2-4 lb porketta roast - preseasoned
1 cup chicken broth
4 whole potatoes

1. Place roast on trivet with broth on the bottom of the inner pot.
2. Arrange whole (peeled or unpeeled) potatoes around the roast. They won't fit on the trivet, you can just place them sort of next to the roast.
3. Cook on High pressure for 25 minutes and do a full 20 minutes NPR, even if the pin drops, do not open the pot. Just wait.
4. When the NPR is done, open pot and carefully remove potatoes. Lift roast out with the trivet and let cool a bit before slicing.
5. Serve roast and potatoes with the flavorful juices from the bottom of the pot. Thicken it with a cornstarch slurry if you want more of a sauce instead.
**I also put carrots and onions in mine**

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