Recipe for Pot Roast in a Pressure Cooker, submitted by William Morais
1. Sauté the garlic (4 cloves, chopped or crushed) in oil or lard.
Ingredients · Servings 3
- 1 kg of meat (muscle, shoulder, etc.) in pieces
- 3 potatoes
- 15 g of salt
- 4 cloves of garlic
- paprika to taste
Method · 30 min
- Sauté the garlic (4 cloves, chopped or crushed) in oil or lard.
- As soon as the garlic starts to brown, add the annatto powder and the pieces of meat.
- Fry the meat briefly, stirring until browned on all sides, and add 15g of salt per kg of meat.
- If the weight of the meat is greater, add proportionally.
- Note: A small scale helps.
- Add water until it's 1.5 fingers short of covering the meat (note: the water should not cover the meat).
- Leave under pressure for 15 minutes.
- Turn off the heat and add the 3 chopped potatoes and return to the pressure cooker for another 12 minutes (under pressure).
- After 12 minutes of pressure, let the pressure release on its own.
- Serve immediately.
- 2. As soon as the garlic starts to brown, add the annatto powder and the pieces of meat.
- 3. Fry the meat briefly, stirring until browned on all sides, and add 15g of salt per kg of meat.
- 4. If the weight of the meat is greater, add proportionally.
- 6. Add water until it's 1.5 fingers short of covering the meat (note: the water should not cover the meat).
- 7. Leave under pressure for 15 minutes.
- 8. Turn off the heat and add the 3 chopped potatoes and return to the pressure cooker for another 12 minutes (under pressure).
- 9. After 12 minutes of pressure, let the pressure release naturally.
- 10. Serve immediately.
