This pork is slightly sweet and a little bit spicy. For a quick and easy meal, you can make these pork and rice bowls with caramel in the Instant Pot.
This super flavorful caramel pork takes basically no time at all to cook. Plus I’ll show you how to make the rice in the same instant pot as the meat.
It’s easy to make and clean up, which is great! If you like Asian flavors and a little heat, this is the dinner you should try.
Ground pork is a versatile and budget-friendly staple that works great in many dishes. But to prevent it from turning out dry or bland proper cooking technique is key. Luckily the Instant Pot makes cooking moist, seasoned ground pork easy.
Follow this guide for tips on achieving perfect ground pork texture and flavor using the multi-cooker
Start with Quality Ground Pork
For the best results, choose fresh, high-quality pork. Look for meat that is:
- Pinkish-red without graying or dry spots
- At least 80% lean
- From the shoulder or leg cuts
- Free of gristle or fat chunks
Higher fat content keeps the meat tender and juicy, while meat from the shoulder or leg has the best binding and flavor.
Season Well
Breaking up plain ground pork and pressure cooking it unseasoned can lead to bland boring meat. Amp up flavor by mixing in
- 2-3 minced garlic cloves
- 1-2 tsp dried herbs like sage, rosemary, or thyme
- 1-2 tsp smoked paprika or chili powder
- Salt and black pepper to taste
Allowing time for the seasoning to permeate the meat prevents lackluster taste.
Brown in Batches
Browning ground pork in the Instant Pot before pressure cooking seals in flavor and gives a meatier taste.
- Select “Sauté” and heat oil.
- Working in batches, add pork crumbles and cook until no longer pink.
- Remove each batch with a slotted spoon.
Browning in portions prevents steaming and adds nice sear marks.
Add Liquid
After browning, deglaze the pot by stirring in a small amount of broth, wine, or water to scrape up any flavorful browned bits stuck to the bottom.
Then add your choice of braising liquid:
- Chicken or beef broth
- Marinara or tomato sauce
- Coconut milk
- Wine or beer
Having ample liquid keeps ground pork from drying out when pressure cooked.
Pressure Cook
Add browned pork and any other ingredients like vegetables back to the pot.
Seal and pressure cook on high for:
- 8-10 minutes for chopped or crumbled pork
- 15-20 minutes for pork meatballs
The moist heat environment tenderizes while trapping in juices.
Quick Release and Finish Seasoning
After pressure cooking, quick release to rapidly decrease pot temperature.
Check for desired doneness. If needed, simmer uncovered for a few minutes to reduce excess liquid.
Finish with:
- A splash of vinegar or lemon juice
- Chopped parsley or cilantro
- A pat of butter or drizzle of olive oil
Adjusting acidity and stir in fresh herbs balances flavors.
Avoid Overcooking
Ground pork can go from juicy to dry and grainy quickly. Take care not to overdo it:
- Don’t cook at high pressure longer than needed
- Natural release may cause overcooking
- Check doneness early and adjust time or finish on “Sauté”
With the right techniques, the Instant Pot turns out succulent ground pork ready to star in your favorite recipes. By browning in batches, pressure cooking briefly, and seasoning well, you’ll end up with mouthwatering texture and flavor.
Like Vietnamese caramel pork, only easier
This recipes is based on a Vietnamese dish with some twists that make it really approachable. Plus the ingredients are all really easy to find, even in small town grocery stores.
You start by browning ground pork using the saute function of your instant pot. Ground pork is super affordable and quicker to cook than larger cuts, making it an attractive option.
You could also use ground venison if you would like. Our marinade for bul gogi backstrap has a lot of the same flavors, but this recipe has more of a spicy kick.
Honestly ground beef or turkey would work as well. Use whatever you happen to have on hand.
Once the meat is most of the way cooked, add the makings of the sauce. A little ginger, garlic and soy sauce bring big flavor punches.
A jalapeno or two bring the heat. You may want to remove the ribs and seeds to dial it down a bit.
Start with just a half of a jalapeno if your heat tolerance isn’t built up. Or, add two or three if you like to cry and sweat while you eat like my husband does.
If anything, make it less strong the first time and more strong the next time if you want to try something new. It’s better to wish for a bit more kick than to make something so hot it is inedible.
This may be your favorite takeaway from this recipe. You can cook the rice at the same time as the meat!.
After getting the meat ready, put the wire rack that came with your Instant Pot right down in it. Now put a pan or pressure cooker friendly bowl on top of the rack.
Add rice and water to the pan and shut the lid. Set the instant pot to high pressure for 8 minutes then do a quick release.
Your rice will the steamed, the meat will be fully cooked and the sauce will be flavorful. It’s a bit like magic!.
Once you are done pressure cooking, stir some brown sugar into the meat mixture. Adding it sooner risks getting the burn warning, so wait until the end.
Brown sugar gives the dish a nice balance and helps it live up to its name, “caramel pork.” Honey would be a good alternative if you avoid processed sugar.
Now turn the pot back on to saute and cook until the sauce is thick and sticky. It should only take a minute or two.
Serve over your rice. Add scallions or sesame seeds if you would like for garnish.
That makes a pretty impressive weeknight dinner if I do say so myself. It’s also a great base recipe to tinker with and make it your own.
All you need to make this a meal is a vegetable. If you have an extra Instant Pot, garlic soy green beans are a great thing to make in it. Roasted green beans would be good as well.
Steamed broccoli or sauteed zucchini would be good as well. Or just whip up a simple green salad and call it a day.
If you are looking for more ground pork recipes, check out creamy pork chop suey. It’s not traditional at all, but our family has loved it for decades because it makes us feel good.
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