Are you like me in that you like spicy, but not too spicy? This instant pot Honey Sriracha pork dinner has the exact proportions of heat and sweet!
What Cuts Of Pork Can I Use For This Dish?
This recipe is pretty forgiving on the types of pork that you can use. Know, however, that there are some cuts of pork that won’t work, and others that are just a better choice to use for this recipe:
- Boneless loin chops (which I used today)
- Pork loin roasts that you cut up yourself into cubes (sometimes a cheaper choice than chops)
- Pork steaks
- Please don’t use
- Pork shoulder roast (It’s ok to use, but plan on a pulled pork style meat)
- Pork belly
- Fast Fry Pork Chops
- Bacon pieces
Directions For How To Assemble The Honey Sriracha Pork with Veggies Meal:
1. In a large bowl, combine the cubed pork, onions, garlic powder, salt, and pepper. Mix all ingredients together, and transfer to an 8 x 7-inch freezer bag. Always make sure to seal the bag and remove as much air as possible.
2. Using a sharp knife, carefully slice the celery and peppers into bite-sized chunks. Place into another 8 x 7 freezer bag. Seal the bag.
3. In another 8 x 7 bag, carefully pour the prepared honey sriracha sauce. Try to remove all the air from the bag as possible. **Alternative directions are on the recipe card
4. Group together all the smaller freezer bags and place into a larger gallon-sized freezer bag. Add the printed recipe into the container as well for reference.
5. Freeze for up to 3 months.
I always recommend adding the printable recipe into the large freezer bag. This will make it easily accessible when it’s time to cook the meal. Trust me; you will thank yourself later.
Assembled freezer meal (two bags of ingredients inside another, larger bag)
Directions for Cooking the Honey Sriracha Pork From Fresh
Place the pork, and onions to the instant pot bowl. Pour a bit of oil and saute the pork and onions to develop some color.
Add the broth to the Instant Pot.
Make sure the Instant Pot is on sealed.
Cook on manual high pressure for 5 minutes. Do a natural release for 5 minutes. Release any steam. Drain the cooking liquid.
Add the honey sriracha sauce. Add the carrots, celery, and peppers.
Place the lid back on, toggle switch to seal position and press “steam’ for 1 minute.
When cooking time is up, remove the lid, mix and serve!
Directions for Cooking Instant Pot Sriracha Pork from Frozen
Remove all contents from the large gallon bag. Take the pork out of the one bag and place into the instant pot cooking insert. Add the cooking liquid.
Cook on manual high pressure for 5 minutes. Do a quick release when cooking time is up. Drain the cooking liquid. (Don’t be alarmed if the pork doesn’t seem fully cooked.) .
Break up any large chunks.
Add the frozen carrots, celery and peppers.
Add the sauce.
Cover with the instant pot lid and seal — Press “steam” for 1 minute.
When time is up, do another quick release and stir.
Serve and enjoy!
**Note: You should expect the pot to take a longer time to come to pressure when using frozen meat.
Frozen diced pork and onions in the Instant Pot ready to be cooked
Directions for Cooking Instant Pot Honey Sriracha Pork In The Slow Cooker
Thaw the bags of ingredients in the fridge the night before.
Add the ingredients to the slow cooker bowl except for the red peppers and the sauce. Cook on high for 5-6 hours or low for 7- 8. (Internal temperature of pork should be 145 degrees Fahrenheit)
Drain the cooking liquid and then add the sauce and red peppers. Cook another 15 minutes to heat through the sauce and peppers.
Mix well and serve.
How Long Will This Pork Dish Be Good For In The Freezer Meal Bags?
As long as the ingredients are placed in freezer specific storage bags or containers, the meals should last up to a good 3 months!
Can I Use Other Liquids For The Pressure Cooking Liquid For This Yummy Pork Dinner?
You could use chicken broth, veggie broth, pork broth, pho broth in a pinch. They will all add extra flavor, but water works well too.
Tips and Tricks For Making Instant Pot Honey Sriracha Pork An Excellent Dish
I like to double the recipe and eat one for dinner. Then I save the second one in the freezer to make a quick meal on another day.
You could use extra ingredients to stretch the recipe such as pea pods, asparagus or broccoli
If you have a hard time finding a commercially prepared Honey Sriracha sauce, try making this recipe for homemade sauce, but you’ll have to double (or more) to make the same amount of sauce.
But at least you can make it from scratch!
What Side Dishes Can I Serve With This Instant Pot Honey Sriracha Pork?
- Long grain rice
Roasted Asparagus
Cucumber Salad
Baby Corn
Fried Rice
Cauliflower Rice
Can I Refreeze The Cooked Leftovers?
Most definitely, and it’s encouraged! Don’t waste any of this delicious freezer meal! You can safely freeze the leftovers for up to a month. This only applies to cooked leftovers. It’s not safe to thaw the RAW frozen meal, and then refreeze.
This Instant Pot freezer meal is one of a series of Instant Pot dishes that I made with time-saving, freezer meal applications in mind. I will be posting many more Instant Pot meals in this series.
Incidentally, if you’re new to using your Instant pot and you’re feeling a little hesitant, try reading this Instant Pot For Beginners Guide that I made. It should help you feel more comfortable.
This recipe is one in a series of Instant Pot Freezer Meals that I’ve put together to make your life so much easier! Here are a few others in that line up:
Instant Pot Stew
Instant Pot BBQ Pork
Instant Pot Garlic & Honey Chicken
Instant Pot Campfire Chili
Instant Pot Smothered Pork Chops
I sincerely hope you find this recipe for Instant Pot Sriracha Pork with Veggies delicious, and if you made any changes to the recipe or directions, I’d LOVE to hear your switch-ups! Thanks so much for stopping by The Salty Pot today and I hope you have a wonderful day!
**DON’T FORGET TO PIN THIS INSTANT POT HONEY SRIRACHA PORK RECIPE TO YOUR FAVORITE PINTEREST BOARD TO USE FOR LATER!!**
INSTANT POT HONEY SRIRACHA PORK
A spicy-sweet pork dish that is the perfect match for those who love a little bit of heat, and a little bit of sweet! Make in the Instant Pot, it takes no time, and there are freezer meal prep instructions to make life easier!
Ingredients
- 1 ½ lbs pork, diced
- 1 bottle (12 oz) store-bought Honey Sriracha sauce **see notes
- 1 red pepper, de-seeded and cut into strips
- ¼ onion, diced
- 1 carrot, peeled and cut into coins (slices)
- 2 ribs of celery, sliced
- dash of dried chili peppers *see notes
- as desired: salt, pepper, and garlic
- 1c chicken broth
Instructions
Directions for Cooking the Honey Sriracha Pork From Fresh
Add the pork, and onions to the instant pot bowl. Add a bit of oil and saute the pork and onions to develop some color. Add the broth to the Instant Pot Move the toggle switch to "sealing" Cook on manual high pressure for 5 minutes. Do a natural release for 5 minutes. Release any steam. Drain the cooking liquid. Add the honey sriracha sauce. Add the carrots, celery, and peppers. Place the lid back on, toggle switch to seal position and press "steam' for 1 minute. When cooking time is up, remove the lid, mix and serve!
Directions for Cooking Instant Pot Sriracha Pork from Frozen
Remove all contents from the large gallon bag. Take the pork out of the one bag and place into the instant pot cooking insert. Add the cooking liquid. Cook on manual high pressure for 5 minutes. Do a quick release when cooking time is up. Drain the cooking liquid. (Don't be alarmed if the pork doesn't seem fully cooked.) .Break up any large chunks. Add the frozen carrots, celery and peppers. Add the sauce. Cover with the instant pot lid and seal. Press "steam" for 1 minute. When time is up, do another quick release and stir. Serve and enjoy!
**Note: Expect the pot to take a longer time to come to pressure before cook time begins.
Directions for Cooking Instant Pot Honey Sriracha Pork In The Slow Cooker
Thaw the bags of ingredients in the fridge the night before. Add the ingredients to the slow cooker bowl except for the red peppers and the sauce. Cook on high for 5-6 hours or low for 7- 8. (Internal temperature of pork should be 145 degrees Fahrenheit) Drain the cooking liquid and then add the sauce and red peppers Mix well and serve.
Notes
If you can't find commercially prepared Honey Sriracha sauce, in the body of the post, I linked a homemade sauce you can make yourself.
If the sauce mixture is not as hot as you would like it, feel free to add as much dried chili as you prefer.
Nutrition Information:
Yield: 6 Serving Size: 1 cupAmount Per Serving: Calories: 336Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 112mgSodium: 206mgCarbohydrates: 6gFiber: 1gSugar: 4gProtein: 33g
Caitlyn says
Hello! This recipe sounds great! About how much broth do you use? I don’t see it on the post anywhere!
TheSaltyPot says
1 cup of chicken broth 🙂 Thanks for commenting Caitlyn!
Linda says
The ingredients list does not include the onions. How much chopped onions do you use?
TheSaltyPot says
Hi Linda!! Thanks so much for commenting! I apologize for missing that ingredient amount! Normally, most of my recipes use about 1/4 of a regular-sized onion. This is because while we like an onion accent flavor, we don’t like TOO much of it so that it’s overpowering.
Having said that, if you prefer more onion, by all means, please add more! Make this recipe a guide and adjust it to perfection for your family! 🙂