Pork Cushion With Cabbage Pressure Cooker Recipe: Set It and Forget It Savory Feast

This pork cushion with cabbage pressure cooker recipe delivers tender meat and perfectly cooked vegetables in a fraction of the time. My years in professional kitchens taught me that the pressure cooker is the secret to achieving fall-apart pork without the long braise.

The combination of pork cushion and cabbage creates a classic pairing that’s both hearty and balanced. I use simple ingredients and precise timing to ensure the pork stays juicy while the cabbage softens just enough to soak up the savory flavors.

What you get is a meal that tastes like it simmered all day but comes together in under an hour. The pressure cooker locks in moisture, so the pork stays succulent and the cabbage retains its texture without turning mushy.

This dish is proof that comfort food doesn’t have to be complicated. Set it, forget it, and enjoy a savory feast.

Ingredients for pork cushion with cabbage pressure cooker

Simple ingredients, professional results. Nothing fancy, just smart cooking in the pressure cooker.

The pork cushion is key here—look for well-marbled pieces at your butcher or Whole Foods meat counter. If they don’t have it pre-cut, ask them to trim and cube a pork shoulder for you (it’s the same cut). Cabbage should feel heavy for its size with crisp outer leaves. I grab mine from the farmers market when it’s in season, but Trader Joe's has solid organic options year-round.

No pork cushion? Pork shoulder cut into chunks works just as well. Swap the soy sauce for coconut aminos if you need gluten-free. Out of apple cider vinegar? White wine vinegar at half the amount does the trick. The Dijon can be yellow mustard in a pinch, but you’ll lose some depth. If you’ve got fresh rosemary, add a sprig or two—it pairs beautifully with the thyme.

This keeps 4-5 days in the fridge and actually tastes better the next day. Freezes for 3 months if you want to make a double batch. Reheat gently on the stove to keep the pork from drying out (the pressure cooker keeps it juicy, but a second round of heat can tighten things up).

Step-by-step instructions for pork cushion with cabbage

This pressure cooker method locks in flavor while keeping the pork incredibly tender.

Set your pressure cooker to Sauté mode and add the 2 tbsp olive oil. When the oil shimmers, add the 2 lb Pork Cushion chunks in a single layer. Don't overcrowd the pot—work in batches if needed. Sear undisturbed for 3-4 minutes per side until deeply browned.

You'll know it's ready to flip when the pork releases easily from the bottom. This sear builds a flavor foundation that makes all the difference. Sprinkle the pork with the 1 tsp kosher salt and 0.5 tsp black pepper as it browns.

After removing the pork, add the sliced 1 whole Yellow Onion to the pot. Sauté for 2-3 minutes until softened and just starting to brown. Then add the minced 4 cloves Garlic Cloves and cook for 30 seconds until fragrant.

Pour in the 0.25 cup Low-Sodium Soy Sauce, 2 tbsp Apple Cider Vinegar, 2 tbsp Brown Sugar, and 1 tbsp Dijon Mustard. Stir well to combine, scraping up any browned bits from the bottom. This creates a rich, tangy sauce that will infuse the pork and cabbage.

Return the pork to the pot along with any accumulated juices. Add the 1 cup Chicken Broth, 1 whole Bay Leaf, and 3 pieces Thyme Sprigs. Stir to combine, then add the 1 whole Green Cabbage wedges, pressing them down into the liquid.

Secure the lid and set the pressure cooker to High Pressure for 25 minutes. Once the cooking time is complete, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure. The pork should be fall-apart tender, and the cabbage should be soft with a slight bite.

Remove the lid and discard the bay leaf and thyme sprigs. Taste the sauce and adjust seasoning if needed—I often find it perfect as is.

Let the mixture sit for 5 minutes to allow the flavors to meld together. The cabbage will soak up some of that delicious sauce, making every bite rich and satisfying. Serve hot, with extra sauce spooned over the top for maximum flavor in every mouthful.

Make-ahead tips for leftovers

Prep Ahead

You can chop the pork cushion, cabbage, and onion the night before and store them in separate airtight containers in the fridge. This saves 15-20 minutes on cooking day. I often do this after dinner to streamline the next day's meal prep.

Pre-Sear Option

For even more time savings, sear the pork the night before and store it with the sauce in the fridge. The next day, just add the cabbage wedges and chicken broth, then pressure cook as directed. The flavors deepen overnight—trust me, it’s worth it. 💡

Double Batch

This recipe scales beautifully. Double the ingredients and cook for the same 25 minutes under pressure. The extra portions freeze well for up to 3 months. I always make a double batch—leftovers are just as delicious reheated.

Reheating Tips

To reheat, thaw overnight in the fridge, then warm gently on the stove over medium-low heat with a splash of chicken broth. Avoid microwaving, as it can make the pork tough. Stir occasionally to keep everything moist. ❄️

Sauce Adjustments

If the sauce thickens too much during storage, stir in 2-3 tbsp water or broth while reheating. Taste and adjust seasoning with a pinch of salt or apple cider vinegar if needed. The flavors will taste even better the second time around.

Frequently asked questions