fresh herbs like thyme or rosemary to elevate the flavor further. Using a meat thermometer can help you confirm the chicken is cooked through, reaching an internal temperature of 165°F, perfect for juicy, tender meat.
Vegetable Quinoa Pilaf
Vegetable Quinoa Pilaf is a delightful and nutritious dish that not only satisfies your hunger but also packs a punch regarding flavor. This easy-to-make recipe is perfect for busy weeknights when you want something wholesome yet quick. Using the Instant Pot allows you to achieve fluffy quinoa combined with colorful vegetables in a matter of minutes, making it an ideal meal option for anyone looking to eat well without the hassle of lengthy preparation.
Incorporating a variety of vegetables not only enhances the nutritional value of the dish but also adds vibrant colors and textures. You can customize the vegetables based on what you have on hand or what's in season, making this pilaf versatile and accommodating to personal preferences. Serve it as a standalone dish, or pair it with grilled chicken, fish, or other proteins for a complete meal.
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 teaspoon dried thyme
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
In the Instant Pot, set it to the sauté function and heat the olive oil. Add the diced onion, garlic, carrot, bell pepper, and zucchini, cooking until the vegetables are softened, about 5 minutes.
Stir in the rinsed quinoa, vegetable broth or water, thyme, cumin, salt, and pepper. Close the lid, set the valve to sealing, and cook on high pressure for 1 minute. Once it's done cooking, allow for a natural pressure release for 10 minutes before turning the valve to venting to release any remaining pressure. Fluff the pilaf with a fork and garnish with chopped parsley before serving.
When cooking vegetable quinoa pilaf, feel free to get creative with your vegetable choices and herbs. Adding a splash of lemon juice before serving can brighten the dish.
If you enjoy a bit of heat, consider adding red pepper flakes or your favorite hot sauce. Leftovers can be stored in the refrigerator and make for a great lunch option, so consider making a double batch to enjoy throughout the week!
Classic Beef and Barley Soup
Classic Beef and Barley Soup is a hearty and comforting dish that combines tender chunks of beef, nutritious vegetables, and wholesome barley in a rich broth. This recipe makes use of an Instant Pot, allowing for a deeply flavorful soup that simmers in a fraction of the time it would require on the stove. The use of the pressure cooker helps to tenderize the beef while infusing the broth with robust flavors, making it perfect for busy weeknights or chilly evenings.
What makes this soup extraordinary isn't only its hearty texture but also its versatility. You can easily customize the ingredients based on what you have on hand, whether that's swapping out the vegetables or adjusting the spices. The result is a deliciously satisfying bowl of soup that feels nurturing and soul-warming. Serve it with crusty bread for a complete meal that's sure to please the whole family.
Ingredients:
- 1 lb beef chuck, cut into 1-inch cubes
- 1 cup barley, rinsed
- 1 large onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups beef broth
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 tbsp olive oil
Add the olive oil to your Instant Pot and set it to the sauté mode. Once the oil is hot, add the beef cubes and sear them until browned on all sides, about 5 minutes.
Add the onions, garlic, carrots, and celery, cooking for another 2-3 minutes until the onions become translucent. Stir in the tomato paste, barley, thyme, bay leaf, and beef broth, ensuring everything is well combined.
Seal the Instant Pot and cook on high pressure for 30 minutes. Allow for a natural release for 10 minutes before manually releasing any remaining pressure. Open the lid, taste the soup, and adjust seasoning with salt and pepper as desired.
For the best flavor, consider browning the beef thoroughly to create a deep, rich base. You can also add a splash of Worcestershire sauce or a few splashes of hot sauce to enhance the depth of flavor in the soup.
If you're looking for a thicker soup, let it simmer on the sauté setting after the pressure cooking is complete to thicken up. Finally, feel free to top the soup with fresh herbs like parsley or thyme for an added freshness before serving.
Spicy Sausage and Peppers
Spicy Sausage and Peppers is a vibrant and flavorful dish that highlights the rich taste of Italian sausage paired with colorful bell peppers and a kick of heat. This dish is perfect for a quick weeknight meal or a hearty gathering with family and friends. The Instant Pot makes it a breeze to cook, enhancing the flavors while guaranteeing everything is cooked to perfection in a fraction of the time it would take on the stovetop.
The combination of spices, sweet bell peppers, and juicy sausage creates a satisfying meal that can be served on its own, over rice, or with crusty bread for dipping.
Plus, this dish is versatile; feel free to adjust the heat level by using different types of sausage or adding extra crushed red pepper flakes for those who enjoy a fiery kick.
- 1 pound spicy Italian sausage (sliced)
- 2 bell peppers (sliced; any colors you prefer)
- 1 medium onion (sliced)
- 3 cloves garlic (minced)
- 1 can (14.5 oz) diced tomatoes (with juice)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional, for extra heat)
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh parsley or basil for garnish (optional)
Set your Instant Pot to sauté mode and add olive oil. Once heated, add the sliced sausage and cook until browned, about 3-5 minutes.
Then, add the onion, garlic, and bell peppers, stirring often for another 3 minutes. Incorporate the diced tomatoes, Italian seasoning, crushed red pepper flakes (if using), salt, and pepper. Stir well to combine all ingredients. Secure the lid and set the Instant Pot to cook on high pressure for 5 minutes.
Once finished, release the pressure manually, stir, and serve hot, garnished with fresh herbs as desired.
For the best results, be sure that the sausage is browned well before adding the vegetables, as this will deepen the flavor of the dish. You can easily customize the vegetable mix to include other favorites like zucchini or mushrooms.
Serve leftovers in a sandwich or wrap for a delicious next-day lunch, making this dish not only quick but also versatile in its use.
Teriyaki Salmon With Rice
Teriyaki Salmon With Rice is an easy and flavorful dish that can be whipped up in no time using the Instant Pot. With its sweet and savory flavors, this dish not only satisfies your taste buds but also delivers a healthy dose of omega-3 fatty acids from the salmon. Paired with fluffy rice, it makes for a quick weeknight dinner or an impressive meal for guests, all prepared in one pot.
Using the Instant Pot streamlines the cooking process by allowing you to steam your salmon while the rice cooks at the same time. This combination guarantees that the rice absorbs the delicious flavors of the teriyaki sauce, resulting in a well-rounded dish that's packed with flavor without requiring tons of dishes to wash afterward.
Let's delve into the ingredients and cook up this delightful meal!
Ingredients:
- 4 salmon fillets
- 1 cup jasmine or basmati rice
- 1/4 cup teriyaki sauce
- 1 1/2 cups water
- 1 teaspoon sesame oil
- 1 tablespoon green onions, chopped (for garnish)
- Optional: broccoli florets or snap peas (for added vegetables)
Add the jasmine rice and water to the Instant Pot, then place the trivet on top. Set the salmon fillets on the trivet, brushing each with teriyaki sauce. If adding vegetables, layer them around the salmon.
Secure the lid, verifying the steam release valve is set to sealing. Cook on high pressure for 5 minutes, then let the pressure release naturally for 10 minutes before releasing any remaining pressure. Fluff the rice with a fork and serve the salmon over rice, garnished with chopped green onions.
For the best results, confirm your salmon fillets are of uniform size for even cooking. If you're using frozen salmon, add an extra minute to the cooking time.
Feel free to customize this dish by incorporating your favorite vegetables; just make sure they're suitable for pressure cooking. Serve with extra teriyaki sauce on the side for those who prefer a little more flavor!
Moroccan Chickpea Stew
Moroccan Chickpea Stew is a hearty and flavorful dish that brings together the vibrant spices of Moroccan cuisine and the wholesome goodness of chickpeas. This easy-to-make stew isn't only satisfying but also packed with nutrients, making it a perfect choice for a quick weeknight meal.
The combination of warm spices like cumin, coriander, and cinnamon, along with sweet dried fruits, adds dimension and depth to the stew, resulting in a comforting dish that's both delicious and nourishing.
The beauty of this recipe is that it can be cooked in an Instant Pot, considerably reducing cooking time without sacrificing flavor. In under 30 minutes, you can serve up a bowl of this aromatic stew, paired perfectly with couscous, quinoa, or crusty bread.
It also makes for excellent leftovers, as the flavors only deepen after a day in the fridge. Embrace the goodness of plant-based cooking with this delightful Moroccan Chickpea Stew.
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 inch piece of ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 2 cups vegetable broth
- 1 cup carrots, diced
- 1 cup bell pepper, diced
- 1/2 cup dried apricots, chopped
- Salt and pepper, to taste
- Fresh cilantro or parsley, for garnish
In the Instant Pot, heat the olive oil using the sauté function, then add diced onion, garlic, and ginger, cooking for about 3-4 minutes until softened.
Stir in the spices and continue cooking for another minute to toast them. Add the chickpeas, diced tomatoes, vegetable broth, carrots, bell pepper, and chopped dried apricots.
Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes. Once the timer goes off, allow for a natural release for 5 minutes before carefully turning the valve to venting.
Season with salt and pepper, give it a stir, and garnish with fresh cilantro or parsley before serving.
For added authenticity, consider pairing the stew with a side of harissa or a dollop of yogurt to balance the flavors.
If you prefer a thicker stew, you can puree a portion of the chickpeas before adding them to the pot. Feel free to adjust the level of spices according to your taste, and don't hesitate to add in seasonal vegetables for variety.
This versatile dish adapts well to personal preferences, so get creative!
Macaroni and Cheese
Macaroni and cheese is a beloved comfort food that brings nostalgia to many. It's creamy, cheesy, and incredibly satisfying, making it a favorite for both kids and adults alike.
The Instant Pot takes the hassle out of traditional mac and cheese preparation, allowing you to whip up a luscious, velvety dish in no time with minimal cleanup. Integrated cooking and pressure functions lock in flavor and prevent overcooking, so you'll consistently get creamy pasta without the fuss.
Using the Instant Pot means you can have dinner ready in approximately 20 minutes, including both cooking and pressure release time. This method keeps the pasta tender and the cheese sauce perfectly thick without requiring multiple pots on the stove.
Plus, you can easily customize the dish by adding in your favorite ingredients such as broccoli, bacon, or different types of cheeses for an extra layer of flavor.
- 2 cups elbow macaroni
- 2 cups water
- 1 tablespoon butter
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup shredded cheddar cheese
- ½ cup grated parmesan cheese
- ½ cup milk or heavy cream
To prepare, add the elbow macaroni, water, butter, salt, garlic powder, and onion powder to the Instant Pot. Stir the ingredients together, then secure the lid and set the vent to sealing.
Select the manual pressure cooking setting and cook on high for 4 minutes. Once the cooking time is complete, carefully perform a quick release to let out the steam, then open the lid. Stir in the cheddar cheese, parmesan cheese, and milk or heavy cream until everything is well combined and creamy.
For best results, make certain to stir the pasta promptly after opening the lid to prevent sticking and guarantee even melting. You can also experiment with different cheese combinations, such as using gouda for a smoky flavor or adding a touch of cream cheese for added creaminess.
If you prefer a baked taste, sprinkle some breadcrumbs on top and pop the dish under the broiler for a few minutes after cooking.
Sweet and Sour Pork
Sweet and Sour Pork is a classic dish that combines the perfect balance of flavors, showcasing a delightful contrast between the tangy sweetness of the sauce and the savory richness of the pork. This dish isn't only vibrant in color but also a crowd-pleaser, making it an excellent option for family dinners or entertaining guests.
With the help of an Instant Pot, you can prepare this dish in a fraction of the time it would take using conventional cooking methods, allowing the sweet and sour sauce to soak into the pork beautifully.
Cooking Sweet and Sour Pork in an Instant Pot simplifies the process while guaranteeing the meat remains tender and juicy. The pressure cooker creates a flavorful environment that helps meld the sweet and tangy elements perfectly. Serve this dish over steamed rice or with stir-fried vegetables for a complete meal that's sure to impress.
Ingredients:
- 1.5 pounds pork tenderloin, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 bell pepper, chopped (red or green)
- 1 onion, sliced
- 1 cup pineapple chunks (canned or fresh)
- 1/2 cup sugar
- 1/2 cup apple cider vinegar
- 1/2 cup ketchup
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- Salt and pepper to taste
- Cooked rice for serving
Add the oil to the Instant Pot and set it to the sauté mode. Once the oil is hot, add the pork pieces and season with salt and pepper, browning them on all sides for about 5-7 minutes.
After browning, pour in the pineapple chunks (with juice), bell pepper, and onion. In a separate bowl, mix together the sugar, apple cider vinegar, ketchup, soy sauce, garlic powder, and ground ginger, then pour this mixture over the pork and vegetables.
Secure the lid, make sure the vent is set to sealing, and cook on high pressure for 8 minutes. Allow for a natural pressure release for 10 minutes, then quick release any remaining pressure, stir well, and serve over cooked rice.
When making Sweet and Sour Pork, consider adjusting the level of sweetness according to your taste preference.
If you prefer a bolder flavor, you can incorporate more soy sauce or add a splash of orange juice to enhance the citrus notes. Additionally, you might experiment with adding more vegetables, like carrots or snap peas, to increase the nutritional value and texture of the dish.
Finally, for those who enjoy a bit of heat, a sprinkle of red pepper flakes or a dash of hot sauce can elevate the overall flavor profile.