Pressure Cooker Pork Steaks and Mashed Potatoes

Jamison Bryant

Ingredients

  • 2 large pork sirloin steaks
  • 8 medium potatoes
  • 1 packet onion soup mix
  • 1½ cups water
  • 1 bouillon cube (chicken or beef)
  • ½ onion, sliced thin
  • 1 cup mushrooms, sliced thin (optional)
  • 1 tsp cornstarch

Instructions

  1. Wash, peel, and dice potatoes into roughly equal cubes. Slice onion and mushrooms thin.
  2. Place potatoes in a pot of heavily salted water (enough to cover) and bring to a boil. Cook until fork-tender, then drain and mash.
  3. Sear the pork steaks 2–3 minutes per side in the pressure cooker on sauté mode, including the edges if they’re thick. Pull out and set aside to rest.
  4. Dissolve the bouillon cube in ½–1 cup hot water and pour into the pot to deglaze, scraping up the fond from the bottom.
  5. Mix cornstarch with ½ cup cold water to make a slurry and stir into the liquid to form a gravy.
  6. Add onions and mushrooms, then nestle the pork steaks back in. Sprinkle the onion soup mix over everything and stir to combine.
  7. Seal and cook on high pressure for 12 minutes. With warmup and cooldown the total cook time is about 18 minutes.
  8. Meat should be fork-shreddable when done. Shred or serve whole over mashed potatoes or alongside steamed broccoli.