Prairie Californian
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Intro to Pressure Cooking

Intro to Pressure Cooking
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So, I have been eyeing from afar an electric pressure cooker for some time. My friend and inspiration, Chef Alli, is a huge proponent of them and she shares several recipes and kitchen hacks using her beloved “R2D2”. Flash forward to several months ago, Amazon Prime had the Instant Pot half off. I made the leap, purchased the pressure cooker, and it sat in my garage for another two weeks, in the box while I had nightmares of blowing up my beautiful kitchen the first time I used it. 

Well, I finally got brave, read the instruction manual, and gave it a whirl. Now I have to giggle at myself as to why I thought this thing was so intimidating! Let me tell you, that Instant Pot is like MAGIC! It has completely changed the game of cooking for me as well as added some much needed simplification to my kitchen.

Since sharing about it on social media, I’ve received lots of questions and commentaries on people wanting to know more about my pressure cooker and how it works. So I decided to film a little intro to pressure cooking video! Hope you enjoy! 

And for those interested in the recipe, here it is!

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Pork Chops and Apples in a Pressure Cooker

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30 minute pork chop and apples meal in a pressure cooker

  • Author: Prairie Californian
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes

Ingredients

Scale
  • 4 pork chops (bone in or boneless works)
  • olive oil
  • 1 medium onion, sliced
  • 4 cloves garlic, peeled
  • 2 cups carrots, either baby carrots or rough chopped
  • 1/2 cup white wine
  • 1 cup chicken broth
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon dijon mustard
  • 3 cups apples, rough chopped
  • 1 spring thyme or 1/2 teaspoon dried thyme
  • 1 bay leaf

Instructions

  1. In an electric pressure cooker, use the saute function to brown the pork chops one or two at a time in olive oil. Season well on both sides. Remove from cooker and set aside.
  2. If necessary, add more olive oil. Add the onion and garlic. Cook 1-2 minutes. Add the carrots and the white wine to deglaze the pan. Scrape all the brown bits from the bottom of the pan.
  3. Add the chicken broth, balsamic vinegar, mustard, and apples. Stir well to combine. Add the thyme and a bay leaf.
  4. Add the pork chops back to the pot, ensuring that some are at the bottom. Place the cover on the pressure cooker.
  5. Cook on high pressure for 15 minutes and allow natural release for 15 minutes.
  6. Serve and enjoy!
  7. If desired, you can also use 1 tablespoon cornstarch + 1/4 cup water to thicken the sauce for gravy.

Nutrition

  • Serving Size: 4

Jenny Dewey Rohrich

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3 Comments

  1. Becca
    October 27, 2016 / 2:00 pm

    Love my instant pot! I would also add that you can take out all your meat, veggies, and apples out, turn the sauté feature back on, add in a little flour, corn starch, or other thickener to make gravy. A truly delicious one pot either way!

  2. Brian
    January 22, 2017 / 7:48 am

    Hi Jenny,
    Instant Pot’s pressure cookers really are great. I’ve been using mine for over an year now. Thanks for the amazing recipe

  3. Jen E.
    February 6, 2017 / 1:20 pm

    Thanks for the intro…I’ve always been curious about pressure cooking, but never actually tried it. I guess I didn’t know how easy (or difficult) it would be.

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