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Instant Pot Tomatillo Pork Soup

Instant Pot Tomatillo Pork Soup

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This Instant Pot tomatillo pork soup is SO easy.  So easy that I was slightly embarrassed when my husband said it was one of the best soups I’d ever made. Ever. And I’ve made many soups over the years. He may have been trying to get on my good side but I’d agree that this soup is surprisingly zingy and flavourful. I’ll let you in on a little secret, one that I did not share with my husband, most of its vibrant flavour comes from a  jar of sugar-free tomatillo salsa!

I prefer to eat salsa that doesn’t contain any added sugars. If you’re Canadian like I am, the PC Black Label tomatillo salsa is Whole30 compliant and doesn’t contain any thickeners or added sugars. To my American friends, you have a magical store that we Canadians are practically begging to have open here (Trader Joe’s!) that has a tomatillo salsa that works just the same.

If you’ve been cooking along with me for a while, you’ll know how I feel about finishing Instant Pot and slow cooker meals with a hit of acidic freshness to brighten flavours that can become a bit muddled. This step is absolutely essential!  To brighten this tomatillo pork soup, add a squeeze of lime, fresh spinach and a large handful of cilantro and you’ll be all set.

Instant Pot Tomatillo Pork Soup Ingredients



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Instant Pot Tomatillo Pork Soup
Instant Pot Tomatillo Pork Soup
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Rating: 0
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Prep Time 15 minutes
Cook Time 45 minutes
Passive Time 45 minutes
Servings
servings
Ingredients
Prep Time 15 minutes
Cook Time 45 minutes
Passive Time 45 minutes
Servings
servings
Ingredients
Instant Pot Tomatillo Pork Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Turn on the Saute function on your Instant Pot, add 1 tbsp avocado oil and allow Instant Pot to warm up. Season pork with salt and pepper. In two batches, cook pork until it is brown on all sides. Once browned, remove from Instant Pot and set aside in a bowl.
  2. Add the remaining 1 tbsp of avocado oil to the Instant Pot and add sweet potato, garlic, onion, ground cumin and coriander. Saute for 2 minutes. Stir in tomatillo salsa, pork and chicken stock.
  3. Cover and cook on Manual High Pressure for 45 minutes. Quick release the pressure.
  4. Squeeze the juice of a lime, add the baby spinach, cilantro and green onions to the soup. Let the spinach wilt and taste for seasoning, you may want to add more lime or salt, depending on your tomatillo salsa.
Recipe Notes

If you'd prefer another protein - you can substitute boneless, skinless chicken thighs and reduce the cooking time to 10 minutes, high pressure with a quick release.

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