Instant Pot Chili Pork Tenderloin

Ingredients

1lb pork tenderloin, trimmed of fat and sliced into thirds
1.5 Tbsp chili powder
2 tsp cumin
1/2 tsp coriander
1/4 tsp chipotle chili powder
1 tsp Penzey's smoked seasoned salt
1/2 tsp table salt
1 cup water
1 tsp dried chopped onions
1/2 cup sour cream
2 Tbsp corn starch

Directions

Heat some oil in Instant Pot on Saute. Brown all sides of the pork tenderloin pieces. Remove pork from pot and set aside. Turn off the Saute function. Add a little of the water to the pot and deglaze it, scraping up any browned bits from the pork. Add the rest of the water to the pot. Combine the spices (chili powder through salts), stirring well. Thoroughly coat the pieces of pork with the spice mixture. Set the pork in the water. Add the dried onions and any remaining spice mixture to the water. Close the pot lid and press the Poultry button. Cook for 30 minutes on high pressure, then let the pressure release naturally. Remove the pork from the pot and set aside. Whisk the sour cream into the liquid. Mix the cornstarch with a small amount of water into a slurry, then stir it into the liquid until thickened. Slice the pork and serve.

Instant Pot Carnitas

Instant Pot Carnitas

Ingredients
Pork shoulder roast or pork butt, approx. 2 lbs*
1 tsp salt
1/2 tsp garlic powder
1 tsp oregano
1 tsp brown sugar
1/2 tsp basil
1/2 tsp coriander
1/2 tsp chili powder
1/2 tsp smoked paprika
1 1/4 cup water or chicken broth
3 Tbsp lime juice
1/2 tsp dried orange peel (up to 1 tsp if more orange flavoring is desired)

*If using a larger pork butt or pork shoulder roast, double the spice mix ingredients to make sure you have enough to rub onto all the meat.

Directions
Trim as much fat off the pork as you can. Cut the pork into 2" chunks and pat dry. Combine the spices (salt through paprika) and rub onto the chunks of pork. Add liquids and orange peel, as well as any remaining spice mix, to the Instant Pot. Add pork into the liquid. Close the lid and set the valve to Sealing. Press the Meat/Stew button and set time for 60 minutes. Allow pressure to release naturally after the cooking is complete.

Remove the pork from the pot with a slotted spoon. Press the Saute button and set to "More" to bring the liquid to a boil. Let the liquid reduce while you shred the pork, pulling out and discarding any remaining fatty bits. Spread the shredded pork out in a rimmed baking sheet and drizzle with the reduced liquid, somewhere between 1/4 and 1/2 cup. Turn on the oven broiler and let the shredded pork crisp under the broiler for about 5 minutes. Remove pan from the oven, use a spatula to flip the pork over, and return to the broiler for another 5 minutes. (Time is approximate -- keep an eye on the meat to make sure it does not burn. Five minutes each side works perfectly in my broiler, but you may need more or less time.)

Serve with warmed corn tortillas, sliced avocado, cheese, sour cream, or whatever you like!

This recipe is mashed together from the following sources using the ingredients I had available.
https://iwashyoudry.com/crispy-instant-pot-pork-carnitas/
https://www.platingsandpairings.com/best-instant-pot-pork-carnitas/