Post by Loupy on Sept 3, 2017 3:59:26 GMT -7
INSTANT POT CHIPOTLE PORK ROAST
From: Mindy @ onceamonthmeals.com/recipes/instant-pot-chipotle-pork-roast/
This Instant Pot Chipotle Pork Roast is a new spin on a traditional recipe and easy to throw in your electric pressure cooker any day of the week. (15 WW points + and 15 WW Smart points, THM = S)
Serves: 4
Serving size = 1 cup
Ingredients
6 fluid ounces Kettle & Fire's Beef Bone Broth
7 ¼ ounces Diced Tomatoes, Canned
2 ounces Mild Green Chiles, Diced, Canned
2 pounds quarter Pork Roast
1 teaspoon Chipotle Powder
½ teaspoons Cumin
½ teaspoons Onion Powder
**Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
Make It Now
COOKING DIRECTIONS
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
Place all ingredients in the Instant Pot.
Lock lid into place and seal steam nozzle.
Cook on manual for 60 minutes.
Let pressure release naturally
Freeze For Later
COOKING DIRECTIONS
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Divide ingredients among indicated number of round freezer containers.
Seal, label and freeze.
Make From Frozen
**Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
SERVING DAY DIRECTIONS
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
Saute frozen contents for 5 minutes.
Lock lid into place and seal steam nozzle.
Cook on manual for 60 minutes.
Let pressure release naturally.
Nutritional Information
Calories: 581
Fat: 33g
Sat Fat: 12g
Cholesterol: 539mg
Potassium: 1061mg
Carbs: 4g
Fiber: 1g
Sugar: 2g
Protein: 62g
From: Mindy @ onceamonthmeals.com/recipes/instant-pot-chipotle-pork-roast/
This Instant Pot Chipotle Pork Roast is a new spin on a traditional recipe and easy to throw in your electric pressure cooker any day of the week. (15 WW points + and 15 WW Smart points, THM = S)
Serves: 4
Serving size = 1 cup
Ingredients
6 fluid ounces Kettle & Fire's Beef Bone Broth
7 ¼ ounces Diced Tomatoes, Canned
2 ounces Mild Green Chiles, Diced, Canned
2 pounds quarter Pork Roast
1 teaspoon Chipotle Powder
½ teaspoons Cumin
½ teaspoons Onion Powder
**Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
Make It Now
COOKING DIRECTIONS
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
Place all ingredients in the Instant Pot.
Lock lid into place and seal steam nozzle.
Cook on manual for 60 minutes.
Let pressure release naturally
Freeze For Later
COOKING DIRECTIONS
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Divide ingredients among indicated number of round freezer containers.
Seal, label and freeze.
Make From Frozen
**Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
SERVING DAY DIRECTIONS
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
Saute frozen contents for 5 minutes.
Lock lid into place and seal steam nozzle.
Cook on manual for 60 minutes.
Let pressure release naturally.
Nutritional Information
Calories: 581
Fat: 33g
Sat Fat: 12g
Cholesterol: 539mg
Potassium: 1061mg
Carbs: 4g
Fiber: 1g
Sugar: 2g
Protein: 62g
