The old fashioned pressure cooker is now a must-have tool in the modern busy cook's kitchen. As easy as a slow cooker, but without the all-day wait. The New Pressure Cooker Cookbook (Adams Media, 2016) shows readers how to reduce cooking times by up to 90 percent while preserving the essential vitamins in food. This excerpt comes from chapter 8, "Pork Entrees."
You can purchase this book from the Capper's Farmer store: The New Pressure Cooker Cookbook.
• 1 (3-pound) pork butt roast
• Salt and freshly ground black pepper, to taste
• 1 (16-ounce) can sweetened whole cranberries
• 1 medium onion, peeled and diced
• 1/4 cup orange marmalade
• 1/2 cup orange juice
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 3 large sweet potatoes, peeled and quartered
• Optional: 1 tablespoon cornstarch; 2 tablespoons cold water
2. Arrange the sweet potatoes around the meat. Lock the lid into place and bring to low pressure; maintain pressure for 45 minutes. Remove from heat and allow pressure to release naturally.
3. To serve with a thickened sauce, transfer the meat and sweet potatoes to a serving platter. Cover and keep warm. Skim any fat off of the pan juices, making sure you have 2 cups of juice remaining in the cooker.
4. Return the pressure cooker to medium heat. Combine the cornstarch with the water. Whisk into the liquid in the pressure cooker; simmer and stir for 2 minutes, or when the cornstarch flavor has cooked out of the sauce and it is thickened and bubbly.
Read more from The New Pressure Cooker Cookbook:
Excerpted from The New Pressure Cooker Cookbook by Adams Media. Copyright © 2016 F+W Media, Inc. Used by permission of the publisher. All rights reserved.