Stress Cooker Pot-au-Feu (French Boiled Pork and Vegetables) Recipe

• 2 pounds (900g) boneless crimson meat chuck roast, tied true into a tight cylinder

• 1 pound (450g) bone-in crimson meat brief ribs

• 5 sprigs contemporary thyme

• 1 total yellow onion, halved and caught with 4 cloves in full

• 1 cramped head garlic, papery pores and skin left on and head cut in half of crosswise

• 1 rib celery

• 15 total sunless peppercorns

• 1 bay leaf

• Kosher or sea salt

• 5 cramped Yukon Gold potatoes (1 1/2 pounds; 680g full), pierced all around the build with a fork

• 2 medium leeks (1 pound; 450g full), trimmed of root end and darkest green top and washed completely

• 5 medium carrots (10 oz; 280g full), peeled or scrubbed

• 1/4 head green or Savoy cabbage

• 1 medium (4-ounce; 115g) turnip, peeled and quartered

• 1 medium (5-ounce; 140g) parsnip, peeled and quartered lengthwise

• 1 pound (450g) crimson meat marrow bones (about 3), optionally available

• Toast for the marrow bones, if the exercise of

• Mustard, grated horseradish, and cornichons, for condiments

1. In a tension cooker, mix crimson meat chuck, brief ribs, thyme, onion, garlic, celery, peppercorns, and bay leaf. Top with ample frigid water to correct quilt and season with an awfully fine pinch of salt.

2. Top with ample frigid water to quilt (be fine to no longer surpass the cooker’s max maintain line). End cooker, raise to excessive tension and put together dinner for Half-hour. Depressurize cooker the exercise of rapidly free up intention.

3. Strain broth, discarding thyme, onion, garlic, celery, peppercorns, and bay leaf. Return crimson meat and broth to tension cooker. Flee broth of any rotund or scum.

4. Add potatoes, leeks, carrots, cabbage, turnip, parsnip, and marrow bones, if the exercise of, to tension cooker, making obvious all are submerged in the broth with the crimson meat (add extra water if mandatory, as soon as more being cautious to no longer surpass the cooker’s max maintain line).

5. Return tension cooker to excessive tension and put together dinner for 5 minutes. Depressurize cooker the exercise of rapidly free up intention. At this level both the crimson meat and greens would possibly possibly possibly possibly even merely peaceful be very gentle (if no longer, return to excessive tension and put together dinner for 5 minutes longer).

6. Switch meats and greens to a platter, bathing with broth to blueprint shut moist. Season broth with salt. Aid broth as a soup, and the meats and greens as the first direction; the marrow bones would possibly possibly possibly possibly even merely furthermore be served with toasts (unfold the marrow on the toasts and season with salt). Stride extra salt at the desk for seasoning the meats, in conjunction with mustard, grated horseradish, and cornichons.

Special equipment

Electric or stovetop tension cooker (discover our elephantine evaluation)

This Recipe Appears to be like to be In

• Pot-au-Feu: The Dish That Made Boiled Pork a French Traditional