Craving a hearty, flavorful meal that won’t weigh you down? Look no further! This Instant Pot Zucchini Pork is the answer to your weeknight dinner dreams. We’re talking incredibly tender, bite-sized pork marinated in a zesty, sweet, and spicy sauce, pressure-cooked to perfection with a medley of vibrant vegetables. We swap out traditional pasta for fresh zucchini noodles, or ‘zoodles,’ for a light, healthy, and satisfying finish. It’s a complete, low-carb meal in one pot, delivering maximum flavor with minimal cleanup. Get ready to add a new favorite to your recipe rotation!
Ingredients
• For the Pork & Marinade
• 1 lb / 450g pork neck, chopped into bite-sized pieces
• 2 tbsp / 30ml soy sauce
• 2 tbsp / 30ml apple cider vinegar
• 1 egg white
• 2 tbsp / 24g stevia powder
• 1 tbsp / 7g cayenne pepper, divided
• ½ tsp / 1g ginger powder
• 1 tsp / 6g salt
• For the Stew
• 2 tbsp / 28g butter
• 1 small onion, finely chopped
• 2 garlic cloves, crushed
• 2 red bell peppers, chopped
• 1 large tomato, roughly chopped
• 1 cup / 100g cauliflower florets
• 1 cup / 70g button mushrooms, sliced
• 2 bay leaves
• 1 cup / 240ml water
• 1 zucchini, spiralized into noodles
• For Garnish (Optional)
• Grated Parmesan cheese
• Freshly chopped parsley
Instructions
1. In a small bowl, whisk together the egg white, soy sauce, apple cider vinegar, salt, stevia, half of the cayenne pepper, and ginger powder to create the marinade.
2. Place the pork pieces in a larger bowl, pour the marinade over them, and toss to coat generously. Let the pork marinate for at least 15-20 minutes.
3. Set your Instant Pot to the ‘Sauté’ function. Once hot, add the butter. Add the marinated pork and cook for 4-5 minutes, stirring constantly until browned on all sides. Remove the meat from the pot and set aside.
4. To the same pot, add the chopped onion, crushed garlic, sliced mushrooms, bell peppers, tomato, and cauliflower florets. Sauté for 10-12 minutes, stirring occasionally, until the vegetables begin to soften.
5. Return the seared pork to the pot. Add the bay leaves, the remaining cayenne pepper, and pour in 1 cup of water.
6. Secure the lid and set the steam release handle to the ‘Sealing’ position. Press the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 13 minutes on high pressure.
7. Once the timer finishes, perform a quick pressure release by carefully moving the handle to the ‘Venting’ position. Once the pin drops, open the lid.
8. Stir in the zucchini noodles and press the ‘Sauté’ button again. Cook for 7-8 minutes, stirring occasionally, until the zoodles are tender-crisp.
9. Remove the bay leaves before serving. Garnish with grated Parmesan cheese or freshly chopped parsley, if desired.
Nutritional Information
• Per Serving: Calories 277 | Total Fats: 10.2g | Net Carbs: 9.5g | Protein: 34.1g | Fiber: 3.2g
Pro Tips
• Don’t overcook the zoodles. They only need a few minutes to become tender-crisp. Overcooking will make them watery and mushy.
• For a deeper flavor, allow the pork to marinate for at least an hour, or even overnight in the refrigerator.
• Cut your vegetables into uniform, larger chunks. This helps them hold their shape and not turn to mush during the pressure cooking phase.
• If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 2 teaspoons of cold water to create a slurry. Stir it in during the final sauté step and cook until thickened.
FAQ
Q: Can I use a different cut of pork for this recipe
A: Yes, while pork neck is excellent for tenderness, you can easily substitute it with pork shoulder (pork butt) or boneless pork loin. Cut them into similar bite-sized pieces. Pork shoulder works particularly well for pressure cooking and becomes very tender.
Q: How do I make this zucchini pork without an Instant Pot
A: You can make this recipe on the stovetop in a Dutch oven or large pot. Follow the steps to marinate and brown the pork, then sauté the vegetables. Return the pork to the pot with the water and bay leaves, bring to a simmer, then cover and cook on low for 45-60 minutes, or until the pork is tender. Stir in the zoodles at the end and cook for a few minutes until tender-crisp.
Q: Is this Instant Pot pork recipe keto-friendly
A: Absolutely. This is a fantastic low-carb and keto-friendly pork recipe. By using stevia as a sweetener and zucchini noodles instead of pasta, it keeps the net carbs low at just 9.5g per serving, making it a perfect fit for a ketogenic diet.
Q: How can I prevent my zucchini noodles from getting watery
A: The key is to avoid overcooking the zoodles. Add them at the very end of the cooking process and only sauté for 7-8 minutes until they are tender-crisp. Cooking them longer will cause them to release excess water and become mushy. Stir them gently into the hot stew and serve immediately.
