Best Pressure Cooker Pork And Cabbage Dinner Recipes

PRESSURE-COOKER PORK AND CABBAGE DINNER

Pressure-Cooker Pork and Cabbage Dinner image

I put on this pressure cooker pork roast in the morning to avoid that evening dinner rush so common on busy weeknights. All I do is fix a side of family-favorite potatoes and we can sit down to a satisfying supper. -Trina Hinkel, Minneapolis, Minnesota

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1-1/2 cups water
1 envelope onion soup mix
2 garlic cloves, minced
1/2 teaspoon celery seed
1 boneless pork shoulder butt roast (4 to 5 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1 small head cabbage (1-1/2 pounds), cut into 2-inch pieces
1 pound medium carrots, halved lengthwise and cut into 2-inch pieces

Steps:

Place water, soup mix, garlic and celery seed in a 6-qt. electric pressure cooker. Cut roast in half; place in cooker. Sprinkle with salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 50 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in pork should read at least 145°., Add cabbage and carrots to cooker. Lock lid; close pressure-release valve. Adjust pressure to pressure-cook on high for 5 minutes. Quick-release pressure., Remove roast and vegetables to a serving plate; keep warm. If desired, skim fat and thicken cooking juices for gravy. Serve with roast.

Nutrition Facts : Calories 424 calories, Fat 23g fat (8g saturated fat), Cholesterol 135mg cholesterol, Sodium 647mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 4g fiber), Protein 40g protein.

PRESSURE COOKER PORK AND CABBAGE DINNER

Pressure Cooker Pork and Cabbage Dinner image

For a complete meal-in-one, you'll savor this slow-cooked ham, broccoli and rice dish that has all the goodness of an oven-baked casserole. It's perfect for a Sunday afternoon dinner. -Krista Harrison, Brazil, Indiana.

Provided by @MakeItYours

Number Of Ingredients 9

Ingredients

1-1/2 cups water
1 envelope onion soup mix
2 garlic cloves, minced
1/2 teaspoon celery seed
1 boneless pork shoulder butt roast (4 to 5 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound medium carrots
1 small head cabbage (1-1/2 pounds), cut into 2-inch pieces

Steps:

Place in a 6-qt. electric pressure cooker. Add the water, soup mix, garlic and celery seed. Cut roast in half; place in cooker. Sprinkle with salt and pepper. Lock lid; make sure vent is closed. Select manual; adjust pressure to high and set time for 50 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick release any remaining pressure according to manufacturer's instructions., Cut carrots in half lengthwise and then into 2-in. pieces. Add carrots and cabbage to cooker. Lock lid; make sure vent is closed. Select manual; adjust pressure to normal and set time for 5 minutes. When finished cooking, quick release pressure according to manufacturer's instructions., Remove meat and vegetables to a serving plate; keep warm. If desired, thicken pan drippings for gravy and serve with the roast.