Quick and healthy Instant Pot meal.

I made this yesterday. It’s a recipe I dreamed up and it came out great!

Ingredients:

I listed them in the title, but here are the details:

• 1-2 tablespoons oil. I used light olive oil because I only buy olive oil. I use regular when I want the olive oil taste and light when I just need some oil.
• Pork loin or tenderloin. I’ve said before that pressure cooking pork tenderloin is a waste of a good cut of meat — it’s much better grilled — but that’s what I had and that’s what I used. I used one of the two tenderloins in the package because I also used my smaller Instant Pot and, let’s face it, I’m feeding a party of one. If I wanted to make more, I could have used both tenderloins.
• Salt and pepper. I use coarsely fresh ground sea salt and pepper.
• Onion. I used one large one, cut into narrow wedges. If you cut it too small, it “melts” while pressure cooking.
• Cabbage. I used half a cabbage because (again) I was cooking for one in a small Instant Pot. I cut it in half, removed the core, and cut that half in half. If you’re cooking for more in a regular sized Instant Pot, use the whole thing, cored and quartered.
• Apples. I used 2 gala apples. I’d bought them and they were terrible for snacking. Kind of soft and mealy. Not crisp like you’d want an apple. I had two choices: cook with them or give them to my chickens. I peeled and cored these (saving peels and cores for my chickens) and cut them into 1/8 wedges.

Instructions:

1. Heat the oil in the Instant Pot on Sauté.
2. Generously salt and pepper all sides of the pork.
3. Brown all sides of the pork. (Because I used a small Instant Pot, I cut the pork tenderloin in half so it would fit better.) This should take 5-10 minutes.
4. Remove pork from the Instant Pot and turn it off.
5. Add onions, apples, pork, and cabbage in that order. (In my case, I could barely get the lid on when it was done.) Do not add any liquid.
6. Seal the lid and set the Instant Pot on Manual (or Pressure, depending on the model) for 30 minutes. Make sure the steam vent is closed.
7. Clean up the kitchen. You shouldn’t have much of a mess. Cutting board? Knife? Don’t forget to wash your hands!
8. When the 30 minutes is up, wait 10 minutes and then carefully release the steam and open the pot.
9. Remove the pork and slice into 1 to 1-1/2 inch slices. Serve with vegetables and the juice created in the pot by cooking them.

You’re welcome.

This made enough for me for at least 2 meals. I suppose I could eat it with rice, but I’m really trying to minimize carbs and there’s quite enough in the apples and onions.

Oh, you want a photo? I didn’t take one. But if you make this and send me a photo of it on Twitter (@mlanger), I’ll put it in this blog post.