Gentle Coffee-Braised Pork with Sweet Potato, Baby Corn and Brown Rice in the Instant Pot

Instructions

1. 1

   1. In a bowl, toss the pork with 1/2 teaspoon of the salt, black pepper, cumin, sweet paprika, and cinnamon until the cubes are evenly coated.

2. 2

   2. Turn the Instant Pot to Sauté on high. Once hot, add the olive oil and brown the pork for 4-5 minutes, stirring, until lightly colored. If you need to hold the pork warm before sealing the pot, keep it around 140°F / 60°C. Transfer the pork to a plate.

3. 3

   3. Add the onion and cook for 2-3 minutes until softened. Stir in the garlic and oregano and cook 30 seconds more, stirring so it does not burn.

4. 4

   4. Pour in the brewed coffee, chicken broth, and apple cider vinegar. Scrape the bottom well with a wooden spoon to release any browned bits. Add the crushed tomato and honey, then stir.

5. 5

   5. Add the brown rice in an even layer. Arrange the browned pork, sweet potato, and baby corn on top. Sprinkle over the remaining salt. Do not stir too much after adding the rice to help prevent sticking.

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   6. Lock the lid, set the valve to sealing, and cook on high pressure for 22 minutes. Let the pressure release naturally for 10 minutes, then carefully quick-release the rest.

7. 7

   7. Open the pot carefully and gently stir to combine the rice, pork, sweet potato, and baby corn. If you want to serve it piping hot, make sure the center of the pork reaches at least 145°F / 63°C.

8. 8

   8. Let it stand for 2 minutes so the sauce settles. Adjust salt if needed. Serve with chopped fresh cilantro and lime wedges for squeezing over the top.