Pressure Cooker Pork Casserole

This pressure cooker pork casserole recipe is the perfect comfort food for chilly evenings. Packed with tender pork, hearty vegetables, and a rich, flavourful sauce, it’s a meal the whole family will love.

With the magic of a pressure cooker, this warming dish can be on the table in under an hour, making it ideal for busy weeknights.

What You Need

Please refer to the recipe card at the bottom of the post for more concise instructions or to print out this recipe.

Here’s everything you’ll need to make this comforting Pressure Cooker Pork Casserole. I’ve added a few tips and suggestions for each ingredient, so feel free to adapt it to suit your taste or what’s in your fridge!

• Pork – I used 750g of diced pork from the supermarket, but you can use shoulder or loin if you’re cutting it up yourself. Pork shoulder is especially great for casseroles because it stays tender and juicy after cooking.
• Onions – Two medium onions, chopped up nice and small. You can use red onions if you prefer a sweeter flavour, but standard brown onions work perfectly.
• Garlic – Two cloves, crushed. Feel free to add more if you’re a garlic lover like me.
• Mustard Powder – Just 1 teaspoon adds a little tangy kick to balance out the sweetness of the tomatoes. You could swap it for Dijon mustard if you prefer.
• Chopped Tomatoes – A 400g tin of chopped tomatoes forms the base of the sauce. Go for good-quality tomatoes if you can—they make a difference!
• Tomato Purée – A tablespoon to give the sauce extra richness.
• Carrots – 400g of chopped carrots. I like slicing mine into chunky rounds, but chop them smaller if you prefer.
• Leeks – Two leeks, sliced. They add a lovely, mild oniony flavour. If you don’t have leeks, spring onions or even more regular onion will work.
• Celery – Two ribs of celery, chopped. If you’re not a celery fan, feel free to leave it out or swap it for another veg like parsnips.
• Mixed Herbs – Two teaspoons of dried mixed herbs. You can also throw in fresh thyme or rosemary if you have them to hand.
• Bay Leaves – A couple of bay leaves for that subtle, aromatic flavour. Don’t forget to fish them out before serving!
• Vegetable Stock – 500ml of stock made from one vegetable stock pot. Chicken stock works, too, if that’s what you have in the cupboard.

Equipment

• Pressure Cookers are a lifesaver for quickly getting dinner on the table. If yours has a sauté function, even better! I used the Ninja Foodi 15-in-1.
• Wooden or Silicone Spoon – Ideal for deglazing the pot without scratching it.

How To Make It

Making this pork casserole in a pressure cooker is simple, and it comes together in no time.

Sauté the Pork

First things first, turn on the sauté function on your pressure cooker and add a tablespoon of oil. Let it heat up for a couple of minutes—this makes all the difference when browning the meat. Pop in the diced pork and let it brown for 3–4 minutes. If you’re short on time, you can skip this step, but trust me, it’s worth it for the extra flavour. Once done, remove the pork and set it aside for now.

Cook the Onions and Garlic

Now, add the chopped onions and crushed garlic to the pot. Give them a quick stir and let them soften for 2–3 minutes. If you see any browned bits stuck to the bottom, use a wooden or silicone spoon to gently scrape them up. If they’re stubborn, add a splash of the hot vegetable stock to loosen things up—this is called deglazing, and it adds lots of flavour to the dish.

Add Everything Else

Turn off the sauté function and add the pork back into the pot along with the carrots, leeks, celery, mustard powder, chopped tomatoes, tomato purée, mixed herbs, bay leaves, and vegetable stock. Give everything a good stir.

Pressure Cook

Pop the lid on, ensuring the valve is set to “Sealing.” Choose the pressure cook or manual setting and set the timer for 25 minutes on high pressure.

Release the Pressure

When the timer beeps, the pressure is released naturally for about 10 minutes, helping keep the meat tender. After that, carefully do a quick release to remove any remaining pressure.

Thicken the Sauce (Optional)

If you like a thicker sauce, you have a few options. You can turn the sauté function back on and let the sauce simmer for a few minutes to reduce. Or, if you’re in a hurry, stir in a slurry of 1 tablespoon of cornflour mixed with 2 tablespoons of water. You can also sprinkle your favourite gravy granules to thicken things up and add extra flavour.

You can optionally add some fresh herbs before serving, I used some fresh parsley.

Serve and Enjoy

Before serving, remove the bay leaves. Serve this hearty casserole with creamy mashed potatoes, fluffy rice, or crusty bread to mop up that delicious sauce.

This recipe is so forgiving—you can’t really mess it up. Once you’ve tried it, you might even find yourself tweaking it to make it your own. Let me know how you get on, and enjoy every bite! 😊

Pressure Cooker Pork Casserole

By Liana Green

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Pressure/Natural Release 25 minutes mins

Course Pressure Cooker Recipes

Servings 4

Calories

Ingredients

  

1x2x3x

• 750 g diced pork
• 2 onions chopped
• 2 garlic cloves crushed
• 1 tsp mustard powder
• 400 g tin chopped tomatoes
• 1 tbsp tomato purée
• 400 g carrots chopped
• 2 leeks chopped
• 2 ribs celery chopped
• 2 tsp dried mixed herbs
• 2 bay leaves
• 150 ml vegetable stock prepared from 1 stock pot

Instructions

 

• Turn on the sauté function on the pressure cooker and add 1 tbsp of oil, allow it to heat for a few minutes.
• Add the diced pork to brown it, for 3–4 minutes. This adds extra flavour but is optional if you’re short on time.
• Remove the pork from the pot and set to one side.
• Add the onions and garlic to the pot. Cook for 2–3 minutes until softened. If there are any bits stuck to the base of the pot use a wooden or silicone spoon to deglaze it, make sure that nothing is stuck on to the base of the pot. Add a little of the hot stock if necessary to help remove it.
• Turn off the sauté function. and return the pork to the pot and add the chopped carrots, leeks, mustard, chopped tomatoes, tomato purée, mixed herbs, bay leaves, and vegetable stock.
• Stir everything well to combine.
• Close the lid and set the valve to “Sealing.”
• Use the pressure cook or manual setting and cook on high pressure for 25 minutes.
• Once cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release.
• If you prefer a thicker sauce, turn on the sauté function after cooking and leave to simmer until it thickens up.
• Or, alternatively, stir in a slurry of 1 tbsp cornflour mixed with 2 tbsp water, and simmer for 2–3 minutes until thickened to your liking. Or, stir in some of your favourite gravy granules to thicken it.
• Remove the bay leaves before serving.
• Serve the casserole with mashed potatoes, rice, or crusty bread.

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