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 (F+W Media, 2016), by Adams Media, 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."
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• 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.
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. Buy this book form our store: The New Pressure Cooker Cookbook.