Craving a hearty, flavor-packed meal that doesn’t take all day to make? This Instant Pot Spicy Pork with Celery is your answer! We’re talking fall-off-the-bone tender pork ribs simmered in a rich, savory broth with a kick of spice. The celery, leek, and cauliflower add a wonderful freshness and texture that cuts through the richness of the pork, creating a perfectly balanced and deeply satisfying dish. Best of all, the Instant Pot does most of the work, making this a perfect weeknight warrior. Let’s get cooking!
Ingredients
• 2 lbs / 900g pork ribs, cut into smaller pieces
• 1 large leek, finely chopped
• 1 large onion, sliced
• 1 cup / 100g celery stalks, finely chopped
• 1 cup / 100g cauliflower florets
• ¼ cup / 15g fresh parsley, finely chopped
• 4 cups / 950ml beef broth
• 3 tbsp / 45ml olive oil
• 1 tsp / 5g salt
• 1 tsp / 2.5g chili powder
• ½ tsp / 1g red pepper flakes
• 1 bay leaf
Instructions
1. Set your Instant Pot to the ‘Sauté’ function and add the olive oil. Once hot, add the pork ribs in a single layer, working in batches if necessary to avoid overcrowding. Brown the ribs for 2-3 minutes on each side, then transfer them to a plate.
2. Add the sliced onion, chopped leek, and celery to the pot. Sprinkle with a pinch of salt and sauté for 4-5 minutes, stirring frequently until they soften and become fragrant.
3. Return the browned pork ribs to the Instant Pot. Add the cauliflower florets, parsley, beef broth, and all remaining spices (salt, chili powder, red pepper flakes, and bay leaf). Stir gently to combine.
4. Secure the lid on the Instant Pot, ensuring the steam release handle is in the ‘Sealing’ position. Press the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 20 minutes on high pressure.
5. Once the cooking cycle is complete, allow the pressure to release naturally for at least 10 minutes before performing a quick release for any remaining steam. Carefully open the lid, remove the bay leaf, and serve immediately.
Nutritional Information
• Per Serving: Calories 493
• Total Fats: 20g
• Net Carbs: 7.5g
• Protein: 65.7g
• Fiber: 2.4g
Pro Tips
• for Success
• For a deeper flavor, deglaze the pot with a splash of beef broth after sautéing the onions and celery, scraping up any browned bits from the bottom.
• Don’t overcrowd the pot when browning the pork. Searing in batches ensures each piece gets a beautiful, flavorful crust.
• To create a thicker, stew-like gravy, remove the pork and vegetables after cooking. Set the Instant Pot to ‘Sauté’ and let the remaining liquid simmer and reduce for 5-10 minutes.
• Feel free to adjust the heat by increasing or decreasing the amount of red pepper flakes and chili powder to match your personal preference.
FAQ
Q: How can I make this dish less spicy
A: To reduce the heat, simply decrease the amount of chili powder and red pepper flakes according to your preference. You can even omit the red pepper flakes entirely for a milder flavor.
Q: How do I make the sauce thicker
A: For a thicker, stew-like gravy, remove the cooked pork and vegetables after pressure cooking. Set the Instant Pot to the ‘Sauté’ function and let the remaining liquid simmer and reduce for 5-10 minutes until it reaches your desired consistency.
Q: Can I use a different cut of pork
A: While this recipe is designed for pork ribs, you could substitute another tough cut like pork shoulder (pork butt), cut into 2-inch cubes. The pressure cooking time should be sufficient to make it tender.
Q: Is browning the pork ribs a necessary step
A: Browning the pork is highly recommended. This step sears the meat, creating a deep, rich flavor and a wonderful crust that you won’t get from pressure cooking alone. It significantly enhances the final dish.
