Thank you Rick! I am buying my first pressure cooker (at 61) and am looking for instructional videos; unfortunately, most people use electric pressure cookers. I also want too thank you for the way you put the ingredients in the screen. I'm blind, like 80% of blind people I have some sight, it's just not very reliable. While you were browning the roast the sizzle was louder than your voice. I wasn't sure what to do until I happened to look to the left and noticed a blue box. I normally don't like white text, but yours was larger and contrasted well against the blue background. This video was wonderfully accessible for me. Again thank you, your filming technique and description made this a recipe I can actually use!
Hi Heidi, your going to love your pressure cooker, I think a electric pressure cooker would be better for you but if you want a stove top one that's great. Thank you for watching and God bless you my friend.
@@CookingwithRick Hi Rick, I'm not sure I will like a pressure cooker, so I'm starting with a manual one. Plus the accessible electric ones that have an app one can access from a smart phone to use a screen reader are much more expensive.
Good video - I'd be tempted to use a fattier cut of pork though , maybe a de-boned shoulder, to help keep the meat moist during the cooking. Being a Brit I probably would have thickened the gravy up a bit too, but good vid and definitely going to give it a go.
Agreed, there's no question a fattier joint of meat tends to produce juicier, more succulent results. And yes, as a fellow Brit I concur - we don't regard mere meat juices as 'gravy'! For Brits, gravy is meat juices thickened with cornflour/flour, often pre-mixed in a slurry with some cold water and added to the bubbling stock in a saucepan on the stove, to aid blending. Keep stirring the stock constantly, as you add the flour/cornflour slurry, or you will get a lumpy result!
Oh does this force me to haul out my beautiful stovetop pressure cooker! Absolutely beautiful meal. If I were forced to choose a single protein to eat for the rest of my life, it would be pig. I could almost smell this cooking. Granny would hug you.
A question for Rick, or anyone else who can answer. l am really new to pressure cooking. In this video, Rick prepares a 3 pound roast. My question is this, if you were to prepare a bigger or smaller roast, would the time vary, and if so, how do you calculate the time, when a recipe you are following gives a specific time?
Robert Brown no it wouldn't matter , I have put pork roast and big uncut potatoes, carrots, together in a 6 quart pressure cooker and everything cooks. Cooking time starts when internal pressure builds up and this depends on the quantity of food inside the pressure cooker It seems that there has to be sufficient amount of water, 1 cup is adequate in this case, minimum 1/2 cup
+Elizabeth Strickland Hi Elizabeth, eight minutes before your roast is done manually release the pressure add your vegetables put the lid back on bring it back up to pressure and cook your vegetables for eight minutes. Thanks for watching and commenting I appreciate it.
veggies barely take3 minutes after full pressure. cut hard veggies small or if carrots + potatoes only..cut similar sizes. don't cook "live active" saur kraut. you can place it on top of meat + potatoes when serving..like a topping. I wish timing on meat was retried and results looked perfect here..manual is great but timing is critical. 15 minutes for MAYBE 4-5 pounds is unclear here.. BUT likely can be found..I am going to try a 1.5 lb roast in the auto mini from Amazon. I love smart automation with options to tweak if wanted. Or manual for bigger portions, main meat vs. optional alternate meat.. etc..!
Yes I agree, really annoying when vbloggers do not make clear the most important bit of information. Sounded like fifty but if so agree with others came out looking very dry.
Would have used apple juice or cider as the liquid (if you're going to use a liquid when cooking, it may as well help with flavor), you could have probably got away with 38 to 40 minutes with a 3 pound loin. I would also argue that if done in the oven you should brown it first and not cook the last half hour-forty minutes uncovered, that is a good way to end up with dry meat. Can't believe you didn't thicken that liquid for a gravy.
could hear the sizzle going on over your voice.... I was trying to find out about the amount of water to put in my pressure since I do use one a lot for other meats but not pork. I thought 1 cup was not enough of water and the roast would burn before the cooking was complete. I cooked a pork roast and used more water and made gravy .... only cooked about 30 minutes. I thought even 30 minutes was too long as the roast was somewhat dry but the gravy made it very tasty.
+glenda wynn Hi Glenda, one cup of water is good I also found that if you cut the meat down to smaller pieces it gets more tender. Thanks for watching and commenting I appreciate it.
Sorry, the meat looks dry. My pork loins usually pressure cook for 20 minutes and they are fine. Also, 3 hours in a 350 degree oven would give you very dry meat.
Sally Walker Hi Sally, I was fairly new to pressure cooking when I made this but I've learned a lot. Thanks for watching and commenting I appreciate it.
Hello my friend, you must be from England owning a pressure king, pressure cookers do work nice. Thank you for watching and commenting I appreciate it my friend.
Cheryl Wideman HI Cheryl, I you a dish rag and dish soap and for the stubborn burned on stains I use a puddy knife. Thanks for watching and commenting I appreciate it.
I don't get the bay leaf. I try them with and without, it tastes the same. I just don't understand the bayleaf. Also, coriander is so damned bitter. I hate it. P.s. wonderful demo, did it, came out great.
Pressure Cooking Recipes Access the complete Recipe Index Access the Pressure Cooker Recipe Index Garlic Studded Pork Loin with Vegetables 2 pound boneless pork loin top roast, well trimmed 4 to 6 small cloves garlic Salt and freshly ground black pepper, to taste 2 tablespoons vegetable oil 2 cups water 1 bay leaf 1 medium onion, quartered 3 carrots, 1-inch diameter, cut into 2-inch pieces 2 celery stalks, cut into 1-inch pieces 3 medium russet potatoes, cut into quarters Cut 1 1/2-inch-deep slits into the top of the loin with a paring knife. Cut one hole about every inch, depending upon your preference for garlic. Insert a garlic clove into each hole and push completely into the meat. Season loin with salt and pepper, adding a little pinch in the garlic holes as well. In 6- or 8-quart Presto® pressure cooker, brown meat on all sides in vegetable oil over medium high heat. Drain off excess oil. Pour water in cooker (make sure cooker has cooled down and is not excessively hot). Add bay leaf. Place browned meat on cooking rack. Be sure that the meat doesn't exceed the 2/3 full marking in the cooker. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook 30 minutes at 15 pounds pressure. Cool cooker at once. Remove meat. Place the vegetables and potatoes on rack. Return meat on top of vegetables, making sure it does not extend beyond the 2/3 full marking. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook another 5 minutes at 15 pounds pressure. Cool cooker at once. Remove meat and vegetables. Allow meat to rest for 5 minutes before slicing. The remaining cooking liquid makes a great sauce, either as is or lightly thickened. Makes 4 servings...... Here is how you do it !!!!
Don't know how I lived without this for so long! I make dog food for 2 of our dogs ruclips.net/user/postUgkxG-7WiT7ocumjytOpHDFt632PL0pxXRAg (we have 5!) and it is so much quicker in this. Love having the inner pot stainless so I can use my immersion blender right in it without worrying about scratching. It makes potatoes great and fast! Still working on the vegetables, first time came out great, second time I did different ones and they were a little too mushy. Just need to adjust the time. I highly recommend this pot!!!
@@CookingwithRick by the way, mine burnt to the bottom of the pressure cooker despite cooking it on low (gas stove). So sad. Currently have the pressure cooker pot soaking in a white vinegar and baking soda concoction.
15 or 50 minutes in manual pressure? Thats all I needed but neither 50..nor even 15-- minutes which -still sounds pretty long .. nothing sounds "for sure."
i followed directions and what happened with mine is the liquid evaporated and the pork started to burn and stick to the bottom . I had about 15 mins left on cooking time when i smelled it burning and saw no steam coming out .
You don't need to cook it for more than 15-20 minutes when doing a natural pressure release. Also, no more than a cup of water should be necessary. This video is a horrible demonstration.
djhenyo one cup killed the roast. but maybe his simmer was too high. and catching the full pressure point in less than a minute would factor into loosing one cup fast.
djhenyo --sounds much better. I know its not long..but stopped cooking after a bad wreck..now I really like a small roast even without company..the perfect size. The mini automatic is also not bad for singles or for one part of a meal for family. or even soup.5 quarts is over a gallon.. no I don't work for ANYONE!
I've aways wondered why all angry people take stuff out on videos they don't have to watch. How about if you're triggered during the video, you politely just don't say anything rude or hurtful, and just stop......it's 2020. This world is messed up enough.
First you over cooked it ,and why didn't you use your drippings to make gravy? The meat was so dry it needs flavor put back in it. Did you eat that meat and enjoy it.? Try again!
G'z soon as I saw the potatoes going into an oven for an hour... I'm like this guy is still stuck in the 70's here is a way to cook potatoes in the 21st century .. put a plate in the microwave,.. put the potatoes in a gal baggy with quarter cup water.. then set timer for 16 mins for 4 potatoes... BOOM DONE perfect every time... this as they say also depends on wattage of microwave.. if it needs a little more time.. then give it some.. poke with fork or knife to check... I will not be going past 40 secs in this worthless video from yesteryear...
Thank you Rick! I am buying my first pressure cooker (at 61) and am looking for instructional videos; unfortunately, most people use electric pressure cookers. I also want too thank you for the way you put the ingredients in the screen. I'm blind, like 80% of blind people I have some sight, it's just not very reliable. While you were browning the roast the sizzle was louder than your voice. I wasn't sure what to do until I happened to look to the left and noticed a blue box. I normally don't like white text, but yours was larger and contrasted well against the blue background. This video was wonderfully accessible for me. Again thank you, your filming technique and description made this a recipe I can actually use!
Hi Heidi, your going to love your pressure cooker, I think a electric pressure cooker would be better for you but if you want a stove top one that's great. Thank you for watching and God bless you my friend.
@@CookingwithRick Hi Rick, I'm not sure I will like a pressure cooker, so I'm starting with a manual one. Plus the accessible electric ones that have an app one can access from a smart phone to use a screen reader are much more expensive.
10 years later and people are still benefitting from this vid, entering my 20s and making a pork loin in an older model pressure cooker
Thank you my friend, happy to help.
3 years layer and you are still helping me LOL thanks!
Mich5ael Thank you
I just got a pressure cooker. Going to try this soon. Thanks.
Followed this recipe. Cooked for 40 mins. ‘Twas delicious THANK YOU. subscribed 🤗
Hi Andrew, I am happy you liked the roast, thank you for watching and subscribing I appreciate it my friend.
Me gusto gracias por compartir.
Good video - I'd be tempted to use a fattier cut of pork though , maybe a de-boned shoulder, to help keep the meat moist during the cooking. Being a Brit I probably would have thickened the gravy up a bit too, but good vid and definitely going to give it a go.
It's going to be moist, it was cooked in water
Agreed, there's no question a fattier joint of meat tends to produce juicier, more succulent results. And yes, as a fellow Brit I concur - we don't regard mere meat juices as 'gravy'!
For Brits, gravy is meat juices thickened with cornflour/flour, often pre-mixed in a slurry with some cold water and added to the bubbling stock in a saucepan on the stove, to aid blending. Keep stirring the stock constantly, as you add the flour/cornflour slurry, or you will get a lumpy result!
Just throw a few slabs of bacon over the top if you have a lean roast.
Going to give this a try this afternoon. Cheers
Thank you Joe, I appreciate it my friend.
that pork roast looks delicious!
No this is a rib sticking dinner thank you so much Rick that had to been very yummy
Thank you Queen, I appreciate it my friend.
Oh does this force me to haul out my beautiful stovetop pressure cooker! Absolutely beautiful meal. If I were forced to choose a single protein to eat for the rest of my life, it would be pig. I could almost smell this cooking. Granny would hug you.
Hi Mixed, the pork roast was really delicious. Thank you for watching I appreciate it my friend.
Giving this a go now! Cheers
+Daniel Clark Thanks Daniel I appreciate it.
Great video!! 👍
no sorry its about 50mins.some presure cookers only takes arownd 30mins
Muy bueno gracias
Karla Chavez Thank you.
Either mic yourself up or don't put the camera so close to the sizzle.
Great, thank you.
Thank you Stephen, I appreciate it my friend.
Great video, I do mine just like you it's yummy!
Thank you my friend I appreciate it
A question for Rick, or anyone else who can answer. l am really new to pressure cooking. In this video, Rick prepares a 3 pound roast. My question is this, if you were to prepare a bigger or smaller roast, would the time vary, and if so, how do you calculate the time, when a recipe you are following gives a specific time?
Robert Brown no it wouldn't matter , I have put pork roast and big uncut potatoes, carrots, together in a 6 quart pressure cooker and everything cooks.
Cooking time starts when internal pressure builds up and this depends on the quantity of food inside the pressure cooker
It seems that there has to be sufficient amount of water, 1 cup is adequate in this case, minimum 1/2 cup
It's about getting the fat the render like a slow cook would. That needs at least an hour unless you're talking small bits of meat
thank u! im cooking that tonight
+Jaco Jonker Thanks for watching and commenting I appreciate it.
going to make but question if I wanted to add veggies how would I do that?
+Elizabeth Strickland Hi Elizabeth, eight minutes before your roast is done manually release the pressure add your vegetables put the lid back on bring it back up to pressure and cook your vegetables for eight minutes. Thanks for watching and commenting I appreciate it.
veggies barely take3 minutes after full pressure. cut hard veggies small or if carrots + potatoes only..cut similar sizes. don't cook "live active" saur kraut. you can place it on top of meat + potatoes when serving..like a topping.
I wish timing on meat was retried and results looked perfect here..manual is great but timing is critical. 15 minutes for MAYBE 4-5 pounds is unclear here.. BUT likely can be found..I am going to try a 1.5 lb roast in the auto mini from Amazon.
I love smart automation with options to tweak if wanted. Or manual for bigger portions, main meat vs. optional alternate meat.. etc..!
I have a flame stove and a normal cooker. So, let stay in the cooker (on medium flame) for 40 mins?
Hi Lawr, that sounds about perfect let your pressure cooker do a natural release of the pressure. Thank you for watching I appreciate it my friend.
Hi did you say 15mins or 50 mins?Thank you for sharing looks good to me!!
Hi Katherine, I said 50 minutes thanks for watching and commenting I appreciate it.
Yes I agree, really annoying when vbloggers do not make clear the most important bit of information. Sounded like fifty but if so agree with others came out looking very dry.
It should be around 40 minutes ...don't you think so?
Great video!
Thank you my friend, I appreciate it.
Looks more like a chainsaw massacre! That is pork look dry as dust
Looks good
Thank you my friend it was delicious.
looks dry
yeah and it's falling apart!
Geno Zio can’t be dry it was done in a pressure cooker.
Would have used apple juice or cider as the liquid (if you're going to use a liquid when cooking, it may as well help with flavor), you could have probably got away with 38 to 40 minutes with a 3 pound loin. I would also argue that if done in the oven you should brown it first and not cook the last half hour-forty minutes uncovered, that is a good way to end up with dry meat. Can't believe you didn't thicken that liquid for a gravy.
Thank you for watching and commenting I appreciate it.
I agree,in France we used cider or white wine for pork,and pork with bone in stops it drying when cooking.
That stove omg!
3V1LKNIGHT What's wrong with the stove?
I'm thinking he likes it, I know I do.
@@CookingwithRick just be careful not to slide your pans across the top because they will scratch 😟
P. S. What time is supper? 😁
Cool recipe thanks. Just love that stove. What make is it btw?
Need to check availability in Johannesburg, South Africa....
could hear the sizzle going on over your voice.... I was trying to find out about the amount of water to put in my pressure since I do use one a lot for other meats but not pork. I thought 1 cup was not enough of water and the roast would burn before the cooking was complete. I cooked a pork roast and used more water and made gravy .... only cooked about 30 minutes. I thought even 30 minutes was too long as the roast was somewhat dry but the gravy made it very tasty.
+glenda wynn Hi Glenda, one cup of water is good I also found that if you cut the meat down to smaller pieces it gets more tender. Thanks for watching and commenting I appreciate it.
what size qt pressure cooker, and model
Hi William, it's a presto 6qt stainless steel. Thank you for watching I appreciate it my friend.
Thank you…….
Thank you my friend.
Hi Rick !!!
Sorry, the meat looks dry. My pork loins usually pressure cook for 20 minutes and they are fine. Also, 3 hours in a 350 degree oven would give you very dry meat.
Sally Walker Hi Sally, I was fairly new to pressure cooking when I made this but I've learned a lot. Thanks for watching and commenting I appreciate it.
I tried a joint in a pressure king and you could carve it with a spoon it dropped apart
Hello my friend, you must be from England owning a pressure king, pressure cookers do work nice. Thank you for watching and commenting I appreciate it my friend.
@@CookingwithRick hey, yes good observation haha. Yes UK, Only tried it for the first time yesterday. Thanks for the vid and the ideas.
I want to know how you keep your cook top so shiny.
Cheryl Wideman HI Cheryl, I you a dish rag and dish soap and for the stubborn burned on stains I use a puddy knife. Thanks for watching and commenting I appreciate it.
I'm cooking your recipe tonight.
Thank you I appreciate it.
Risky though! Utilization of a metallic ladle spoon in food over an electric cooker?☹️
Love the browning!👏🏽
What's the risk?
it wasn't electric cooker, was an electric stove top
Risky?! Some of these comments are totally bonkers
I don't get the bay leaf. I try them with and without, it tastes the same. I just don't understand the bayleaf. Also, coriander is so damned bitter. I hate it. P.s. wonderful demo, did it, came out great.
Thank you for watching and commenting I appreciate it.
Pressure Cooking Recipes
Access the complete Recipe Index
Access the Pressure Cooker Recipe Index
Garlic Studded Pork Loin with Vegetables
2 pound boneless pork loin top roast, well trimmed
4 to 6 small cloves garlic
Salt and freshly ground black pepper, to taste
2 tablespoons vegetable oil
2 cups water
1 bay leaf
1 medium onion, quartered
3 carrots, 1-inch diameter, cut into 2-inch pieces
2 celery stalks, cut into 1-inch pieces
3 medium russet potatoes, cut into quarters
Cut 1 1/2-inch-deep slits into the top of the loin with a paring knife. Cut one hole about every inch, depending upon your preference for garlic. Insert a garlic clove into each hole and push completely into the meat. Season loin with salt and pepper, adding a little pinch in the garlic holes as well. In 6- or 8-quart Presto® pressure cooker, brown meat on all sides in vegetable oil over medium high heat. Drain off excess oil. Pour water in cooker (make sure cooker has cooled down and is not excessively hot). Add bay leaf. Place browned meat on cooking rack. Be sure that the meat doesn't exceed the 2/3 full marking in the cooker.
Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook 30 minutes at 15 pounds pressure. Cool cooker at once. Remove meat. Place the vegetables and potatoes on rack. Return meat on top of vegetables, making sure it does not extend beyond the 2/3 full marking. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook another 5 minutes at 15 pounds pressure. Cool cooker at once. Remove meat and vegetables. Allow meat to rest for 5 minutes before slicing. The remaining cooking liquid makes a great sauce, either as is or lightly thickened.
Makes 4 servings...... Here is how you do it !!!!
glenda wynn
Don't know how I lived without this for so long! I make dog food for 2 of our dogs ruclips.net/user/postUgkxG-7WiT7ocumjytOpHDFt632PL0pxXRAg (we have 5!) and it is so much quicker in this. Love having the inner pot stainless so I can use my immersion blender right in it without worrying about scratching. It makes potatoes great and fast! Still working on the vegetables, first time came out great, second time I did different ones and they were a little too mushy. Just need to adjust the time. I highly recommend this pot!!!
Thank you.
It’d be great to have the actual written instructions for this. Your voice is smothered by the cooking process.
Sorry for that my friend, thank you for watching and commenting I appreciate it.
@@CookingwithRick by the way, mine burnt to the bottom of the pressure cooker despite cooking it on low (gas stove). So sad. Currently have the pressure cooker pot soaking in a white vinegar and baking soda concoction.
15 or 50 minutes in manual pressure? Thats all I needed but neither 50..nor even 15-- minutes which -still sounds pretty long ..
nothing sounds "for sure."
The sound is deafening, I had to turn the volume nearly off
couldn't hear the time to cook under pressure over the noise of the pot cooking
Hi Colleen, 50 minutes then a natural release of the pressure. Thank you for watching I appreciate it my friend.
the meat looks soooooooo dry mate
Because he should have only put it in for 30-35 minutes
That's what happens when you cook it for three times as long as necessary. It chips apart under the knife like a strip of hot beef jerky!
NEVER USE CHEAP SEASONING--AT LEAST MCKORMIC
Thank you for watching.
i followed directions and what happened with mine is the liquid evaporated and the pork started to burn and stick to the bottom . I had about 15 mins left on cooking time when i smelled it burning and saw no steam coming out .
You don't need to cook it for more than 15-20 minutes when doing a natural pressure release. Also, no more than a cup of water should be necessary. This video is a horrible demonstration.
djhenyo one cup killed the roast.
but maybe his simmer was too high.
and catching the full pressure point in less than a minute would factor into loosing one cup fast.
djhenyo --sounds much better. I know its not long..but stopped cooking after a bad wreck..now I really like a small roast even without company..the perfect size. The mini automatic is also not bad for singles or for one part of a meal for family. or even soup.5 quarts is over a gallon.. no I don't work for ANYONE!
+Kat Masterson I can't even understand your shit.
I'm no expert cook, but his dish was in the pressure cooker for way too long.
Noisy video
Thank you.
not bad... I hope you developed some carving skills these last yrs since making this, but pretty basic and straight forward, so well done.
+Bob Mieknob Thank you Bob I appreciate it.
yes its about 15minutes.
+Jaco Jonker Thanks for watching.
I've aways wondered why all angry people take stuff out on videos they don't have to watch. How about if you're triggered during the video, you politely just don't say anything rude or hurtful, and just stop......it's 2020. This world is messed up enough.
Thank you see that's nice.
@@CookingwithRick you're welcome 😊
First you over cooked it ,and why didn't you use your drippings to make gravy? The meat was so dry it needs flavor put back in it. Did you eat that meat and enjoy it.? Try again!
+david amheiser Thanks for your input.
Just get on with it u talk too slow/not confident.
+Christina Phiilips-Veirke Thank you.
I have a small roast loin boneless I am going to do with apples and onions it is about 2 lbs...how many minutes would you suggest
Get the pressure high and only do it for 25 minutes, allowing the pressure to drop naturally on its own before opening.
Meat looks to be overdone..
It was good we liked it. Thanks for watching and commenting I appreciate it.
G'z soon as I saw the potatoes going into an oven for an hour... I'm like this guy is still stuck in the 70's here is a way to cook potatoes in the 21st century .. put a plate in the microwave,.. put the potatoes in a gal baggy with quarter cup water.. then set timer for 16 mins for 4 potatoes... BOOM DONE perfect every time... this as they say also depends on wattage of microwave.. if it needs a little more time.. then give it some.. poke with fork or knife to check... I will not be going past 40 secs in this worthless video from yesteryear...
Thank you Chef, ASSHOLE.