Best Pressure Cooked Salsa Verde Pork And Rice Recipes

PRESSURE-COOKED SALSA VERDE PORK AND RICE

Pressure-Cooked Salsa Verde Pork and Rice image

Make weekly meal prep a breeze with this pressure cooker pork and rice. This recipe uses the Pot-in-Pot (PIP) method, which cooks the pork and rice in separate bowls at the same time. The pork turns out so tender! I like to freeze individual servings and take one out the night before. Top with queso fresco or sour cream when ready to serve.

Provided by France C

Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes

Time 1h15m

Yield 6

Number Of Ingredients 16

Ingredients

2 pounds boneless pork shoulder roast, trimmed of excess fat and cut into 1-inch cubes
1 teaspoon dried oregano
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon ground coriander
¼ teaspoon ground black pepper
1 ½ cups brown rice, rinsed well
1 teaspoon olive oil
½ teaspoon salt
1 ¾ cups water
1 tablespoon water
2 tablespoons olive oil
1 (16 ounce) jar salsa verde (such as Herdez®)
¼ cup chopped cilantro
1 tablespoon lime juice
6 (3-cup) storage containers

Steps:

Place pork cubes in a medium bowl. Add oregano, cumin, salt, coriander, and pepper and toss to coat meat evenly.
Rinse rice with cold water through a fine mesh strainer and drain.
Add 1 teaspoon oil to an oven-safe bowl that will fit inside your pressure cooker. Place rice and salt in the bowl. Add 1 3/4 cups plus 1 tablespoon water and set aside.
Heat 2 tablespoons oil in a 6-quart electric pressure cooker using the Saute mode on high heat. Cook pork in batches until lightly browned, 5 to 6 minutes per batch. Turn cooker off. Add salsa verde and stir to combine evenly.
Place a tall trivet inside the pressure cooker for the rice to sit on top of the pork. Place the bowl of uncooked rice on the trivet. Lock the lid and set the valve to 'Seal.' Select high pressure according to manufacturer's instructions; set timer for 24 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Unlock and remove the lid. Remove the bowl of rice using oven mitts. Let cool slightly and stir in cilantro and lime juice.
Set the pressure cooker to Saute mode on medium heat. Cook until sauce is thickened, if desired, 8 to 10 minutes. Divide rice between 6 storage containers; spoon the pork and sauce on top. Refrigerate until ready to eat.

Nutrition Facts : Calories 441.7 calories, Carbohydrate 42.1 g, Cholesterol 59.4 mg, Fat 20.8 g, Fiber 1.9 g, Protein 19.1 g, SaturatedFat 6.2 g, Sodium 686.1 mg, Sugar 3 g

PRESSURE COOKER SALSA VERDE CHICKEN

Pressure Cooker Salsa Verde Chicken image

This warming, satisfying stew takes about 30 minutes from start to finish, thanks to the pressure cooker, which makes quick work of braising chicken and melding flavors. Use your favorite jarred green salsa as a shortcut: The salsa mingles with the chicken juices to make a thick, tangy sauce that tastes like more than the sum of its parts. (Jarred salsas vary in heat levels, so be sure to taste yours first. Make the dish spicier by leaving some of the jalapeño seeds in.) Serve the chicken over rice or whole grains, which soak up the sauce, or use the chicken in tacos, burritos or enchiladas. You can also add one cup of frozen or fresh corn, or a drained 15-ounce can of black or pinto beans to the cooked chicken and simmer until just warmed through. Pass around toppings like crunchy pepitas, tortilla chips, crumbled queso fresco or avocado, to customize at will.

Provided by Sarah DiGregorio

Categories dinner, weekday, poultry, main course

Time 35m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 1/2 pounds boneless, skinless chicken thighs
1 1/2 cups jarred salsa verde
1 (4-ounce) can mild chopped green chiles
8 garlic cloves, finely chopped
1 jalapeño, stemmed, seeded and diced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
3 scallions (green and white parts), thinly sliced
1 small bunch cilantro, leaves and tender stems finely chopped (about 1 heaping cup)
Kosher salt, to taste
Fresh lime juice, to taste
Any combination of cooked rice, tortillas, pepitas, queso fresco, diced avocado and crushed tortilla chips, for serving

Steps:

Add the chicken, salsa verde, canned chiles, chopped garlic, jalapeño, garlic powder, onion powder and cumin to a 6- to 8-quart electric pressure cooker; stir to combine. (Don't add salt yet, as many jarred salsas are high in sodium.) Close the lid and turn the pressure knob to sealed. Cook on high pressure for 8 minutes.
Turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then release the remaining pressure manually. Open the lid. If you would like to reduce the sauce, remove the chicken with a slotted spoon to a bowl and turn on the simmer function; let the sauce bubble for about 5 minutes, stirring occasionally, to thicken. Add the chicken back into the pot if you have removed it. Use two forks to coarsely shred the chicken. Stir in the scallions and cilantro. Taste, and season with salt and lime juice.
Serve in bowls, alone or with rice, or in tortillas, with desired toppings.