Pressure Cooker Stuffed Shoulder with Spinach and Sausage
A showstopping stuffed meat roll packed with spinach, smoked sausage, carrots and green beans, then braised under pressure until irresistibly tender. The pressure cooker does all the heavy lifting, delivering a restaurant-worthy roast in just 40 minutes. Perfect for a special family dinner!
🛒 Ingredients
8 servings
- 1.5 kg (3.3 lbs) beef or pork shoulder
- 1 bunch fresh spinach
- 1 smoked sausage (chorizo-style)
- 1 large carrot, cut into sticks
- 6 green beans
- 1 ripe tomato, diced
- 1 onion, finely chopped
- 2 garlic cloves, minced
- Fresh parsley to taste
- Salt to taste
- 1 cup (240 ml) water
- 5 tablespoons tomato sauce
- Olive oil to taste
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Directions
- 1
Butterfly the shoulder open and season both sides generously with a mixture of minced garlic, parsley, olive oil and salt.
- 2
Layer the spinach leaves over the meat, then arrange the carrot sticks, sausage and green beans along the center.
- 3
Roll the meat tightly and tie it firmly with kitchen twine to hold the filling in place.
- 4
In the pressure cooker, sauté the onion and garlic in olive oil until golden. Sear the meat roll on all sides to develop a crust.
- 5
Add the diced tomato, pour in the water and tomato sauce. Adjust salt to taste.
- 6
Seal the pressure cooker and cook under pressure for about 40 minutes over medium heat.
- 7
Allow the pressure to release naturally, then slice the roll and drizzle generously with the cooking juices before serving.
💡 Chef's Tip
For extra depth of flavor, marinate the shoulder overnight with the garlic-herb mixture. Swap the sausage for smoked bacon or prosciutto for a more delicate filling.
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