When time is short and you don’t have much left after a long workday, try this Instant Pot low-carb Mu Shu Pork tacos because they can be on the table in about 20 minutes. They are only 3 Freestyle points per serving per taco on Weight Watchers – and you can use lettuce or cabbage leaves as the taco shell…it’s so easy and delicious.
How do you find motivation for yourself? I know that this is something I lack, especially when it comes to working out, but I want to fix it. I want to enjoy working out or going for walks, but I just don’t have that motivation. I don’t know what happened to it and I don’t know why it’s just not there for me.
I’m starting a new motivation/help series on Instagram Stories on Sundays. I want to share some things that I have learned through my journey and help those who might be needing some help during their own journey’s. If you are interested in listening to my latest one from yesterday, search @dashofherbs on Instagram and let me know your thoughts!
I have been looking for some easy low-carb recipes – and I think I found it. The Instant Pot is one of my favorite kitchen appliances (I use it more often that I want to admit) and using either lettuce or cabbage leaves as your shell makes this recipe so easy and low-carb.
When I’m counting my points and working the plan, I make sure to limit the carbs without sacrificing flavors or my favorite foods. I used to get Mu Shu Pork tacos at our local Chinese place, but I haven’t gotten them in forever because they were never on plan.
So, I created a low-carb version of those delicious tacos…and it’s so worth making.
Common Instant Pot Questions:
As with all new kitchen appliances, there was hesitation. However, after reading the user manual. This helped me tremendously in feeling more comfortable learning to use it. I was still hesitant, but the manual helped to make me feel more comfortable.
The manual has a very simple easy “test” to complete to help you learn how to use it. And while there are still things I am not 100% sure how to do, I feel so much better with my Instant Pot now.
These are the 2 ways to release the pressure from the Instant Pot.
Quick release will begin to release the pressure immediately. To start a quick release, you can turn to nob on the lid from “Sealing” to “Venting”
Natural release will naturally release the pressure from the Instant Pot. This process can take a while to fully release the pressure, but typically takes between 10-15 minutes to complete.
Either option will work for any of my recipes, but I typically use Quick releases. I mainly use a Quick release because that means I can eat my food quicker!
Yes, you can definitely combine the two options. An easy way to do this is to do a Natural release for about 5 minutes and then a Quick release for the remaining pressure.
To me, the easiest way to to know the difference is that Sauté mode is only used when the lid is off. If the lid is on and locked into place, Manual mode can be used.
Sauté mode is one of my favorite features of the Instant Pot because it lets you sauté or brown anything before you cook it. This means that you can truly use only 1 pot for most of your meals since you can cook those onions, garlic, or whatever before you lock the lid and set it to manual mode.
Manual mode is where you can choose the different cooking times (these are the times that it takes to cook the food AFTER it has come up to pressure). The manual has a great guide for setting cooking times based on what you are making.
If I am ever in doubt, I will use the manual and look up the meat or main item. This will give me a great guide to use for how long to cook something. It also can help detail if it’s fresh or frozen meat or dry beans. The manual is amazing.
The pressure gauge is located on the lid near the Venting/Sealing nozzle. When the Instant Pot comes to pressure and is cooking your dish, the pressure gauge will be UP. This means that the Instant Pot is at pressure.
Make sure the pressure gauge is DOWN before you open the lid. You should be able to hear a pop sound when it goes back down. This means that you can safely open the lid and enjoy your meal.
If you need help figuring out your Instant Pot, check out this great guide (affiliate link). Don’t forget to use code “dash” to get $5 off!
To make this Instant Pot Low-Carb Mu Shu Pork tacos recipe:
Remove 8 cabbage leaves (or lettuce leaves) and set aside to be your tortillas. Chop the remaining cabbage and set aside.
In a large bowl, mix together the soy sauce, hoisin sauce, sliced pork, 1 Tablespoon of the toasted sesame oil and cornstarch.
Turn on the SAUTE mode and add 1 Tablespoon of the sesame oil and the garlic. Saute until the garlic is fragrant, about 3 minutes. Add the sliced pork mixture and water and cook until the pork begins to brown.
Add the carrots, chopped cabbage, mushrooms and water. Lock the lid and cook on MANUAL for 15 minutes. To serve, take 1 cup of the mu shu pork and place it in a cabbage leaf. Serve immediately.
What have you made in the Instant Pot recently?
Instant Pot Low-Carb Mu Shu Pork Tacos
- 1 pound boneless pork chops sliced thin
- 1/2 head cabbage divided
- 3 Tablespoons low-sodium soy sauce
- 2 Tablespoons toasted sesame oil divided
- 1 Tablespoon hoisin sauce
- 1 Tablespoon cornstarch
- 1 Tablespoon minced garlic
- 1/2 cup matchstick carrots
- 3 cups white mushrooms chopped
- 1 cup green onions chopped
- 4 Tablespoons water
- Remove 8 cabbage leaves (or lettuce leaves) and set aside to be your tortillas. Chop the remaining cabbage and set aside.
- In a large bowl, mix together the soy sauce, hoisin sauce, sliced pork, 1 Tablespoon of the toasted sesame oil and cornstarch.
- Turn on the SAUTE mode and add 1 Tablespoon of the sesame oil and the garlic. Saute until the garlic is fragrant, about 3 minutes. Add the sliced pork mixture and water and cook until the pork begins to brown.
- Add the carrots, chopped cabbage, mushrooms and water. Lock the lid and cook on MANUAL for 15 minutes. To serve, take 1 cup of the mu shu pork and place it in a cabbage leaf. Serve immediately.