Pressure cooker veal roast is a delicious main course perfect for special occasions and beyond. It is the classic Sunday dish of grandmothers, and in this version with the pressure cooker, it is also very quick to prepare. To get a soft and succulent veal roast in the pan it takes 1 hour of cooking, with the pressure cooker we reduce the cooking time by half. I recommend checking out other main course recipes they will surely come in handy. Now let’s see how to make the Pressure cooker veal roast and if you try it let me know. Barbara
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Pressure cooker, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing Pressure Cooker Veal Roast
- 1.76 lbs Veal
- as needed Flour
- 1 Carrot
- 1 clove Garlic
- 1 sprig Rosemary
- Sage
- 1 stalk Celery
- Salt
- Extra virgin olive oil
- 1 cup White wine
- Broth
Tools
- Pressure cooker
How to prepare Pressure Cooker Veal Roast
Let’s start preparing the Pressure Cooker Veal Roast, clean the carrot and cut it into cubes, also clean the celery and cut it into slices.
Pour 3 tablespoons of extra virgin olive oil into the pressure cooker, the rosemary sprig, sage leaves, and halved garlic clove, let them season for a few minutes and add the previously cut celery and carrot meanwhile, flour the meat for the roast.
Place the meat in the pressure cooker and let it brown and seal on all sides. When you turn it, help yourself with wooden spoons so as not to pierce the meat, otherwise all its juices will come out, and it will become tougher and drier.
Once you have sealed the meat well, pour the white wine and let it evaporate completely, only now add salt and pour the broth, until it covers half of the meat, close the pot with the lid and increase the heat to maximum.
When the pressure cooker starts to whistle, lower the heat and cook for 30 minutes.
When the Pressure Cooker Veal Roast is cooked, turn off the heat and let the steam release so that the pressure comes out and only then open the lid. Remove the roast and place it on a plate, remove the rosemary sprig, and with a hand blender, blend the vegetables with the cooking juices to obtain a smooth cream.
When the roast has cooled, slice it and serve it accompanied by the cooking sauce.
How to store the Pressure Cooker Veal Roast
You can store the roast in the refrigerator for 2/3 days or freeze it for a few months
