Pork and Rice with Salsa Verde Made in a Pressure Cooker

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

Put the pork cubes in a medium bowl. Sprinkle in the oregano, cumin, salt, coriander, and pepper, then toss everything together so the meat is nicely coated. Next, rinse the rice under cold water using a fine mesh strainer and let it drain well.

Step 2

Grab an oven-safe bowl that fits inside your pressure cooker and add a teaspoon of oil. Mix in the rice, a pinch of salt, and about 1 3/4 cups plus a tablespoon of water, then set it aside. Now, heat two tablespoons of oil right in your pressure cooker using the sauté function on high. Brown the pork in batches, about 5 to 6 minutes each, then turn off the cooker. Stir in the salsa verde until everything is combined.

Step 3

Place a tall trivet inside the pressure cooker and set the bowl of rice on top of it, above the pork. Lock the lid in place and seal the valve. Cook on high pressure for 24 minutes, allowing about 10 to 15 minutes for the pressure to build up.

Step 4

Once the cooking time is up, let the pressure release naturally—it can take anywhere from 10 to 40 minutes. Carefully unlock the lid and remove the rice bowl with oven mitts. Give the rice a gentle stir with the cilantro and lime juice mixed in.

Step 5

If you want a thicker sauce, switch the pressure cooker back to sauté on medium heat and cook the pork and salsa for another 8 to 10 minutes. Finally, spoon the rice into containers and top with the pork and sauce. Refrigerate until you’re ready to enjoy.