Combine dried cilantro, cumin, oregano, thyme, garlic powder, salt, and black pepper in a bowl; set aside spice mix.
Pork, beans, and rice. This classic combination is so comforting. Even better? This recipe comes together faster than a traditional variation. All thanks to the Instant Pot.
Servings and Ingredients
|2 tsp.||dried cilantro leaves|
|2 tsp.||whole cumin seeds|
|2 tsp.||Hy-Vee dried oregano leaves|
|2 tsp.||Hy-Vee ground thyme|
|2 tsp.||Hy-Vee garlic powder|
|½ tsp.||kosher salt|
|½ tsp.||Hy-Vee black pepper|
|1||(4-lbs.) boneless pork shoulder roast|
|1 tbsp.||Gustare Vita olive oil|
|2 c.||Hy-Vee long-grain white rice, uncooked|
|1||(15-oz.) can Hy-Vee red kidney beans, drained and rinsed|
|1 c.||red and/or green bell pepper, seeded and chopped|
|1||avocado, peeled, seeded, and cut into slices|
|Fresh cilantro leaves, for garnish|
Things To Grab
- Electric pressure cooker
Pat pork dry; cut in half crosswise. Season with spice mix. Heat oil on saute setting of an electric pressure cooker. Brown pork in hot oil on all sides.
Add broth to pressure cooker. Cover and cook on high pressure for 55 minutes. Once pork has finished cooking, release the valve and allow steam to escape. Carefully remove lid. Remove pork from pressure cooker and wrap in heavy foil to keep warm.
Skim fat off cooking juices. Drain cooking juices from pressure cooker; return 2 cups to the cooker. Stir in rice. Cover and cook on high pressure for 8 minutes. Once rice has finished cooking, release the valve and allow steam to escape. Carefully remove lid. Stir in beans and bell pepper. Cut pork into pieces; serve over rice mixture. Top with avocado slices. Garnish with cilantro leaves.
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 105mg
- Sodium: 470mg
- Total Carbohydrates: 75g
- Protein: 45g