Chicken tortilla soup ninja foodi how to#

You can find the meat claws I use, along with all my other recommended kitchen equipment, on my Amazon storefront. Bonus tip: Meat claws make shredding cooked meat so much easier. If you let the pork rest and then shred (about 8-10 minutes total), it should be perfect timing. It doesn’t have to be a flawless sauce, just reduce it long enough to thicken. Even though you’ll be mixing the pulled pork back in the remaining liquid before broiling, letting the meat rest will make shredding much easier.Īs for reducing the remaining liquid, you want carnitas, not pulled pork soup. Like I mentioned in my buttermilk pan fried chicken breast recipe, letting your proteins rest for at least 5 minutes after cooking is always a great idea. Step 5: Reduce the Remaining Liquid while You Shred the Pork Note: If you want to make a smaller batch with just 1 pork tenderloin, follow the recipe as written but cut the chicken broth in half. If you have a food thermometer and the pork hasn’t reached an internal temp of at least 160F, you can seal and cook for another minute or two. I hate to give a time range, but every pork tenderloin (and user) is different. Seal and cook with high pressure for 12-14 minutes. Pour the blended ingredients into the pot around the edges and move the pork around to fully coat the bottom of the pot. Step 4: Add the Flavor Potion and Pressure Cook

Sear each side of the pork tenderloins for 2 minutes. If it sizzles, you’re probably good to go. You can flick a little water in the pot to test the heat. The only thing you can mess up in this step is not letting the pot heat up enough before adding the pork tenderloin. And if you’re a cilantro hater, just leave it out! Step 3: Sear the Pork Tenderloin with the Foodi’s Sauté Function If you don’t have broth on hand, you can use water. So, I figured this route would alleviate any need for chopping veggies and work loads of flavor into the recipe all at once. I know lots of my readers love simplicity and appreciate shortcuts. (But yes, you can leave it out.) Step 2: Make a Flavor Potion for Pressure Cooking And if you’re wondering about the cinnamon, just trust me. If you’re using table salt as opposed to kosher salt like the recipe calls for, you’ll want to cut it in half. The only notes I’d add here would be on the salt and cinnamon.

Here’s what you’ll need for the carnitas seasoning: It’s also a great way to keep your hands clean! I think I like the bowls better because you can add what I’m calling a flavor potion in step 2 to make sure no oil or spices go to waste.

You can do this in a bowl like the recipe calls for or by hand on a cutting board like I initially did with my Ninja Foodi bbq pulled pork recipe. Step 1: Coat Pork Tenderloin(s) in Olive Oil and Carnitas Seasoning Still, I’ll touch on any potential ingredient modifications as we go. And the ingredient list is a simple one so I doubt you have many questions. Thanks to the Foodi, this is an easy recipe that stays in one pot aside from a little prep and shredding the pork. As an Amazon Associate, I earn from qualified sales.

Chicken tortilla soup ninja foodi how to#

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