Pressure Cooker Pork Roast Food

PRESSURE COOKER PORK POT ROAST

Steps:

• Cut the pork shoulder roast in half, then sprinkle with 1 ½ teaspoons salt and ½ teaspoon fresh ground black pepper. Heat 1 teaspoon of vegetable oil over medium-high heat until shimmering. (Use "Sauté" mode adjusted to high in an electric pressure cooker.) Sear the pork roast one piece at a time. Sear each piece on 2 sides - use the largest sides - until it is well browned, about 4 minutes a side. After searing, put the pork in a bowl and save for later.
• Add the onion and garlic to the pressure cooker pot, sprinkle with the thyme and coriander, and sauté, stirring and scraping the browned pork bits from the bottom of the pan. Sauté until the onion softens, about 5 minutes. Pour in the hard cider, bring to a simmer, and simmer for 1 minute to boil off some of the alcohol.
• Add the pork into the pot, and pour in any juices in the bowl. Add the diced tomatoes, carrots, and sliced apple on top of the pork.
• Lock the pressure cooker lid and cook at high pressure for 50 minutes in an electric PC, or 45 minutes in a stovetop PC. Let the pressure come down naturally, about 20 more minutes.
• Gently move the pieces of pork to a carving board with tongs or a slotted spoon. (Or both - the pork is fall apart tender at this point.) Scoop the vegetables into a serving bowl with a slotted spoon. Pour the remaining liquid in the pot into a fat separator. Carve the roast, cutting it against the grain into ½" thick slices. Sprinkle some salt over the sliced roast, then pour a little of the defatted sauce over it. Serve, passing the rest of the sauce and the vegetables on the side.

EASY PRESSURE COOKER POT ROAST

Steps:

• Heat oil in a pressure cooker over medium-high heat. Brown roast on all sides in the hot oil; season with pepper, seasoned salt, and onion powder.
• Pour in beef broth and Worcestershire sauce, add the quartered onion, and seal the lid. Bring the cooker up to full pressure. Reduce heat to low, maintaining full pressure, and cook for 30 minutes.
• Use the quick-release method to lower the pressure. Mix in carrots and potatoes, seal the lid again, and return the pressure cooker to the heat. Bring the cooker up to full pressure and cook for an additional 15 minutes. Use the quick-release method again and transfer the roast and vegetables to a serving dish.

PRESSURE COOKER SAVORY MUSTARD PORK ROAST

Steps:

• Sprinkle roast with salt and pepper. Select saute and adjust for high heat in a 6-qt. electric pressure cooker; heat oil. Brown roast on all sides. Add tomatoes and onion; pour broth and wine around meat. Combine the mustard, garlic, honey, molasses and thyme; pour over pork. , Lock lid; make sure vent is closed. Select manual; adjust pressure to high and set time for 90 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick release any remaining pressure according to manufacturer's instructions., Remove roast; cover and let stand for 15 minutes. Meanwhile, skim fat from cooking juices. Select saute and adjust for high heat; bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Cook and stir until sauce is thickened, 1-2 minutes. Slice or shred pork and serve with sauce.

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.

PRESSURE COOKER PORK ROAST

Steps:

• Trim any visible fat from the meat and pat it dry with paper towels. Don't rinse the meat; that step is not necessary and can spread bacteria around your kitchen. Set the meat aside.
• In a small mixing bowl combine the caraway seed, salt, and pepper; rub this mixture over roast.
• In a 4- or 6-quart pressure cooker , heat 1 tablespoon oil over medium heat or use the brown function.
• Cook the meat until brown on all sides, adding more oil, if necessary. Remove the meat from the pressure cooker and set aside. Drain off the fat.
• Place the trivet or an ovenproof rack in the pressure cooker. Return the meat to the pressure cooker and add the onion, water or broth, and the apple cider.
• Lock the lid in place and bring the cooker up to high pressure; cook for 45 minutes.
• Allow the pressure to come down naturally, then carefully remove the lid. Transfer the meat and onion to a serving platter; keep warm by covering with foil.
• Add the apples to the pressure cooker and bring to boiling. Cover loosely (do not lock lid) and cook over medium heat about 5 minutes or until apples are crisp-tender. With a slotted spoon, remove the apples to the serving platter with the pork roast and onions. Serve immediately.

PORK SHOULDER ROAST IN CIDER-PRESSURE COOKER

Steps:

• Season the roast with salt and pepper.
• Heat oil in a 10-quart pressure cooker, over med-high heat. Sear the roast on all sides.
• Add all ingredients, except flour (or cornstarch) to pan, arranging potatoes on top of roast.
• Close and lock lid. Bring to pressure (according to manufacturer's instructions for your brand) and cook for 45 minutes at high pressure.
• Release pressure using natural release method. This may take about 10 minutes.
• Remove vegies and roast from pan and keep warm. Mix about 2 tbls flour (or cornstarch) with a little cold water and stir into sauce, cooking until thickened (may take more flour, depending on how thick you want the gravy).
• Carve meat and serve with vegies and gravy.

PRESSURE COOKER PORK LOIN

Steps:

• Prepare the pork loin by rubbing in the Italian Seasoning and crushed garlic. Heat the oil in the pressure cooker and put in a few of the onion pieces to flavor the oil leaving it just long enough to soften slightly, then remove it and set aside. Brown the roast on all sides and both ends. Remove to extra plate so that you can add 2/3rds of the chicken broth scraping the bottom of the pan to get up all the good bits; add the trivet and return the roast, fat side up. Add the onion. Pressure cook for 1 hour; remove from heat and let it the pressure come down on its own.
• Remove the roast and onions to a serving dish and tent with foil to rest for 15 minutes. In the meantime, mix the cold water and corn starch in a mixing cup or small bowl (I like to add a little pepper here). Remove the trivet from pot, add the rest of the chicken broth and bring to a boil. Add the water/corn starch mixture to the pot and remove from heat. This makes a wonderful gravy for the roast.