Pressure Cooker Pork Loin with Apples and Swiss Chard
Ingredients (serves 10)
- 1 3 lbs. pork loin
- 2 tsp. onion powder
- 1 tbsp. poultry seasoning
- 1 tsp. oregano
- 2 bay leaves
- 3 garlic cloves, minced
- ½ tsp. salt
- 2 tbsp. olive oil
- 2 cups low-sodium chicken broth
- 4 Granny Smith apples, peeled, cored, and cut in half
- 1 large bunch of Swiss chard, chopped into large pieces
- Mix the all the spices, except the minced garlic and bay leaves, together in a medium-sized bowl. Rub the dry mix onto all sides of the pork loin.
- Turn the pressure cooker on and begin heating the oil. Once it’s heated, add the pork loin and sear each side of the loin.
- Add the broth, garlic and bay leaves.
- Place the lid on the pressure cooker and bring it to pressure (set on 350 degrees F or meat/stew setting). Cook for 25 minutes.
- Quick release the pressure and add the apples and chard on top of the loin. Bring the cooker back to pressure for 2 minutes and then quick release again.
- Remove the contents from the cooker using a slotted spoon. Let the pork rest 10 minutes before slicing.