A pressure cooker and a few simple ingredients can make dinner in under 30 minutes. With coconut jasmine rice, I adore presenting this.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Additional Time: | 20 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
Ingredients
- 4 (1/2 inch thick) bone-in pork chops
- 1 teaspoon granulated garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons red curry paste
- 4 teaspoons coconut oil
- ½ cup coconut milk
- 1 teaspoon arrowroot powder
- 2 wedges lime, or to taste
Instructions
- Season pork chops with garlic, salt, and pepper.
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Stir in curry paste and coconut oil. Whisk in coconut milk. Place pork chops into the cooker and cancel Saute function.
- Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, for 12 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
- Ladle out 1 tablespoon curry sauce. Whisk in arrowroot powder to create a slurry. Pour slurry into the pot. Turn on Saute function and cook until surry sauce has thickened, about 3 minutes. Squeeze lime wedges in to taste.
Nutrition Facts
| Calories | 220 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 1 g |
| Protein | 17 g |
| Saturated Fat | 11 g |
| Sodium | 765 mg |
| Sugars | 1 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |