The nut roast is a very simple and quick second course to prepare, ideal for serving during the Christmas holidays. A very tasty recipe prepared in a pressure cooker, just like the stuffed chicken roast.
For this recipe, I used a piece of meat already tied. Then you just need to sear it for a few minutes in the open cooker, deglaze with white wine, and cover it with milk. Once the cooker is closed, it will take care of cooking it in no time, without even having to worry about the sauce drying up or burning.
Lastly, when cooking is finished, add the walnuts which will be blended with an immersion blender. The sauce is then thickened for a few minutes with a tablespoon of cornstarch, making it creamier and perfect for the classic bread dip.
Those who know me know that I’m not particularly fond of these types of main courses: roasts, braised meats, etc… but I know you love them, especially when prepared with a pressure cooker. My husband and daughters tasted this recipe for me, and they approved it wholeheartedly! So all that’s left for me to do is invite you to the kitchen with me because the pressure cooker nut roast will be ready in a click!
If you’re interested in other main course recipes prepared with a pressure cooker, also read:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 25 Minutes
- Portions: 8 People
- Cooking methods: Pressure cooker
- Cuisine: Italian
- Seasonality: Christmas, Autumn, Winter
- Energy 403.78 (Kcal)
- Carbohydrates 5.96 (g) of which sugars 3.40 (g)
- Proteins 26.60 (g)
- Fat 29.25 (g) of which saturated 8.29 (g)of which unsaturated 9.42 (g)
- Fibers 0.45 (g)
- Sodium 129.48 (mg)
Indicative values for a portion of 181 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2.2 lbs veal (for roast)
- 2 tbsps extra virgin olive oil
- 1 clove garlic
- 5 tbsps white wine
- 2 cups milk (at room temperature)
- 1 cup walnuts
- rosemary (to taste)
- 2 1/2 tbsps cornstarch
Tools
- Pressure cooker
- Immersion blender
Steps
First, tie the piece of meat with kitchen twine. I had my butcher do it. Then brown the meat in the open cooker with the oil for a few minutes on all sides so that it seals well.
Then deglaze with white wine and let the alcohol evaporate. Add the milk, the peeled garlic clove, and a few sprigs of rosemary. Season with salt and pepper and close the cooker. Bring to full pressure and from the start of the whistle, lower the heat and cook for 20 minutes. Obviously, cooking times are relative and depend on the type of meat you have.
After the cooking time, gradually release the steam and open the cooker. With the help of a spatula, remove the piece of meat and add 80 g of walnuts to the cooking juices. Blend everything with an immersion blender. The walnuts won’t be perfectly blended, but that’s correct. If you prefer them finer, you can blend them separately in a blender and add them later.
Add the cornstarch and blend again. Return the cooker to the burner and let it thicken for a few minutes over medium heat, stirring to avoid lumps. If there are still lumps, you can always blend everything again with the immersion blender.
Now slice the meat into thin slices and place them on a serving dish. Distribute a few spoonfuls of walnut sauce, the remaining walnuts coarsely chopped, and serve.
Storage and tips for the pressure cooker nut roast
The veal roast with walnut sauce in a pressure cooker can be prepared in advance and stored in the refrigerator for 3 or 4 days in a container with a lid.
The veal roast with walnut sauce in a pressure cooker can be prepared in advance and stored in the refrigerator for 3 or 4 days in a container with a lid.
FAQ Questions and Answers for the pressure cooker nut roast
Can this roast be prepared with the Instant Pot?
Yes, certainly! Sear with the sauté function and cook with the pressure cook function for 15/20 minutes.
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