Instant Pot pork: How to get three meals this week out of one day of prep

In 2010, I read the story of a Canadian engineer who created an appliance called the Instant Pot. It acted like a pressure cooker, slow cooker, rice cooker, steamer, sauté pan, yogurt maker, warmer — and maybe more? According to the inventor, Robert Wang, the Instant Pot was “100 times better, faster, more efficient, and better for food than a traditional slow cooker.” What’s not to love?

But after purchasing the Instant Pot and using it several times, I decided I did not love it. I cooked meat, quickly, but then had to create a meal around the meat. I used my oven, low and slow, for many items I tested in the Instant Pot. The oven results were better, in my opinion.

A decade later, I finally figured it out: I had not been planning. Specifically, meal-planning. My past experience included an attempt to use the Instant Pot to cook a meal. But meal-planning my Instant Pot allows me to use the miracle appliance to make three meals.

Pork shoulder, seasoned and cooked in the Instant Pot on Day 1, becomes tacos, spicy pork ramen and Cuban sandwiches. The secret to success is that the protein's seasoning is adaptable to the next meal, and with the additions, each meal is fresh, not leftover. For example, pineapple is used in this pork shoulder recipe and is an underlying flavor in each of the three meals.

Instant Pot Pineapple Pork

1 (5-pound) boneless pork butt or shoulder, cut into 3 pieces

1 cup pineapple juice

1 pineapple, diced fine

2 limes, zested and juiced

2 oranges, zested and juiced

3 cloves garlic, minced

1 tablespoon salt

2 teaspoons cumin

2 teaspoons oregano

1 teaspoon cayenne pepper

In the Instant Pot, sear pork using sauté function. In a large bowl, whisk together additional ingredients and add to the seared meat. Cook on High pressure for 15 minutes per pound, about 60 minutes. Use natural release. Remove meat from Instant Pot and shred.

Tacos al Pastor

1 pound shredded pork butt

8 small corn tortillas, heated according to directions

8 ounces Cotija cheese

2 avocados, diced

1 red onion, diced fine

1 bunch cilantro, chopped

1 jalapeño, seeds removed, diced

1/4 red pepper, diced

1/4 yellow pepper, diced

1/4 orange pepper, diced

1/4 fresh pineapple, diced

1/4 red cabbage, sliced thin

2 radishes, sliced thin

2 limes, cut in 8 slices each

Mango pico de gallo

Serve as a build-your-own street tacos and top as desired.

Makes 4 servings.

Spicy Pork Ramen

1 pound cooked pork butt, shredded

32 ounces chicken stock, homemade or purchased

4 green onions, white and green portions, diagonally sliced

1 jalapeño pepper, seeds removed, diced

2 tablespoons grated ginger

2 tablespoons soy sauce

1 clove garlic, minced

1 (8.4-ounce) package ramen noodles

Soft-boiled egg, for serving

Scallions, radishes, cilantro, avocado, cucumbers, shiitake mushrooms, pickled vegetables, for serving

In a medium pot, over medium high heat, add pork, chicken stock, onions, jalapeño, ginger, soy sauce and garlic. Allow mixture to come to a boil and reduce heat and simmer for 15 minutes.

Cook noodles according to directions.

Divide cooked noodles into 4 bowls. Divide chicken stock and shredded pork between bowls. Top with choice of toppings.

Makes 4 servings.

Cuban Sandwiches

1 pound pork butt

1 loaf Cuban, Italian or French bread, sliced lengthwise

1/4 cup mayonnaise

1/4 cup Dijon mustard

8 ounces deli ham, sliced thin

6 ounces Swiss cheese, sliced thin

6 ounces Genoa salami, sliced thin

4 dill pickles, sliced lengthwise

4 tablespoons butter (divided use)

Heat oven to 350 F. Shred pork and place in shallow dish. Cover and heat for 15 to 20 minutes, to 165 F.

In preheated oven, toast sliced bread for 5 minutes. In a small bowl, mix mayonnaise and mustard. Spread on both cut sides of toasted bread.

Begin building sandwich by placing deli ham on the bottom of the toasted bread, add shredded pork, Swiss cheese, Genoa salami and pickles. Cap with bread top. Cut into 4 equal sandwiches.

In a large cast-iron skillet, melt 1 tablespoon of butter over medium heat. Place 2 sandwiches in the skillet, right side up. Place heavy cast-iron skillet or Dutch oven on top of sandwiches and press down. Cook for 5 to 7 minutes, until sandwiches are golden brown and firm.

Remove sandwiches from skillet and add 1 tablespoon of butter. Place sandwiches back in skillet, toasted side up. Place skillet or Dutch oven back on top of sandwiches and cook for additional 3 to 5 minutes. Repeat with remaining sandwiches. Cut diagonally.

Makes 4 servings.