Spring Roast with Cauliflower & Potato Mash Onepot

pressure cooked spring roast with cauliflower and potato mash one pot meal
Spring is almost here and I just can’t wait. In giddy anticipation here’s another one pot meal that is low prep, fast and…

..dare I say it?!? Healthy.

We used a very lean cut of pork, moved your mashed potatoes up a notch – to secretly deliver an under-appreciated vegetable- and piled on antioxidant rich fresh herbs. We topped it all with edible flowers – and they do more than pretty up the place.

Pre-Spring pickings for fresh, much less edible, flowers are slim but not impossible. I foraged the flowers for this recipe locally -in my slippers.  Alyssum in the front yard and the back yard weed patch yielded dandelions (follow the links to find out about each flower’s amazing nutritional content).

Pressure Cooker Accessories Pr. Cook Time Pr. Level Open
6 L or larger heat-proof bowl    25 min.    High(2)  Natural

Pot Roast with Cauliflower and Potato Mash - pressure cooker one pot meal
 
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Recipe type: pressure cooker
Prep time: 
Cook time: 
Total time: 
Double the recipe by putting two roasts in the base of the pressure cooker without changing the pressure cooking time.
INGREDIENTS
  • 3 medium potatoes, peeled and roughly diced
  • 1 medium cauliflower head, separated into large florets
  • 2-3 pound pork loin roast
  • 3 tablespoons dijon mustard
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon olive oil
  • 2 sprigs fresh thyme
  • 2 sprigs fresh sage
  • 2 sprigs fresh mint
  • about ¾ cup water
  • 2 tablespoons plain yogurt
  • 1 bouquet untreated edible flowers (I used alyssum and dandelions)
INSTRUCTIONS
  1. Put the potato and cauliflower pieces in the heat proof bowl and set aside.
  2. Tie one sprig of each herb to the roast and paint the roast with mustard.
  3. In the pre-heated pressure cooker, on medium heat without the lid, add the oil and brown the roast on all sides.
  4. Pour in the water, salt and pepper and lower the bowl into the pressure cooker on top of the roast. If the bowl does not balance well, add a crumbled ball of tin foil in the base to help hold it somewhat straight.
  5. Close and lock the lid of the pressure cooker.
  6. Electric pressure cookers: Cook for 30 minutes at high pressure.
    Stovetop pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 25 minutes pressure cooking time.
  7. When time is up, open the pressure cooker with the Natural release method - move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). For electric pressure cookers, disengage the “keep warm” mode or unplug the cooker and begin counting 10 minutes of natural open time. Then, release the rest of the pressure using the valve.
  8. Lift out the bowl and wipe the base and sides. Then, add the yogurt and mash the contents.
  9. Lift out the roast and slice thinly and lay on the platter. Then, wet the slices with the cooking liquid and sprinkle with the remaining fresh herbs and edible flowers.
  10. Store any left-over meat in the cooking liquid.

WMF Pressure Cooker