Pressure Cooker Teriyaki Pork Roast Recipes

PRESSURE-COOKER TERIYAKI PORK ROAST

Steps:

• Combine the first seven ingredients in a 6-qt. electric pressure cooker. Add roast and turn to coat. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Press cancel. A thermometer inserted in pork should read at least 145°. , Remove pork to a serving platter; keep warm. In a small bowl, mix cornstarch and water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with pork. Freeze option: Place sliced pork roast in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little water if necessary. Garnish with green onions and sesame seeds, if desired.

PRESSURE COOKER SAVORY MUSTARD PORK ROAST

Steps:

• Sprinkle roast with salt and pepper. Select saute and adjust for high heat in a 6-qt. electric pressure cooker; heat oil. Brown roast on all sides. Add tomatoes and onion; pour broth and wine around meat. Combine the mustard, garlic, honey, molasses and thyme; pour over pork. , Lock lid; make sure vent is closed. Select manual; adjust pressure to high and set time for 90 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick release any remaining pressure according to manufacturer's instructions., Remove roast; cover and let stand for 15 minutes. Meanwhile, skim fat from cooking juices. Select saute and adjust for high heat; bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Cook and stir until sauce is thickened, 1-2 minutes. Slice or shred pork and serve with sauce.

TERIYAKI PORK ROAST

Steps:

• In a greased 3-qt. slow cooker, combine the first 7 ingredients. Add roast and turn to coat. Cover and cook on low for 7-8 hours or until meat is tender. , Remove pork to a serving platter; keep warm. Skim fat from cooking juices. Transfer juices to a small saucepan; bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with meat.

TERIYAKI PORK ROAST (CROCK-POT)

Steps:

• Cut roast in half; rub with brown sugar. Place in a 5-qt. slow cooker.
• Mix together apple juice and soy sauce (and garlic and ginger if using) and pour over roast.
• Sprinkle with salt and pepper.
• Cover and cook on low for 6 to 6-1/2 hours or until meat is tender.
• Remove roast; cover and let stand for 15 minutes.
• Meanwhile, strain cooking juices and return to slow cooker. Increase temp to high.
• Combine cornstarch and cold water until smooth; gradually stir into juices in slow cooker.
• Cover and cook on high for 15 minutes or until thickened.
• Slice pork; serve with gravy.

CONTEST-WINNING TERIYAKI PORK ROAST

Steps:

• Cut roast in half; rub with brown sugar. Place in a 5-qt. slow cooker. Pour apple juice and soy sauce over roast. Sprinkle with salt and pepper. Cover and cook on low for 6 to 8 hours or until meat is tender., Remove roast; cover and keep warm. Skim fat from cooking juices. Mix cornstarch and water until smooth; stir into juices. Cover and cook on high for 15 minutes or until thickened. Serve with pork.