Over the past year or so, I’ve noticed quite a number of people jump on the electric pressure cooker bandwagon.
I have a traditional pressure cooker I inherited from my grandmother, but to be honest, I’ve always been a bit scared to actually try it, so it’s stayed packed away on a high shelf in my kitchen.
On Christmas, though, my parents gifted my sister and I each an electric pressure cooker, which somehow seems less terrifying than the stovetop variety.
So, since Christmas, I’ve been playing with recipes, trying to figure out how pressure cooking works, and I finally have a recipe I’m excited to share.
This recipe comes from the blog “The Creative Bite” by Danielle Green. One thing I really liked about this recipe is that it’s all made completely in the pressure cooker pot, so there’s only one dish to dirty. You can find her post at https://www.thecreativebite.com/pressure-cooker-pork-loin-stuffing-gravy/. I subbed in cornbread stuffing and added rosemary for seasoning.
Pressure Cooker Pork Loin, Stuffing and Gravy
- 4 tablespoons butter divided
- 1 medium yellow onion diced
- 24 ounce pork loin
- 4 to 5 teaspoons rosemary
- 3 to 4 teaspoons garlic powder
- salt and pepper to taste
- 2 1/4 cups chicken broth
- 6 ounce box cornbread stuffing mix
- 2 tablespoon flour
- Season the pork loin with rosemary, garlic powder, salt and pepper.
- Add two tablespoons of butter to the pressure cooker and turn to saute. Add the pork loin and sear for about four minutes.
- Add the onions and flip the pork loin over and sear for another four minutes.
- Add the chicken broth and cook on high pressure for 35 minutes, and then allow the pressure to release naturally.
- Remove the pork loin and set aside to rest on a cutting board.
- Scoop out about two cups of liquid, leaving the onions behind, and reserve it for gravy.
- Dump in the stuffing and stir to moisten. (If it’s still a bit dry, pour a little of your reserve liquid back in. Look at the directions on the box if you’re unsure how much liquid the stuffing mix needs.)
- Place the lid on the pot and let it sit for five minutes.
- Pour the stuffing into a serving dish and cover it.
- Add the rest of the butter to the pot and turn back to saute. When it melts, whisk in the flour. Stir it for a couple minutes and then whisk in the reserved liquid. Cook for about two minutes or until it thickens. Season with more salt and pepper.
- Slice the pork loin and serve with stuffing and gravy.
This was such a nice, hearty meal, and it came together really easily, which I appreciated. Also, having this recipe turn out so well gave me a lot of confidence moving forward with learning to use my new kitchen toy.
My sister has also been playing with her pressure cooker, and we were discussing how the electric version seems less terrifying than the traditional variety.
“What is it about the Baby Boomers that they’re brave enough to use those things all the time,” I asked her.
“Well, they did grow up without seat belts,” she said. “Now they’re not afraid of anything.”
Good point, Sis. Good point.
This piece first appeared in print on Jan. 24, 2019.
Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.