Instant Pot Coconut Pork with Turmeric Ginger Rice
This Instant Pot coconut pork is cooked with turmeric, ginger, cinnamon and cardamom. It's aromatic, juicy and tender and perfect served over turmeric ginger rice with dried fruit and sliced almonds.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Main Dishes
Cuisine: Thai
Keyword: Instant Pot coconut pork, pressure cooker coconut pork
Once melted, add the onions and cook for about 5 minutes until softened, stirring a few times.
Add turmeric, ginger, garlic, cinnamon, cardamom, salt and pepper to the pot and stir until combined. Cook for about 30 seconds to 1 minute until fragrant.
Add the crushed tomatoes and coconut milk and stir until combined.
Add the pork, stirring to submerge the pieces in the liquid.
Place the lid on the Instant Pot, set to the sealing position and press "Meat/Stew" for 30 minutes.
Let the Instant Pot naturally release.
Once pressure has released, open the lid, remove the pork pieces to a cutting board and shred. You'll likely want to remove the visible fat as you do this.
While you shred the pork, set the Instant Pot to sauté and let the sauce simmer to reduce and thicken.
Transfer the shredded pork back to the pot, stir to combine and use the "keep warm" setting until ready to serve with the Turmeric Ginger Rice.
Garnish with fresh cilantro.
For the Turmeric Ginger Rice:
Add the rice, liquid, turmeric and ginger to a small sauce pot.
Bring to a boil over high heat.
Once boiling, stir, cover with a lid and reduce heat to low.
Cook until all the liquid is absorbed.
Fluff the rice with a fork and add the dried fruit and nuts to the pot. Stir until combined.
Notes
*Cook time does not include time for Instant Pot to come to or release pressure. Add about 15-20 minutes for that although times will vary.