Instant Pot Thai Pork Rice Bowls
This is a quick and easy week night meal you will make again and again! The pressure cooker does all the work and you get all the kudos!
Servings 6
Equipment
- 1 Pressure Cooker
Ingredients
- 2 1 lb Pork Tenderloins *you could use ground pork too. Reduce your cooking time on the pressure cooker to half.
- 1 8 oz Container of sliced mushrooms *You can also substitute shiitake mushrooms.
- ΒΌ cup Soy Sauce *I use reduced sodium whenever possible
- 4 Limes *2 limes are for garnish. 2 will be juiced for the dish. You can also use Lime Juice concentrate too..
- 1 tsp Ground Ginger *you can use gresh or I use Roasted Ground Ginger for a little extra "pop"
- 1 tsp Sriarcha Sauce *add more for more spice, or eliminate for milder flavor.
- Green Onions and fresh Cilantro *optional for garnish only
- 4-6 servings Cooked Rice, cooked according to package directions *I use Jasmine Rice
Instructions
- Rub a small amount of oil on the pork and place in the bottom of a 6 quart electric pressure cooker. I have an Instant Pot. Top with sliced mushrooms, onion and red pepper. In a separate bowl, combine hoisin sauce, sweet chili sauce, soy sauce lime juice from 2 limes, garlic and ginger. Whisk until well blended and our over vegetables and pork in cooker.
- Lock lid and close the pressure release valve. Cook on high for 20 minutes.
- While pork is cooking, prepare you rice according to package directions. This makes 4-6 good size portions. When rice is done, set aside.
- When pork is done cooking, you can either let the cooker release naturally or you can do a quick release. I personally do a quick release. Remove pork and shredded with forks. Return to the cooker and mix well with sauce and other ingredients.
- Serve over cooked rice and garnish with lime wedges, chopped green onion and cilantro leaves! Then enjoy! Leave the Sriracha on the table for those that like extra "heat" and spice!