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Pressure-Cooker Thai Sweet Chili Pork Bowls

Total Time

Prep: 20 min. Cook: 20 min. + releasing

Makes

6 servings

Grab that bottle of Sriracha! This Thai pork dish is a standout weeknight meal you won't want to miss. My pressure cooker does the hard stuff, but I still get the props. —Debbie Glasscock, Conway, Arkansas
Pressure-Cooker Thai Sweet Chili Pork Bowls Recipe photo by Taste of Home

Ingredients

  • 2 pork tenderloins (1 pound each)
  • 1/2 pound sliced fresh mushrooms
  • 1 large sweet onion, cut into 1-inch pieces
  • 1 large sweet red pepper, cut into 1-inch pieces
  • 1 cup hoisin sauce
  • 3/4 cup sweet chili sauce
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons lime juice
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons minced fresh gingerroot
  • 1 teaspoon rice vinegar
  • Torn fresh cilantro leaves
  • Hot cooked rice, julienned green onions, lime wedges and Sriracha chili sauce

Directions

  1. Place pork in a 6-qt. electric pressure cooker. Top with mushrooms, onion and red pepper. Whisk together hoisin sauce, chili sauce, soy sauce, lime juice, garlic, ginger and rice vinegar; pour over vegetables. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Allow pressure to release naturally.
  2. Remove pork; shred with 2 forks. Return pork to pressure cooker; heat through. Sprinkle with cilantro and green onions; serve with rice, lime wedges and Sriracha.

Nutrition Facts

1 serving: 384 calories, 7g fat (2g saturated fat), 86mg cholesterol, 1664mg sodium, 44g carbohydrate (33g sugars, 3g fiber), 34g protein.

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