Swiss Style Pork Chops 2 Qt Pressure Cooker Recipes

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 SWISS STEAK

Steps:

• Sprinkle steak with salt and pepper. Place onion in a 6-qt. electric pressure cooker. Top with celery, tomato sauce and steak. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. A thermometer inserted in steak should read at least 145°.

SWISS PORK CHOP AND POTATO CASSEROLE

Steps:

• Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 1 1/2-quart saucepan, mix sauce mix and milk. Heat to boiling over medium heat, stirring constantly with wire whisk. Stir in cheese and rosemary until cheese is melted.
• In baking dish, layer half of the Yukon gold potatoes, all of the sweet potato and half of the onion. Spread about half of the sauce over top. Layer with remaining potatoes and onion; cover with remaining sauce.
• Cover and bake 30 minutes. Meanwhile, heat 12-inch nonstick skillet over medium-high heat. Sprinkle both sides of pork chops with peppered seasoned salt. Cook pork in skillet 4 to 5 minutes, turning once, until brown.
• Place pork on potatoes. Bake uncovered 30 to 35 minutes longer or until pork is no longer pink when cut near bone and potatoes are tender.

BASIC HAM & BEANS (PRESSURE COOKER)

Steps:

• Cut up onion, garlic and ham.
• Rinse beans and remove any that are discolored.
• Place all ingredients in pressure cooker with seasonings to taste.
• Turn on high pressure for 25 minutes. (If you have an electronic pressure cooker the meat setting is great for this recipe).
• Remove bay leaf.
• Serve with cornbread!

GROUND BEEF WITH SWISS CHARD - PRESSURE COOKER

Steps:

• Brown ground beef on saute setting.
• Add onion and garlic - cook 2-3 more minutes.
• Add chicken stock, chard, tomatoes, salt, pepper, pepper flake, and orzo. Stir.
• Cook at high pressure for 12 minutes. Use quick release.
• Stir and serve- top with Parmesan cheese.

LIGHT "FRIED" DRUMSTICKS - 2-QT. PRESSURE COOKER

Steps:

• Combine flour or bread crumbs with salt and pepper in a plastic bag.
• (If desired, lightly coat chicken with mustard or creamy French dressing.) Add chicken and shake until well coated with mixture.
• In a 2-quart pressure frypan, heat oil over high heat.
• Add chicken pieces and cook until browned on one side (about 2 minutes). Use a splatter screen or conventional lid to cover chicken while browning.
• Turn chicken pieces.
• Secure lid and bring to 1st ring (low pressure) over high heat. Adjust heat to stabilize pressure at 1st red ring. (Use a heat diffuser if you need one to maintain low pressure.) Cook for 8 minutes.
• Remove from heat and follow the guidelines for your pressure cooker for semi-quick release. Kuhn Rikon recommends Touch Release (using a wooden spoon to depress the pressure valve) or the Automatic Release Method (for Duromatic Top cookers, in which the valve cap is lifted slightly and rotated 75 degrees until it engages for the first time for normal automatic pressure reduction).
• Place chicken on paper towels to absorb extra oil.
• Wash the gasket and lid immediately with soap and hot water.

POLENTA & SWISS CHARD - 2-QT. PRESSURE COOKER

Steps:

• Preheat oven to 375 degrees F.
• In a 2-quart Pressure Frypan, heat butter over medium-high heat and saute onion until transparent.
• Add water and salt. Bring to a boil.
• Add polenta, stir well.
• Add Swiss chard, stirring continuously.
• When contents boil, close lid and reduce heat. If pressure does not immediately begin to rise, uncover and try again.
• Bring pressure to first red ring (low pressure) over medium heat. Adjust heat to stabilize pressure at first red ring. Cook for 9 minutes.
• Remove from heat and use Cold Water Release Method (or quick release method favored by your manufacturer).
• Transfer polenta to an ovenproof serving dish.
• Stir in grated Parmesan cheese.
• Evenly spread tomato paste over the top of the cooked polenta.
• Sprinkle with Gruyere cheese and bake in a 375 degree oven until cheese is melted.
• Let stand 2 minutes before serving.

SWISS-STYLE PORK CHOPS - 2-QT PRESSURE COOKER

Steps:

• Spread both sides of each pork chop with mustard.
• In a 2-quart Pressure Frypan or larger pressure cooker, heat oil over high heat.
• Add pork chops and cook until browned on one side. Use a splatter screen or conventional lid to cover pork while browning.
• Turn pork chops.
• Close lid and bring pressure to 1st red ring (low pressure) over high heat. (If pressure does not immediately begin to rise, uncover and try again or add 1/4 cup water and try again.) Adjust heat to stabilize pressure at 1st red ring. Cook for 7 minutes.
• Remove from heat and use Touch Method (depress button with wooden spoon) or Automatic Release Method (for Duromatic Top Knob cookers). (If using a different manufacturer's pot, follow their directions for quick release of pressure.).
• Place pork chops on paper towels to absorb extra oil.