A 30-Minute Instant Pot Miracle!
Looking for a dinner that tastes like it simmered for hours but comes together in a flash? Meet your new weeknight hero: Creamy Dijon Pork with a golden touch of turmeric, made effortlessly in the Instant Pot. The pork becomes incredibly tender, swimming in a rich, tangy sauce that’s simply irresistible. The combination of sharp Dijon, earthy turmeric, and luscious heavy cream creates a complex, comforting flavor profile that will have everyone asking for seconds. It’s a low-carb, high-flavor dish that proves sophisticated meals don’t have to be complicated!
Ingredients
• Total Time: 30 MIN | Serves: 4
• 1 lb (450g) pork neck or shoulder, chopped into 1-inch bite-sized pieces
• 1 large onion, sliced
• 1 cup (240ml) heavy cream
• 2 tbsp Dijon mustard
• 4 tbsp olive oil, divided
• 3 cups (720ml) beef broth
• 1 tsp salt
• ½ tsp freshly ground red pepper (or black pepper)
• 2 tsp dried celery
• 1 tsp ground turmeric
Instructions
1. Directions
2. Set your Instant Pot to the ‘Sauté’ function. Once hot, add 2 tbsp of olive oil to the inner pot, followed by the sliced onions. Sauté for 3-4 minutes until they begin to soften.
3. Add the pork pieces to the pot and continue to cook for 5-6 minutes, stirring occasionally, until the meat is browned on all sides.
4. Stir in the salt, ground red pepper, dried celery, and ground turmeric. Cook for one more minute until the spices are fragrant, then press ‘Cancel’. Carefully transfer the pork and onion mixture to a separate bowl.
5. In a small bowl, whisk together the heavy cream, Dijon mustard, and the remaining 2 tbsp of olive oil until you have a smooth, combined sauce.
6. Pour the Dijon cream sauce over the pork and onions in the bowl and stir well to coat everything evenly.
7. Return the entire mixture to the Instant Pot’s inner pot. Pour in the beef broth and give it one last gentle stir.
8. Secure the lid and turn the steam release handle to the ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 15 minutes on high pressure.
9. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before carefully moving the handle to ‘Venting’ to release any remaining steam. Open the lid, stir, and serve immediately.
Nutritional Information
• Per Serving: Calories 435 | Total Fats: 30.5g | Net Carbs: 4.3g | Protein: 34.7g | Fiber: 1.1g
Pro Tips
• For a richer flavor, don’t skip browning the pork. Searing the meat in batches, if necessary, creates a delicious crust that adds depth to the final dish.
• If you prefer a thicker sauce, create a slurry by mixing 1 tbsp of cornstarch with 2 tbsp of cold water. Stir it into the pot on ‘Sauté’ mode after pressure cooking and let it simmer for a few minutes until it thickens.
• This creamy pork is fantastic served over cauliflower rice or zucchini noodles for a low-carb meal, or with mashed potatoes or egg noodles to soak up every drop of the sauce.
• No pork neck? Pork shoulder (Boston butt) works beautifully as a substitute. You can also use boneless, skinless chicken thighs, but reduce the pressure cooking time to 10 minutes.
FAQ
Q: What cut of pork is best for this recipe
A: The recipe calls for pork neck or shoulder (Boston butt), chopped into 1-inch pieces. These cuts become incredibly tender after pressure cooking.
Q: Can I make this recipe with chicken instead of pork
A: Yes, you can substitute boneless, skinless chicken thighs for the pork. Be sure to reduce the pressure cooking time to 10 minutes.
Q: How can I make the sauce thicker
A: To thicken the sauce, create a slurry with 1 tbsp of cornstarch and 2 tbsp of cold water. After pressure cooking, stir it in on ‘Sauté’ mode and simmer for a few minutes until it thickens.
Q: What should I serve with this creamy Dijon pork
A: For a low-carb meal, serve it over cauliflower rice or zucchini noodles. It’s also fantastic with mashed potatoes or egg noodles to soak up the delicious sauce.
