Instant Pot/Air Fryer Pork Sinigang Recipe by Minda
Instant Pot/Air fryer Pork Sinigang Cooking Instructions 1 hour and 30 minutes 1 Using air fryer feature air roast pork for about 20-30 minutes at 400 degrees. When they are brown transfer to instant pot then add garlic and chicken stock. 2 Seal instant pot and cook on manual for 15 minutes. Once Instant Pot beeps, let it naturally release for 5-10 minutes. 3 Add onion, daikon, (green beans if you're using it) tomatoes, half of the seasoning mix, fish sauce and water. Do not overfill pot. Press cancel again. Seal pot. Press manual and set timer to 5 minutes. 4 After it beeps, allow to naturally release pressure for at least 5 minutes. Add lemon juice, remaining soup mix, and bok Choy or spinach and chili peppers if you are using it. Add salt and pepper to taste. Allow bok choy and/or spinach to wilt while InstaPot is still on keep warm. Then serve. (To speed this up, you can press cancel and then SAUTE to allow the bok choy and/or spinach to cook down.) 1 Using air fryer feature air roast pork for about 20-30 minutes at 400 degrees. When they are brown transfer to instant pot then add garlic and chicken stock. 1 Using air fryer feature air roast pork for about 20-30 minutes at 400 degrees. When they are brown transfer to instant pot then add garlic and chicken stock. 2 Seal instant pot and cook on manual for 15 minutes. Once Instant Pot beeps, let it naturally release for 5-10 minutes. 2 Seal instant pot and cook on manual for 15 minutes. Once Instant Pot beeps, let it naturally release for 5-10 minutes. 3 Add onion, daikon, (green beans if you're using it) tomatoes, half of the seasoning mix, fish sauce and water. Do not overfill pot. Press cancel again. Seal pot. Press manual and set timer to 5 minutes. 3 Add onion, daikon, (green beans if you're using it) tomatoes, half of the seasoning mix, fish sauce and water. Do not overfill pot. Press cancel again. Seal pot. Press manual and set timer to 5 minutes. 4 After it beeps, allow to naturally release pressure for at least 5 minutes. Add lemon juice, remaining soup mix, and bok Choy or spinach and chili peppers if you are using it. Add salt and pepper to taste. Allow bok choy and/or spinach to wilt while InstaPot is still on keep warm. Then serve. (To speed this up, you can press cancel and then SAUTE to allow the bok choy and/or spinach to cook down.) 4 After it beeps, allow to naturally release pressure for at least 5 minutes. Add lemon juice, remaining soup mix, and bok Choy or spinach and chili peppers if you are using it. Add salt and pepper to taste. Allow bok choy and/or spinach to wilt while InstaPot is still on keep warm. Then serve. (To speed this up, you can press cancel and then SAUTE to allow the bok choy and/or spinach to cook down.) More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls My Christmas Marshmallow Chocolate Chip Cookies Chicken stew Puerto Rican Pollo Guisado (Crockpot version) French Toast Green Bean Casserole Fried Chicken Sandwich Recipe (The Best!) My Christmas Marshmallow Chocolate Chip Cookies Chicken stew Puerto Rican Pollo Guisado (Crockpot version) French Toast Green Bean Casserole Fried Chicken Sandwich Recipe (The Best!) Crockpot Tomato Chicken 🐔 Berry Scones Vegan Southwest Bean Fettuccine Kenns' Apple crisp Multi-seed wholemeal bread Avocado Peda Watermelon tutti frutti Instant Cocoa and Coconut Balls Kadhi Cafe Moccha layer Cake Crockpot Tomato Chicken 🐔 Berry Scones Vegan Southwest Bean Fettuccine Kenns' Apple crisp Multi-seed wholemeal bread Avocado Peda Watermelon tutti frutti Instant Cocoa and Coconut Balls Kadhi Cafe Moccha layer Cake