|By :From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough|
|Course||Dinner, Main Course|
|Cooking Technique||Max Pressure Cook, Pressure Cook|
|Main Ingredient||Pork Loin Chop|
|Prep Time||2 minutes|
|Cook Time||28 minutes|
- 1 cup chicken broth
- 2 tbsp balsamic vinegar
- 2 tsp stemmed thyme leaves or
1 tspdried thyme
- 1/4 tsp grated fresh nutmeg or
1/8 tspground nutmeg
- 1/4 tsp red pepper flakes
- 1/4 tsp table salt
- 4 cups frozen bell pepper strips
- 4 frozen center-cut boneless pork loin chops
- Stir the broth, vinegar, thyme, nutmeg, red pepper flakes, and salt in an Instant Pot. Mix in the frozen pepper strips, then set the pork chops in the pot so they stand up on their sides and lean against each other and the side of the insert with room between each for liquid and pepper strips (in other words, not in a stack). Lock the lid onto the pot.
- Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 16 minutes with the Keep Warm setting off.
- Optional 2 All Pressure Cookers
Press Meat/Stew, Pressure Cook or Manual on High pressure for 20 minutes with the Keep Warm setting off. The vent must be closed.
- Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Transfer the pork chops to serving plates and spoon some of the sauce and peppers over each .
• For an
• Drizzle the servings with extra-virgin olive oil and even a little more balsamic vinegar, particularly a syrupy aged balsamic.
• Add more pop to the sauce by stirring up to
• Serve the pork chops on opened baked potatoes with the sauce ladled on top.Garnish each serving with a pat of butter.
From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough
The ultimate INSTANT POT convenience cookbook, with 75 recipes for delicious meals straight from your freezer to the table in minutes, no thawing required.
Have you ever come home at the end of a long day, pulled an ice-coated lump of meat out of the freezer, and thought, “Can I eat this tonight?” With this book and your Instant Pot, the answer is a resounding “Yes.”
Here, you’ll find 75 recipes and tons of strategies for cooking quick, flavorful one-pot meals with frozen ingredients, all with zero thaw time and no advance prep necessary. Each recipe gives timings and ingredients for every 6- and 8-quart model of Instant Pot, including the new Instant Pot Max. Just open your freezer, lock on the lid, and cook! You’ll be eating dinner in no time.
The Instant Pot transformed the way you feed your family. Now you can get even more out of your Instant Pot with these delicious, straight-from-the-freezer, one-and-done meals for every occasion.
These satisfying meals include hearty stews and casseroles, savory roasts, healthy sides, and everything in between. You’ll enjoy:
• Butternut Squash Bisque
• Ground Beef Lo Mein
• Ziti with Sausage and Peppers
• Italian-Style Braised Pork Chops
• French Dip Sandwiches
• Chicken Fajitas
• Sweet and Sour Shrimp
• And much more!
About the authors:
Bruce Weinstein and Mark Scarbrough are the bestselling authors of the Instant Pot Bible, among more than 30 other cookbooks. They are the owners of mediaeats, a culinary production company, were nominees for 2011 and 2015 James Beard Awards, won the 2015 IACP Award, and are the longest-serving columnists on WeightWatchers.com, as well as regular contributors to the Washington Post, Fine Cooking, and Cooking Light.
All recipes by : From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough
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