Pressure Cooker Cajun Pork Roast Recipe (2024)

FAQs

How many minutes to cook pork in a pressure cooker? ›

Can you overcook pork in a pressure cooker? Yes, it is possible to overcook pork in an Instant Pot. The pork tenderloin should be so tender that it falls apart on your fork, but not so tender that it disintegrates. Also, if you don't add enough liquids, it could cause the pork to burn and stick to the inner pot.

Slow cooking the meat means it never has the chance to toughen up and will be extra silky and tender. Pressure cooking is faster, though you may lose a little bit of the tenderness. If you're going for the pressure cook method, be sure to get a pork shoulder or pork butt, as opposed to a pork loin.

Cooking time: When cooking a pot roast in an Instant Pot, allow 20 minutes for every pound of meat.

Pork Roast in the Oven:

Pre-heat oven to 325F (163C). Bake pork roast in the oven UNCOVERED for approximately 25-30 MINUTES *PER POUND* (55-66 MINUTES PER KILOGRAM) Or until internal temperature reaches 155F (68C), rested to a final 160F (71C).

Unfortunately, once you overcook a piece of meat in the pressure cooker, there's no going back. You'll be left with a pile of dry, crunchy, tasteless fibers and no amount of additional pressure cooking is going to put that moisture back into the meat.

If you find that it's still tough after cooking, you'll need to cook it for another 10 to 20 minutes at high pressure – it just needs a bit longer to continue to brine and break down the connective tissue.

Overcooking can cause the meat to become dry, tough, and difficult to shred. Similarly, if you don't cook the pork long enough, it may be undercooked and tough. It's also important to avoid using a quick release or pressure, as this can cause the pork to seize and toughen.

Unlike the more lean tenderloin and chops, pork shoulder is an incredibly forgiving cut of meat. It becomes more tender as it cooks and benefits from a lengthy cook time, so even if it stays on the heat a few minutes too long, you won't suddenly end up with something dry or rubbery.

And while many other recipes call to sear the meat before adding to the pressure cooker, I'm here to tell you that this step is unnecessary! No need to waste your time since the meat is shredded and enjoyed in that thick, rich liquid after cooking. Therefore, you won't even notice a sear, so don't waste your time.

What is the most tender part of a pork roast? ›

Loin: The area between the shoulder and back legs is the leanest, most tender part of the animal. Rib and loin chops are cut from this area, as are pork loin roasts and tenderloin roasts. These cuts will be dry if overcooked.

And the lower fat content makes pork loin more susceptible to drying out and turning tough. So, why is this? 1. One of the main factors contributing to a dry pork roast is overcooking, which causes the muscle fibers to contract and release their natural juices — even if it's cooked just a couple of minutes too long.

While you may cover meat almost completely for a conventional braise, use just enough liquid for the cooker to reach pressure – during pressure cooking the meat will release it's own juice and braise in that flavorful liquid, instead.

When you use a pressure cooker, you need to have enough liquid in the pot for it to come up to pressure and cook the food properly. The rule of liquids in pressure cooking is to always add at least 1 cup of liquid unless the recipe states otherwise. The liquid will help create enough steam to cook the meal.

Pour in at least two cups of water; use 1 to 2 cups more if the beef is a tough cut or to reach the minimum amount recommended by the pressure cooker's manufacturer. Seal the lid and bring the cooker up to full pressure over high heat. Reduce the heat to low, maintaining full pressure, and cook for 1 1/2 to 2 hours.

Place meat pieces on the rack. Lock lid in place. Bring to pressure over high heat; immediately reduce heat to stabilize and maintain pressure. Cook for 25 minutes.

Nestle spice-rubbed pork into pot. Lock pressure cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 45 minutes, adjusting heat as needed to maintain high pressure.

Cutlets 1/2 inch Tender 3-4 min. Loin Cubes 1 inch Tender 8-10 min. Tenderloin Medallions 1/2 inch Tender 8-10 min. Loin Chops (bone-in) such as: Porterhouse (Loin) Pork Chop Ribeye (Rib) Pork Chop Sirloin Pork Chop 3/4 inch 145-160°F 8-12 min.