Servings 6 Units US
2 lbs pork tenderloin
2 cups beef broth
1⁄2 cup water
1 teaspoon salt
1⁄2 teaspoon black pepper
1⁄2 cup yellow onion, chopped
16 ounces tomato sauce
1 tablespoon spicy mustard
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
Directions
Place pork in the cooking pot and set to “Brown.” Saute the pork, turning until the pork is browned on all sides.
Add the beef broth, water, salt, pepper, and onions, and set to high pressure (80kpa). Cook for 45 minutes. Use quick-release method to release the pressure.
Remove lid and check that the internal temperature of the pork is 170-175 degrees F. If not, bring to high pressure again and cook an additional 5-10 minutes.
Remove pork and pull apart into shreds, using two forks. Discard remaining liquid from pot.
Place the tomato sauce, mustard, brown sugar, and worcestershire in cooking pot and set to “Brown.” Stir and cook 4-5 minutes or until warmed throughout and sugar is melted. Add pork, mix with sauce and heat through.
Spoon pork and sauce onto sandwich buns and serve.
Servings
3-4
Yield
4 porkchops and rice
Units
US 4 thin center-cut pork chops
1 cup white enriched rice (brown for diabetics)
1 regular can tomato sauce (15 ounces)
1/2 onion
1 regular sized green bell pepper
1/4 tablespoon garlic powder
1/4 tablespoon preferred meat seasoning
Directions
Coat a regular to large size frying pan with a small amount of vegetable oil and turn heat to medium high.
Dice onion and green pepper, or at least reduce to bite size pieces. Set aside.
Place the four thawed pork chops into the heated oil and season with the garlic powder and meat seasoning (I like Cajun for this recipe).
After about 5 minutes flip the pork chops, both sides should be browning or beginning to brown.
Remove pork chops, do not drain and place in bottom of pressure cooker.
Reduce heat on frying pan slightly, and introduce the chopped peppers and onion. Keep stirring to avoid burning for about 6 minutes. Once onions begin to brown or turn translucent, empty frying pan into pressure cooker.
Empty can of tomato sauce into the frying pan, then fill the empty can with cold water, swish to get the remaining bits of sauce and pour into the tomato sauce. Turn heat to high. Stir the sauce and water in the frying pan (we are basically deglazing the pan at this point) on high heat for less than one minute.
Pour tomato sauce and water into pressure cooker.
Add rice to pressure cooker and thoroughly combine all ingredients.
Cook for 20-30 minutes until desired tenderness is reached.
You can add salt and pepper earlier in the recipe but I prefer to season to taste, cracked black pepper is great with dish.
Review recipe and let me know how it turns out and if you made any substitutions!
Directions
Sear the pork roast until nicely browned on all sides.
Set aside to cool.
Pour olive oil into the pan and cook the leeks, minced onion and garlic until done, 3-5 minutes.
(If not using a regular onion, minced, add the onion soup mix.) Add 2 cups of water and the chicken broth to the pot to heat.
Rub the roast with the spice mixture (sage, mustard, salt, paprika, thyme and pepper).
Put the roast into the liquid in the pressure cooker and bring to pressure.
Cook the roast for 45 minutes.
Servings 4-6 Units US
3 lbs beef back ribs
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika
2 tablespoons olive oil
1 cup beer
12 ounces barbecue sauce
Directions
Cut ribs into serving pieces.
Mix spices together to create a dry rub. Apply the dry rub to the ribs.
Heat oil in pressure cooker and brown the ribs on all sides.
Insert cooking rack in pressure cooker, add beer, and load with ribs, not to exceed manufacturer’s maximum fill line.
Place over high heat until control jiggles. Reduce heat and cook 35 minutes.
Let cooker depressurize naturally. Remove rack from cooker (you can drain some of the liquid if you like thicker sauce) and add barbecue sauce, heat until simmering. Simmer for 10-15 minutes.
Servings 6-8 Units US
1 lb dried split peas
8 cups water
1 small ham bone or 1 lb ham, chunks
1 onion, diced
2 carrots, diced
2 celery ribs, diced
1 1/2 teaspoons dried thyme
sherry wine (optional)
Directions
Fill pressure cooker with water and other ingredients, except Sherry.
Make sure the pot is no more than half full.
Put lid on cooker, place rocker (if model has one) on vent pipe and bring to high pressure.
When at correct pressure start timing for 20 min.
Let cooker release steam naturally.
If using a pork bone, remove and pull all meat off and add to soup.
Adjust salt to suit your taste at this point.
Serve with a splash of Sherry if you wish.
Note: You can start this recipe with frozen pork hock by first covering bone with 8 cups water and pressure cook as directed above for about 30 min.
then cold water release pressure and add all other ingredients.
Replace lid, bring to pressure and time for 10 more min.
and let pressure naturally drop.
Pressure Cooker Pulled Pork
Ingredients Nutrition
Servings 6 Units US
2 lbs pork tenderloin
2 cups beef broth
1⁄2 cup water
1 teaspoon salt
1⁄2 teaspoon black pepper
1⁄2 cup yellow onion, chopped
16 ounces tomato sauce
1 tablespoon spicy mustard
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
Directions
Place pork in the cooking pot and set to “Brown.” Saute the pork, turning until the pork is browned on all sides.
Add the beef broth, water, salt, pepper, and onions, and set to high pressure (80kpa). Cook for 45 minutes. Use quick-release method to release the pressure.
Remove lid and check that the internal temperature of the pork is 170-175 degrees F. If not, bring to high pressure again and cook an additional 5-10 minutes.
Remove pork and pull apart into shreds, using two forks. Discard remaining liquid from pot.
Place the tomato sauce, mustard, brown sugar, and worcestershire in cooking pot and set to “Brown.” Stir and cook 4-5 minutes or until warmed throughout and sugar is melted. Add pork, mix with sauce and heat through.
Spoon pork and sauce onto sandwich buns and serve.
Pressure Cooker Pork Chops and Spanish Rice
Ingredients Nutrition
Servings
3-4
Yield
4 porkchops and rice
Units
US 4 thin center-cut pork chops
1 cup white enriched rice (brown for diabetics)
1 regular can tomato sauce (15 ounces)
1/2 onion
1 regular sized green bell pepper
1/4 tablespoon garlic powder
1/4 tablespoon preferred meat seasoning
Directions
Coat a regular to large size frying pan with a small amount of vegetable oil and turn heat to medium high.
Dice onion and green pepper, or at least reduce to bite size pieces. Set aside.
Place the four thawed pork chops into the heated oil and season with the garlic powder and meat seasoning (I like Cajun for this recipe).
After about 5 minutes flip the pork chops, both sides should be browning or beginning to brown.
Remove pork chops, do not drain and place in bottom of pressure cooker.
Reduce heat on frying pan slightly, and introduce the chopped peppers and onion. Keep stirring to avoid burning for about 6 minutes. Once onions begin to brown or turn translucent, empty frying pan into pressure cooker.
Empty can of tomato sauce into the frying pan, then fill the empty can with cold water, swish to get the remaining bits of sauce and pour into the tomato sauce. Turn heat to high. Stir the sauce and water in the frying pan (we are basically deglazing the pan at this point) on high heat for less than one minute.
Pour tomato sauce and water into pressure cooker.
Add rice to pressure cooker and thoroughly combine all ingredients.
Cook for 20-30 minutes until desired tenderness is reached.
You can add salt and pepper earlier in the recipe but I prefer to season to taste, cracked black pepper is great with dish.
Review recipe and let me know how it turns out and if you made any substitutions!
Pressure Cooker Pork Roast Divine
Ingredients Nutrition
Servings
10
1 roast
Units
US 3 lbs pork loin (boneless)
2 cups leeks, chopped
1 teaspoon olive oil
1/2 teaspoon sage
1/2 teaspoon dry mustard
2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon thyme
1 teaspoon pepper
1 (1 1/4 ounce) package onion soup mix (or 1 onion, minced)
2 cups water
1 (15 ounce) can chicken broth (or 2 cups homemade)
1 minced garlic clove
Directions
Sear the pork roast until nicely browned on all sides.
Set aside to cool.
Pour olive oil into the pan and cook the leeks, minced onion and garlic until done, 3-5 minutes.
(If not using a regular onion, minced, add the onion soup mix.) Add 2 cups of water and the chicken broth to the pot to heat.
Rub the roast with the spice mixture (sage, mustard, salt, paprika, thyme and pepper).
Put the roast into the liquid in the pressure cooker and bring to pressure.
Cook the roast for 45 minutes.
Pressure Cooker Saucy Baby Back Ribs
Ingredients Nutrition
Servings 4-6 Units US
3 lbs beef back ribs
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika
2 tablespoons olive oil
1 cup beer
12 ounces barbecue sauce
Directions
Cut ribs into serving pieces.
Mix spices together to create a dry rub. Apply the dry rub to the ribs.
Heat oil in pressure cooker and brown the ribs on all sides.
Insert cooking rack in pressure cooker, add beer, and load with ribs, not to exceed manufacturer’s maximum fill line.
Place over high heat until control jiggles. Reduce heat and cook 35 minutes.
Let cooker depressurize naturally. Remove rack from cooker (you can drain some of the liquid if you like thicker sauce) and add barbecue sauce, heat until simmering. Simmer for 10-15 minutes.
Pressure Cooker Split Pea and Ham Soup
Ingredients Nutrition
Servings 6-8 Units US
1 lb dried split peas
8 cups water
1 small ham bone or 1 lb ham, chunks
1 onion, diced
2 carrots, diced
2 celery ribs, diced
1 1/2 teaspoons dried thyme
sherry wine (optional)
Directions
Fill pressure cooker with water and other ingredients, except Sherry.
Make sure the pot is no more than half full.
Put lid on cooker, place rocker (if model has one) on vent pipe and bring to high pressure.
When at correct pressure start timing for 20 min.
Let cooker release steam naturally.
If using a pork bone, remove and pull all meat off and add to soup.
Adjust salt to suit your taste at this point.
Serve with a splash of Sherry if you wish.
Note: You can start this recipe with frozen pork hock by first covering bone with 8 cups water and pressure cook as directed above for about 30 min.
then cold water release pressure and add all other ingredients.
Replace lid, bring to pressure and time for 10 more min.
and let pressure naturally drop.