Instant Pot Pork and Pumpkin - Dump and Go Dinner
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.
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
- 1 ½ cups peel and dice Apple, Granny Smith
- 1 teaspoon Allspice, Ground
Containers
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 pumpkin, sage, red onion, and apple cider vinegar 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.**
- Rub pork with salt, pepper, and nutmeg.
- Heat oil on saute and brown pork roast, about 2 minutes per side.
- Add pumpkin, sage, red onion, and apple cider vinegar.
- Lock lid into place and seal steam nozzle.
- Cook on high pressure for 22 minutes.
- Let pressure release naturally.
- Once pressure is released, open lid and add apples and allspice. Replace lid and seal steam nozzle.
- Cook on high pressure for 3 minutes.
- Quick release pressure.
- Shred pork before serving.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 6 ounces Amount Per Serving
- Calories
- 341
- Total Fat
- 13g
- Saturated Fat
- 3g
- Trans Fat
- 0g
- Cholesterol
- 97mg
- Sodium
- 535mg
- Total Carbohydrates
- 19g
- Fiber
- 3g
- Sugar
- 11g
- Protein
- 34g
- WW Freestyle
- 5
3 Comments
Join the discussionI am not sure what 1 1/3 lbs quarter pork roast is. Does it mean to quarter (cut into 4) a 1 1/3 lb pork roast?
It means 1 and 1/3 pounds pork roast cut into 4 pieces.
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!!!