I put on this pressure cooker pork roast in the morning to avoid that evening dinner rush so common on busy weeknights. All I do is fix a side of family-favorite potatoes and we can sit down to a satisfying supper.
Ingredients
1-1/2 cups water
1 envelope onion soup mix
2 garlic cloves, minced
1/2 teaspoon celery seed
1 boneless pork shoulder butt roast (4 to 5 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1 small head cabbage (1-1/2 pounds), cut into 2-inch pieces
1 pound medium carrots, halved lengthwise and cut into 2-inch pieces
Directions
Place water, soup mix, garlic and celery seed in a 6-qt. electric pressure cooker. Cut roast in half; place in cooker. Sprinkle with salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 50 minutes. Let pressure release naturally for 10 minutes, then quick-release any remaining pressure. A thermometer inserted in pork should read at least 145°.
Add cabbage and carrots to cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure.
Remove roast and vegetables to a serving plate; keep warm. If desired, skim fat and thicken cooking juices for gravy. Serve with roast.
