My Aunt Linda makes the best meat in the pressure cooker – whenever she brings a roast to a family gathering it disappears in no time. Of course, I had to get her secret. She dredges the meat in flour, salt, and pepper before browning it and cooking it. That works beautifully for so many people but obviously not for me. I decided to keep the salt and pepper, add an onion, and forget the flour all together. Nice and simple. Also, I make every effort to minimize unnecessary calories and carbs when cooking so long as I don’t sacrifice quality and flavor. This roast doesn’t need a coat of flour.
The result? This pork roast turns out perfect every time and, yes, the kitchen stays cool. I don’t know why a roast cooked in a pressure cooker with such simple seasoning comes out bursting with flavor. If you do, I’d love to know. My husband always goes back for seconds, saying that he really shouldn’t but he can’t help himself. As for me, I have to agree that it makes a great meal and am grateful that this one-pot wonder makes clean-up quick and simple.
For all who’ve not yet experienced pressure cooking, adding anything during the cooking process involves cooling the cooking vessel under running water to release the steam. Then, you add the other ingredients, put the sealed pressure cooker back on the stove, and heat it up again until the dish is finished. Making any addition during the cooking process all at once is much simpler than repeatedly starting and stopping. I’ve tried several different veggie combinations with this pork roast and my experience has been that I’m not great at cooking more than one variety unless they have very similar cooking times. Our favorite – carrots – but you can use any veggie you’d like. The picture shows the roast with carrots & parsnips. This was one of the times I tried to put 2 veggies in together. The parsnips were overcooked.
Cooking time is determined by the size of your roast – about 18 minutes per pound.
How do you keep your kitchen cool in the summer? If you have a great cooking method or recipe, please share it. Send links to email@example.com and I’ll add them to my blog.