Instant Pot Pork Paprikash - Dump and Go Dinner

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Instant Pot Pork Paprikash - Dump and Go Dinner

Regan
The Cook
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
Serving Day Ingredients
  • 1 cup Chicken Broth/Stock
  • 10 ounces Spaghetti
  • 1 tablespoon Cornstarch

Containers

Supplies

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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 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.

  1. 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.

  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. Add pork, onions, garlic, dill weed, smoked paprika, cream of mushroom soup and broth to the Instant Pot.
  3. Lock lid into place and seal steam nozzle.
  4. Cook on high pressure for 40 minutes.
  5. Let pressure release naturally.
  6. While pressure releases, cook noodles according to package directions.
  7. Remove pork to a foil-tented plate.
  8. Combine cornstarch with equal parts water and stir into pot.
  9. Change setting to saute and add bell peppers and mushrooms. Cook until the veggies soften and the sauce thickens.
  10. Serve pork over noodles with veggies and sauce.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
about 1 cup pork & 1 cup spaghetti
Amount Per Serving
Calories
664
Total Fat
19g
Saturated Fat
4g
Trans Fat
0g
Cholesterol
110mg
Sodium
718mg
Total Carbohydrates
72g
Fiber
6g
Sugar
8g
Protein
50g
WW Freestyle
15