Pressure Cooker Cajun Pork Roast Recipes

PRESSURE-COOKER CAJUN PORK AND RICE

Steps:

• Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. Add green pepper; cook and stir 4-5 minutes or until crisp-tender. Remove pepper and set aside. Press cancel., Mix cumin and chili powder; sprinkle pork chops with 2 teaspoons spice mixture. Place pork in pressure cooker. In a small bowl, mix tomatoes, onion, celery, carrot, garlic, hot sauce, salt and remaining spice mixture; pour over pork. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. , Stir in chicken broth, breaking up pork into pieces. Select saute setting and adjust for low heat; bring to a boil. Add rice. Cook until rice is tender, 5 minutes longer. Serve with sauteed green pepper.

PRESSURE COOKER CAJUN PORK ROAST RECIPE

Steps:

• First, cut the pork roast into 4 or 6 pieces. This allows the roast to cook evenly and quicker.
• Combine all the seasoning ingredients with the brown sugar to create your pork rub.
• TIP: if you like the spicy part you can always add more cayenne pepper. If you don't like the spice you can always reduce it. My kids hate spicy food so I barely use 1 teaspoon in my recipe.
• Rub the seasonings onto each piece of the pork roast and place the seasoned pieces in a zip lock bag in the refrigerator for at least 6 hours. I usually let it sit overnight.
• When you are ready to cook your pork roast you will combine 2 cups of strong coffee with the tomato paste. I use a whisk to combine these two ingredients until it's smooth. I never drink instant coffee but I keep instant coffee crystals on hand for cooking.
• Place the raw pieces of pork roast in the bottom of the pressure cooker without the rack. Pour the coffee and tomato paste mixture over the meat. Then add a full can (the large can) of Fire Roasted diced tomatoes in the instant pot.
• Lock the lid and make sure the vent is set to seal.
• Cook it on manual for exactly 50 minutes. Then allow it to sit for about 5 minutes.
• Carefully release the pressure from the seal. I always us a wooden spoon there's no risk of getting burned in the process. (I tend to be very cautious)
• Remove the pork roast and use two forks or pork puller claws to pull the pork apart. The meat will be extremely tender and easy to pull so there's not much force needed at all.
• I placed the pulled pork back in the juices and place it in a dish that is ready to serve!
• We love to served pulled pork on a bun topped with coleslaw. YUMMY!!!

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.