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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.

Notes

InstantPot Coconut Curry Pork Roast with Collard Greens

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