Shredded Pork Soft Tacos (PCP)

• 1 (4-pound) boneless pork butt roast, trimmed and cut into 2-inch pieces
• 1/2 cup water
• 1 onion, peeled and halved through root end, plus 1 onion chopped fined for serving
• 1 tablespoon minced canned chipotle chile in adobo sauce [Sadly didn't have any on hand.  I used dried pequin chiles instead.]
• 1 tablespoon minced fresh oregano or 1 teaspoon dried
• 1 tablespoon sugar
• 1 teaspoon ground cumin
• Salt and pepper
• 2 bay leaves
• 1 orange, halved
• 2 tablespoons lime juice, plus lime wedges for serving
• 1/8 (6-inch) corn tortillas, warmed
• Fresh cilantro leaves
• Thinly sliced radishes

Mise en place.

Dump in basically everything except for the lime, cilantro, and radishes.  Cook under pressure for 25 minutes and naturally release pressure.

The results.  Mash up the pork into bite-size pieces, thicken liquid, and season with salt and pepper.

Lovely texture and flavor even with the chipotle though that would've been preferred.  I eventually got sick of eating so many tacos.  As I often do with radishes in this sense, I quick pickled them with lime and kosher salt.

Classic Smothered Chops with Onions and Bacon (PCP)

• 6 slices bacon, cut into 1/2-inch pieces
• 4 (8- to 10-ounce) bone-in blade-cut pork chops, 3/4 inch thick, trimmed [I don't think I found blade chops and they weren't uniformly that thick...]
• Salt and pepper
• 2 onions, halved and sliced thin
• 2 garlic cloves,m inced
• 1 teaspoon minced fresh thyme or 1/4 teaspoon dried
•  2 tablespoons all-purpose flour
• 1 3/4 cups low-sodium chicken broth
• 1 tablespoon minced fresh parsley

Mise en place.

Cook bacon until fat is rendered.

Brown all the chops.  First time I've seen browning all the meat in a pressure cooker recipe so far.

Sautee onions until softened.

Cook aromatics until fragrant.

Add flour and cook for 1 minute. 

Add flour and cook for 1 minute.  Whisk in broth and deglaze.

Nestle chops with any accumulated juice and cook under pressure for 10 minutes.  Naturally release pressure.

Chops were springy and nearly inedible.  ATK seems to suggest that the particular kind of ribs in the ingredients are essential to the dish working and I suppose they weren't kidding.
Mighty flavorful sauce though.

Chickpea and Artichoke Tangine (PCP)

• 2 tablespoons extra-virgin olive oil, plus extra for serving
• 1 onion, halved and sliced thin
• 4 (2-inch) strips lemon zest
• 6 garlic cloves, minced
• 1 tablespoon paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon cayenne pepper
• 2 tablespoon all-purpose flour
• 3 cups vegetable broth
• 1 (15-ounce) can diced tomatoes
• 8 ounces (1 1/4 cups) dried chickpeas, picked over, rinsed, and salt-soaked
• 9 ounces frozen artichoke hearts, thawed and patted dry
• 1/2 cup pitted kalamata oilves, halved [They had gone bad by the time I had gotten around to cooking this.  Or at least suspicious looking.]
• 1/2 cup minced fresh cilantro
• Salt and pepper

Mise en place.

Sauteeing onions until soft.

Cook aromatics until fragrant.

Add flour and cook for one minute.

Whisk in broth to deglaze.  Stir in carrots, tomatoes, and chickpeas and cook under pressure for 25 minutes.  Quick release pressure.

Meanwhile brown the artichokes.

Fine for a tangine although I'm more familiar with the dried fruit and honey variation.  Also it drove me nuts not to have some animal protein at least every other serving, but that's just how it goes.

Pork Vindaloo (PCP)

• 3 pounds boneless pork butt roast, trimmed and cut into 1-inch pieces
• Salt and pepper
•  2 tablespoons vegetable oil
• 3 onions, chopped fine
• 8 garlic cloves, minced
• 1 tablespoon mustard seeds
• 1 tablespoon paprika
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon ground cloves
• 1/4 cup all-purpose flour
• 1 cup low-sodium chicken broth
• 1 (14.5-ounce) can diced tomatoes
• 2 tablespoons red wine vinegar
• 1 teaspoon sugar
• 1/4 cup minced fresh cilantro

Mise en place.

Browning half the pork.

Softening the onion.

Cook aromatics until fragrant.

Add flour and cook for one minute.

Deglaze with chicken broth.

Add tomatoes, vinegar, sugar, and pork and cook under high pressure for 30 minutes.  Allow pressure to naturally release.

Stir in cilantro if I bother to have any.  Season with salt and pepper.
It's been a while between actually writing about this dish and eating it, but I think I found it a pretty serviceable vindaloo.