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Instant Pot Cretons (Quebec Pork pâté)

Yields1 ServingPreparation10 minsCooking50 minsTotal1 hr

You will love Cretons spread on your morning toasts or country bread at lunch time.

 1 cup of milk
 1 small onion, finely chopped
 1 teaspoon of salt
 1/2 teaspoon ground black pepper
 1/2 teaspoon ground allspice
 500 g (1 pound) ground pork
 52 g(1/2 cup) breadcrumbs
1

In a 6 cup mold that you can insert in the inner pot of the pressure cooker, pour the milk, add the onion, salt, pepper, allspice and stir. Add the pork and mix with a wooden spoon.

2

Put a rack in the bowl of the Instant Pot and pour 1 ½ cups of water. Put the meat mold on a silicone or aluminum foil sling and place it on the rack in the Instant Pot. Secure lid, with the steam release button to "sealing".

3

Select "pressure or manual", set 12 minutes to "high" with "keep warm to off". Press on "start"button.

4

When the end of cooking alarm sounds, let the pressure completely release until the metal pin is lowered. Remove the lid and take out the mold from the Instant Pot being careful not to tip it while carrying to the kitchen counter. It is normal that a liquid surround the meat.

5

Blend the pâté a few seconds with an immersion hand blender just enough to bind the meat with the cooking juices. Add the breadcrumbs and mix with a wooden spoon.
Refrigerate in the mold or divide into small jars. The cretons will keep for 5 days in the refrigerator and 6 months in the freezer. Thaw in the refrigerator.