Craving a meal that’s big on flavor but short on time? Look no further! This Instant Pot Pork Neck with Jalapeno Peppers is the answer to your weeknight dinner dreams. We’re talking incredibly tender, fall-apart pork infused with a spicy kick from fresh jalapenos and a rich, savory broth. The magic of the pressure cooker transforms this humble cut of meat into a gourmet-tasting dish in a fraction of the time. Get ready to add a new spicy favorite to your recipe rotation!
Ingredients
• 2 lbs / 900g pork neck, chopped into 1-inch pieces
• 1 large onion, finely chopped
• 2 jalapeno peppers, chopped
• 2 cups / 300g cherry tomatoes, sliced in half
• 3 tbsp / 45g butter, melted
• 3 tbsp / 45ml olive oil
• 4 cups / 950ml beef broth
• Spices
• 1 tsp salt
• 2 bay leaves
• 1 tsp chili powder
• 1 tbsp cayenne pepper
Instructions
1. Directions
2. Prepare the Pork: Rinse the pork neck under cold water and pat it completely dry with paper towels. On a cutting board, chop the pork into uniform, bite-sized pieces.
3. Sauté the Base: Set your Instant Pot to the “Sauté” function and add the olive oil. Once hot, add the chopped pork pieces and sprinkle with salt. Brown the meat on all sides, then add the chopped onion and jalapenos, cooking for 2-3 minutes until softened.
4. Combine and Cook: Add the cherry tomatoes, bay leaves, chili powder, and cayenne pepper to the pot. Pour in the beef broth and add the melted butter, stirring to combine everything. Secure the lid, set the steam release handle to the “Sealing” position, and press the “Meat/Stew” button. Cook for 20 minutes.
5. Release and Serve: Once the cooking cycle is complete, press “Cancel” and carefully perform a quick pressure release. Once the pin drops, open the lid. Remove the bay leaves before serving. Serve warm, spooning the delicious broth over the tender pork.
Nutritional Information
• Per Serving
• Calories: 559
• Total Fats: 28.8g
• Net Carbs: 5.5g
• Protein: 65.5g
• Fiber: 2g
Pro Tips
• for Perfect Pork Neck
• Control the heat by removing the seeds and white membranes from the jalapeno peppers for a milder spice, or leave them in for a fiery kick. You can also substitute with serrano peppers for even more heat.
• To thicken the sauce into a rich gravy, make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the pot on the “Sauté” setting after cooking and simmer until it reaches your desired consistency.
• This dish is incredibly versatile. Serve it over creamy polenta, mashed potatoes, fluffy white rice, or with warm tortillas to soak up every last drop of the savory broth.
• Don’t overcrowd the pot when browning the meat. Work in batches if necessary to ensure each piece gets a beautiful, flavorful crust.
FAQ
Q: How can I make this pork neck recipe less spicy
A: To control the heat level, simply remove the seeds and white membranes from the jalapeno peppers before chopping them. For more heat, you can leave them in or even substitute with serrano peppers.
Q: Can I thicken the broth into a gravy
A: Yes, you can easily thicken the sauce. After the pressure cooking is complete, make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the pot on the ‘Sauté’ setting and simmer until it reaches your desired consistency.
Q: What should I serve with Instant Pot pork neck
A: This versatile dish is delicious served over creamy polenta, mashed potatoes, or fluffy white rice. You can also serve it with warm tortillas to soak up the savory broth.
Q: How long does this pork neck cook in the Instant Pot
A: After sautéing the ingredients, the pork neck cooks under pressure on the ‘Meat/Stew’ setting for 20 minutes.
