Instant Pot Pork and Aubergine

This Instant Pot Pork and Aubergine is so good (and so easy!).

You can skip the sautéing if you're short of time or you can add the ingredients to the pot as you chop and dice giving them a little bit of time to sauté.

I serve it with rice which I tend to cook in the Mini at the same time.

It'd be nice with noodles too.

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Can I use any other types of mince?

Don' have pork mince?

You can use other types of mince.

Turkey Mince will work really well, in fact.

Just make sure, if it's a fatty mince, to fry it off and drain the fat first otherwise the final dish will taste very fatty.

Where can I find more delicious Instant Pot recipes like this one with UK ingredients?

Find all my Instant Pot recipes right here, they all have familiar ingredients and measures.

I can highly recommend my Baharat Chicken and Jayson's Mac and Cheese, as well as a delicious risotto like this one.

Your Instant Pot is also perfect for pressure cooking Fish and Gammon.

Thank you to feisty Helen for giving me her hob recipe for Pork and Aubergine many moons ago.

I remember trying it in the wok all those years ago and loving it.

Probably before we even had Instant Pots in our lives.

But I have now pressure cooked it many times.

Way faster, less mess and no babysitting in the Instant Pot.

Also, the flavour just seems enhanced.

Are you ready for the recipe?

Instant Pot Pork and Aubergine

Fancy printable card further down

Ingredients

• 1 tsp olive oil

• 1 aubergine (use 2 aubergines if you want to bulk it up), diced in about 2 cm cubes

• 3 cloves of garlic, chopped

• 500 g pork mince

• 50 ml oyster sauce

• 100 ml water (I rinsed the bottle with the water as it was the end of my oyster sauce, definitely do that if it’s the end of your bottle too!)

• 1.5 tablespoon soy sauce (probably a tad extra), there is room to reduce it to 1 tablespoon 

Method

1.

Press Sauté, set to Less, add about a teaspoon of olive oil to the inner pot and add the aubergine as you dice it. Stirring regularly. I keep the Instant Pot glass lid on while I do this.

2.

Chop the garlic and stir it into the aubergine.

3.

Add the pork mince and stir well.

4.

Stir in the oyster sauce, water and soy sauce. Cancel Sauté. 

5.

Make sure the sealing ring is in place and pressed down nicely. Lock the lid in. Make sure the steam release handle is pointing to Sealing unless you have a self-sealing lid (and, if you do, how cool is it??).

6.

Press Pressure Cook, use the - and + buttons to set 15 minutes (use the dial if you have an Instant Pot with a dial of course!). Natural pressure release at the end and it will do great on Keep Warm for hours. 

7.

When you open the lid, sauté with lid off before serving to reduce the liquid while you get everything ready.

Instant Pot Pork and Aubergine

Maria

Delicious Instant Pot Pork and Aubergine, super easy and quick pressure cooked dish

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Course Main Course

Cuisine Fusion

Equipment

• Instant Pot

Ingredients

  

• 1 tsp olive oil
• 1 aubergine use 2 aubergines if you want to bulk it up, diced in about 2 cm cubes
• 3 cloves of garlic chopped
• 500 g pork mince
• 50 ml oyster sauce
• 100 ml water (cold) I rinsed the bottle with the water as it was the end of my oyster sauce, definitely do that if it’s the end of your bottle too!
• 1.5 tablespoon soy sauce probably a tad extra, there is room to reduce it to 1 tablespoon

Instructions

 

• Press Sauté, set to Less, add about a teaspoon of olive oil to the inner pot and add the aubergine as you dice it. Stirring regularly. I keep the Instant Pot glass lid on while I do this.
• Chop the garlic and stir it into the aubergine.
• Add the pork mince and stir well.
• Stir in the oyster sauce, water and soy sauce. Cancel Sauté.
• Make sure the sealing ring is in place and pressed down nicely. Lock the lid in. Make sure the steam release handle is pointing to Sealing unless you have a self-sealing lid (and, if you do, how cool is it??).
• Press Pressure Cook, use the - and + buttons to set 15 minutes (use the dial if you have an Instant Pot with a dial of course!). Natural pressure release at the end and it will do great on Keep Warm for hours.
• When you open the lid, sauté with lid off before serving to reduce the liquid while you get everything ready

Notes

Delicious served with rice.

*Terminology

Quick pressure release (QPR, also called quick release or QR) means venting the steam as soon as the pressure cooking process finishes, i.e. moving the steam release handle from Sealing to Venting.

Natural pressure release (NPR, also called natural release or NR) means letting the float valve pop back down of its own accord, so basically you don’t need to do anything at the end and can keep your feet up. If it takes over 15 minutes, you're ok to release the rest of the steam (by turning the steam release handle to Venting) that may be left in order to unlock and open the lid. 

Sometimes you'll see me talk of a combination of NPR followed by a QPR. For example a recipe may have a 4 minute NPR followed by a QPR. You wait for 4 minutes at the end of the pressure cooking time and then do a QPR by moving the steam release handle from Sealing to Venting. 

Keyword all-in-one, Aubergine, Instant Pot, Pork mince