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Pressure-Cooker Pork and Cabbage Dinner

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Total Time
Prep: 15 min. Cook: 55 min. + releasing

By Taste Of Home Editorial Team

Recipe by Trina Hinkel, Minneapolis, Minnesota

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Jun. 30, 2023

I put on this pressure cooker pork roast in the morning to avoid that evening dinner rush so common on busy weeknights. All I do is fix a side of family-favorite potatoes and we can sit down to a satisfying supper. —Trina Hinkel, Minneapolis, Minnesota

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Test Kitchen Tips
  • Pork shoulder is a flavorful cut with plenty of fatty marbling throughout. Trim any excess fat before cooking. The meat needs a long cook time to become tender.
  • To make a fresh garlic clove easy to peel, gently crush it with the flat side of a large knife blade to loosen the peel. If you don’t have a large knife, you can crush the garlic with a small can. The peel will come right off.
  • Your family will love all 100 of these pressure cooker recipes.

    • Watch How to Make Pressure-Cooker Pork and Cabbage Dinner

    Test Kitchen Approved

    Pressure-Cooker Pork and Cabbage Dinner

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    Prep Time 15 min
    Cook Time 55 min
    Yield 8 servings

    Ingredients

    • 1-1/2 cups water
    • 1 envelope onion soup mix
    • 2 garlic cloves, minced
    • 1/2 teaspoon celery seed
    • 1 boneless pork shoulder butt roast (4 to 5 pounds)
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 small head cabbage (1-1/2 pounds), cut into 2-inch pieces
    • 1 pound medium carrots, halved lengthwise and cut into 2-inch pieces
    Text Ingredients

    Directions

    1. Place water, soup mix, garlic and celery seed in a 6-qt. electric pressure cooker. Cut roast in half; place in cooker. Sprinkle with salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 50 minutes. Let pressure release naturally for 10 minutes, then quick-release any remaining pressure. A thermometer inserted in pork should read at least 145°.
    2. Add cabbage and carrots to cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure.
    3. Remove roast and vegetables to a serving plate; keep warm. If desired, skim fat and thicken cooking juices for gravy. Serve with roast.

    Nutrition Facts

    1 serving: 424 calories, 23g fat (8g saturated fat), 135mg cholesterol, 647mg sodium, 13g carbohydrate (6g sugars, 4g fiber), 40g protein.

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