Pressure Cooker Pork Loin with Mustard and Cream

Step 1

In a pressure cooker, melt butter in olive oil over medium heat. Add pork loin and brown on all sides, turning occasionally (for about 6 minutes). Using tongs, transfer to a large plate.

Step 2

Add shallots to pressure cooker. Cook, stirring occasionally, until lightly browned (for about 5 minutes). Pour in dry white wine, scraping up any browned bits in the pot as it comes to simmer.

Step 3

Pour in chicken broth. Stir in mustard, dill and black pepper. Place browned meat with accumulated juices in the sauce.

Step 4

Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure, reduce heat to low. Set timer to cook for 18 minutes.

Step 5

Open pressure cooker, using Quick Release method. Using tongs, transfer cooked pork loin to a cutting board. Cool for 5 minutes. Place the lid loosely on the cooker to keep sauce warm. Slice the meat.

Step 6

Stir in heavy cream into the sauce in the pressure cooker. Cook, stirring, over low heat for a further 30 seconds. Turn off the pressure cooker. Pour sauce over cooked pork loin. Serve warm.