Published by Allyson
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This Instant Pot Asian Pork recipe cooks up in just minutes, and is the perfect healthy dinner! Use the juicy meat in lettuce wraps, sliders, or a salad!
Most people have incredibly busy weeknights, but making healthy weeknight meals does not have to be difficult! Utilizing anInstant Pot is a great way to cut down on dinner prep time, and save yourself trouble and time! This Instant Pot Asian Pork is super flavorful, healthy, and cooks in barely any time. Double the recipe to have meals throughout the week! I use the instant pot for healthy meals all the time; Checkout these super popular and healthy Buffalo Chicken Lettuce Wraps and Honey Sesame Chicken Lettuce Wraps.
Don’t have an Instant Pot? You need to buy one now!! They are life changing because they save so much time and effort!!! I recommend the6 quart Instant Potif you have 2-4 people in your family, but if you have more than 4 people, I’d recommend the8 quart Instant Pot. You can make typical slow cooker recipes in a fraction of the time and so many staples in no time! I love it.
How to Make Instant Pot Asian Pork:
**Continue scrolling down for full ingredient list and directions**
- Cut the pork into chunks and add it to the instant pot. Add in the liquid and seasoning, then add the mushrooms! Stir everything around a little, then put the top on the pot.
- Seal the pot and then set the timer for 20 minutes on manual/high.
- You should remember when using theInstant Pot, that the time it takes to cook the recipe (20 mins), is not the total time of the recipe. You need to give the pot some time to ‘come to pressure’, and the more water in the pot, the longer this will take. Don’t worry, just let it do it’s thing!
- Once the timer is up, let the pot naturally release the pressure for 10 minutes, then flip the valve to release the rest.
- Turn the pot to 'saute' mode. Remove the pork and shred it; set aside. Once the liquid is boiling in the pot, add the cornstarch slurry and mix to combine. Boil for 1-2 minutes, or until the sauce has thickened. Add the pork back to the pot and stir well to coat.
How to serve Asian Pork:
- Lettuce wraps are a great low carb option for serving this shredded Asian pork.
- Slider buns give a great comfort feel to this savory pork dish.
- Make a large salad and top with the shredded pork.
- Use low carb tortilla wraps to make asian pork wraps! Add a slaw mixture for an added crunch!
- Make Asian Pork Rice bowls! Use your instant pot to make the perfect white or brown rice, then top with this delicious Asian pork and sauce! YUM!
Is this Instant Pot Asian Pork healthy?
YES! This Asian pork is a really healthy meal option! If you are looking for a low calorie (240 calories), low carb (15g), but high protein meal, this is it! Not only is it healthy though, it's delicious and very filling with 31 grams of protein!
- Instant Pot Asian Pork has 240 calories, 6 grams fat, 15g carbohydrates, 31 grams of protein. This nutritional information is for the meat and sauce only. Whatever you decide to serve the asian pork with (lettuce wraps, tortillas, rice, salad etc), will have additional information.
- The recipe is 6 smart point per serving (makes 6 servings), not including what you serve the meat with (lettuce wraps, rice, etc).
Can I make Asian Pork in the Slow Cooker?
YES! Find the full directions for the slow cooker method HERE.
Do you like using your instant pot as much as I do? Check out these other delicious healthy recipes!
- Instant Pot Bang Bang Chicken comes together in minutes and is so delicious! The classic spicy sauce is perfect on shredded chicken which can be used in rice bowls, salads, wraps, or however you want!
- Instant Pot Buffalo Chicken Lettuce wraps are the perfect healthy chicken recipe! Make the spicy chicken in just minutes, then load up fresh lettuce wraps with your favorite toppings!
- Instant Pot Honey Sesame Chicken Lettuce Wraps:Instant Pot Honey Sesame Chicken Lettuce Wraps are a delicious healthy meal that cooks in just 10 minutes! Simple to make, family friendly, and so tasty!
- Instant Pot Hard Boiled Egg Loaf:In five minutes you can have a whole bunch of hardboiled eggs which are perfect for egg salad! No peeling or ice bath for this Instant Pot Hard Boiled Egg Loaf!
- Instant Pot Thai Lettuce Wraps (pork or chicken)can be made with pork or chicken in the instant pot or slow cooker! Juicy pork or chicken covered in an easy Thai peanut sauce makes the perfect healthy easy dinner!
- Instant Pot Roasted Red Pepper Soup: Roasted Red Pepper Soup with Grilled Cheese Croutons is the perfect comfort food without any guilt! Make it in the Instant Pot, Slow Cooker, or on the stove top!
- Instant Pot Corn on the Cobis ready to eat in just minutes and is super flavorful! No need to peel the husk; corn on the cob can be cooked directly in the husk and then removed without a mess!
- Instant Pot Garlic Hummus has only a handful of ingredients! Save money and know exactly what’s in your food with this recipe!
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4.54 from 15 votes
Instant Pot Asian Pork
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
This Instant Pot Asian Pork recipe cooks up in just minutes, and is the perfect healthy dinner! Use the juicy meat in lettuce wraps, sliders, or a salad!
Course:Main Course
Cuisine:Chinese
Keyword:instant pot asian pork
Servings: 6 servings
Calories: 240 kcal
Ingredients
- 2lbspork loin,cut into chunks
- 1teaspoonsesame oil
- 1cupreduced sodium chicken or beef stock
- ½cupreduced sodium soy sauce
- ⅓cupbalsamic vinegar
- ½teaspoonred pepper flakes
- 1TBSagave or honey
- 3clovesgarlic,minced
- 1inch wedgefresh ginger,minced
- 8ouncesmushrooms,chopped
- 1TBScornstarch
- 2TBSwater
- 3stalksgreen onions,chopped
- sesame seeds,for garnish
For serving (optional)
- lettuce wraps/bib/romaine lettuce
- tortilla wraps
- salad
- rice
Instructions
With the pork cut into about 2 inch chunks (see video for visual), add to the instant pot. Add sesame oil, stock, soy sauce, balsamic vinegar, red pepper flakes, agave/honey, garlic, ginger, and mushrooms to the pot. Stir gently to mix.
Seal the valve on the instant pot and then set the timer for 20 minutes on manual/high.Once the timer is up, let the pot naturally release(don't flip the valve)the pressure for 10 minutes, then flip the valve to release the rest.
Turn the pot setting to 'saute' mode. Remove the pork and shred it; set aside. In a small cup/bowl mix water and cornstarch. Once the liquid in the pot is boiling, add the cornstarch slurry and mix to combine. Boil for 1-2 minutes, or until the sauce has thickened. Add the pork back to the pot and stir well to coat.
Serve pork in lettuce wraps and top with sesame seeds and green onions. Serve as desired.
Recipe Video
Recipe Notes
This recipe can easily be doubled as well. Cooking time will remain the same. To freeze, see above directions.
« Garlic Hummus Recipe (Instant Pot)
Instant Pot Mac and Cheese (pressure cooker) »
Reader Interactions
Comments
Carolyn
Swoon! I have got to make this!Reply
Allyson
You will LOVE it!
Reply
Mallory Lanz
Love how easy this is to make in the instant pot!Reply
Sabrina
Loving all the ways to use this...truly versatile!
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Dorothy at Shockinglydelish
Recipes like this make me love my Instant Pot more and more! So much flavor and so quick! Perfect dinner idea!
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Anna
This dish is right up my alley! It looks so easy and I know my whole family will love it!Reply
Dee
I love anything made in the instant pot. I definitely will try this!Reply
Allyson
It really is such a life saver!
Reply
Demeter
Such a versatile recipe! Makes for great meal prep!Reply
Catalina
I love easy dishes like that! Yummy
Reply
See AlsoWhere's Waldorf SaladKristyn Merkley
This looks so yummy and easy to make!Reply
Erin | Dinners,Dishes and Dessert
I need to try this immediately, it looks so good! I know for sure this would be a huge hit in my house!Reply
Patricia @ Grab a Plate
I seriously need to add this to my "to make" Instant Pot list! This looks so good! It might be dinner tonight 🙂
Reply
Abeer Rizvi
It was so good to see the slow cooker version too and the instant pot version together in one post!Reply
Jayson A
I just received my Ultra 60 as an early present and for my first attempt at using my Instant Pot, I made this recipe and it was AMAZING!!!! I did thicken the sauce a lot more so the juice would not drain out of the tortillas. We will be making this a million more times. And I cannot wait to have it over some udon noodles.Reply
Allyson
Oh great idea! I go back and forth with the sauce! I love it saucy over rice, but it's nice to have a thicker sauce sometimes too- another reason why the IP is so great since it has the saute function and makes it to easy to accomplish! Hope you try my other instant pot recipes, too!
Reply
Kathy
How did you get the sauce thicker? I doubled the cornstarch and still like water?
Reply
Allyson
Oh No! Did you heat the sauce with the cornstarch? That should help thicken it...
Reply
Karen
Was hesitant to make this because so few reviews. But I'm. So glad I did. I followed it exactly other than doubling the mushrooms. It was amazing. I'll be making this again. Excellent recipe. Thank you!Reply
Allyson
Karen- I am so happy you gave it a go and enjoyed it! We love this recipe, and let me tell you, this sauce is great on EVERYTHING so feel free to try this recipe and replace the meat with chicken, beef, steak; you name it, it's delicious!
Reply
Janice Burdett
I would love to try making this as a freezer meal. The recipe note says there are instructions for how to do that "above" but I can't seem to find any. Please help because this looks really good!
Reply
Allyson
You are so right, I don't know what happened to that section, but I am going to fix it! It's easy to freeze- just put in 2-3 cup portions (your preference) into freezer safe bags and then freeze. Remove from freezer the day before you want to serve! Then reheat for a few minutes and serve 😉
Reply
Janice Burdett
Thank you!
Reply
Hillary Flora Tory
I just made this and OMG IT'S DELICIOUS!! The flavor and hint of spice is just so full and perfect! Will FOR SURE make it again!!
Reply
Lisa
If you double the recipe do you double everything or just the meat?
Reply
Allyson
I would double all the ingredients! cook time should stay the same, but you might need to add 2-3 more minutes if it's a ton of meat.
Reply
Melissa
This was delicious and I'll definitely be making again! However, the time estimates that are listed on the "recipe" part of this page are WAY off (as was the verbal "it takes only minutes"). It says total time 10 min, but when you read the details, it not only has to come to pressure, but it cooks for 20 min before venting for another 10! I estimated this at about 90 min total - prep, come to pressure, cook, vent, shred, sauce, serve. It is delicious, but I'm not sure why the times were listed like this:
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 minsReply
Vicki
Great recipe. I made one change and used Green Giant Cauliflower, Bacon and cheese tots instead of potato tots. It was great. There was an extra step in that you had to cook the tots in the oven first. But they cooked while everything else was cooking so it was very smooth.Reply
Teresa C
I must be missing it, where/when do the green onions go in? Or, do they go on top when serving?
Thanks!
Reply
Allyson
Yes, the green onions are an optional garnish on top when serving! I will note that, thank you!
Reply
Laura
This was amazing. The lettuce wraps, topped with fresh shredded carrots, were perfect as a side to left over home made hot & sour soup! Thanks for the recipe, definitely a keeper!!!Reply
Susan
Good flavor, but waaaaay to salty. I used low sodium everything, but it was super salty. I will make it again, but next time with no more than 1/3 cup soy sauce.Reply
