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Prep 15 mins
Cook 2 hrs 20 mins
A quick and tasty one pot meal! The original recipe comes from the Pressured Cook and includes Sweet Potatoes, however I've found it very difficult to keep from over cooking the sweet potatoes so substituted red potatoes. Also made some other changes to the recipe to 'kick it up a notch'. Total time includes marinading the pork chops.
- 3⁄4 cup bottled chili sauce
- 2 tablespoons spicy brown mustard or 2 tablespoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- 1 chipotle pepper, seeded and minced (optional)
- 1 tablespoon adobo sauce (chipotle pepper sauce) (optional)
- 1 tablespoon maple syrup or 1 tablespoon brown sugar
- 2 lbs boneless pork chops, cut into 1 inch cubes
- 1 tablespoon olive oil
- 2 cups onions, coarsely chopped
- 2 large green peppers, seeded and diced (I prefer poblanos)
- 1⁄2 cup water
- salt & freshly ground black pepper
- 2 lbs red potatoes, cut into 2 inch chunks (see note above about sweet potatoes)
- Blend together chili sauce, mustard, worcestershire and maple syrup.
- Add pork and toss to coast.
- Place in refrigerator and marinade for 2-5 hours.
- Heat oil in the pressure cooker.
- Cook the onions, stirring frequently for 2 minutes.
- Add the peppers and cook for another minute.
- Stir in the water; stirring to dissolve the browned bits in the pan.
- If using sweet potatoes put 4 thin slices of sweet potatoes in the broth (they cook down and will become the thickener). The balance of the sweet potatoes should be cut into 2 inch pieces and placed on top of the meat.
- Transfer the pork plus any unabsorbed marinade to the cooker.
- DO NOT STIR.
- Set the remaining potatoes on top.
- Lock the lid in place.
- Over high heat bring to high pressure.
- Reduce the heat just enough to maintain high pressure and cook for 12 minues.
- (Note: If using sweet potatoes, cook the pork on high pressure for 8 minutes and then add the sweet potatoes; cooking an additional 4 minutes).
- Use the manufactures quick-release method.
- Remove the lid (tilting away from you to alllow excess steam to escape) and test both the pork and potatoes for doneness; returning to high pressure if additional cooking is necessary.
- If using red potatoes, thickening the sauce may be necessary.
This is the very first recipe we prepared for our new pressure cooker. Your recipe was perfect! We loved it! I used tri colored baby potatoes and pork loin. I halved the potatoes and cubed the pork like you instructed...perfect!! We didn't thicken the sauce...but as it cooled it bacame quite thick!! LOVED the sauce! Leftovers are going to be burritos next week :) Thank you for posting!!
I will admit, I was hesitant to try this recipe b/c I'm still scared of using my pressure cooker. But it turned out pretty darn good! I followed everything exact except used a pork tenderloin b/c that was on sale yesterday! I did the sweet potatoe route and you were right they did overcook! Not all of them though, and it was a nice contrast to have some big chunks and some smaller and well some into the broth! I topped it with avacado chunks, cilantro, and freshly squeezed lime juice. I will definitely be making this for my husband when he returns from Iraq :)