Easy-Peasy Pressure Cooker Asian Wraps

I made Asian wraps for dinner last night and they were so good!  A little sweet, a little tang, soft meat, crunchy cabbage…YUM!  I placed some raw pork chops in my electric pressure cooker on the meat rack, added 2 cups of water and sealed her up.  Set on high pressure for 20 minutes and let her go.  After the pork was done, I placed the chops on a cutting board and shredded them.  Poured most of the liquid out of the pressure cooker, then added the meat back in with some Wegmans Stir Fry Sauce.  Added lid to the pressure cooker and set on Warm. The hubs sautéed some sliced onions and once they were soft and golden, he added them to the pork and sauce mixture.  Then he shredded and quickly sautéed some cabbage with sesame oil.  I didn’t want the cabbage cooked or limp, just softened a little so you didn’t feel like you were fighting it in the wrap.  Homemade tortilla, shredded pork/onion/stir fry sauce mixture and the quick sauté of cabbage on top.  Dinner DONE.  I wanted to add some shredded, raw carrot, too, but the hubs “poo-pooed” that idea.  They were so good, we’re having the leftovers for dinner again tonight! If you don’t have a pressure cooker, no worries.  You can cook the meat up anyway you like, chop it up and add some sauce.  Great way to use leftover pork.  If you’re tired of BBQ sauce in your pulled pork sammies, give this Asian version a try.  And, please, let me know if you do!

**UPDATE 6/13/15: Made these for dinner again tonight, but instead of pork chops, I used a 4 pound pork loin roast and 3 cups of water in the pressure cooker.  Cooked for 50 minutes, quick release and continue with the above directions (shred, add sautéed onions and stir fry sauce, back in cooker to warm through, etc.)  Leftovers are going to be frozen for future meals!

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