Pressure Cooker Apple Cider Recipes

Steps:

• Place onion, celery, baby carrots, mushrooms, and garlic in a food processor; pulse to coarsely chop.
• Coat roast generously with 2 tablespoons olive oil; season both sides with salt and black pepper.
• Heat remaining 2 tablespoons olive oil in a pressure cooker over medium heat. Cook roast until browned, 2 to 3 minutes per side. Transfer roast to a large plate.
• Place chopped vegetable mixture in the pressure cooker; cook and stir until slightly softened, about 2 minutes. Stir in wine and cook until flavors combine, about 1 minute. Pour in broth and apple cider. Stir in thyme and bay leaves into sauce. Place roast back in the cooker; spoon sauce to cover roast as much as possible.
• Cover and cook at high pressure according to manufacturer's instructions, 50 to 60 minutes. Remove from heat and allow pressure to release naturally according to manufacturer's instructions.

Steps:

• Place apples in a multi-functional pressure cooker (such as Instant Pot®). Spread brown sugar, cinnamon sticks, nutmeg, and cloves on top. Fill the rest of the pot up with water, up to the maximum line.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove cinnamon sticks. Mash apples with a potato masher or spoon. Return cinnamon sticks to the pot.
• Continue cooking on high pressure for another 60 minutes, allowing 10 to 15 minutes for pressure to build.
• Repeat quick-release, about 5 minutes. Strain out cider using a strainer or cheesecloth; discard solids. Serve hot or cold.

Steps:

• Sprinkle chops with seasoned salt on both sides and let rest for 3 or 4 minutes.
• Heat the oil in the bottom of the pressure cooker over medium heat. Brown chops on both sides and then remove a plate.
• Place basket in pressure cooker. Press one or two dried apple slices on each chop and sprinkle each with a bit of the Aspen spice mix.
• Fit the chops into the basket, standing on edge, sandwiching the apple slice between the chops.
• Pour the cider over the chops and secure the pressure cooker lid onto the pot.
• Bring to high pressure (15 lbs) over medium heat, adjusting the heat to maintain the pressure (according to the cooker's manufacturer's instructions) and cook at that pressure for 17 minutes.
• Remove cooker from heat and let pressure drop naturally, which should take about 10 minutes.
• Remove chops carefully to serving platter and cover with foil to keep warm.
• Meanwhile, melt better in a 1-cup glass measure in the microwave (30 seconds on high) Stir in flour with a whisk and microwave 40 more seconds, whisking at the end of the time.
• Add a bit of the pot liquid to the roux in the glass measure and whisk smooth. Then add the roux to the pot and heat to boil, whisking until slightly thickened.
• Pour sauce over chops and serve.