1 (16-ounce) can fat-free, less-sodium chicken broth
2 pounds red potatoes, quartered
2 cups (1-inch-thick) sliced carrot
How to Make It
Trim fat from pork. Combine paprika and next 5 ingredients (paprika through mustard); rub pork with paprika mixture. Heat oil in a 6-quart pressure cooker coated with cooking spray over medium-high heat. Add pork; brown on all sides. Remove from pan; set aside. Add leek and garlic to pan; sauté 2 minutes. Add broth; bring to a simmer. Return pork to pan; spoon leek mixture over pork. Close lid securely; bring to high pressure over high heat (about 3 minutes). Adjust heat to medium or level needed to maintain high pressure; cook 45 minutes. Remove from heat; place pressure cooker under cold running water. Remove lid; stir in potatoes and carrot. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 15 minutes. Place cooker under cold running water. Remove lid; remove vegetables and pork from pan. Cut pork into 1/4-inch-thick slices; discard the bone.
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Great recipe and a keeper! I couldn't find a butt roast so I used a lean bone-in pork roast. (I honestly don't remember what cut it was). I used baby carrots and Yukon gold potatoes because I had them both on hand. 15 minutes was actually too long in the pressure cooker; 10 would have been fine. But, this was a new pressure cooker and I was still getting a feel for the cooking times. It was outstanding! Next time I will buy fresh paprika; I used regular McCormick paprika this time, and I think that would have been fine, except my paprika was pretty old. Paprika will lose its flavor within a month or two, so always use the freshest paprika you can find, even if you can't find Hungarian Sweet.