Pressure Cooker Pork Casserole
Servings: 4
Calories:
Ingredients
- 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.
