I have a new love in my life ❤️️ It’s the Instant Pot!
I am new to pressure cooking and was reluctant at first to buy an Instant Pot, despite the 17,000 stellar reviews, but I finally caved at the recommendation of our friends. It is LIFE CHANGING. If you’re not familiar, the Instant Pot is an incredibly popular electric pressure cooker. It comes with a price tag of $99.99, but it does so many different things. It’s a pressure cooker (obviously), slow cooker, rice cooker, steamer, sauté, yogurt maker & warmer.
I’ve been playing around with it for a couple of months now and I have yet to make a bad meal. What impressed the husband and I the most was the fact that you can make a boneless, skinless chicken breast in a matter of minutes that comes out so moist and flavorful. If you cook with a lot of boneless skinless chicken breast like I do, you know that it’s very easy to end up with a dry tasteless piece of meat no matter how much care and seasoning you use.
The Instant Pot saves so much time too. Pressure cooking is 2-6 times faster than traditional cooking methods and uses 70% less energy. Your super busy schedule and mother nature will thank you.
The people at Instant Pot don’t pay me to say these wonderful things, I’m just gushing from my heart because I truly love this machine!
Today I’m sharing with you one of my favorite meals to make in the Instant Pot, Kalua Pork and Cabbage. With St. Patrick’s Day tomorrow, this is a wonderful twist on the standard Corned Beef and Cabbage. This is an electric pressure cooking recipe. But, if you have a stovetop pressure cooker, you can check out Hip Pressure Cooking’s detailed charts to adjust cooking times to fit your specific needs.
Start off by pressing the sauté button and fry up some bacon for 3-5 minutes on each side, until nice and brown.
Grab your pork shoulder/butt roast.
Cut into thirds and score the fat cap side. I got a smaller roast so I only cut it into 2 pieces.
Using a paring knife, cut a few slits in the roast and stuff garlic cloves inside. This is going to give it some great flavor! Sprinkle salt evenly over all sides of the pork.
Place the roast pieces right on top of the bacon in a single layer.
Pour in a cup of water. Lock the lid and select the manual button. Cook for 90 minutes on high pressure. That’s it!
Just before the roast has finished cooking, cut up a head of cabbage into 6 wedges.
When the roast is done, let the pressure come down naturally. This takes about 15 minutes. Pull the roast out and shred it in a large bowl…bacon, garlic and all. It’s so tender you could do this with a spoon.
Pop the cabbage right in the pot with the cooking liquid. Lock the lid and cook on high pressure for 5 minutes. This time, use the quick release valve to bring pressure down quickly after it’s finished cooking.
Grab a bowl, add in your pork and cabbage. Enjoy the melt in your mouth goodness.
Have a great St. Patrick’s Day weekend 🍀
- 3 slices of thick cut bacon
- 5-pound pork shoulder/butt roast
- 5 peeled whole garlic cloves
- 1 Tablespoon Kosher Salt
- 1 cup water
- 1 head of cabbage, cored and cut into 6 wedges
- Start off by pressing the sauté button and fry up the bacon for 3-5 minutes on each side, until nice and brown.
- Grab your pork shoulder/butt roast. Cut into 3 pieces and score the fat cap side.
- Using a paring knife, cut 5 slits in the roast and stuff garlic cloves inside. Sprinkle the salt evenly over all sides of the pork.
- Place the roast pieces right on top of the bacon in a single layer.
- Pour in a cup of water. Lock the lid and select the manual button. Cook for 90 minutes on high pressure.
- When the roast is done, let the pressure come down naturally. This takes about 15 minutes. Pull the roast out and shred it in a large bowl...bacon, garlic and all.
- Pop the cabbage right in the pot with the cooking liquid. Lock the lid and cook on high pressure for 5 minutes. This time, use the quick release valve to bring pressure down quickly.
- Grab a bowl, add in your pork and cabbage. Enjoy the melt in your mouth goodness.
I love everything from cake to kale. Life is all about balance. I like to live, laugh and love to the fullest! Our time is too short not to enjoy ourselves.
This looks great! I’ve got that very pork roast in my freezer right now. Hmmmm. This might just be dinner! Thanks for posting….
Thanks! Let me know how you like it 🙂
They are a wonderful kitchen cooker for sure Sarah! Love the dish!
Thank you!
I like to add Caraway seed to a pork roast and cabbage! I’m sure you could just sprinkle in or put some is some other slits made in the roast
Next time I make this I will season the pork to our liking. With that said the pork was so tender and the cabbage tasted like it was cooked with fatback. Definitely will make again. Husband ate multiple helpings.
Its just my husband and I so I am making a much smaller roast, do I cook a 1 and I/2 pound roast 90 minutes?
Made this tonight and followed the recipe exactly. Delicious! Tender pork was seasoned perfectly with the bacon, garlic and salt and the cabbage was cooked just right and full of flavor. Will be making this again!