Pressure Cooker Pork With Tarragon Gravy Recipes

Steps:

• Liberally season chops with salt and pepper to your taste (I used our pepper mill for fresh ground pepper, and salt, quite liberally).
• Heat 1 Tbsp oil in fry pan at high heat.
• Quickly brown the chops/boneless pork loins on each side, just to sear in juices (I had to add a bit more oil near the end) and remove from heat.
• Meanwhile, add 1 Tbsp oil in pressure cooker and add chopped onions and saute until carmelized.
• Once carmelized add 1 cup water (more or less as you want to make more or less gravy, depending on amount of meat).
• Now you are ready to put the meat into pressure cooker.
• Spread the tarragon mustard on each side of the chops and place them in the pressure cooker.
• Cook at 15 psi for 30-40 minutes (we did 30 minutes, but 40 would make it that much softer).
• When done, remove meat, and you and add the flour into the pot over high head to thicken the gravy.

Steps:

• Prepare the pork loin by rubbing in the Italian Seasoning and crushed garlic. Heat the oil in the pressure cooker and put in a few of the onion pieces to flavor the oil leaving it just long enough to soften slightly, then remove it and set aside. Brown the roast on all sides and both ends. Remove to extra plate so that you can add 2/3rds of the chicken broth scraping the bottom of the pan to get up all the good bits; add the trivet and return the roast, fat side up. Add the onion. Pressure cook for 1 hour; remove from heat and let it the pressure come down on its own.
• Remove the roast and onions to a serving dish and tent with foil to rest for 15 minutes. In the meantime, mix the cold water and corn starch in a mixing cup or small bowl (I like to add a little pepper here). Remove the trivet from pot, add the rest of the chicken broth and bring to a boil. Add the water/corn starch mixture to the pot and remove from heat. This makes a wonderful gravy for the roast.

Steps:

• Place chicken in electric pressure cooker; cover with gravy. Close and lock lid.
• Cook 12 min. using MANUAL/HIGH PRESSURE COOK setting. When timer goes off, press CANCEL, then use Quick Pressure Release to release steam.
• Remove lid. Remove chicken from pressure cooker; pull into shreds with 2 forks. Cover to keep warm.
• Prepare potatoes as directed on package. Meanwhile, add frozen vegetables and Neufchatel to pressure cooker; close and lock lid. Cook 1 min. using MANUAL/HIGH PRESSURE COOK setting.
• When timer goes off, press CANCEL, then use Quick Pressure Release to release steam. Remove lid. Stir ingredients in pressure cooker. Add chicken; stir.
• Serve chicken mixture over hot mashed potatoes.

Steps:

• Preheat oven to 400°. Sprinkle chops with garlic powder and pepper. In a large ovenproof skillet, heat 1 tablespoon oil over medium heat. Brown chops on both sides; remove from pan., In same skillet, heat remaining oil over medium-high heat. Add mushrooms and green onions; cook and stir 3 minutes. Place chops over mushroom mixture. Bake, uncovered, 8-10 minutes or until a thermometer inserted in pork reads 145°., Meanwhile, in a small bowl, mix mustard, pepper sauce and, if desired, wine; spread over chops. Bake 2 minutes longer. Sprinkle with tarragon.

Steps:

• Blend the cilantro, olive oil, lime juice, garlic, red pepper flakes, and salt in a blender until smooth; pour into a large resealable plastic bag. Add the pork tenderloin to the bag and manipulate to assure it's covered with the marinade. Remove as much air from the bag as possible before sealing. Marinate in refrigerator 8 hours to overnight.
• Stir the chicken broth and lemon juice together in the bottom of a pressure cooker. Lay the tenderloin into the liquid in the slow cooker. Pour the remaining marinade from the bag over the tenderloin.
• Seal and lock pressure cooker and cook over high heat to build pressure until the indicator sounds. Reduce heat to medium and cook for 25 minutes. Remove from heat and let stand for 5 minutes. Run under cold water to help release the pressure before unsealing the lid. Slice the tenderloin into medallions to serve.

Steps:

• Heat oil in a pressure cooker over medium heat; brown pork tenderloins in the hot oil, about 5 minutes per side. Distribute sauerkraut around the pieces of pork and pour in water and apple juice; sprinkle with fennel seeds.
• Cover pressure cooker and bring to full pressure; cook for 15 minutes. Remove from heat and release the pressure according to manufacturer's instructions. Place potatoes into the cooker, reseal, and bring back up to full pressure over medium heat; cook at full pressure for 5 more minutes. Remove from heat, release pressure, and serve.

Steps:

• In a shallow bowl, mix 1/4 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, 1 at a time, and toss to coat; shake off excess. , Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown pork in batches. Add 1-1/2 cups broth to pressure cooker. Cook 30 seconds, stirring to loosen browned bits. Press cancel. Return all pork to pressure cooker., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in pork should read at least 145°. Remove pork to a serving plate and keep warm., In a small bowl, mix remaining 1/4 cup flour and 1/4 cup broth until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with pork.