Ingredients
12
12 servings
- •3.5 pounds boneless pork shoulder, cut into 1 1/2-inch cubes
- •1 cup beef broth
- •1 cup chopped mushrooms
- •0.5 cup balsamic vinegar
- •0.33333334326744 cup soy sauce
- •2 tablespoons honey
- •2 tablespoons minced garlic
- •1 tablespoon sesame oil
- •1 tablespoon minced ginger
- •2 teaspoons red pepper flakes
- •1 teaspoon Chinese five-spice powder
- •2.5 tablespoons cornstarch
- •0.125 cup cold water
- •0.25 cup chopped green onions
Instructions
- Combine pork, beef broth, mushrooms, balsamic vinegar, soy sauce, honey, garlic, sesame oil, ginger, red pepper, and Chinese five-spice powder in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
- Let sit for 15 minutes before releasing pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Remove the pork using a slotted spoon and place in a separate bowl. Set aside.
- Combine cornstarch and water in a small bowl and add to the pressure cooker. Select Saute function. Bring to a boil and cook until sauce has thickened, about 3 minutes. Select Warm function.
- Shred the pork using 2 forks to pull apart; mix with sauce. Top with green onions and serve.
Nutritional Facts
Per 12 servings
- Calories: 214
- Carbohydrate: 8g
- Fat: 14g
- Fiber: 0g
- Protein: 15g
- Sugar: 5g
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