Instant Pot pork verde can be used for a bunch of different dishes. It makes great tacos, but I also combined it with beans and onions to make pork chili verde. This pork recipe will also taste great over instant pot quinoa. Some ideas I haven’t tried yet are scrambling it with eggs, eating it in a sandwich or burrito, making enchiladas, or adding it to a soup. Since this recipe makes plenty of leftovers, there is still time.
I used Mild Herdez Salsa Verde because it was conveniently on sale and makes a great pantry ingredient for cooking. I wasn’t a fan of it for eating with chips, but it was very helpful for flavoring the pork and little bit over tacos was delicious. Just add some fresh chopped cilantro and diced onions and you have your taco toppings.
I hope everyone is staying healthy and safe during this difficult time. Now that California is in lockdown, I’m going to try to post more pantry oriented recipes while I’m home. This is one of my favorite and easiest recipes for meal planning.
Quinoa is gluten free and considered a whole grain, even if it’s technically a seed that’s prepared as a grain. I love how it soaks up the sauce, so we make it often with stir-fry and vegetable curry. I’ve also used it to make tabbouleh, but it can easily be added to any bowl, soup, or salad. Taco bowls with quinoa are also a big favorite at our home.
I’m lazy so I don’t rinse it beforehand, besides most of the commercially sold quinoa today has been processed to remove the bitter coating. I also usually cook it in chicken broth or stock in the instant pot to give it a ton of flavor. Feel free to use vegetable stock or water if you are on budget or to make it vegan.
For those of you who are home and need to meal plan during this crazy time here are my favorite freezable soups that make a ton of food. Some of these aren’t completely paleo, and do contain beans. Feel free to omit ingredients that don’t make you feel good or add ingredients from your pantry such as rice or pasta. When it comes to meal planning and this pandemic, I’m not being completely strict about my diet. Cooking from whole foods and freezing your leftovers will always be more healthy than processed food.
I highly recommend everyone pick up this delicious and easy uncured corned beef brisket before St. Patrick’s Day. It’s already seasoned, so all you need to do is add water to your Instant Pot and put it on high for 90 minutes. I boiled gold potatoes and carrots in a large pot so I could monitor them easily. My husband and I don’t like our veggies too mushy so we keep a close eye on them and periodically taste test.
Make sure you cook this in water and not chicken or beef stock. I made that mistake last year and my corned beef turned out way too salty. I find corned beef to be a salty product so don’t add more. I kept my potatoes and carrots pretty bland to balance out the flavors.
