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.
Serves: Serves 4
- 1 T. olive oil
- 1 pork roast, 2 ½ - 3 pounds
- salt & freshly ground pepper to taste
- 1 medium onion, sliced ¼ inch thick
- 2 cups gluten-free chicken stock
- 6 carrots, peeled and cut in half
- ¼ c. cold water
- 2 T. cornstarch
- Heat olive oil in pressure cooker over medium high heat. Make sure to remove cooking rack. Rinse roast and pat dry. Season with salt and pepper. Brown roast on all sides. Take your time and make sure to brown the meat well – this really gives the meat an extra layer of flavor.
- Remove meat from pressure cooker, insert cooking rack, and place meat on rack. Add onions and chicken stock. Place lid on pressure cooker, close, and place steam vent on top. Bring to steady rocking pressure for 50 minutes, cool using running water, and add carrots. Return to steady rocking pressure for another 5 minutes and then cool. Check for doneness. If necessary cook for a few more minutes.
- When meat and carrots are done, transfer to a plate and tent loosely with aluminum foil. Let meat rest while gravy is prepared. Remove cooking rack and turn heat to medium high. Strain liquid through a fine mesh strainer and return to the pressure cooker. Discard solids.
- Put cold water in a small bowl. Add cornstarch and mix well. Pour cornstarch and water into strained liquid in the pressure cooker while stirring. Let gravy come to a boil and then reduce to a simmer, cooking for 5 – 7 minutes.
- Slice meat and serve on a platter surrounded by carrots. Gravy can be served on the side on poured directly on top of the meat.
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 firstname.lastname@example.org and I’ll add them to my blog.