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Instant Pot Chipotle Pork Roast - Dump and Go Dinner

<p>This Instant Pot Chipotle Pork Roast is a new spin on a traditional recipe and easy to throw in your electric pressure cooker any day of the week.</p>
4 Servings Recipe By

Ingredients

  • 6 fluid ounces Beef Bone Broth/Stock
  • 7 1/4 ounces Diced Tomatoes, Canned
  • 2 ounces Mild Green Chiles, Diced, Canned
  • 2 pounds quarter Pork Roast
  • 1 teaspoon Chipotle Chili Powder
  • 1/2 teaspoons Cumin
  • 1/2 teaspoons Onion Powder

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 8 ounces
  • 399 Calories
  • 19g Total Fat
  • 4g Sat Fat
  • 0g Trans Fat
  • 145mg Cholesterol
  • 439mg Sodium
  • 4g Total Carb
  • 1g Fiber
  • 2g Total Sugars (Includes 0g Added Sugars)
  • 50g Protein
  • 8 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **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.**
  2. Place all ingredients in the Instant Pot.
  3. Lock lid into place and seal steam nozzle.
  4. Cook on high pressure for 60 minutes.
  5. Let pressure release naturally

Freeze For Later Cooking 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?

  1. Divide ingredients among indicated number of round freezer containers. Seal, label and freeze.

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.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Add frozen contents to Instant Pot.
  4. Lock lid into place and seal steam nozzle.
  5. Cook on high pressure for 60 minutes.
  6. Let pressure release naturally

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