I love InstaPot! For most of my everyday cooking it and the Ninja Grill has replaced my oven and stove!
InstaPot Shredded Pork
1 Box 32 oz Pacific Foods Organic Mushroom Broth (Boise Coop)
4 lb (or so) Smithfield Boneless Pork Loin
12 oz shiitake mushrooms, cut stems off and if the mushroom is large, cut in half or quarters
12 oz Kroger brand petite steam in the bag baby carrots diced
6 stalks celery, diced
1 tsp dried thyme
1 tsp granulated garlic
1 tsp ground black pepper
1/2 tsp Himalayan Salt
BD Seasoning *see below
3 bay leaves
24 oz Private Selection Petite Red Gourmet Potatoes, wash and cut the larger potatoes in half. Lightly season with BD Seasoning.
InstaPot
1 Cut Pork Loin into 4 pieces. Salt, pepper, granulated garlic, BD Seasoning on all sides lightly. Set aside.
2 Add mushroom broth to InstaPot. Add bay leaves.
3 Add the celery, shiitake mushrooms and carrots. Add thyme, garlic, ground black pepper, salt. Stir to incorporate.
4 Add pork pieces on top of all the vegetables fat side up.
5 Set InstaPot to Manual and timer to 60 minutes.
6 Release naturally.
7 Take pork and vegetable out.
8 Add seasoned red potatoes to stock.
9 Set InstaPot to Manual and timer to 8 minutes.
10 Release naturally.
*BD Seasoning
4 Tbsp Kirkland Granulated California Garlic
1 Tbsp Dried Parsley
1 Tbsp Thyme Leaves
1 Tbsp Celery Seeds
2 Tbsp Kirkland Himalayan Pink Salt
Combine in a “coffee grinder* that is used only for grinding herbs. Grind until ground into a powder.
Note: nice basic seasoning mix. add other spices like oregano, basil, onion flakes, paprika, brown mustard seeds, lemon oil or zest, white pepper for additional flavors.
