Prep Time: 8-10 min.
Cooking Time: 25 min.
Number of Servings: 4
Ingredients:
- 3 tablespoons butter
- 1/4 cup green chilies, chopped
- 1-pound pork loin roast, chopped
- 3 cups beef stock
- 3 jalapeno peppers, chopped
- 1 teaspoon chili powder
- 1 teaspoon sea salt
- 1 red onion, finely chopped
- 1 tablespoon smoked paprika
Directions:
- Season the meat with some salt. Set aside.
- Arrange Instant Pot over a dry platform in your kitchen. Open its top lid and switch it on.
- Add the meat, green chilies, jalapeno peppers, and half of the onions. Season with smoked paprika and chili powder.
- Stir well and pour in the stock.
- Close top lid to create a locked chamber; make sure that safety valve is in locking position.
- Find and press “MANUAL” cooking function; timer to 25 minutes with default “HIGH” pressure mode.
- Allow the pressure to build to cook the ingredients.
- After cooking time is over, press “CANCEL” setting. Find and press “NPR” cooking function. This setting is for natural release of inside pressure and it takes around 10 minutes to slowly release pressure.
- Slowly open the lid, take out the cooked meat and shred it.
- Add the shredded meat back in the potting mix and stir to mix well. Mix in the remaining onions.
- Take out the cooked recipe in serving plates or serving bowls and enjoy the keto recipe.
Nutritional Values (Per Serving):
- Calories - 326
- Fat – 20g
- Saturated Fat – 4g
- Trans Fat – 0g
- Carbohydrates – 5g
- Fiber – 1g
- Sodium – 486mg
- Protein – 34g
