Pressure Cooked Roast Vegies

Pressure Cooked Roast Vegies


6 people made this

These roast vegies only take around 20 minutes and they taste amazing. Really intense roast vegetable flavours that just make your mouth water and they only use a tiny bit of oil!

Hoamvxw Victoria, Australia

Serves: 4 

  • 4 medium potatoes
  • 2 medium sweet potatoes (kumara)
  • 1 butternut pumpkin (deseeded)
  • 2 tablespoons oil (I use rice bran oil but any vegie oil is OK)
  • 1 teaspoon of either thyme, rosemary or any of your favourite roasting herbs
  • 1/4 cup water
  • salt and pepper to taste

Preparation:5min  ›  Cook:15min  ›  Extra time:5min Other  ›  Ready in:25min 

  1. Wash, peel and cut vegetables into equal sized sections. (just like you would for normal roast vegies)
  2. Place oil in pressure cooker and heat. Place vegetables into pressure cooker and fry until they are brown on all sides. (You can fry the vegies in a frypan and then place the browned vegies in the pressure cooker if you find frying in a pressure cooker a bit hard.)
  3. Add your choice of herbs and fry on low heat for a minute to release the flavour.
  4. Add salt and pepper and 1/4 cup of water. Place lid on pressure cooker and quickly bring to high pressure.
  5. Reduce heat to low to maintain steady pressure and cook vegies for 7 minutes.
  6. Turn off heat and allow pressure cooker to naturally release pressure (takes about 5 minutes). Do not try to quick release or cold water release pressure as vegies will disintegrate and you will end up with mush. I can leave mine in the pressure cooker for up to 30 minutes without opening and they stay nice and hot.
  7. Open pressure cooker and serve.

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