Instant Pot Carne Adovado Recipe

Ingredients:

• 8 dried New Mexico chiles, stemmed and broken into small pieces
• 2 cups low-sodium chicken broth
• 1 tablespoon canola oil
• 4 pounds pork shoulder, trimmed and cut into 1-inch cubes
• 2 tablespoons all-purpose flour
• 6 cloves garlic
• 2 chipotle peppers in adobo sauce (optional)
• 1 cup diced onion
• 1 tablespoon cider vinegar
• 1 teaspoon kosher salt (optional)
• teaspoon dried oregano
• teaspoon ground cumin

Directions:

1. Place the dried New Mexico chiles in a heat-proof bowl. In a small saucepan, bring the chicken broth to a boil, then pour it over the chiles. Let them soak for about 30 minutes to soften.
2. Turn on your multi-cooker (such as an Instant Pot) and select the "Saut" function. Coat the pork cubes with flour and add them to the pot in batches, sauting until they are golden brown. This should take about 15 minutes.
3. Transfer the soaked chiles to a blender. Add the broth, garlic, and chipotle peppers (if using). Blend until smooth.
4. In a bowl, combine the blended chile sauce with the diced onion, cider vinegar, salt (if using), oregano, and cumin. Stir well.
5. Pour the prepared sauce over the browned pork in the pot, ensuring the pork is evenly covered with the sauce.
6. Close and lock the lid of the multi-cooker. Set it to cook on high pressure according to the manufacturer's instructions for 20 minutes. Wait 10 to 15 minutes for the pressure to build up.
7. Once the cooking time is complete, carefully release the pressure using the quick-release method, following the manufacturer's guidelines. This should take about 5 minutes.
8. Unlock and remove the lid. Your dish is now ready to serve!

Cook's Note: If the sauce is too thin, you can thicken it by using the "Saut" function for 5-10 minutes to allow some liquid to evaporate. Alternatively, create a slurry by mixing 1 tablespoon of cornstarch with 3 tablespoons of water and stir it into the pot. Bring to a boil until the sauce thickens to your liking.

Nutrition Facts (per serving):

• Calories: 217
• Fat: 12g (16% DV)
• Saturated Fat: 4g (20% DV)
• Cholesterol: 72mg (24% DV)
• Sodium: 288mg (13% DV)
• Total Carbohydrate: 4g (1% DV)
• Dietary Fiber: 1g (2% DV)
• Total Sugars: 1g
• Protein: 21g (43% DV)
• Vitamin C: 3mg (3% DV)
• Calcium: 24mg (2% DV)
• Iron: 1mg (8% DV)
• Potassium: 319mg (7% DV)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.