Pressure Cooker Pork Roast Recipe – Schnellkochtopf Schweinebraten

Method14 steps

1. 1

   Step 1: Press Sauté button, then using the Sauté More function adjust to More and wait until it displays 'HOT'.

2. 2

   Step 2: Mix smoked paprika, garlic powder, onion powder, 1 tsp rub salt and 1/2 tsp rub pepper. Season the 2 lb pork shoulder on all sides with this rub.

   Uses 1 tablespoon (15 g) smoked paprika · 1 tablespoon (10 g) garlic powder · 1 tablespoon (7 g) onion powder · 1 teaspoon (6 g) salt · ½ teaspoon (1 g) pepper · 2 pounds (900 g) pork shoulder (pork butt meat)

3. 3

   Step 3: Add the 2 tbsp olive oil to the hot cooker and brown the rubbed pork about 5 minutes on each of two sides. Remove and reserve on a board.

   Sear first side; repeat five minutes on second side · 5 minUses Pork shoulder coated with full dry rub · 2 tablespoons (30 ml) olive oil

4. 4

   Step 4: Add 2 tbsp unsalted butter and the sliced onion. Season with a little additional salt and pepper to taste and saute 8–10 minutes, until very soft. Keep rub salt/pepper already on the meat separate.

   Soften onion before garlic and carrots · 10 minUses 2 tablespoons (30 g) unsalted butter · 1 (150 g) white onion, thinly sliced · Additional kosher salt to taste for onion and gravy · Additional ground black pepper to taste for onion and gravy

5. 5

   Step 5: Add the four minced garlic cloves and saute about 20 seconds until fragrant, then add the carrot (2 medium) chunks and two bay leaves and saute 2 minutes.

   Saute carrots after fragrant garlic · 2 minUses Soft buttery onion base · 4 cloves garlic, minced · 2 medium carrots, cut into large chunks · 2 bay leaves

6. 6

   Step 6: Add the Balsamic vinegar and deglaze the pot with a wooden spoon.

   Uses Sauteed onion-carrot-garlic base · 1 tablespoon (15 ml) balsamic vinegar

7. 7

   Step 7: Add chicken stock (1 1/2 cups) and soy sauce. Continue to scrape the sides and bottom of the inner pot with a wooden spoon.

   Uses Vinegar-deglazed vegetable base · 1 1/2 cups unsalted chicken stock · 2 tablespoons (30 ml) soy sauce

8. 8

   Step 8: Cut the reserved browned pork into 1/2-inch (1.3 cm) thick slices and return them to the cooker. The short pressure hold is for these thin pieces, not an intact roast.

   Uses Reserved browned rubbed pork shoulder · Vegetable base in stock and soy sauce

9. 9

   Step 9: Layer the potato chunks on the top.

   Uses Sliced browned pork in seasoned vegetable broth · 1 1/2 lb russet potatoes, cut into large chunks

10. 10

    Step 10: Lock the lid and seal according to the cooker instructions. Cook at high pressure for 5 minutes, then leave 10 minutes for natural release. Release remaining pressure carefully according to the cooker instructions and open only once fully depressurized. Check the thickest pork piece reaches at least 145°F (63°C), then allow at least 3 minutes before serving; check pork and vegetables are tender and cook further if needed.

    Pressure Cook Pork · 5 minUses Complete sliced-pork and potato pressure-cooker load

11. 11

    Step 11: Transfer the cooked pork, carrots and potatoes to a serving plate, retaining the cooking juices in the pot. Remove the bay leaves.

    Uses Cooked sliced pork, carrots and potatoes · Remaining seasoned cooking juices

12. 12

    Step 12: Taste the sauce and season it if needed.

    Uses Retained cooking juices · Additional kosher salt to taste for onion and gravy · Additional ground black pepper to taste for onion and gravy

13. 13

    Step 13: Select Saute. Dissolve the 2 tbsp cornstarch in the separate 3 tbsp cold slurry water, stir into the retained cooking juices and cook, stirring, a few minutes until thickened.

    Uses Seasoned retained cooking juices · 2 tablespoons (16 g) cornstarch · 3 tablespoons (45 ml) cold water

14. 14

    Step 14: Add back the pork slices, carrots, and potatoes into the gravy, then mix gently to coat. Serve with favorite side dishes.

    Uses Reserved cooked pork slices, carrots and potatoes · Thickened cooking-juice gravy