As a busy mom, I rely on my pressure cooker to deliver tender, delicious pork dishes on weeknights. But when I first started using it, the whistling drove me crazy! How could I know when my pork was done with all that racket? Here, I’ll demystify those whistles and share how many you need for pork perfeection.
Why Use a Pressure Cooker for Pork?
Cooking pork sous vide or low and slow in the oven makes it fall-off-the-bone tender. But who has time for that on a Tuesday night? This is where the pressure cooker shines!
Pressure cooking uses steam under high pressure to rapidly tenderize pork. The whistles indicate when the optimal pressure for braising pork has been reached
Benefits of pressure cooked pork include
- Tender, melt-in-your-mouth texture in a fraction of the time
- Intensified flavor as juices are sealed in
- Cooked evenly throughout, no dry spots
- Convenience – prepare tasty pork any night!
Now let’s dive into demystifying those whistles so you can enjoy these benefits.
What Do the Whistles Mean?
When cooking under pressure, steam passes through a vent creating a whistling sound. Each whistle blast means the pressure inside has increased by ~10 psi.
More whistles = higher pressure = faster cooking time. Typically, 2-3 whistles are ideal for pork.
The whistles provide audible cues so you know when cooking pressure is reached. You can then adjust the heat to maintain the desired pressure and cook time.
Why Pork Needs High Pressure
Pork contains more myoglobin than white meat. This protein makes pork red and gives it more connective tissue.
Connective tissue requires temperatures above 160°F to break down. This is higher than the safe temp for pork.
High pressure allows the internal temp to surpass the boiling point, melting the collagen into succulent, fork-tender meat. Moist braising also prevents lean pork from drying out.
Whistle Guidelines for Common Pork Cuts
The ideal whistle count depends on the specific cut:
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Pork tenderloin – 1-2 whistles. Go low since it’s so lean.
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Pork chops – 2-3 whistles. The bone helps retain moisture during braising.
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Pork shoulder – 3-4 whistles. Well-marbled so benefits from longer, moist braise.
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Pork ribs – 4-5 whistles. Requires higher pressure to break down cartilage.
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Pork belly – 2-3 whistles. Already tender and well-marbled.
Now let’s look at some mouthwatering pressure cooker pork recipes.
Tenderloin
My favorite is lemon-thyme pork tenderloin. The bright, fresh flavors pair nicely with the quick cooking time:
- 1 lb pork tenderloin
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp fresh thyme
- 1 tbsp lemon zest
- Salt and pepper to taste
- Coat tenderloin with oil, garlic, thyme and lemon zest. Season with salt and pepper.
- Add 1 cup water or broth to pressure cooker pot. Insert trivet and place tenderloin on top.
- Pressure cook at high pressure for 8-10 minutes (1-2 whistles).
- Quick release pressure and rest pork 5 minutes before slicing.
Juicy, elegant pork tenderloin in just 10 minutes!
Chops
For pork chops, I love making a quick balsamic apple pan sauce:
- 4 bone-in pork chops (1-inch thick)
- 1 tbsp oil
- 1 onion, sliced
- 1 apple, cored and sliced
- 1/4 cup balsamic vinegar
- 1/4 cup chicken broth
- Generously season pork chops with salt and pepper.
- Brown chops on both sides in oil, 2-3 minutes per side. Transfer to plate.
- Add onions and apples to pot. Cook 2 minutes.
- Stir in vinegar and broth, scrapping any browned bits. Return chops to pot and add any accumulated juices.
- Pressure cook for 8 minutes (2-3 whistles).
- Quick release and serve chops topped with the apple pan sauce.
The sweet and tangy sauce is the perfect match for juicy, braised pork chops!
Shoulder
For pulled pork, pork shoulder cooks up tender and shreddable:
- 3 lbs bone-in pork shoulder
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp garlic powder
- 1 cup chicken broth
- Rub seasoning blend all over pork shoulder.
- Add broth to pot and insert trivet. Place pork on trivet.
- Pressure cook 40 minutes (3-4 whistles).
- Natural release, then shred pork with two forks.
- Mix in barbecue sauce and serve on buns.
Fall-apart tender pulled pork in just 40 minutes!
Ribs
Melt-off-the-bone ribs are a breeze in the pressure cooker. I love making these Asian ribs:
- 3 lbs pork baby back ribs
- 1/4 cup soy sauce
- 2 tbsp hoisin sauce
- 3 cloves garlic, minced
- 1-inch ginger, minced
- 1/4 cup water
- Cut ribs into individual bones. Mix sauces, garlic and ginger.
- Rub sauce mixture all over ribs. Pour water into pot and add ribs.
- Pressure cook 20 minutes (4-5 whistles).
- Natural release, then broil ribs 2-3 minutes to caramelize.
Finger-licking ribs ready in half an hour!
Takeaways
- 2-3 whistles are perfect for most pork cuts
- Lean tenderloin needs just 1-2 whistles
- Allow extra whistles for tough cuts like shoulder or ribs
- Natural release produces the most tender results
Now you can ignore the whistling and enjoy incredible pressure cooked pork any night! The whistles help indicate when your pork has reached the ideal pressure for meltingly tender perfection.
Frequently Asked Questions
How long should I cook pork ribs?
For baby back ribs, cook 20 minutes at high pressure (4-5 whistles). For spareribs, go 25-30 minutes.
What size should I cut pork into for stew?
1 to 2 inch chunks allow the meat to cook evenly. Smaller for stews, bigger for roasts.
Do I need to adjust time for higher altitudes?
Yes, add 5% cooking time for every 1,000 feet above sea level.
Why does my pork sometimes turn out dry?
Don’t overcook lean cuts like tenderloin. Use natural release to keep moist.
Can I double a pork recipe in the pressure cooker?
Yes but do not fill more than 2/3 full. Increase cook time a little.
How can I thicken pork stew in the pressure cooker?
Simmer the stew after cooking, then stir in a slurry of cornstarch and water.
Do I have to sear pork before pressure cooking?
Browning adds flavor but is not mandatory. You can skip it to save time.
Now you have all the info you need for perfectly cooked pork! Let those whistles guide you to tender, juicy pork genius.
