Instant Pot Pork Empanadas recipe
Instant Pot Pork Empanadas offer a flavorful twist on a classic dish, blending tender pulled pork with vibrant, aromatic spices. The pork is cooked to perfection in the Instant Pot, resulting in juicy, fall-apart meat that makes for an unforgettable filling.
Wrapped in flaky empanada dough, these savory pockets are baked until golden and crispy. The rich, seasoned pork pairs beautifully with the optional guasacaca sauce, a tangy Venezuelan avocado-based dip that adds brightness and freshness to every bite.
Whether for a weeknight meal or a special gathering, these empanadas are sure to impress, combining ease with gourmet flavors.
Instant Pot Pork Empanadas Ingredients
The essence of Instant Pot Pork Empanadas lies in the bold spices and savory meat filling. Each ingredient is chosen to enhance the depth and flavor, transforming simple elements into a culinary delight. Here’s a look at the key ingredients:
- Pork Shoulder: The heart of the filling, this cut becomes tender and succulent after pressure cooking, perfect for shredding into the empanadas.
- Chiles de Arbol: These dried chilies infuse the pork with a subtle smoky heat, adding complexity to the dish.
- Abuela Chabe’s Seasoning: A custom blend of spices, this seasoning provides a fragrant and robust foundation, elevating the flavor profile with hints of cumin, garlic, and curry.
- Empanada Wrappers: Flaky and crisp, these dough discs form the perfect vessel for holding the savory pork filling, baking to a golden perfection.
- Guasacaca: This Venezuelan avocado sauce adds a fresh, tangy contrast to the rich pork filling, with a blend of cilantro, garlic, and jalapeños for a zesty finish.
Recipe Tips for Instant Pot Pork Empanadas
- Perfect Pork Texture: To achieve that melt-in-your-mouth pork filling, it’s crucial to pressure cook the pork for the right amount of time. Let the pork naturally release its pressure for at least 10 minutes after cooking to ensure the meat is fall-apart tender. When shredding the pork, reserve some of the Instant Pot liquid to moisten the meat—this will add flavor and prevent dryness in the empanada filling.
- Seal the Empanadas Properly: When assembling the empanadas, be sure to press the edges firmly with a fork. This ensures they won’t open during baking, keeping all that delicious filling intact. Brushing the tops with beaten egg gives the empanadas a beautiful golden-brown finish, adding a bit of crispness as well.
- Prep Ahead for Ease: The pork and guasacaca can both be made ahead of time. Refrigerate the shredded pork and sauce for up to two days. This makes it easier to assemble the empanadas later, reducing preparation time when you’re ready to bake.
What to Serve with Instant Pot Pork Empanadas
- Fresh Green Salad: A simple green salad with a light vinaigrette complements the rich and savory empanadas perfectly. The crispness of fresh greens, such as arugula or spinach, along with a tangy lemon or balsamic dressing, brings a refreshing contrast to the hearty pork filling.
- Black Bean Soup: For a more filling meal, serve your empanadas alongside a warm bowl of black bean soup. The creamy, earthy flavor of the beans pairs wonderfully with the seasoned pork, adding a delightful Latin-inspired touch to your meal.
- Roasted Plantains: Add a touch of sweetness by serving roasted or fried plantains on the side. Their natural caramelized flavor pairs beautifully with the smoky and savory empanadas, offering a delicious balance of flavors on your plate.
FAQ
- Can I freeze the empanadas?
Yes, empanadas freeze beautifully! You can freeze them unbaked or baked. To freeze before baking, assemble the empanadas, then place them in a single layer on a baking sheet in the freezer. Once frozen, transfer them to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time. - What if I don’t have Abuela Chabe’s Seasoning?
You can easily make a substitute using common pantry spices. Blend cumin, garlic powder, onion powder, and curry powder for a similar flavor. You can also add paprika for color if you don’t have ground annatto. - Can I make these empanadas gluten-free?
Yes, to make gluten-free empanadas, simply use gluten-free empanada wrappers, which are available at many stores or can be made from scratch. Ensure that the rest of your ingredients, especially the spices and seasonings, are certified gluten-free. - How do I store leftover empanadas?
Store baked empanadas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F for about 10 minutes to restore their crispy texture, or microwave them for a quick option.
Instant Pot Pork Empanadas
This recipe offers a wonderful method for preparing shredded or pulled pork, producing succulent, tender meat that is delicious on its own but even better as an empanada filling. The pairing of this savory pork with guasacaca, a vibrant Venezuelan avocado sauce, creates a perfect balance of flavors.
Ingredients
- For Abuela Chabe’s Seasoning:
- Ground annatto optional
- Ground cumin
- Garlic powder
- Onion powder
- Curry powder
- For the Empanadas:
- Chiles de arbol 3 to 5
- Garlic cloves smashed (10)
- Abuela Chabe’s Seasoning see note
- Kosher salt
- Boneless pork shoulder divided into four portions (2 1/2 pounds)
- Frozen empanada wrappers 20 wrappers, thawed in refrigerator
- Large egg beaten
- Nonstick cooking spray
- For the Guasacaca optional:
- White vinegar
- Garlic cloves 3
- Jalapeños quartered and deseeded (optional, 1 to 2)
- Avocado peeled, pitted, and cut into pieces
- Fresh cilantro chopped (1 small bunch, approx. 1 cup packed)
- White onion chopped (1/2)
- Sugar honey, or agave (a pinch)
- Kosher salt
Instructions
- To prepare Abuela Chabe’s Seasoning:
- In a small bowl, mix together the ground annatto (if using), cumin, garlic powder, onion powder, and curry powder. Set aside for use later in the recipe.
- For the empanadas:
- Place the chiles de arbol, garlic, and 1 cup of water into a 6- or 8-quart Instant Pot® set to high sauté. Meanwhile, stir 2 tablespoons of kosher salt into the Abuela Chabe’s Seasoning. Rub the pork shoulder pieces with the seasoned mixture, ensuring it covers all sides of the meat. Insert the Instant Pot® trivet into the pot, placing the seasoned pork on top. Seal the Instant Pot® and set it to pressure cook on high for 1 hour. After cooking, allow a natural pressure release for approximately 10 minutes before carefully unlocking the lid.
- Prepare the pork filling:
- Transfer the cooked pork to a cutting board and slice it into half-inch pieces, cutting against the grain. Move the slices into a bowl, adding the softened garlic cloves from the Instant Pot® to the bowl as well. Discard the chiles and reserve the cooking liquid. Shred the pork and garlic together, incorporating 3/4 cup of the cooking liquid to moisten the mixture. Adjust the consistency with more liquid if necessary, then allow the pork to cool to room temperature.
- Assemble the empanadas:
- Preheat your oven to 350°F. Lightly coat two baking sheets with nonstick spray. On each empanada wrapper, brush the bottom half edge with the beaten egg. Add 1/4 cup of the cooled pork filling to the center. Fold the wrapper to create a half-moon shape and press the edges with a fork to seal. Brush the top of each empanada with egg and transfer to the prepared baking sheets. Bake for 17 to 20 minutes, or until the empanadas reach a deep golden-brown color.
- For the guasacaca:
- In a blender, combine the white vinegar, garlic, jalapeños, avocado, cilantro, onion, sugar, and a pinch of kosher salt. Blend until smooth, adjusting the seasoning with additional salt or sugar to taste. The guasacaca can be stored in an airtight container in the refrigerator for up to five days.
- Serve the empanadas warm, optionally accompanied by the guasacaca.
Notes
The settings for Instant Pot® models may differ, so it is advised to follow the manufacturer’s guidelines. Abuela Chabe’s Seasoning adds wonderful flavor to a variety of dishes, and the guasacaca can be used as a versatile sauce on eggs, sandwiches, or as a dip.
