I got an electric pressure cooker for my birthday recently, and I’m equal parts fascinated and frightened of it.
When I was growing up, my mom had a pressure cooker that she’d use on the stovetop, with a metal bell affixed to the top that would chatter insanely as pressure built inside the pot. It was scary when she released the valve and steam whooshed from the vessel with incredible pressure and heat.
Mine is a bit more modern, of course, with one-button touch start and a release valve that doesn’t clatter.
I’ve only made a few things in it so far, but the fact that it can cook a stew or roast in a fraction of the time is amazing.
Pressure-Cooked Pork Chops in Gravy
6 assorted pork chops
1 tsp cracked black pepper
3 Tbs canola oil
2 tsp chicken bouillon granules
1 (10.5) oz can cream of mushroom soup
1 1/2 cups sour cream
In the pressure cooker, heat oil over medium heat on the “brown” setting until hot.
Pepper both sides of the pork chops and brown, a few at a time; set aside.
Add water and chicken bouillon to the pot, scraping to deglaze the pan.
Add pork chops back into the pressure cooker.
Secure the lid on the pressure cooker, and set timer for 8 minutes. Start the pot. When time runs out, release the pressure.
When there’s no more steam, open the pressure cooker. Add sour cream and cream of mushroom soup; stir. Leave on warm until heated through. Serve immediately with hot noodles or rice.
Nutritional Information: Calories Per Serving: 560, Calories from Fat: 333, Fat: 35 g (13 g Saturated Fat), Cholesterol: 151 mg, Sodium: 675 mg, Carbohydrates: 26 g, Fiber: 5 g, Sugar: 3 g, Protein: 47 g.
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