Meat
Instant Pot® Pull-Apart Frozen Pork Loin & Greens

2 tablespoons high smoke point fat (I use canola oil) 1 3-pound boneless pork loin, trimmed of all but a thin layer of fat, frozen 1 large onion, cut into 1/4-inch thick slices 1-1/2 cups liquid ( (I've used chicken stock, vegetable stock, diluted white or red wine, and just plain water, all with equally good results)

1 teaspoon salt 1 teaspoon finely ground black pepper Spices/herbs of your choice (I frequently use 1 tsp each smoked paprika, cumin, and garlic powder 8 - 10 cups of diced vegetables or very coarsely chopped greens of your choice

Lightly coat the inside of the insert with cooking spray. Heat the fat on high sauté setting. Brown the roast, fat side down, for 5 minutes. Turn the roast over, add the onions, and brown for 5 more minutes. Mix the liquid with the salt, pepper, and spices, and pour over the roast.

Seal the lid, and set to high pressure cook for 2 hours, with "keep warm" turned off. After the pressure cook cycle, let the pot depressurize naturally - about 30 minutes. Remove the roast to a serving platter, cover with foil, and keep warm in a 170F oven.

On high sauté setting, reduce the remaining liquid by about 3/4, stirring often. Pour into a saucière, cover with foil, and keep warm in the same oven.

While still on sauté setting, add the greens, and cook, stirring constantly, until wilted, about 2-3 minutes. Remove to a serving bowl or platter, and serve.

Notes

I developed this recipe to fit my desire to do the entire meal in one pot, and from a frozen roast, to boot. It's tasty, versatile (pick your own favorite spice/herb profile), and fall-apart tender. You'll need the 8-quart pot for a 3-lb. roast. I would guess that a smaller roast would work in a smaller pot, but you'd have to adjust the time and liquid accordingly.

Add a vodka martini, salad with a fresh citrus vinaigrette, some sliced fresh fruit, and call it dinner!