PRESSURE-COOKER PORK AND CABBAGE DINNER

facebook share image   twitter share image   pinterest share image   E-Mail share image



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

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.

There are no comments yet!