Pressure Cooker Pork with Autumn Vegetables

Name: Pressure Cooker Pork with Autumn Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 60 min
Yield: 6 servings
Cuisine: Canadian
Ingredients: 1.5 kg boneless pork shoulder (cut into large chunks); 2 tablespoons olive oil; 2 cups carrots (peeled and sliced); 2 cups parsnips (peeled and sliced); 1 cup Brussels sprouts (halved); 1 cup mushrooms (quartered); 1 large onion (chopped); 4 cloves garlic (minced); 2 cups chicken broth; 1 teaspoon dried thyme; 1 teaspoon salt; 1/2 teaspoon black pepper

60 min 6 servings Medium

All Recipes

Tender pork cooked with a medley of autumn vegetables in a pressure cooker for a comforting meal, perfect for cooler days.

Prep

15 min

Cook

35 min

Total

60 min

Servings

Difficulty

Medium

As the leaves turn and the air grows crisp, nothing warms the soul quite like a hearty meal. This pressure cooker pork with autumn vegetables combines tender pork with a selection of seasonal produce, making it a quintessential dish for the fall. Using a pressure cooker not only speeds up the cooking process but also infuses the meat with deep, rich flavours. This dish harnesses the natural sweetness of root vegetables like carrots and parsnips, alongside the earthiness of mushrooms and the crispness of Brussels sprouts. Together, they create a symphony of textures that complement the succulent pork beautifully, making it a standout dinner option for family gatherings or a cozy night in.

Ingredients

Servings

For the Pork and Vegetables

Instructions

Sear the Pork

Set your pressure cooker to the sauté function. Heat olive oil, then add pork chunks. Sear until browned on all sides, about 5-7 minutes. Remove and set aside.

Pro tip: Searing the meat helps lock in flavour.

Cook the Vegetables

Add onion and garlic to the pressure cooker and sauté until fragrant, about 2 minutes. Add carrots, parsnips, Brussels sprouts, and mushrooms. Cook for 3-4 minutes, stirring occasionally.

Pro tip: Stirring ensures even cooking and prevents sticking.

Combine Ingredients

Return the pork to the pressure cooker. Add chicken broth, thyme, salt, and pepper. Stir to combine.

Pro tip: Deglaze the pot with a bit of broth to lift any browned bits.

Pressure Cook

Seal the pressure cooker and set to high pressure for 25 minutes. Allow a natural release for 10 minutes, then carefully release any remaining pressure.

Pro tip: Natural release helps keep the pork tender and juicy.

Check Doneness

Ensure the pork reaches an internal temperature of 145°F (63°C). Use a meat thermometer at the thickest part.

Pro tip: Properly cooked pork is tender and juicy.

Serve

Carefully remove the lid and stir the dish. Adjust seasoning to taste before serving.

Pro tip: Garnish with fresh herbs for added flavour.

💡

Tips & Tricks

<ul><li>Cut vegetables evenly to ensure uniform cooking.</li><li>Use a boneless pork shoulder for best results.</li><li>Natural pressure release keeps the meat tender.</li><li>Add fresh herbs at the end for a burst of flavour.</li></ul>

Serving Suggestions

Serve this pressure cooker pork with a crusty loaf of bread to soak up the delicious juices, or pair it with creamy mashed potatoes for a more substantial meal. The leftovers can be stored in an airtight container in the fridge for up to three days, making it a convenient make-ahead option for busy weeks. For an added touch of freshness, sprinkle some chopped parsley or thyme over the dish before serving. This meal is not only delightful on its own but pairs wonderfully with a light-bodied red wine, enhancing the savoury notes of the pork and vegetables.