Name: Instant Pot® Carne Adovado
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: Dried New Mexico chiles, stemmed and broken into small pieces - 8; Low-sodium chicken broth - 2 cups; Canola oil - 1 tablespoon; Pork shoulder, trimmed and cut into 1-inch cubes - 4 pounds; All-purpose flour - 2 tablespoons; Garlic - 6 cloves; Chipotle peppers in adobo sauce (Optional) - 2; Diced onion - 1 cup; Cider vinegar - 1 tablespoon; Kosher salt (Optional) - 1 teaspoon; Dried oregano - ½ teaspoon; Ground cumin - ¼ teaspoon

Ingredients for - Instant Pot® Carne Adovado

1. Dried New Mexico chiles, stemmed and broken into small pieces 8

2. Low-sodium chicken broth 2 cups

3. Canola oil 1 tablespoon

4. Pork shoulder, trimmed and cut into 1-inch cubes 4 pounds

5. All-purpose flour 2 tablespoons

6. Garlic 6 cloves

7. Chipotle peppers in adobo sauce (Optional) 2

8. Diced onion 1 cup

9. Cider vinegar 1 tablespoon

10. Kosher salt (Optional) 1 teaspoon

11. Dried oregano ½ teaspoon

12. Ground cumin ¼ teaspoon

How to cook deliciously - Instant Pot® Carne Adovado

1 . Stage

Place New Mexico chiles in a heat-proof bowl.

2 . Stage

Bring chicken broth to a boil in a small saucepan. Pour over the chiles; left soften, about 30 minutes.

3 . Stage

Turn on a multi-cooker (such as Instant Pot®) and the select Saute function. Coat pork with flour and add to pot in batches; saute until golden brown, about 15 minutes.

4 . Stage

Transfer soaked chiles to a blender. Add broth, garlic, and chipotle peppers; blend until smooth.

5 . Stage

Combine blended chile sauce, onion, vinegar, salt, oregano, and cumin in a bowl; pour sauce over the pork.

6 . Stage

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.

7 . Stage

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.