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. 2518973 Upgrade to a paid membership 8735 to unlock all instructions 91737
  3. 2520985 Upgrade to a paid membership 57281 to unlock all instructions 65891
  4. 3514806 Upgrade to a paid membership 34760 to unlock all instructions 72331

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. 5132457 Upgrade to a paid membership 21000 to unlock all instructions 8195
  3. 835170 Upgrade to a paid membership 22119 to unlock all instructions 43130
  4. 1406751 Upgrade to a paid membership 60284 to unlock all instructions 92398
  5. 3370386 Upgrade to a paid membership 58064 to unlock all instructions 87112
  6. 365838 Upgrade to a paid membership 96183 to unlock all instructions 64872
  7. 4546439 Upgrade to a paid membership 53027 to unlock all instructions 19207
  8. 5127276 Upgrade to a paid membership 52059 to unlock all instructions 56529
  9. 8880833 Upgrade to a paid membership 94011 to unlock all instructions 70240
  10. 2647188 Upgrade to a paid membership 88886 to unlock all instructions 75888

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!!!