Pressure Cooker Pork Roast Recipes

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 TERIYAKI PORK ROAST

Steps:

• Combine the first seven ingredients in a 6-qt. electric pressure cooker. Add roast and turn to coat. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Press cancel. A thermometer inserted in pork should read at least 145°. , Remove pork to a serving platter; keep warm. In a small bowl, mix cornstarch and water 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. Freeze option: Place sliced pork roast in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little water if necessary. Garnish with green onions and sesame seeds, if desired.

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.

INSTANT POT PORK ROAST

Steps:

• Brown Pork Butt: Heat up Instant Pot by using "Sauté More" function. Wait until the indicator says "HOT". Generously season pork butt with kosher salt and ground black pepper. Add 1 tbsp (15ml) grapeseed oil in Instant Pot. Make sure to coat the oil well over the whole bottom of the pot. Add in seasoned pork butt, then let it brown for exactly 5 minutes on each side. You don't need to constantly flip the meat. When pork butt is nice and browned, remove and set aside to rest for 5 minutes on a chopping board.
• Sauté Mushrooms: Add 2 tbsp (28g) unsalted butter in Instant Pot. Add in chopped cremini mushrooms. Season with a pinch of kosher salt and ground black pepper. Stir to evenly coat the mushrooms with butter. Mushrooms will start releasing their moisture. Let the moisture evaporate, then stir occasionally until mushrooms are slightly crisped and browned. Amy + Jacky's Tip: This step takes roughly 7 to 12 minutes, but it'll greatly enhance the gravy's flavors.
• Cut Pork Butt: While the mushrooms are sautéing in Instant Pot, cut the pork butt into 0.5" thick slices.
• Sauté Garlic & Carrots: Add in minced garlic, then sauté until fragrant (~20 seconds). Add in carrots and 2 bay leaves, then sauté for another 2 minutes.
• Deglaze Instant Pot: Pour a dash of Balsamic vinegar, then fully deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Mix in 1 cup (250ml) unsalted chicken stock and 2 tbsp (30ml) regular soy sauce.
• Pressure Cook Pork Roast: Add in sliced pork butt with all the meat juice. Layer potato chunks on top. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 5 minutes, then Natural Release for 10 minutes. Open the lid carefully.
• Make Gravy: Place sliced pork, carrots, and potatoes on a large serving plate. Taste the gravy and season with more salt if necessary. Mix 2 tbsp cornstarch with 2 tbsp cold water, then stir the mixture into the gravy one third at a time until desired thickness. Put the sliced pork, carrots, and potatoes back into the gravy, then mix gently to coat them with the gravy.
• Serve: Serve the flavorful pork roast with your favorite side dishes or eat it as a meal. Enjoy~ :)

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.

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 ROAST WITH APPLE GRAVY

Steps:

• Rinse and thoroughly dry roast. Any moisture will prohibit a nice crust from forming. Season both sides with salt and pepper. Cut into large chunks that are no larger than about 4 inches wide.
• Heat pressure cooker to browning (saute mode) setting. Heat oil and once hot, add pork roast chunks. You may need to brown them in batches to avoid over crowding. Brown for 5 minutes on both sides. If browning in batches, set the seared pieces aside on a plate and once done browning all the meat, transfer them back to the Instant Pot along with any juices that have accumulated on the plate.
• Add onion, apples, broth, juice, rosemary, sage, and bay leave. Close lid and set to high pressure. Cook at high pressure for 60 minutes. Allow to naturally release pressure once done cooking.
• Once you can remove the lid, carefully remove roast, set on plate, and loosely tent with aluminum foil.
• Strain out all the solids from the liquid by pressing through a fine mesh sieve. Discard solids and reserve the liquid for the gravy.
• Using your the Instant Pot on the saute setting, heat butter and flour in the empty hot pot and allow to cook until golden brown while stirring constantly, about 3-5 minutes. Whisk in the hot liquid to form the gravy and stir well until thoroughly mixed and thickened.
• To serve, shred the pork roast away from the bone and remove any remaining fat. Smother it with the apple gravy.

INSTANT POT PORK ROAST

Steps:

• Trim the roast to remove skin and top fat, if necessary. Pat dry.
• Mix the salt and pepper in a small bowl. Rub the seasoning all over the pork.
• Turn on saute mode on the Instant Pot. Add the cooking oil to the pot. When hot, add the pork roast and brown on top and bottom. Turn off the Instant Pot and remove the roast.
• Add the water and whisk any browned bits from the bottom of the pot. Lay the pork roast in the water.
• Lock the lid and set the valve to sealing. Press the pressure cook button and set the cook time to 45 minutes.
• When the cooking cycle is finished, allow the pot to depressurize naturally for 10 minutes, then move the valve to venting to release the remaining pressure.
• To make the gravy, first skim excess oil from the top of the broth in the Instant Pot. Make a cornstarch slurry by adding the cornstarch to cold water. Turn on saute mode. When the liquid is boiling, add the cornstarch slurry and whisk until thickened.
• Slice the roast and serve with gravy and your favorite side dish.

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.