Three pressure cooker pork recipes that are sure to delight

A miracle of modern cuisine, the pressure cooker lets you sample Olymel fresh pork even faster! Pork loin, ribs and other delights have never been easier to make.

Here are three comfort recipes for your pressure cooker to warm your heart and please your taste buds in winter.

If you don't have a pressure cooker, it's time to get one! Once you have one, you won't be able to do without it.

What do you use it for?
As the name suggests, a pressure cooker cooks food under pressure with steam, which cuts cooking time for food and meat that normally takes longer to stew or roast.

How does it work?
Pressure cookers cook foods from the inside, which forces liquid to penetrate the meat. Food becomes more tender faster and retains its vitamins and nutrients. What else? Everything is in one dish. No extra dishes to wash!

Here are three recipes for pork in the pressure cooker as delicious as they are clever to enjoy in record time.

Pork roast with fine herbs in the pressure cooker

The most flavourful roast pork around. Pssst! Use leftovers in sandwiches!

Serves 4 to 6
Preparation: 5 minutes
Cooking time: 45 minutes

Ingredients

• 1.25 kg Olymel pork loin
• 2 tbsp Italian seasoning
• 1 tsp paprika
• 2 cloves garlic, quartered
• 250 ml chicken stock
• 2 tbsp cornstarch
• Salt and pepper

Instructions

1. On the pressure cooker, select “sear” and let it preheat a few minutes.
2. Meanwhile, prick the fattiest part of the pork loin and insert pieces of garlic. Season each slice with salt and pepper.
3. Brown the pork loin on every side for a few minutes. Remove the pork loin and rub with the spice mix (Italian seasoning and paprika).
4. Pour the stock into the pressure cooker pot. Place the seasoned pork loin in the pressure cooker basket and place the basket in the pot.
5. Assemble the pressure cover, ensuring the valve is set to “seal”. Select “pressure cooking” on high. Set the cooking time for 16 minutes.
6. When pressure cooking is done, quickly release the pressure with the “vent” valve.
7. Once the cooker is depressurized, remove the pressure cooker cover and replace it with the crispy cooking cover. Select the “roast” function and set the temperature to 375 °F (190 °C) for 16 minutes.
8. Remove the pork and place it on a serving platter. Cover with aluminium foil, and leave the juices in the pressure cooker.
9. Bring the juices to a boil, setting the pressure cooker to “sauté”. In a small bowl, combine the cornstarch with a little cold water. Add the cooking juices and stir until thickened.
10. Slice the pork and serve it with the sauce.

Serving suggestion:
Serve pork loin roast with mashed potatoes and steamed green vegetables (asparagus, beans, etc.).

Teriyaki pork tenderloin in the pressure cooker

Warning: explosive flavour and guaranteed success! This recipe is full of flavour without being spicy—it will become a staple you can easily cook when you get home from work!

Serves 4
Preparation: 10 minutes
Cooking time: 25 minutes

Ingredients

• 700 g Olymel pork tenderloin
• 75 ml soy sauce
• 1/2 cup water or chicken stock
• 3 shallots, finely chopped
• 3 cloves garlic, crushed
• 1 tsp fresh ginger, finely chopped
• 3 tbsp honey
• 1 tsp sesame oil
• 1 tsp rice vinegar
• 1 tbsp cornstarch
• Salt and pepper

Instructions

1. Season the pork tenderloin and place them in the pressure cooker pot.
2. In a bowl, combine the soy sauce, vinegar, water, garlic, ginger, shallots, honey and sesame oil. Pour over the pork tenderloin.
3. Assemble the pressure cover, ensuring the valve is set to “seal”. Select “pressure cooking” on high. Set the cooking time for 12 minutes.
4. Let it naturally depressurize for at least 7 minutes. Release the rest of the pressure with the “vent” valve quickly. Once the cooker is depressurized, remove the cover.
5. Remove the pork and place it on a serving platter. Cover with aluminium foil, and leave the juices in the pressure cooker.
6. Bring the juices to a boil, setting the pressure cooker to “sauté”. In a small bowl, combine the cornstarch with a little cold water. Add the cooking juices and stir until thickened.
7. Slice the pork and add it to the sauce.
8. Adjust seasoning if necessary.

Serving suggestion:
Serve on a bed of bok choy and grated carrots, and drizzle with lime juice.
Pour the sauce over pork slices and sprinkle with chopped peanuts.

St-Louis BBQ beer ribs in the pressure cooker

This ribs recipe will definitely earn you points. This is the opportunity you've been waiting for to get your hands dirty and hit a home run with your guests!

Serves 2 to 3
Preparation: 5 minutes
Marinating time: 8 to 12 hours
Cooking time: 45 minutes

Ingredients

• 1 rack of pork side ribs, Olymel St-Louis cut, cut in three
• 100 ml BBQ spices
• 250 ml beer (or chicken stock)
• 500 ml BBQ sauce

Instructions

1. Coat both sides of ribs with BBQ spices. Cover and place in the fridge for 8 to 12 hours.
2. Pour the beer into the pressure cooker pot. Place the marinated ribs in the pressure cooker basket and place the basket in the pot.
3. Assemble the pressure cover, ensuring the valve is set to “seal .” Select “pressure cooking” on high. Set the cooking time for 20 minutes.
4. When pressure cooking is done, quickly release the pressure with the “vent” valve.
5. Remove the pressure cover and coat ribs with BBQ sauce. Close pressure cooker with the crispy cooking cover. Select the “roast” function and set the temperature to 400 °F (204 °C) for 15 minutes.
6. Turn halfway through cooking time and coat with BBQ sauce.
7. Serve immediately.

Serving suggestion:
Serve with homemade fries or a small green salad for a healthier option.