Directions: |
Directions:Using pressure cooker:
Heat oil to high in open cooker and lightly sear the meat (about 45-60 secs per side)
Turn heat way down.
Add onions, salt, and pepper. Stir well.
Add water (to cover the meat - but will need 4 1/2 cups of broth later to cook 2 cups of rice.
Place lid on and seal. Put 10-lb regulator on stem and turn heat to high.
When regulator begins to jiggle, cook for 12 minutes.
After twelve minutes, stop cooking by placing sealed pot under cool water faucet.
When pressure is down, remove the regulator to ensure lid is safe to remove.
Remove lid carefully. using tongs, remove meat from broth. Strain broth into heat-resistant bowl, jar, or measuring cup. You will need 4 ½ cups of broth. If short, add chicken broth or water.
Put rice in the empty pressure cooker pot. Add the 4 ½ cups of broth. Stir and lid the pot but do not put the regulator on the vent stem.
Bring rice to a boil and immediately turn down to simmer.
Simmer for 18 minutes. Do NOT open the lid until 18 minutes is complete.
While rice cooks, break up pork into preferred-sized chunks. If bone-in, ensure all bones are removed.
Check rice for doneness. Correct as necessary.
Add chunked pork and mix well, but do not over-work the rice.
Eat up, but don't tell Nate. |
Personal
Notes: |
Personal
Notes: This is my mothers classic yet basic recipe for use in a traditional pressure cooker. this can easily work with cajun, creole, southern, or other styles of spice. Miss Ruby was paranoid about cooking the rice under pressure with the meat (she was taught to fear a stray grain might get stuck in the steam vent, clog the regulator, and blow up the house or something).
If using an Instant-Pot or other electronic pressure cooker, you will likely need to adjust. If you do, please post a new, second recipe with the necessaries as done for an electronic pressure cooker.
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This recipe for Grandma Ruby's Pressure Cooker Pork and Rice is from