Instant Pot Pork with Figs, Shallots, Sherry Vinegar and Pearl Couscous

Name: Instant Pot Pork with Figs, Shallots, Sherry Vinegar and Pearl Couscous
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Yield: 4
Cuisine: fusión mediterránea
Ingredients: 1.3 lb pork loin, cubed; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp olive oil; 6 oz shallots; 4 cloves garlic; 1 tsp sweet paprika; 1/4 tsp ground cinnamon; 4.2 oz dried figs; 2 tbsp sherry vinegar; 2 cups chicken broth; 1 cup pearl couscous; 2 cups baby spinach; 1 tbsp butter; 2 tbsp fresh parsley; 1 tsp lemon zest

An original Instant Pot dish featuring tender pork cubes cooked in a sweet-savory fig, shallot, and sherry vinegar sauce, finished with pearl couscous and spinach for a complete and comforting meal.

20 minPrep

28 minCook

48 minTotal

4Servings

High Protein

Ingredients

Adjust servings

600 g pork loin, cubed (1.25 inch)
6 g salt (divided)
2 g black pepper (freshly ground)
15 ml olive oil
180 g shallots (en plumas finas)
12 g garlic (chopped)
2 g sweet paprika
1 g ground cinnamon
120 g dried figs (without stalk, cut en cuartos)
30 ml sherry vinegar
480 ml chicken broth
170 g pearl couscous (also llamado israeli couscous)
60 g baby spinach
15 g butter
8 g fresh parsley (chopped)
2 g lemon zest

Nutrition facts

per serving

512 kcal

Calories

33 g

Protein

34 g

Carbs

26 g

Fat

4 g

Fiber

30 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairySulfites

Instructions

1
Season the pork loin with 4 g (3/4 tsp) salt and the black pepper.
2
Set the Instant Pot to Sauté mode. Add the olive oil and brown the pork in 2 batches for 2 to 3 minutes per batch, until lightly colored. Remove temporarily.
3
Add the shallots and cook for 2 minutes, stirring. Stir in the garlic, sweet paprika, and ground cinnamon, and cook for 30 seconds more until fragrant.
4
Add the dried figs and sherry vinegar. Scrape the bottom of the pot well for 30 seconds to loosen any browned bits.
5
Pour in the chicken broth, return the pork to the pot, and add the pearl couscous along with the remaining 2 g (1/4 tsp) salt. Stir only once to distribute everything.
6
Lock the lid and cook on High Pressure for 6 minutes. Let the pressure release naturally for 8 minutes, then carefully quick-release the remaining pressure.
7
Open the pot and add the baby spinach, butter, fresh parsley, and lemon zest. Stir for 1 to 2 minutes until the spinach wilts and the butter emulsifies the sauce.
8
Taste and adjust salt if needed. Serve hot. If you want to hold it warm, use the Keep Warm function; the pot typically maintains about 140-167°F / 60-75°C.

Chef tips

For a looser sauce, add an extra 60 ml / 1/4 cup broth at the end. For deeper flavor, let some sides of the pork brown well before removing it.

Substitutions

You can swap the shallots for red onion in the same amount. Sherry vinegar can be replaced with mild red wine vinegar. If you do not have parsley, use a smaller amount of fresh mint. For a dairy-free version, replace the butter with 1 extra tbsp olive oil.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon
Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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