Instant Pot Diet Pork and Pumpkin

• Gluten free
• Paleo

• Meat

  • 2 lbs Pork roast

• Produce

  • 1 1 1/8 cups slice Onion, Red
  • 1 1/2 cups Peel and dice apple
  • 1 3/4 cups Pumpkin, canned
  • 2 tbsp Sage, fresh

• Baking & Spices

  • 1 tsp Allspice, ground
  • 1/2 tsp Black pepper
  • 1 tsp Nutmeg
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 1 tbsp Olive oil

Found on onceamonthmeals.com

Description

Ingredients

• 2 pounds quarter Pork Roast
• 1 teaspoon Salt
• ½ teaspoons Black Pepper
• 1 teaspoon Nutmeg
• 1 tablespoon Olive Oil
• 1 ¾ cups Pumpkin, Canned
• 2 tablespoons Sage, Fresh
• 1 ⅛ cups slice Onion, Red
• 1 tablespoon Apple Cider Vinegar
• 1 ½ cups peel and dice Apple, Granny Smith
• 1 teaspoon Allspice, Ground

Directions

• **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.** Rub pork with salt, pepper and nutmeg. Heat the oil in the inner pot using the Saute function. Brown pork roast for 2 minutes on each side. Add the pumpkin, sage, onion and apple cider vinegar. Lock the lid in place and seal the steam nozzle. Select the meat/stew setting or set manually for 45 minutes. Natural release for 5 minutes then quick release any remaining pressure. Add the apples and allspice. Lock the lid in place and seal the steam nozzle. Manually set for 5 minutes. Quick release the pressure.

Nutrition