Recipes and Cooking Pressure Cooker Asian Pork Cabbage Bowl This Asian pressure cooker recipe is like an egg roll in a bowl. Drizzle it with bottled Asian dressing and, if you like things spicy, sriracha. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 13, 2018 Print Share Share Tweet Pin Email Photo: Marty Baldwin Prep Time: 30 mins Bring To Pressure Time: 15 mins Release Pressure Time: 15 mins Total Time: 60 mins Servings: 6 Jump to Nutrition Facts Ingredients 2 pound pork shoulder, cut into 1 1/2-inch chunks ¼ teaspoon salt ¼ teaspoon black pepper 1 tablespoon vegetable oil 1 cup reduced-sodium chicken broth 1 8 ounce pkg. button mushrooms, quartered 1 tablespoon sliced fresh ginger 1 tablespoon reduced-sodium soy sauce 2 teaspoon minced fresh lemongrass or lemongrass paste 3 cloves garlic, sliced ½ head napa cabbage, shredded (6 to 7 cups) 1 ½ cup coarsely shredded carrots 1 10 ounce package frozen shelled edamame, cooked according to package directions ¾ cup thinly sliced red onion Bottled Asian salad dressing Chopped roasted, salted peanuts Sriracha sauce (optional) Directions Season pork with salt and pepper. in a 6-qt. electric or stovetop pressure cooker heat oil over medium-high heat. Add pork; cook until browned on all sides. Add the next six ingredients (through garlic). Lock the lid. Set an electric cooker on high pressure to cook 20 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 20 minutes. Remove from heat. For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Open lid carefully. Divide cabbage among six bowls. Top with carrots, edamame, red onion, and pork, and mushrooms. Drizzle with Asian salad dressing. Sprinkle with chopped peanuts. Serve with sriracha sauce, if desired. Print Nutrition Facts (per serving) 399 Calories 21g Fat 22g Carbs 31g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 399 % Daily Value * Total Fat 21g 27% Saturated Fat 4g 20% Cholesterol 61mg 20% Sodium 771mg 34% Total Carbohydrate 22g 8% Total Sugars 11g Protein 31g Vitamin C 26.7mg 134% Calcium 121mg 9% Iron 3.1mg 17% Potassium 995mg 21% Folate, total 228mcg Vitamin B-12 0.7mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.