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Instant Pot Pipián Pork

This fork-tender pork in green mole sauce can be made in a slow cooker as well.
Michelle Tam's pipian pork
  • Makes 6 servings
  • Prep Time 10 minutes
  • Cook Time 45 minutes


  • 3 1/2 lb. boneless pork shoulder, cut into 1 1/2-inch cubes
  • 2 tsp. Diamond Crystal kosher salt or 1 1/2 tsp. regular kosher salt
  • 2 cups pipián verde (get the recipe here), divided
  • 2 tbs. raw pepitas
  • 2 radishes, cut into thin matchsticks
  • 2 tbs. fresh cilantro leaves


In a large bowl, toss the pork with the salt. Add the pork cubes and 1/2 cup pipián verde to an Instant Pot. Lock the lid on the pot. Cook under high pressure for 35 minutes.
While the pork is cooking, toast the pepitas in a large skillet over medium heat for three to five minutes or until fragrant. Transfer them to a plate to cool.
After 35 minutes, manually release the pressure and check that the pork is done. Pour the remaining pipián verde into the pot and turn on the sauté function.
Cook for five to 10 minutes or until the sauce thickens slightly. Serve garnished with the radishes, cilantro, and toasted pepitas, alongside Tam's cauliflower rice.

Photography by: Henry Fong

Recipe excerpted from Nom Nom Paleo: Let’s Go! Copyright January 2022 by Michelle Tam and Henry Fong. Published January 18, 2022, by Andrews McMeel Publishing. Reprinted with permission.

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Michelle Tam headshot
Michelle Tam

Michelle Tam is an award-winning food blogger at who also has a Webby Award–winning Nom Nom Paleo cooking app available for iPhone and iPad. Her cookbook, Nom Nom Paleo: Food for Humans, is a New York Times bestseller.


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