Ingredients:
1 2 LB Pork Roast
2 Cups Water
1 Chicken Bouillon Cube (Knorr)
Salt
Pepper
Oregano
Basil
Parsley
2 Tablespoons Olive Oil
1 Tablespoon Corm Starch
Put Olive oil into pressure cooker, and set it to high, Place the roast, and liberally cover it with the spices, salt and pepper, turning it to sear it on each of its sides.
Keep temperature on high, and add two cups of water, and drop the cube in, mixing it well into the water. Let the water come to a boil, and make sure the bullion is completely dissolved.
Set cooker for meat setting, seal up with top and let it cook under pressure for 15 minutes.
Remove top slowly, and using a turkey baster, remove about 1/2 cup of the drippings into a mixing cup. Stir in the cornstarch, and stir until smooth, removing any lumps. Add back into pot, and cook on high heat for 30 minutes stirring every couple of minutes to prevent burning.
Bon Apatite!
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