Pressure Cooker Salsa Verde Pork Over Rice

Ingredients

• Pork:
• 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
• Rice:
• 1 ½ cups brown rice, rinsed well
• 1 teaspoon olive oil
• 1 ¾ cups water
• 1 (16 ounce) jar salsa verde (such as Herdez®)
• ¼ cup chopped cilantro
• 1 tablespoon lime juice
• Recommended:
• 6 (3-cup) storage containers

Step 1

Tos the pork cubes with the oregano, cumin, salt, coriander, and pepper in a medium bowl until the meat is well coated. Rinse the rice under cold water using a fine mesh strainer, then let it drain while you prepare the rest.

Step 2

Add a teaspoon of oil to an oven-safe bowl that fits inside your pressure cooker. Stir in the rice and a pinch of salt, then pour in 1 3/4 cups plus a tablespoon of water. Set this aside for now.

Step 3

Turn your pressure cooker to sauté on high and heat 2 tablespoons of oil. Brown the pork in batches, cooking each for about 5 to 6 minutes until nicely golden. Once all the pork is browned, turn off the sauté function, pour in the salsa verde, and stir everything together.

Step 4

Place a tall trivet inside the pressure cooker and set the bowl of rice on top of it. Secure the lid and make sure the valve is set to seal. Cook on high pressure for 24 minutes, allowing about 10 to 15 minutes for the pressure to build up.

Step 5

When the cooking time is up, let the pressure release naturally—this can take anywhere from 10 to 40 minutes. Once it’s safe to open, carefully remove the rice bowl with oven mitts, give the rice a gentle stir, and mix in the cilantro and lime juice.

Step 6

If you want a thicker sauce, switch the cooker back to sauté on medium and let it simmer for 8 to 10 minutes. Finally, spoon the rice into containers and top with the pork and sauce. Pop everything in the fridge until you’re ready to enjoy.