Salsa Verde Pork and Rice Cooked in a Pressure Cooker

Ingredients 0/16

Step 1

Tos the pork cubes with oregano, cumin, salt, coriander, and pepper in a medium bowl until the meat is nicely coated. Rinse the rice under cold water using a fine mesh strainer and let it drain.

Step 2

Heat a teaspoon of oil in an oven-safe bowl that fits inside your pressure cooker. Add the rice, a pinch of salt, and just over 1 3/4 cups of water, then set the bowl aside for now.

Step 3

Turn on your pressure cooker to the sauté setting on high, and heat 2 tablespoons of oil. Brown the pork in batches, about 5 to 6 minutes each, until it’s nicely seared. Once all the pork is browned, turn off the sauté mode and stir in the salsa verde until everything is well combined.

Step 4

Place a tall trivet inside the cooker and set the bowl of rice on top. Secure the lid and make sure the valve is set to seal. Cook on high pressure for 24 minutes, allowing some time for the pressure to build up. When the cooking time is up, let the pressure release naturally—it might take 10 to 40 minutes.

Step 5

Carefully remove the lid and take out the rice bowl using oven mitts. Give the rice a gentle stir, then mix in chopped cilantro and a squeeze of lime juice to brighten it up.

Step 6

If you like a thicker sauce, switch the cooker back to sauté mode on medium and let it simmer for 8 to 10 minutes until it’s reduced to your liking. Serve the pork and sauce over the rice, portioning it out into containers if you’re saving some for later. Pop them in the fridge, and you’re all set!