Pressure-Cooker Pork and Cabbage Dinner

Name: Pressure-Cooker Pork and Cabbage Dinner
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 8 servings.
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

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

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

Directions

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.

Test Kitchen Tips

Pork shoulder is a flavorful cut with plenty of fatty marbling throughout. Trim any excess fat before cooking. The meat needs a long cook time to become tender.

To make a fresh garlic clove easy to peel, gently crush it with the flat side of a large knife blade to loosen the peel. If you don’t have a large knife, you can crush the garlic with a small can. The peel will come right off.

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