Recipes / Dinner

Instant Pot Pork and Pumpkin - Dump and Go Dinner

Plan This Recipe Print

Instant Pot Pork and Pumpkin - Dump and Go Dinner

Mindy
The Cook
4 Servings
10 Ingredients
3 Comments

Succulent and saucy this Pork and Pumpkin freezer meal recipe comes together in your pressure cooker with ease. Paired with red onions, tart green apples, and a touch of baking spices, this little dish sings with fall flavor.

Read More
4 Servings
10 Ingredients
3 Comments

Ingredients

  • 1 ½ cups Pumpkin, Canned
  • 2 tablespoons Sage, Fresh
  • 1 cup slice Onion, Red
  • 1 tablespoon Apple Cider Vinegar
  • 1 ⅓ pounds quarter Pork Roast
  • 1 teaspoon Salt
  • ½ teaspoons Black Pepper
  • 1 teaspoon Nutmeg
Serving Day Ingredients
  • 1 ½ cups peel and dice Apple, Granny Smith
  • 1 teaspoon Allspice, Ground

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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 pumpkin, sage, red onion, and apple cider vinegar among indicated number of round freezer containers.
  2. 3778901 Upgrade to a paid membership 95267 to unlock all instructions 48749
  3. 916028 Upgrade to a paid membership 74305 to unlock all instructions 87495
  4. 5273422 Upgrade to a paid membership 94850 to unlock all instructions 51039

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

Prog. Pressure Cooker

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Prep from frozen
  2. 5790806 Upgrade to a paid membership 12388 to unlock all instructions 13693
  3. 4718974 Upgrade to a paid membership 54007 to unlock all instructions 70481
  4. 3809230 Upgrade to a paid membership 20056 to unlock all instructions 29816
  5. 1293617 Upgrade to a paid membership 58202 to unlock all instructions 89413
  6. 2272779 Upgrade to a paid membership 41032 to unlock all instructions 29068
  7. 2003340 Upgrade to a paid membership 45277 to unlock all instructions 85525
  8. 298933 Upgrade to a paid membership 10960 to unlock all instructions 48409
  9. 7041056 Upgrade to a paid membership 11061 to unlock all instructions 41796
  10. 1220272 Upgrade to a paid membership 7005 to unlock all instructions 57933

Upgrade to a paid membership to unlock all recipe instructions

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. Rub pork with salt, pepper, and nutmeg.
  3. Heat oil on saute and brown pork roast, about 2 minutes per side.
  4. Add pumpkin, sage, red onion, and apple cider vinegar.
  5. Lock lid into place and seal steam nozzle.
  6. Cook on high pressure for 22 minutes.
  7. Let pressure release naturally.
  8. Once pressure is released, open lid and add apples and allspice. Replace lid and seal steam nozzle.
  9. Cook on high pressure for 3 minutes.
  10. Quick release pressure.
  11. Shred pork before serving.

Categories

paleo, gluten-free, dairy-free, traditional, fall, winter, nut-free, gluten-free-dairy-free, whole30, low-carb, egg-free, real-food, instant-pot, diet, soy-free, fish-free, shellfish-free, big-8-allergen-free

Categories

paleo, gluten-free, dairy-free, traditional, fall, winter, nut-free, gluten-free-dairy-free, whole30, low-carb, egg-free, real-food, instant-pot, diet, soy-free, fish-free, shellfish-free, big-8-allergen-free

3 Comments

Join the discussion

      1. I’m thinking the ingredients should be updated to say:

        1 ⅓ pounds Pork roast, quartered

        or

        1 ⅓ pounds Pork Roast, cut into 4 pieces

        I’ve noticed this discrepancy in a few of the recipes I have tried. Luckily, everything has come out wonderful but they may be even better if I can understand the ingredients/instructions a bit better.

        Thank you!!!

        Reply