SWEET AND SOUR KIELBASA IN THE INSTANT POT
Sweet and Sour Kielbasa is just as good as getting takeout but better. With no added sugar or hydrogenated oils, you can enjoy this take out favorite without the unwanted consequences.
Equipment
- Instant Pot
Ingredients
- 2 Tbsp sesame oil
- 2 14 oz packages Kielbasa
- 1 medium red onion halved and then chopped into 1 inch pieces
- 1 Bell pepper cut into 1 inch-2 inch pieces
- 3/4 cup frozen pineapple chunks*
- 24 ozs Frozen Broccoli and Cauliflower Florets can use fresh instead
- 1/2 tsp salt
For the Sauce:
- 2/3 cup Apple Cider Vinegar
- 2/3 cup Low carb or Paleo Ketchup
- 2/3 cup Pineapple chunks for pineapple puree*
- 1 cup coconut aminos
- 4 Garlic cloves
- 2 tsp Chinese 5 Spice seasoning optional
- 2 tablespoons Tapioca starch mixed with 1/4-1/3 cup cold water
- 1 1/2 cups Pork Cracklings
Instructions
- 1.Chop up the veggies and slice the kielbasa into slices. Add some fat to your Instant Pot and set it to ‘saute.’
- Add the Kielbasa to the Instant pot and stir every so often for about 10 minutes. When it looks brown on each side turn off the saute function.
- Add all your vegetables including the pineapple pieces. Blend the pineapple for your sauce in a blender. Stir all your sauce ingredients together and add in the pineapple puree from the blender.
- Set the Instant Pot to ‘manual high pressure’ and set it to 5 minutes. Make sure your venting nob is turned to ‘sealed.’
- Once done, do a quick release by turning the nob from ‘sealed’ to ‘venting.’ Remove the lid from the Instant Pot
- Set your Instant Pot to ‘saute’ and stir the tapioca with the water. Pour the tapioca slurry into the sweet and sour mixture in your Instant Pot. Stir for about 2 minutes or till your sauce has thickened.
Notes
You can use 1 can of pineapple tid bits in pineapple juice instead of using frozen pineapple. Use the pineapple juice instead of making the puree in the sauce