Instant Pot Cafe Rio Pork

3 lb. pork roast
1 cup Coke
1 can (10 oz) red enchilada sauce (mild or medium, I use mild)
1 can (4oz) diced green chilies
1 1/4 cups brown sugar (you can use less if you don’t want it super sweet)

Cut your pork roast into 4 or 5 chunks and place in the bottom of your Instant Pot.
In a blender or food processor, combine the Coke, enchilada sauce, green chilies and brown sugar.
Pour 1 cup of this over the pork. Set aside the remaining sauce for later.
Secure the lid on your Instant Pot and select manual and cook at high pressure for 50 minutes. Let your Instant Pot do a natural release for about 15-20 minutes.
Shred pork and remove about 3/4 cup of the liquid from the Instant Pot and discard. Pour in the reserved liquid you made earlier and stir.

Yummy Potatoes

2 bags frozen grated hash browns
1/2 c. butter
3 c. sour cream
2 cans cream of chicken (or mushroom) soup
1/2 c. chopped green onions
2 c. grated sharp cheddar

For the top:
1/2 c. or more crushed corn flakes
2 Tbs. butter, melted

Preheat oven to 350 degrees.
Mix butter and soup in pan until butter is melted. Blend in sour cream, green onions, and cheese. Mix. Add hash browns and stir until coated well.
Top with corn flakes and butter.
Bake for 45 minutes or until heated through.