skip to Main Content

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
  • Yield 6 servings
  • Prep Time 10 minutes
  • Cook Time 45 minutes

Ingredients

  • 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

Directions

STEP 1
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.
STEP 2
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.
STEP 3
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.
STEP 4
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.

Michelle
Michelle Tam

Michelle Tam is an award-winning food blogger at NomNomPaleo.com 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.

ADVERTISEMENT

More Like This

Michelle Tams' green soup

Instant Pot Green Soup

By Michelle Tam
Packed with green veggies like spinach, broccoli, zucchini, and scallions, this nutritious soup is topped with a tangy vegan cashew cream.
pulled pork in a bowl

Kalua Pork

By Michelle Tam
You could make this flavorful Hawaiian-inspired dish in a slow cooker, but my pressure-cooker version will get you a giant pile of smoky, fork-tender pork in a fraction of the time. It’s delicious as is — or you can crisp it up and make carnitas, add it to a frittata, or make tacos with it. 
Back To Top