Pressure Cooker Pork and Cabbage Dinner
I put on this 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
Total TimePrep: 15 min. Cook: 55 min. + releasing
- 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
- 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 Facts1 serving: 424 calories, 23g fat (8g saturated fat), 135mg cholesterol, 647mg sodium, 13g carbohydrate (6g sugars, 4g fiber), 40g protein.
Originally published as Pork and Cabbage Dinner in Cook It Fast, Cook It Slow
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