Ingredients
¼ pound diced pancetta
1 pound boneless pork loin, cubed
¼ cup diced onion
¼ cup diced shallot
½ tablespoon olive oil (Optional)
2 medium white potatoes, peeled and cubed
⅓ cup roasted Hatch green chiles, seeds and skin removed, chopped
1 ½ cups frozen corn kernels
1 ½ cups chicken stock
1 teaspoon salt
ground black pepper to taste
½ cup half-and-half
Directions
1
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Cook pancetta for 1 minute. Add cubed pork loin, onion, and shallot. Saute until pork loin is starting to brown and onion is just starting to become clear, about 2 more minutes. Add olive oil if pork and onion bits are sticking to the pan.
2
Stir in potatoes and chiles and continue cooking for 5 minutes. Add corn, chicken stock, salt, and pepper. Cancel Saute mode.
3
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
4
Release pressure carefully using the natural release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Select Saute mode.
5
Remove lid, pour in half-and-half, and cook until heated through, 5 to 7 minutes. Correct seasoning with salt and pepper.
Notes
Bacon may be used in place of pancetta, if desired.