Pressure Cooker Pork And Apple Curry Food

PRESSURE COOKER PORK

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.

SLOW-COOKER PORK AND APPLE CURRY

Steps:

• In a 3-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 5-6 hours or until meat is tender. , Increase heat to high. In a small bowl, combine cornstarch and water until smooth; stir into slow cooker. Cover and cook for 30 minutes or until thickened, stirring once. , Serve with rice if desired. Sprinkle with raisins and coconut.

PRESSURE COOKER CHICKEN CURRY

Steps:

• Add oil to a very hot pressure cooker pot.
• Brown the cut up chicken pieces nicely on all sides, remove to rest.
• Add the onions and sauté till light golden brown.
• Add Garlic and sauté until onions are dark golden brown.
• Add the curry powder to the pot and stir until fragrant.
• Add the diced apple, water, salt and pepper.
• Return Chicken to the pot.
• Stir once again to distribute evenly.
• Place lid on pressure cooker tightly.
• Heat on high until the weight begins to jiggle. Lower heat immediately to a level that keeps the weight just barely moving. Cook for 12 minutes.
• Remove pot from heat. When the pressure has been reduced, open the pot. Stir the ingredients very gently.
• Combine 2 Tbsp flour and yogurt together.
• Stir some of the hot liquid from the pot into the yogurt mixture, then pour the mixture into the pot and stir to blend. Simmer for 5 minutes on a low heat.
• Serve over hot fluffy rice.

PRESSURE-COOKER PORK AND APPLE CURRY

Steps:

• In a 6-qt. electric pressure cooker, combine the first 9 ingredients. 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°. , Add apple to pressure cooker. In a small bowl, combine cornstarch and water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened and apple is tender, 3-5 minutes., If desired, serve with rice. Sprinkle with raisins and coconut.

INSTANT POT BEEF CURRY

Steps:

• Place the butter, flour, curry powder, onion powder, garlic powder, garam masala, turmeric, cayenne, white pepper, and 1/2 teaspoon salt in a large bowl and knead until combined. Set the curry roux aside.
• Pat the beef dry and season all over with 1 teaspoon salt and a few grinds of black pepper. Add the oil to the Instant Pot® and set to high saute (see Cook's Note). When the oil is hot, add the beef in two or three batches to avoid overcrowding and cook, undisturbed, until golden brown on the bottom, 2 to 3 minutes. Stir once and cook 2 to 3 minutes more. Transfer the beef to a large plate using a slotted spoon and repeat with the remaining beef, adding more oil if needed.
• Add the onion and apple to the pot and cook, stirring often and scraping up the browned bits on the bottom with a wooden spoon, until soft and translucent, 3 to 4 minutes. Add the tomato paste and honey and stir to coat. Add the broth and stir to combine. Add the browned beef and any juices accumulated on the plate, Worcestershire sauce, potatoes, carrots and 1 teaspoon salt and stir to combine. Scatter dime-size pieces of the curry roux evenly over the top.
• Follow the manufacturer's guide for locking the lid and set to pressure cook on high saute for 20 minutes. After the pressure cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Unlock and remove the lid, being careful of any remaining steam.
• Set the Instant Pot® to high saute and stir until the roux is melted and the curry looks smooth and creamy with no streaks of roux, about 1 minute. If the curry is too thick for your liking, stir in a 1/2 cup to 1 cup water. Season with salt and pepper, if needed. Serve with rice and fukujinzuke.

PRESSURE COOKER BEEF CURRY

Steps:

• Heat 1 tbsp of the oil in a pressure cooker. Season the beef and fry in batches for 5-8 mins, turning occasionally until evenly browned. Set aside on a plate.
• Heat the remaining oil and butter in the pan and fry the onion gently for 10 mins or until golden brown and caramelised. Add the garlic, ginger, chilli, turmeric, coriander and cardamom and fry for 2 mins. Stir in the beef and cook for 1 min to coat the beef in the spices.
• Tip in the tomatoes, stock and sugar and bring to a simmer. Lock the lid onto the cooker and bring up to high pressure. Cook for 15 mins, then turn off the heat and let the pressure drop naturally. Give everything a good stir and add more water if the sauce is already thick.
• Lock the lid back in place and give it another 10 mins, then let the pressure drop naturally. Check the meat is tender - depending on the cut it might need 5 mins more.
• Take it off the heat, stir through the garam masala and cream, if you like. Season to taste. Scatter over the coriander and serve with naan bread or rice.

SLOWER COOKER PORK CURRY WITH APPLES

Steps:

• Place all the ingredients in a slow cooker.
• Cook on LOW for approximately 5 hours or until meat is tender.