or a Pork Roast
2 medium onions – Cut in Half
2 large carrots cut in half
Cob of corn cut in half
4 small new potato's cut in half's or 1 baking potato cut in quarters
Celery if you would like and just about anything else you want from the refrigerator can be added.
Apply pepper to the meat and brown it in the bottom of the pressure cooker by using olive oil in the bottom of the pan. Make sure you sear all sides of the meet. This will take about 10 minutes. Remove the meat and install the plate at the bottom of the cooker then add water required for your pressure cooker (I use about a cup and a half) being careful not to splatter any of the hot oil on you. Put the meat back in and then bring it up to pressure for 20 minutes. Note the time starts when the pressure is up on the pressure cooker not when you put it on the flame.
Use the quick depressurization method and add the potatoes,onions, carrots, and if you want - celery and corn. Grind some salt and pepper on the vegetables. Bring the pot back up to pressure for 10 minutes.
Use the quick depressurizing method and pour the liquid from the bottom of the pan into a saute pan. In a separate cup, mix a tsp of corn starch with about a half cup of cold water. Stir until dissolved. Bring the liquid mixture from the pressure cooker a boil and add the cornstarch mixture starting with half of it and then more if needed. Bring it back to a simmer and it will thicken. Stir often while plating the "comfort food." Serve once the sauce is the right thickness. Also, you will want to taste the sauce and adjust the salt/pepper to your liking.
This will remind you of the meals your mother used to make. Of course in my case, she tried but every Sunday it was burned.
Web Page by Jim Faughn