Pressure Cooker Pork with Tarragon Gravy
Tender, juicy pork shoulder meets a rich, velvety tarragon-infused gravy in this irresistible Pressure Cooker Pork with Tarragon Gravy. Perfect for busy weeknights or elegant dinner parties, this recipe combines the magic of quick pressure cooking with the sophistication of fresh herbs and a creamy sauce. The pork is seared to golden perfection, then pressure-cooked in a flavorful blend of chicken broth and dry white wine, ensuring melt-in-your-mouth tenderness. The silky gravy, thickened with a touch of cream and cornstarch, is elevated by the bright, slightly aniseed notes of fresh tarragon. Ready in under an hour, this dish is an effortless way to deliver gourmet flavors to your table. Serve it over fluffy mashed potatoes or alongside roasted vegetables for a meal that’s as comforting as it is impressive.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Onion
- 3 units Garlic cloves
- 1 cup Chicken broth
- 0.5 cup Dry white wine
- 2 tablespoons Fresh tarragon
- 0.5 cup Heavy cream
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
Season the pork shoulder with salt and black pepper on all sides.
Set the pressure cooker to sauté mode. Add olive oil and sear the pork shoulder for 2-3 minutes per side until browned. Remove and set aside.
Melt butter in the pressure cooker. Add diced onion and cook for 3-4 minutes until softened.
Stir in minced garlic and sauté for an additional 30 seconds until fragrant.
Deglaze the pot with chicken broth and white wine, scraping up any browned bits at the bottom.
Return the pork shoulder to the pot. Add 1 tablespoon of chopped fresh tarragon.
Seal the pressure cooker lid and cook on high pressure for 35 minutes. Allow a natural pressure release for 10 minutes before manually releasing any remaining pressure.
Transfer the pork to a plate and cover with foil to keep warm.
Set the pressure cooker to sauté mode again. Stir in heavy cream.
In a small bowl, mix cornstarch and water to create a slurry. Slowly whisk it into the sauce until thickened.
Adjust seasoning with additional salt and pepper to taste, if necessary.
Slice the pork shoulder and serve with the tarragon gravy drizzled on top. Garnish with the remaining fresh tarragon.
Nutrition Facts
Calories |
3014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.3 g | 256% | |
| Saturated Fat | 79.8 g | 399% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 982 mg | 328% | |
| Sodium | 4795 mg | 208% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 8.7 g | ||
| Protein | 220.6 g | 441% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 340 mg | 26% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 3899 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
