Cold Veal Roast - Vitello Tonnato from Your Pressure Cooker|

READY IN: 25mins




  • Put two tablespoons of olive oil in the pressure cooker and, with the top off, brown the meat on all sides.
  • Then add the onion, carrot and celery and swoosh them around in the pan a little bit. Next, add the garlic, bay, rosemary and cloves, a little pepper and abundant salt (about 1tbsp).
  • Now, add one cup of white wine and one cup of water. Mix the contents of the pan so they all have contact with the water.
  • Close the top of the pressure cooker, raise the flame to maximum until it begins to whistle. Then, lower the flame to medium-low and begin counting 20-30 minutes (depending on the thickness of the meat).
  • When the time is up, release the vapor from the pan, remove the roast and place it in a platter with a tin-foil tent to cool. Strain, and reserve the cooking liquid. When the roast is relatively cool, put in the refrigerator to chill.
  • For the sauce, blend all of the ingredients - except for the caper - until it is "sauce" consistency. If it is too thick, add some of the liquid that remained from the roast. If it is too runny, add a little more tuna (strained from the oil).
  • To serve, slice the roast thinly, cover with sauce and sprinkle capers on top.