I’ve recently discovered pork belly. It’s high in fat and easy to get from any butcher or meat counter. Yes, I know. It’s bacon. But it’s bacon without any extra processing or stuff added, so it’s great for a softer pork flavor.
As some of you may know, I jumped on the Instant Pot band wagon this past Christmas. Everyone and their mother seemed to be buying one. I watched the pricing skyrocket on Amazon from $59 to well over $120 due to demand. But I found a good deal so I placed my order.
To be honest, It took me several weeks to even take it out of the box. It was a little intimidating to cook with a new appliance, but also the fact that it was a pressure cooker sort of scared me. I’ve always been afraid of those gadgets. But so many people on Facebook assured me that this particular pot was crazy safe, that I went ahead and took the plunge.
Please note that I can only give directions using an Instant Pot. I have exactly zero experience with other brands or types of pressure cookers. This is my first one! That being said, I will also give slow cooker directions, as this would be easy to make in the slow cooker and stove-top as well.
RECIPE NOTES:
This recipe will come together much faster if you prep all your ingredients first and have everything handy and ready to go. This took me about 15 minutes to prep and 15 minutes to do the browning (approximately). Once I set the cooker timer, the display told me it would be 35 minutes. The instruction manual said to do a “natural release” of pressure with foods that have a high liquid content, so that took an extra 15 minutes. So give this at least 1 hour from start to finish.
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Equipment
Ingredients
- 1 Tablespoon olive oil
- 1 pound pork belly diced
- 1/2 large yellow onion diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 4 cups chicken broth divided
- 1 pound raw boneless, skinless chicken breast cut into bite sized pieces
- 2 Tablespoons tomato paste
- 2 bay leaves
- Fresh parsley for garnish
- salt and pepper to taste
Instructions
INSTANT POT DIRECTIONS:
- Using the "Sauté" mode, sauté the pork belly, onion, celery, garlic and leeks in the oil until the pork belly is just the tiniest bit browned.
- Stir in the remaining ingredients, close the lid making sure everything is in place according to manufacturers instructions and press the "Meat/Stew" button.
- Follow appliance instructions for opening your Instant Pot lid.
- Remove the bay leaves, season with salt and pepper and top with fresh parsley if desired.
SLOOK COOKER DIRECTIONS:
- In a large pan, sauté the pork belly, chicken, onion, celery, garlic and leeks in the oil until the pork belly and chicken are just the tiniest bit browned. Add to slow cooker.
- Stir in the remaining ingredients. Cook on low 3-4 hours or High 1-2 hours or until meat is fully cooked.
- Season with salt and pepper and top with fresh parsley if desired.
STOVE TOP DIRECTIONS:
- In a large pan, sauté the pork belly, chicken, onion, celery, garlic and leeks in the oil until the pork belly and chicken are just the tiniest bit browned.
- Stir in the remaining ingredients and bring to a boil. Reduce to simmer and cook for approximately 30-40 minutes or until the meat is fully cooked.
- Season with salt and pepper and top with fresh parsley if desired.
Nutrition Info
How much cauli rice do you recommend using? I may just be missing it but the cauli rice does not seem to be listed in the ingredients or instructions. Thanks!
Ah! Not sure how the cauli-rice ingredient was deleted. It is about 1 cup of cauli rice – I’ve used about 2 cups at one time and it turned out fine with the little bit extra as well.
Why is this called risotto?
It’s our mock version of risotto. Instead of using rice we’ve subbed it with cauli-rice. One of those recipes where not entirely sure WHAT to call. I do know it’s delicious. 🙂