Instant Pot Pork and Pumpkin

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 Recipe By Pin Print
Instant Pot Pork and Pumpkin

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
  • Make It Now / Serving Day Ingredients

    These ingredients are to be used 1) promptly if you "Make it Now" — to serve immediately, or 2) after freezing if you "Make From Frozen" — for the day you serve and eat it.

  • 1 ½ cups peel and dice Apple, Granny Smith
  • 1 teaspoon Allspice, Ground

Freezer Containers

Supplies

  • Labels

Nutritional Information

  • 1 serving = .5 cup
  • 316 Calories
  • 8g Fat
  • 3g Sat Fat
  • 100mg Cholesterol
  • 657mg Sodium
  • 351mg Potassium
  • 16g Carbs
  • 4g Fiber
  • 8g Sugar
  • 30g Protein
  • 6 WW+ Points
  • 5 WW SmartPoints

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.

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 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

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.

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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