Name: Pressure-Cooker Pork and Cabbage Dinner
Prep time: 15 min
Cook time: 15 min
Yield: 8
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Pressure-Cooker Pork and Cabbage Dinner

1. 1-1/2 cups water -

2. 1 envelope onion soup mix -

3. 2 garlic cloves, minced -

4. 1/2 teaspoon celery seed -

5. 1 boneless pork shoulder butt roast (4 to 5 pounds) -

6. 1/2 teaspoon salt -

7. 1/4 teaspoon pepper -

8. 1 small head cabbage (1-1/2 pounds), cut into 2-inch pieces -

9. 1 pound medium carrots, halved lengthwise and cut into 2-inch pieces -

How to cook deliciously - Pressure-Cooker Pork and Cabbage Dinner

1. Stage

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, then quick-release any remaining pressure. A thermometer inserted in pork should read at least 145°.

2. Stage

Add cabbage and carrots to cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure.

3. Stage

Remove roast and vegetables to a serving plate; keep warm. If desired, skim fat and thicken cooking juices for gravy. Serve with roast.