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Meat stewed in a slow cooker pressure cooker

Pressure Cooker Braised Pork in Creamy Sauce

Tender, delicious pork in a mayonnaise-based sauce, ready in just 35 minutes. Unlike braising in a pot on the stove, an electric pressure cooker cuts the cooking time way down and keeps the liquid from boiling away. The pork comes out juicy, in a rich, tasty sauce.

Elena

Recipe author

Meat stewed in a slow cooker pressure cooker

Composition / ingredients

Servings:

Pork

Onion

300

Carrots

200

Mayonnaise

180

Pickle brine

0.5

Table salt

1.5

Water

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 8 g

Fats 60 % 15 g

Carbohydrates 8 % 2 g

170 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 35 min

Step 1:

Cooking the pork in a pressure cooker takes 35 minutes, compared with 2 hours in a pot on the stove. Start with the pork — shoulder works well. Rinse and pat the meat dry. Peel and wash the onion and carrots. Any mayonnaise works, whether full-fat or light. For a deeper, more savory flavor, use half a cup of brine from dill pickles (not marinade); you won't need salt, spices, or seasonings — just a bay leaf if you like.
Step 2:

Cut the meat into pieces, like you would for goulash.
Step 3:

Slice the onion into thin half-moons.
Step 4:

Dice the carrots.
Step 5:

Put the prepped ingredients — meat, onion, and carrots — into the pressure cooker bowl.
Step 6:

Add the mayonnaise and salt to the bowl.
Step 7:

Mix the meat, vegetables, and mayonnaise together well, kneading gently — it's easier with your hands than with a spoon.
Step 8:

Pour the brine into the bowl with the meat and vegetables, and add a bay leaf.
Step 9:

Set the bowl into the pressure cooker and close the lid.
Step 10:

Turn the pressure cooker to the meat setting for 35 minutes.
Step 11:

When the pressure cooker signals that it's done, lift the pressure-release valve to let the steam out and the pressure drop.
Step 12:

Once the steam has released, open the lid — the meat is ready.
Step 13:

Serve the braised meat and its gravy hot, alongside any side dish you like.