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InstantPot Coconut Curry Pork Roast With Collard Greens

InstantPot Coconut Curry Pork Roast with Collard Greens

AuthorJim BrownPrep Time10 minsCook Time45 minsTotal Time55 mins

Kitchen Essentials

Prep

No prep needed. 

Ingredients

 2 - 4 pound Pork Roast. If it's bone in - shoot for 3-4 pounds
 1 - 2 tbsp of coconut curry powder - if you can't find coconut curry powder substitute any curry powder- adjust quantity based on heat preference
 2 gloves garlic- minced
 1 medium yellow onion - rough chopped
 2 ribs celery sliced into 1/2 inch slices
 1 - 2 inch piece of ginger - peeled and sliced
 1 tbsp coconut oil, bacon grease, pastured lard or avocado oil
 1 jalapeno - deseeded and chopped
 1 bunch of collards-destemmed and rough chopped - organic if available
 1 can of full fat coconut milk - organic if available
 1 14 oz can of diced tomatoes - organic if available
 5 - 6 dashes of fish sauce - I prefer Red Boat
 enough chicken broth to finish filling InstantPot to the fill line
1

I buy coconut curry in the bulk section at Central Market - if not available substitute any curry powder - but adjust quantity based on your heat preference

2

Salt and Pepper Pork Roast
Turn on Saute - High on Instant Pot and when HOT appears on display add your oil and then add your Pork Roast

3

You're going to let the pork roast brown on each side for 4 minutes and then you'll remove pork to a cutting board

4

Brown the rest of the vegetable for a few minutes except for the collard greens - we'll add those to the Instant Pot and saute them after everything else is cooked

5

Slice the pork into 1 inch slices and add back into the Instant Pot

6

Add the coconut milk, the tomatoes, 5-6 dashes of fish sauce and the fill the Instant Pot to the fill line with chicken stock

7

Cancel the saute, put the lid on the InstantPot, close the vent and select Pressure - high and set the timer for 8 minutes

8

When the 8 minutes are complete, cancel the pressure, let it sit for 5 minutes and then CAREFULLY open the vent. Make sure fingers & faces are clear of the vent prior to opening.

9

Select Saute and add the collard greens to the Instant Pot. I like less done collard greens - so saute to your doneness preference.

10

Serve this with cauliflower rice or regular rice and top with cilantro and lime juice.

Ingredients

 2 - 4 pound Pork Roast. If it's bone in - shoot for 3-4 pounds
 1 - 2 tbsp of coconut curry powder - if you can't find coconut curry powder substitute any curry powder- adjust quantity based on heat preference
 2 gloves garlic- minced
 1 medium yellow onion - rough chopped
 2 ribs celery sliced into 1/2 inch slices
 1 - 2 inch piece of ginger - peeled and sliced
 1 tbsp coconut oil, bacon grease, pastured lard or avocado oil
 1 jalapeno - deseeded and chopped
 1 bunch of collards-destemmed and rough chopped - organic if available
 1 can of full fat coconut milk - organic if available
 1 14 oz can of diced tomatoes - organic if available
 5 - 6 dashes of fish sauce - I prefer Red Boat
 enough chicken broth to finish filling InstantPot to the fill line

Directions

1

I buy coconut curry in the bulk section at Central Market - if not available substitute any curry powder - but adjust quantity based on your heat preference

2

Salt and Pepper Pork Roast
Turn on Saute - High on Instant Pot and when HOT appears on display add your oil and then add your Pork Roast

3

You're going to let the pork roast brown on each side for 4 minutes and then you'll remove pork to a cutting board

4

Brown the rest of the vegetable for a few minutes except for the collard greens - we'll add those to the Instant Pot and saute them after everything else is cooked

5

Slice the pork into 1 inch slices and add back into the Instant Pot

6

Add the coconut milk, the tomatoes, 5-6 dashes of fish sauce and the fill the Instant Pot to the fill line with chicken stock

7

Cancel the saute, put the lid on the InstantPot, close the vent and select Pressure - high and set the timer for 8 minutes

8

When the 8 minutes are complete, cancel the pressure, let it sit for 5 minutes and then CAREFULLY open the vent. Make sure fingers & faces are clear of the vent prior to opening.

9

Select Saute and add the collard greens to the Instant Pot. I like less done collard greens - so saute to your doneness preference.

10

Serve this with cauliflower rice or regular rice and top with cilantro and lime juice.

InstantPot Coconut Curry Pork Roast with Collard Greens
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