Bob's Pressure Cooker Pork Pot Roast

By pavaldez

Ingredients

• Roast
• 4 tablespoons vegetable oil
• 2-3 pound pork loin, shoulder or butt, seasoned with 1/2 teaspoon salt and pepper
• 1/2 cup dry white wine
• 2 teaspoons chicken base mixed into 2 cups water
• 2 tablespoons minced garlic
• 1 sprig fresh thyme, or 1 teaspoon dried
• 2 bay leaves
• Vegetables
• 6 small redskin potatoes, halved
• 2 small onions, peeled and quarered
• 1 cup baby carrots
• 2 stalks elery, cut into 1 inch pieces
• 2 tablespoons corn starch
• Salt and pepper to taste

Details

Servings 6

Preparation

Step 1

1. Add the oil to the pressure cooker and heat on high or "brown" with the lid off until sizzling. Brown the seasoned roast well on all sides

2. Add rmaining "Roast" ingredients to prssure cooker and securely lock on the lid. Set the cooker o high and cook for 40 minutes.

3. Let the pressure release naturally for 10 minutes before quick releasing any remaining pressure and safely removing lid.

4. Add all Vegetable ingredients, except the corn starch and re-lock on the pressure cooker's lid. Set the cooker to high and cook for an additional 5 minutes.

5. Perform a quick release to release the cooker's pressure. Safely remove lid and set aside roast to rest under tin foil as you thicken the gravy. To thicken gravy; set the cooker to high or "brown" with lid off until cooking juices and vegetables are simmering. Mix corn starch with 2 tablespoons water and slowly add to simmering juice, stirring constantly, until thick. Carve roast and serve with vegetables and gravy.