Ingredients
1-1/2 pounds boneless pork loin chops, cut into 2-inch pieces1/4 teaspoon pepper1 medium onion, halved and sliced1/3 cup creamy peanut butter1/4 cup reduced-sodium soy sauce1/2 teaspoon onion powder1/2 teaspoon garlic powder1/2 teaspoon hot pepper sauce1 can (14-1/2 ounces) reduced-sodium chicken broth, divided 3 tablespoons cornstarch9 ounces uncooked thick rice noodlesOptional: Minced fresh cilantro and chopped peanuts
Preparation
Sprinkle pork with pepper. Place in a 6-qt. electric pressure cooker; top with onion. In a small bowl, mix peanut butter, soy sauce, onion powder, garlic powder and pepper sauce; gradually add 1-1/2 cups broth. Pour over onion.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in pork should read at least 145°. Press cancel. Remove pork from pressure cooker and keep warm.
In a small bowl, mix cornstarch and remaining 1/4 cup broth until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Add pork; heat through.
Meanwhile, cook noodles according to package directions; drain. Serve with pork mixture. If desired, sprinkle with cilantro and peanuts.
