Instant Pot Pork Paprikash - Dump and Go Dinner
4
Servings
11
Ingredients
0
Comments
This Pork Paprikash Instant Pot dish is true comfort food: warm and savory spices, umami from the mushrooms, and sweet bell peppers.
4
Servings
11
Ingredients
0
Comments
Ingredients
- 1 ½ pounds chunk Pork Roast
- 3 cups dice Bell Pepper, Green
- 2 ¾ cups slice Mushrooms, Crimini
- 1 ¼ cups dice Onion
- 2 teaspoons mince Garlic, Cloves
- 1 tablespoon Dill Weed
- 1 tablespoon Smoked Paprika
- 1 cup Cream of Mushroom Soup
- 1 cup Chicken Broth/Stock
- 10 ounces Spaghetti
- 1 tablespoon Cornstarch
Supplies
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?
- Divide mushrooms and bell peppers among indicated number of quart bags.
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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.
- 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.**
- Add pork, onions, garlic, dill weed, smoked paprika, cream of mushroom soup and broth to the Instant Pot.
- Lock lid into place and seal steam nozzle.
- Cook on high pressure for 40 minutes.
- Let pressure release naturally.
- While pressure releases, cook noodles according to package directions.
- Remove pork to a foil-tented plate.
- Combine cornstarch with equal parts water and stir into pot.
- Change setting to saute and add bell peppers and mushrooms. Cook until the veggies soften and the sauce thickens.
- Serve pork over noodles with veggies and sauce.