Pressure Cooker Recipe: Spring Roast with Cauliflower and Potato Mash One Pot Meal
Pressure Cooker
Accessories
Pr. Cook Time
Pr. Level
Open
6 L or larger
heat-proof bowl
25 min.
High(2)
Natural
Double the recipe by putting two roasts in the base of the pressure cooker without changing the pressure cooking time.
Put the potato and cauliflower pieces in the heat proof bowl and set aside.
Tie one sprig of each herb to the roast and paint the roast with mustard. In the pre-heated pressure cooker, on medium heat without the lid, add the oil and brown the roast on all sides. Pour in the water, salt and pepper and lower the bowl into the pressure cooker on top of the roast. If the bowl does not balance well, add a crumbled ball of tin foil in the base to help hold it somewhat straight.
Close and lock the lid of the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 25 to 30 minutes at high pressure.
When time is up, open the pressure cooker with the Natural release method – move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). For electric pressure cookers, disengage the “keep warm” mode or unplug the cooker and begin counting 10 minutes of natural open time. Then, release the rest of the pressure using the valve.
Lift out the bowl and wipe the base and sides. Then, add the yogurt and mash the contents.
Lift out the roast and slice thinly and lay on the platter. Then, wet the slices with the cooking liquid and sprinkle with the remaining fresh herbs and edible flowers.
Store any left-over meat in the cooking liquid.
Serves Serves 4 to 6
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
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