PRESSURE COOKER PORK
A sweet and tangy pork recipe that is quick and easy to make in a pressure cooker.
Provided by BGILL
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in a pressure cooker over medium heat; brown pork tenderloins in the hot oil, about 5 minutes per side. Distribute sauerkraut around the pieces of pork and pour in water and apple juice; sprinkle with fennel seeds.
- Cover pressure cooker and bring to full pressure; cook for 15 minutes. Remove from heat and release the pressure according to manufacturer's instructions. Place potatoes into the cooker, reseal, and bring back up to full pressure over medium heat; cook at full pressure for 5 more minutes. Remove from heat, release pressure, and serve.
Nutrition Facts : Calories 492 calories, Carbohydrate 59 g, Cholesterol 94.7 mg, Fat 12.2 g, Fiber 9.5 g, Protein 36.9 g, SaturatedFat 3.6 g, Sodium 835.3 mg, Sugar 9.1 g
PRESSURE COOKER BBQ PULLED PORK
A pressure cooker provides a nifty shortcut to perfect pulled pork. This recipe calls for braising the meat in a dark soda like Dr Pepper or Coca-Cola, and the results are lush and tender - savory, slightly sweet and tangy. Once the pork is done, you can customize it to your taste using your favorite barbecue and hot sauces. Adding lots of black pepper and a few dashes of Southern-style hot sauce, like Crystal, Louisiana or Tabasco, is a very good idea. Like many braises, the pork improves overnight and can be cooked up to three days in advance; shred and warm it gently on the stovetop before tossing it with sauce and serving. The pork makes satisfying sandwiches on soft rolls (try coleslaw as a topping), but it could also be used in tacos or served over grits. (You can find the slow-cooker version of this recipe here.)
Provided by Sarah DiGregorio
Categories dinner, lunch, meat, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Mix the garlic and onion powders, smoked paprika, salt and pepper in a large bowl. Add the pork and turn to coat in the spice mix. Put the oil in a 6- or 8-quart electric pressure cooker and turn on the sauté setting to warm the oil. (Use the "normal" heat setting if your pressure cooker has that option.) Working in batches, add the pork and brown on two sides, about 2 minutes per side. If the bottom of the pan gets too dark or you get a "hot" or "burn" warning, turn the heat down to "less," if your pot has that option, or turn it off entirely and allow the pork to continue searing. Turn it back on if the pot cools too much.
- Add the onion to the pot. Add the soda and stir to thoroughly scrape up the browned bits at the bottom of the pot. Close the lid and cook on high pressure for one hour. Turn off the pressure cooker and allow the pressure to release naturally for 15 minutes. Open the lid. Using tongs or a slotted spoon, remove the pork and onion bits to a large serving bowl. Using two forks, coarsely shred the meat. Add 1/2 cup barbecue sauce and a few spoonfuls of the cooking liquid to moisten. (Discard remaining cooking liquid.) Taste and add salt, pepper, hot sauce, and more barbecue sauce as you like. Serve with soft rolls and extra sauce on the side.
PRESSURE-COOKER PORK CHOPS
Everyone will enjoy these fork-tender pork chops with a creamy, light gravy. Serve with a green vegetable, mashed potatoes or a salad. -Sue Bingham, Madisonville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a shallow bowl, mix 1/4 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, 1 at a time, and toss to coat; shake off excess. , Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown pork in batches. Add 1-1/2 cups broth to pressure cooker. Cook 30 seconds, stirring to loosen browned bits. Press cancel. Return all pork to pressure cooker., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in pork should read at least 145°. Remove pork to a serving plate and keep warm., In a small bowl, mix remaining 1/4 cup flour and 1/4 cup broth until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with pork.
Nutrition Facts : Calories 257 calories, Fat 14g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 606mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
PRESSURE COOKER PORK WITH TARRAGON GRAVY
I just purchased my very first Pressure Cooker (a 5.25 quart / 5 liter Kuhn Rikon, made in Switzerland !!) and I was looking for an easy way to make some boneless Pork loins that I got from Costco with what I had in the fridge (which was very little!). This was only the 2nd thing I ever made in this device. Because we like to try different mustards and had previously purchased the Tarragon Dijon mustard (in our case "Edmond Fallot" brand made in France), we took a chance and thought we would try it, since it was in the fridge . It is an unusual green mustard with a strong taste. Basic method is to quickly sear/brown the chops on each side in a fry pan, and then add to the pressure cooker and set the timer. Voila! We liked it - maybe you might too (actually we could not believe how well the mustard worked out). Plus this recipe is easy peasy! Believe me I am a terrible cook....my European husband actually rated it "at least a 4" ! (thank you Lord I can finally make something he likes!!) I am sure this could be improved, so I welcome suggestions. But we were pleasantly surprised at how tasty this was (or maybe I was still in shock from my husband liking it!!)
Provided by Greyhound Lover
Categories Pork
Time 40m
Yield 4-6 chops/loins, 6 serving(s)
Number Of Ingredients 7
Steps:
- Liberally season chops with salt and pepper to your taste (I used our pepper mill for fresh ground pepper, and salt, quite liberally).
- Heat 1 Tbsp oil in fry pan at high heat.
- Quickly brown the chops/boneless pork loins on each side, just to sear in juices (I had to add a bit more oil near the end) and remove from heat.
- Meanwhile, add 1 Tbsp oil in pressure cooker and add chopped onions and saute until carmelized.
- Once carmelized add 1 cup water (more or less as you want to make more or less gravy, depending on amount of meat).
- Now you are ready to put the meat into pressure cooker.
- Spread the tarragon mustard on each side of the chops and place them in the pressure cooker.
- Cook at 15 psi for 30-40 minutes (we did 30 minutes, but 40 would make it that much softer).
- When done, remove meat, and you and add the flour into the pot over high head to thicken the gravy.
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