Easy Pressure Cooker Roast With Gravy Food

PRESSURE COOKER CHUCK ROAST WITH VEGGIES AND GRAVY

Steps:

• Mix celery soup and beef stew seasoning together in a small bowl to create a creamy paste.
• Turn on a multi-functional pressure cooker and select Saute function. Add chuck roast and cook until juices start to render and outside is browned, about 5 minutes per side. Add the paste mixture, broth, onion, and mushrooms. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add potatoes and carrots. Close, lock, and return cooker to high pressure. Cook for 15 minutes more.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 30 minutes. Transfer roast to a large bowl and shred with 2 forks; remove any excess fat. Run remaining liquid through a strainer into a separate bowl. Beat liquid with a whisk until well blended and emulsified, about 1 minute.
• Serve shredded roast on top of the vegetables and cover with gravy.

EASY PRESSURE COOKER POT ROAST

Steps:

• Heat oil in a pressure cooker over medium-high heat. Brown roast on all sides in the hot oil; season with pepper, seasoned salt, and onion powder.
• Pour in beef broth and Worcestershire sauce, add the quartered onion, and seal the lid. Bring the cooker up to full pressure. Reduce heat to low, maintaining full pressure, and cook for 30 minutes.
• Use the quick-release method to lower the pressure. Mix in carrots and potatoes, seal the lid again, and return the pressure cooker to the heat. Bring the cooker up to full pressure and cook for an additional 15 minutes. Use the quick-release method again and transfer the roast and vegetables to a serving dish.

POT ROAST, EASY PRESSURE COOKER

Steps:

• 1. Season roast with garlic salt and pepper on all sides Put flour into a bag and add roast, coat all sides of the roast. In a fry pan, heat the oil on medium heat and add roast and brown on all sides. Once browned, remove from pan and blot excess oil off meat.
• 2. Place the pressure cooker trivet into pressure cooker and place roast onto to the trivet. Add carrots, celery, bay leafs, and soup mixes. Pour water, enough to completely cover the meat
• 3. Close lid securely; bring to high pressure over high heat. Once the regulator starts to rattle, reduce heat to medium or level needed to maintain high pressure; cook for 1 hour. After the hour is up, turn heat off and have pressure cooker release pressure naturally. Don't use quick release!!!!
• 4. * To make the gravy, remove roast and vegetables, cover with foil to keep warm. Strain the liquids into a saucepan, reserving 1 cup of meat juices for gravy. In saucepan, over medium heat bring meat juices a boil. Meanwhile, in a small bowl, add 2 tablespoons flour to ¼ cup COLD water, whisking together to remove lumps. Then return flour mixture to pan; cook 2 minutes or until slightly thick, stirring constantly with a whisk.
• 5. * To make noodles, in a large saucepan, add butter and remaining meat juices. When the meat juices come to a boil, add 2 tablespoons parsley and 3 cups dry egg noodles. There won't be enough meat juices to cover noodles and that's ok, because you want the noodles to absorb most of the meat juices. Cover and cook until the noodles are al dente, stirring occasionally so noodles on top won't dry out.
• 6. TIPS TO CREATE FASTER, HEALTHIER, TASTIER MEALS WITH PRESSURE COOKING, SAFELY!!!!! For all of you that heard horror stories about pressure cookers, I'm so sorry! Let me just say . the pressure cooker doesn't have a brain or mind to think or act on its own... It's what you do OR don't do will determine the success or failure in cooking with a pressure cooker; To the point, only YOU have the control over the pressure cooker. The convenience, ease, and (yes!) safety of the modern pressure cooker will put your dinner on the table fast-and make it tastier, as if you spent the whole day at the stove. Here are some safe guidelines to help ease your minds:
• 7. * Keep rubber gasket clean and in good shape: The gasket is the ring of rubber that lines the lid of the pressure cooker. If the gasket looks cracked or broken, replace it immediately. You might need to order the gasket online if you can't find it locally. Use parts that come from the pressure cooker's manufacturer to ensure the proper seal
• 8. * Follow the instruction manual: Read the instructions several times before diving into a recipe.
• 9. * Measure liquids precisely: This is critical to increase the cooker's pressure. Follow a recipe to make sure the amount of liquid is correct.
• 10. * Don't overfill the pressure cooker.: Careful measuring is a must. Some foods, such as beans, expand when they cook, and you need to allow room for this.
• 11. * Be careful with frothy foods: Frothy foods can block the steam valves and the pressure-release vents on your pressure cooker. Foods that froth include pasta, rhubarb, split peas, oatmeal, applesauce and cranberries. When cooking these foods, follow a trusted recipe and make sure the quantity in the pot is well below the recommended maximum-fill line.
• 12. * Release the pressure safely.: Typically, removing the pressure cooker from the stove and letting it cool until the pressure drops to the safe range release the pressure. The cold-water release is another way to release pressure by running cold water over the lid of the cooker. Each pressure cooker operates differently, so consult your instruction manual. Pressure cooking saves you time cooking and heating up your home which is great during summer!!! Happy cooking, Cyann :)

PRESSURE COOKED VENISON ROAST WITH GRAVY

Steps:

• 1. Mix up seasoning ingredients and sprinkle on all sides of the roast. Save leftover seasoning.
• 2. Get a skillet hot then add olive oil. Sear meat on all sides.
• 3. To small pressure cooker add 2 cup water, 1 cup broth and 2 gravy packages and the leftover seasoning mix. Whisk together.
• 4. Add meat to pressure cooker. Take 1 cups water and deglaze the pan that you seared the meat in. Pour this into pressure cooker.
• 5. Put lid on and turn on high. Vent for 10 minutes then add weight on. Reduce heat to maintain pressure. For my altitude I cooked 1 hour and 20 minutes at 15 pounds of pressure. Check with your manual for your area.
• 6. Let pressure come down then remove top. Remove meat for carving and bring liquid to a boil. In a bowl add 1/2 cup water then mix in the corn starch. Add this slurry to the liquid and bring back to a boil.
• 7. Slice roast and place in serving platter/bowl. Pour up gravy for gravy boat and pour the rest over the roast.

INSTANT POT POT ROAST

Steps:

• Brown Chuck Roast: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins). Pat dry the chuck roast steak with a paper towel, then generously season one side of the roast with kosher salt and ground black pepper. Drizzle the inner pot with 1 tbsp (15ml) olive oil, and ensure to coat the oil over the whole bottom of the pot. Then, place the seasoned side of the roast in Instant Pot. Season the other side with more salt + black pepper. Let it brown for 10 minutes per side (don't need to constantly flip the roast) to develop some awesome deep flavors. Set browned roast aside.
• Sauté Onion & Garlic: Add in sliced onions and saute until softened. Add in a pinch of kosher salt and ground black pepper to season. Add in garlic and saute for 30 seconds until fragrant. Add in mushroom and saute for 2 mins. Then season with another pinch of kosher salt.
• Deglaze Instant Pot: Pour in a dash of red wine or balsamic vinegar, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon.
• Pressure Cook Pot Roast: Add 1 cup (250ml) of chicken stock, 1 tbsp (15ml) regular soy sauce, 1 tbsp (15 ml) fish sauce, 1 pinch of dried rosemary, 1 pinch of thyme, and 2 bay leaves in Instant Pot. Taste the seasoning and add more salt and pepper if desired.Place the chuck roast and all its meat juice in Instant Pot. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 45 minutes + Full Natural Release (25 minutes). Open the lid carefully.
• Pressure Cook Vegetables: Set aside the chuck roast, and cover it with aluminum foil. Let it rest as you pressure cook the vegetables. Submerge the quartered potatoes into the yummy gravy, then stack the chopped carrots on top of the potatoes. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 4 minutes + Quick Release. Open the lid carefully.
• Make Gravy & Serve: Taste the gravy again, then adjust the seasoning if necessary. Mix 1 ½ tbsp (12g) cornstarch with 2 tbsp (30ml) water, then mix it into the gravy one third at a time until desired thickness.Slice the roast against the grain. High five your family. Serve pot roast and potatoes with the gravy. Immediately enjoy this umami filled dish you've just created!

PRESSURE COOKER POT ROAST WITH MUSHROOM GRAVY - EASY

Steps:

• Brown meat on all sides in oil in cooker.
• Mix all other ingredients and add to cooker, coating meat.
• Cover and cook 50-60 minutes after control jiggles.
• Cool cooker normally for 5 minutes, then place under faucet to depressurize.
• The gravy came out perfect for us -- thin with beef stock or thicken to your own taste.

EASY PRESSURE COOKER ROAST WITH GRAVY

Steps:

• To seal roast, sear all sides in skillet with a little oil.
• Place roast in pressure cooker pan.
• Sprinkle with garlic powder and gravy mix.
• Pour beef stock over.
• Toss onions, carrots and any other items you want.
• Seal pan and bring pressure up to gentle rocking and then lower down to medium and cook for 45 minutes.
• Remove from heat and let stand for 5 minutes.
• Run under cold water to release the pressure and serve.
• If the gravy is not thick enough for you, add some cornstarch or flour with a little water and heat until thicker.

SLOW COOKER ROAST BEEF AND GRAVY

Steps:

• Spray inside of slow cooker with non stick spray. Cut roast in half width wise and lay in bottom.
• In a small bowl whisk the other ingredients (except salt and pepper) together to make a sauce/gravy. Pour this over your meat.
• Cover and cook on low for 6-8 hours (timing will depend on how thick your piece is and how fall apart you want it to be). Once fork tender remove, shred or slice and serve with gravy. Season with salt and pepper when served.