Tired of the same old weeknight dinners? Let’s transport your taste buds straight to a sun-drenched coastline with this incredibly easy and flavorful Instant Pot Mediterranean Pork. This dish is a beautiful symphony of savory pork, tangy tomatoes, briny capers, and rich Kalamata olives, all brought together with aromatic herbs. The best part? Your Instant Pot does most of the work, sealing in all that incredible flavor and making the pork fall-apart tender in just 35 minutes. It’s a rustic, satisfying meal that tastes like it simmered for hours. Get ready to fall in love with your new favorite one-pot wonder!
Ingredients
• 1 lb / 450g pork neck or shoulder, chopped into 1-inch bite-sized pieces
• 4 tbsp / 60ml olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, crushed
• 2 medium-sized tomatoes, roughly chopped
• 2 tbsp / 30ml apple cider vinegar
• ½ cup / 120ml chicken or vegetable stock
• 2 tbsp salted capers, rinsed
• 4 Kalamata olives, pitted and halved
• 1 tsp dried rosemary
• ½ tsp salt
• ½ tsp ground black pepper
• ¼ tsp chili flakes
• 2 tbsp fresh parsley leaves, finely chopped for garnish
Instructions
1. Set your Instant Pot to the “Sauté” function on high. Once hot, add the olive oil, followed by the chopped onion and crushed garlic. Sauté for 3-4 minutes until the onion is soft and fragrant.
2. Add the chopped tomatoes to the pot and continue to cook, stirring occasionally, until they break down and become soft, about 2-3 minutes.
3. Add the pork pieces to the pot. Drizzle with apple cider vinegar and sprinkle with salt, pepper, dried rosemary, and chili flakes. Give everything a good stir to combine and cook for 4-5 minutes, allowing the pork to brown slightly.
4. Pour in the chicken stock, then add the capers and olives. Stir once more to deglaze the bottom of the pot, scraping up any browned bits.
5. Cancel the “Sauté” function. Secure the lid, ensure the steam release handle is set to “Sealing.” Press the “Manual” or “Pressure Cook” button and set the timer for 15 minutes on high pressure.
6. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining steam. Carefully open the lid.
7. Garnish the dish with fresh parsley and serve immediately.
Nutritional Information
• Per Serving
• Calories: 317
• Total Fat: 18.6g
• Net Carbs: 5.1g
• Fiber: 1.6g
• Protein: 30.8g
Pro Tips
• For a deeper, richer flavor, take an extra 5 minutes to brown the pork pieces in the olive oil before adding the onions and garlic. Remove the pork, sauté the aromatics, and then return the pork to the pot.
• This dish is fantastic served over creamy polenta, couscous, or orzo to soak up all the delicious sauce. A side of crusty bread is also a must!
• Don’t have pork neck? Pork shoulder (or pork butt) is an excellent substitute and will become incredibly tender under pressure.
• Control the saltiness by rinsing your capers under cold water before adding them to the pot. This removes excess brine.
FAQ
Q: Can I use a different cut of pork for this recipe
A: Yes, absolutely! If you don’t have pork neck, pork shoulder (also known as pork butt) is a fantastic substitute. It will become just as tender and flavorful when cooked under pressure in the Instant Pot.
Q: What should I serve with Mediterranean pork
A: This dish is perfect for serving over a base that can soak up the delicious sauce. Creamy polenta, couscous, and orzo are all excellent choices. A side of crusty bread is also highly recommended.
Q: How can I make the flavor of this dish even richer
A: For a deeper, more developed flavor, take a few extra minutes to brown the pork pieces in the olive oil before you sauté the onions. Remove the pork, cook the aromatics, and then return the pork to the pot before pressure cooking.
Q: Is this dish very salty from the capers and olives
A: You can easily control the saltiness. The recipe recommends rinsing the salted capers under cold water before adding them to the pot. This removes excess brine and gives you better control over the final seasoning.
