Instant Pot Apple Cherry Pork Loin Paleo - Dump and Go Dinner
This freezer cooking recipe for Instant Pot Apple Cherry Pork Loin is so satisfying! Full of flavor, all you need are apples, cherries, onions, and pork loin for this easy and delicious family favorite you'll want to include on your next freezer meal plan!
Ingredients
- 1 ⅓ pounds quarter Boneless Pork Loin
- ½ cups Chicken Broth/Stock
- ⅓ cups Water
- ⅛ teaspoons Salt
- ⅛ teaspoons Black Pepper
- ⅔ cups dice Apple
- ⅔ cups pit Cherry
- ⅓ cups dice Onion
- ⅓ cups dice Celery
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Divide pork, chicken broth, water, salt and pepper among indicated number of round freezer containers.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Place pork, chicken broth, water, salt and pepper in inner pot.
- Lock lid into place and seal steam nozzle.
- Cook on high pressure for 30 minutes.
- Naturally release pressure for 5 minutes then quick release pressure.
- Add in remaining ingredients. Lock lid in place.
- Cook on high pressure for 3 minutes.
- Quick release pressure.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 5 ounces Amount Per Serving
- Calories
- 288
- Total Fat
- 13g
- Saturated Fat
- 2g
- Trans Fat
- 0g
- Cholesterol
- 97mg
- Sodium
- 218mg
- Total Carbohydrates
- 9g
- Fiber
- 1g
- Sugar
- 7g
- Protein
- 33g
- WW Freestyle
- 5
8 Comments
Join the discussionIf I wanted to double or triple the amount of meat would I need to double or triple the liquid? Thanks!
Chelsea, you would not need to double or triple the liquid. Typically with pressure cooking, a minimum of 1 cup is required for the IP to come to pressure. So, unless you like more liquid with your meat (planning to make a gravy or sauce, for example), you should be fine!
Any serving suggestions? The broth is divine — do I serve it au jus, with the fruit strained out and on the side?
I usually serve it au jus with the fruit served on top of it for added flavor.
Can this be made in a slow cooker?
Hi Julie! It sure can! Check out the slow cooker version here!
I’m assuming I can cut the serving in half on this to make smaller portions (not as many in the household)? If I do that, how long do you recommend cooking from frozen in the instant pot? Would it be the same?
Hi Jennifer! This is a great blog article about changing the serving size. . That will probably be most helpful in answering your question!