Instant Pot Espresso Pork with Eggplant and Tomatoes
Comforting and hearty, this easy Instant Pot meal will have the whole family satisfied! Filled with tons of vibrant flavour and hearty ingredients, it's the perfect fall comfort dish to serve on a busy week day table.
We #heart our Instant Pot.
2 lbs pork shoulder, cubed into bite size pieces
1 orange, juiced - about 1/2 cup
3 garlic cloves, smashed
1 tbsp olive oil
1 tbsp apple cider vinegar
1 cup stock
1/2 cup water
1 tsp salt
1 pint cherry tomatoes
1 medium sized eggplant, cut into bite size cubes
In your instant pot dish, thoroughly combine the pork and 'Espresso Nice' spice blend. Now add the orange juice, garlic cloves, olive oil, apple cider vinegar, stock, water and salt. Toss together well and lock the lid on top and close the vent. Set the pressure to high and cook for 40 minutes.
Manually release the pressure when cook time is complete. Pop off the lid and add in your eggplant and cherry tomatoes. Lock the lid back on, close the vent and set on high pressure for another 10 minutes.
When time is up, manually release the pressure.
We had this lovely warming dinner served over rice!