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Instant Pot Pork Paprikash - Lunch

<p>This Pork Paprikash Instant Pot dish is true comfort food: warm and savory spices, umami from the mushrooms, and sweet bell peppers.</p>
4 Servings Recipe By

Ingredients

  • 1 1/2 pounds chunk Pork Roast
  • 1 1/4 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
  • 1 tablespoon Cornstarch
  • 1 tablespoon Water
  • 3 cups dice Bell Pepper, Green
  • 2 3/4 cups slice Mushrooms, Crimini
  • 10 ounces cook Spaghetti

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup pork & 1 cup spaghetti
  • 506 Calories
  • 19g Total Fat
  • 3g Sat Fat
  • 0g Trans Fat
  • 110mg Cholesterol
  • 716mg Sodium
  • 40g Total Carb
  • 5g Fiber
  • 7g Total Sugars (Includes 0g Added Sugars)
  • 45g Protein
  • 11 WW Freestyle

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 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.

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. **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. Remove pork to a foil-tented plate.
  7. Combine cornstarch with water and stir into pot.
  8. Change setting to saute and add bell peppers and mushrooms. Cook until the veggies soften and the sauce thickens.
  9. Let cool.
  10. Divide noodles among half of the indicated number of bags.
  11. Divide pork mixture among remaining bags. Seal, label and freeze all bags.

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: In fridge
  2. Reheat pork in microwave until heated through.
  3. Reheat noodles in microwave until heated through
  4. Serve pork over noodles.

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