PRESSURE COOKER PORK SHOULDER ROAST RECIPE - (4.6/5)

Pressure Cooker Pork Shoulder Roast Recipe - (4.6/5) image

Provided by carvalhohm

Number Of Ingredients 12

4 pound boneless pork shoulder roast
2 tablespoons oil
10 ounces mushrooms (any variety), sliced thickly
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 tablespoons tomato paste
1/2 cup white wine or vermouth
1 1/2 cups chicken broth
2 bay leaves
Freshly ground pepper and salt
2 to 3 tablespoons cornstarch (use 1 tablespoon per cup of gravy)

Steps:

Salt and pepper roast. Heat 1 tablespoon oil in pressure cooker and brown on all sides. Remove roast to a platter and discard oil. Heat remaining tablespoon of oil in cooker and sweat onion, carrot, and celery mixture with a little salt until softened, about 3 minutes. Add tomato paste, wine, broth, and bay leaves. Place roast on top, add sliced mushrooms, wine, and chicken broth, cover and bring up to full pressure. Cook for 40 to 50 minutes. Let cooker decompress on its own. Remove roast and let rest 10 minutes. Strain broth to remove fat and thicken with cornstarch, if desired. Serve with mashed potatoes or cooked egg noodles.