Instant Pot Pork Tenderloin
with Black Beans and Coconut Rice
(Photo credit: Pam Greer)
2 tablespoons peanut oil
1 pound pork tenderloin cut into 2-inch chunks
1 leek thinly sliced
4 1/2 ounce chopped green chiles canned
1 teaspoon dried thyme
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon black pepper
15 ounce black beans canned, rinsed, and drained
1 cup chicken broth
1 cup coconut milk (unsweetened)
1 cup white rice
2 tablespoons light brown sugar
Heat the oil in the pressure cooker turned to the Saute setting. Add the pork and brown on all sides, about 6 minutes. Remove and let rest on a plate.
Add the leeks and the chiles. Cook about 2 minutes, then stir in the thyme, cumin, coriander, salt and pepper. Cook until fragrant, about 30 seconds. Add the beans, broth, coconut milk, rice and brown sugar. Stir to dissolve the brown sugar.
Add the pork back to the pot and pour any drippings from the plate back in the pot. Try to make sure the rice and pork are covered by the liquid.
Lock the lid on the pot, set the valve to Sealing and set to cook at high pressure for 15 minutes.
Use NPR (natural release of pressure) for 5 minutes and then do a quick release. Leaving the lid on the pot, let the rice steam for about 10 minutes.
I used olive oil instead of peanut oil to brown the pork.
I didn't use the leeks.
I garnished each plate with some chopped mango.
I think this meal would also be delicious with shrimp, either as a substitute for the pork or an addition.
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