Pressure Cooked Pork Roast

For those of you considering a pressure cooker purchase, get one it's worth it. For those of you who already have one stashed away somewhere, dig it out and start using it again. Lastly, for those of you who regularly use it, keep up the good work and share your recipes! 

Once you understand how it works and feel comfortable using a pressure cooker you will be amazed at how quickly you can get a great meal on the table.

Ok, now for the night before last's dinner.

Recipe: 

1 1/2 lb pork roast

Herbs de Provence (a herb mix used in France made up of marjoram, thyme, savory, basil, rosemary, sage, fennel seeds and lavender)

Sea salt

Fresh milled black pepper

Oil (I used Palm)

Fill the pressure cooker with 1 to 2 inches of water, put in the rack and steamer basket, then bring the water to a boil.

Place the roast (fat side up) in a heat-proof dish that will fit into your steamer basket.

Place the lid on and make sure the release valve is closed. Bring up to full pressure then cook for 25 minutes.

Remove from heat and open the vent to release the steam. Remove the roast.

Coat the top of the roast with Herb de Provence, sea salt and pepper.

Heat up oil in a heavy bottomed pan and brown the fat side coated with herbs until crispy.

Once the top is browned to your satisfaction you are done.