Instant Pot Pork and Pumpkin - Dump and Go Dinner

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Instant Pot Pork and Pumpkin - Dump and Go Dinner

Mindy
The Cook
4 Servings
11 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.
4 Servings
11 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
  • 1 tablespoon Olive Oil
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

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. Rub pork with salt, pepper, and nutmeg.
  3. Divide pork among indicated number of round freezer containers, placing over pumpkin mixture.
  4. Seal, label and freeze.

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. 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. Saute frozen contents for 5 minutes.
  4. Lock lid into place and seal steam nozzle.
  5. Cook on high pressure for 22 minutes.
  6. Let pressure release naturally.
  7. Once pressure is released, open lid and add apples and allspice. Replace lid and seal steam nozzle.
  8. Cook on high pressure for 3 minutes.
  9. Shred pork before serving.

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. Shred pork before serving.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
.5 cup
Amount Per Serving
Calories
316
Total Fat
8g
Saturated Fat
3g
Cholesterol
100mg
Sodium
657mg
Potassium
351mg
Total Carbohydrates
16g
Fiber
4g
Sugar
8g
Protein
30g
WW+ Points
6
WW SmartPoints
5

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!!!

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