Instant Pot Cashew Pork - Dump and Go Dinner
Pressure cooked to perfection in an umami rich sauce, this Thai inspired pork dish is the stuff cravings are made of. Accompanied by strips of bell pepper, slices of green onion, and raw cashews this is a crowd pleasing meal that is an easy alternative to takeout.
Ingredients
- 2 pounds quarter Pork Roast
- ¼ cups Soy Sauce
- 2 tablespoons Rice Vinegar
- 1 tablespoon Tomato Paste
- 1 tablespoon Honey
- 1 teaspoon mince Garlic, Cloves
- 1 teaspoon peel and mince Ginger, Fresh
- ¼ teaspoons Red Pepper Flakes
- 2 cups slice Bell Pepper, Green
- 1 cup Water
- ½ cups Cashews, Raw
- ¼ cups slice Green Onion (Scallion)
- 4 cups cook White Rice, Long-Grain
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 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 in Instant Pot.
- In a bowl, whisk together soy sauce, rice vinegar, tomato paste, honey, garlic, ginger, and red pepper flakes. Pour over top of pork.
- Add water, lock lid into place and seal steam nozzle.
- Cook on high pressure for 30 minutes.
- Let pressure release naturally for 5 minutes then release any remaining pressure.
- Add in peppers and change setting to saute for 5 minutes.
- Stir in cashews and green onions and serve over rice.
11 Comments
Join the discussionVery delicious and so easy and quick. I served over Green Giant riced cauliflower and sweet potato to make it lower carb.
This is really good, but I used pork shoulder and it took 90 minutes to get it cooked right. Also, freezing the peppers gave them a weird taste, I would just add fresh next time.
Are you slicing the pork into bite size pieces before freezing?
Hi Jeni, For this recipe, you would quarter the pork roast before freezing. By quartering, we mean cut into 4 pieces (slice once horizontally and slice once vertically). I hope this helps! ~OAMM
Could you do this with a different meat? Chicken or beef?
I definitely think you could! Be sure to let us know how it turns out.
Could we use pork tenderloin instead of the roast? What about cooking time? Thanks!
Yes, I’m sure you could substitute a tenderloin. However, you would need to adjust the cooking time according to how large your tenderloin is. For a 1.5 lb Pork Tenderloin, cooked from fresh, you would cook for 20 minutes on high pressure, and a complete natural pressure release.
Why do you add water when cooking from frozen but not fresh?
When cooking from fresh, liquids in the cooked rice and soy sauce are much more abundant, vs when cooking from frozen where there is less liquid so it helps the pot come to pressure more quickly. Pressure cooking has a lot of variables, so please feel free to experiment and add a little more or less water/liquid to fit how you use your instant pot. 🙂
We hope this helps!
We didn’t love this recipe. I thought it needed more spice, it was sort of bland. I added extra ginger and soy sauce the second time I made it and it still wasn’t a favorite. My daughter who came home from college enjoyed it, she said it was way better than dorm food!