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Instant Pot Barbecue Pork Loaded Potato Recipe Instant Pot Barbecue Pork Loaded Potato Recipe

Recipe

Instant Pot Barbecue Pork Loaded Potato Recipe

Written by: Lucas Johnson

This Instant Pot BBQ Pork Loaded Potato recipe is my go-to comfort food. Tender pork, smoky barbecue sauce, and fluffy potatoes - it's a hearty, delicious meal that never disappoints!

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Here's a dish that got my kitchen buzzing - my take on the loaded potato recipe, an all-time favorite! Imagine fluffy russet potatoes, with smoky, tender pork tenderloin all drenched in my homemade barbecue sauce. Then top it off with a sprinkle of sharp cheddar, a dollop of rich sour cream, and a scattering of fresh green onions. This isn't just a meal; it's a flavor explosion. Can you resist? I know I can't!

Ingredients for Instant Pot Barbecue Pork Loaded Potatoes

  • Russet potatoes: Starchy and fluffy, perfect for loading up with toppings and absorbing flavors for a hearty and satisfying base.
  • Pork tenderloin: Tender and juicy meat that cooks quickly in the Instant Pot, infusing the dish with savory barbecue flavors.
  • Barbecue sauce: Adds a tangy, smoky sweetness to the pork, creating a rich and flavorful sauce for the loaded potatoes.
  • Cheddar cheese: Melts beautifully over the hot potatoes and pork, adding a creamy and sharp contrast to the dish.
  • Sour cream: Provides a cool and creamy element that balances the heat of the barbecue sauce and adds a tangy richness.
  • Green onions: Fresh and crisp, they add a pop of color and a mild onion flavor that complements the other ingredients.

READ MORE: London Broil Recipe: Instant Pot Favorites

Tools and Equipment Needed

  • Instant Pot: Essential for pressure cooking the pork and potatoes quickly without compromising on flavor.
  • Fork: Used to prick the potatoes before cooking, ensuring they cook evenly and don't burst open.
  • Trivet: Keeps the potatoes elevated above the pork, allowing for simultaneous cooking without mixing flavors.

Serves: 4 people

Preparation time: 15 minutes

Cooking time: 45 minutes

Total time: 1 hour

Ingredients:

  • 4 large russet potatoes
  • 1 pound pork tenderloin, cut into chunks
  • 1 cup barbecue sauce
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup chopped green onions
  • Salt and pepper to taste

Instructions:

  1. Wash and scrub the potatoes, then prick them with a fork all over.
  2. Place the pork tenderloin chunks in the Instant Pot and pour the barbecue sauce over them.
  3. Place a trivet in the Instant Pot and arrange the potatoes on top.
  4. Close the lid, set the valve to sealing, and cook on high pressure for 15 minutes.
  5. Allow for a natural pressure release for 10 minutes, then do a quick release.
  6. Remove the potatoes and set aside. Shred the pork with two forks.
  7. Cut the potatoes open and fluff the insides with a fork. Top with shredded pork, cheddar cheese, sour cream, green onions, salt, and pepper.

Nutritional value:

Per Serving in Calories: 620 kcal | Carbohydrates: 65 g | Protein: 38 g | Total Fat: 23 g | Saturated Fat: 12 g | Trans Fat: 0 g | Monounsaturated Fat: 7 g | Polyunsaturated Fat: 2 g | Cholesterol: 105 mg | Sodium: 820 mg | Dietary Fiber: 6 g | Sugar: 22 g | Calcium: 320 mg | Potassium: 1350 mg | Iron: 4 mg | Vitamin A: 450 µg | Vitamin C: 15 mg

Tips for Making Ahead and Freezing

Make Ahead Instructions

  • Cook the recipe as directed and allow it to cool completely.
  • Store the shredded pork and toppings separately in airtight containers in the refrigerator.
  • When ready to eat, reheat the pork and assemble the loaded potatoes.

Freezing Instructions

  • Cook the recipe as directed but do not add the toppings.
  • Allow the pork and potatoes to cool completely.
  • Place the shredded pork in a freezer-safe container and the cooked potatoes in a separate container.
  • Freeze for up to 3 months.
  • To serve, thaw the pork and potatoes in the refrigerator overnight.
  • Reheat the pork and assemble the loaded potatoes with fresh toppings.

Did you know that adding a splash of apple cider vinegar to the barbecue sauce enhances the flavor of the pork and gives it a subtle tangy kick in this instant pot barbecue pork loaded potato recipe?

Frequently Asked Questions

FAQ:
Can I use a different type of meat for this recipe?
Yes, you can substitute the pork tenderloin with chicken or beef if you prefer.
How can I make this recipe vegetarian?
To make this recipe vegetarian, you can use plant-based meat alternatives or extra veggies in place of the pork.
Can I use a different sauce instead of barbecue sauce?
Absolutely, feel free to use your favorite sauce like teriyaki, buffalo, or even a homemade sauce of your choice.
How long can I store the leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Can I freeze this dish?
Yes, you can freeze the cooked pork and potato mixture in a freezer-safe container for up to 2-3 months.

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