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.
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- 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
- 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. Yield: 8-10 servings.
Originally published as Pressure Cooker Pork and Cabbage Dinner in One Pot Instant Pot
Summer 2018
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