Pressure Cooker Pork In Creamy Sauce Recipes

PRESSURE COOKER PORK IN CREAMY SAUCE

Steps:

• Flatten pork steaks lightly with a meat mallet.
• Combine cornstarch, salt, and ground black pepper in a shallow bowl. Dredge both sides of each pork steak in the cornstarch mixture.
• Heat olive oil in a pressure cooker over medium heat. Cook pork steaks in hot oil until browned, 2 to 3 minutes per side. Add wine, carrots, celery root, parsley root, and prunes to the pressure cooker. Cover and cook at high pressure according to manufacturer's instructions, about 8 minutes. Remove from heat and release pressure through natural release method.
• Open the pressure cooker carefully. Transfer carrots, celery root, parsley root, prunes, and cooking liquid to a blender. Cover and hold lid down; blend to the consistency of a thick gravy, 1 to 2 minutes. Pour over pork steaks.

RICH AND CREAMY TENDER PORK CHOPS (PRESSURE COOKED)

Steps:

• In pressure cooker, heat oil over medium heat til hot.
• Lightly brown peppered pork chops on both sides, a few at a time, removing as you go onto a plate.
• When all are browned, add water and chicken bouillon to pot.
• Scrape bottom to de-glaze and remove bits from bottom of pan.
• Add chops back to pot.
• Place lid on pressure cooker and heat over medium heat til the regulator starts rocking.
• Cook for 8 minutes. Turn off heat.
• Let pressure drop on it's own accord.
• When no more steam, carefully open cooker.
• Remove chops to platter, cover to keep hot.
• Whisk in soup and heat over medium-low heat.
• Then whisk in sour cream and heat til just heated through over low heat. Do not boil! Might curdle!
• Stir in parsley.
• Pour sauce over chops.
• *For extra-thick gravy, pour out all but 1 cup bouillon before adding soup and sour cream.
• **Can garnish with more parsley.

ROAST PORK LOIN WITH CREAMY DIJON SAUCE

Steps:

• In your pressure cooker, heat the oil and butter over medium heat.
• Add the roast, and brown on all sides, then remove from the pressure cooker and set aside.
• Add the onions, and cook for a few minutes, until they start to soften.
• Add the wine and mustard to the onions, and stir to combine.
• Place the roast back in the cooker, lock the lid, and raise the temperature to high.
• Once the pot has reached 15psi, lower the heat (still maintaining pressure) and cook for 40 minutes.
• Release the pressure, and carefully remove the roast from the pot. Cover it and keep in a warm place until the sauce is completed.
• Skim any excess fat from the liquid in the pot, if needed, then bring back to a boil.
• Combine the sour cream and flour in a small bowl, then remove the pot from the heat and add the sour cream mixture, whisking to form a sauce.
• Serve the roast and sauce.

PRESSURE-COOKER PORK CHOPS

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.

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.