Instant Pot Pork Cheeks with Cider, Mustard, and Apple

Instructions

1. 1

   Season the pork cheeks all over with 6 g of the salt and the black pepper.

2. 2

   Turn the Instant Pot to Sauté mode on high. Once hot, add the olive oil and brown the pork cheeks in batches for 3 to 4 minutes per side, until well colored. Remove and set aside.

3. 3

   Add the onion and apple to the pot and sauté for 4 minutes, stirring. Add the garlic and cook for 30 seconds more.

4. 4

   Stir in the Dijon mustard, apple cider, chicken broth, fresh thyme, bay leaf, apple cider vinegar, and the remaining 2 g salt. Scrape the bottom of the pot well to release the browned bits.

5. 5

   Return the pork cheeks to the pot along with any collected juices. Lock the lid and cook on high pressure for 35 minutes.

6. 6

   Let the pressure release naturally for 10 minutes, then carefully quick-release the remaining pressure. The safe internal temperature for pork should reach at least 145°F (63°C), though this preparation becomes more tender with the longer cooking time.

7. 7

   Remove the pork cheeks and the bay leaf. If desired, keep the meat warm loosely covered or in a warm oven at 170°F (75°C).

8. 8

   Mix the cornstarch with the water to make a smooth slurry. Turn Sauté mode back on, add the slurry to the sauce, and cook for 2 to 3 minutes, stirring, until lightly thickened.

9. 9

   Return the pork cheeks to the sauce and coat them well. Turn off the pot, sprinkle with the fresh parsley, and serve hot with some of the onion and apple over each portion.