Pressure-Cooked Salsa Verde Pork and Rice
Make weekly meal prep a breeze with this pressure cooker pork and rice. This recipe uses the Pot-in-Pot (PIP) method, which cooks the pork and rice in separate bowls at the same time. The pork turns out so tender! I like to freeze individual servings and take one out the night before. Top with queso fresco or sour cream when ready to serve.
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Recipe Summary
Ingredients
Directions
Cook's Notes:
To cut down on prep time, I often use boneless country-style ribs.
To make lifting out the bowl of rice easier, create a sling using foil. Cut a length of foil at least 12 inches long and fold in half lengthwise, then in half again. Set the sling into the pressure cooker and place the bowl of rice on top. When the rice is cooked, you'll be able to use the foil handles to lift the bowl out.