Pot Roast _ Pressure Cooker Food

PRESSURE-COOKER POT ROAST

Steps:

• Heat oil in a 6-to-8-quart pressure cooker over medium-high, or in an electric pressure cooker set to saute. Pat beef dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Add beef and cook until browned on all sides, 8 to 10 minutes; transfer to a plate. Pour out all but 2 tablespoons fat (or add enough oil to equal 2 tablespoons). Add garlic and flour, and cook, stirring, until fragrant, 1 to 2 minutes. Whisk in stock, carrots, olives, dates, thyme, bay leaf, cumin seeds, orange zest and juice, and 1 teaspoon salt. Return beef along with any accumulated juices to pressure cooker.
• Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 60 minutes. Remove from heat, quickly release pressure, then remove lid.Electric: Secure lid. Manually set cooker to 90 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.
• Let beef stand in liquid 10 minutes. Skim any fat from surface. Transfer beef to a serving platter. (Discard bay leaf.) Spoon sauce over and around beef and serve.

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.

PERFECT PRESSURE COOKER POT ROAST

Steps:

• Heat oil in the pressure cooker over medium-high heat with the lid open. Brown the roast on all sides in the hot oil.
• In a small cup or bowl, mix together the Italian salad dressing mix, Ranch dressing mix, and gravy mix. Sprinkle them evenly over the roast. Pour in the beef broth and add the chopped onion.
• Seal and lock pressure cooker, and cook over high heat to build pressure until the indicator sounds (mine whistles). Turn heat down to medium, and cook for 45 minutes. Remove from heat and let stand for 5 minutes. Run under cold water to help release the pressure before unsealing the lid. You can use the juices as an au jus, or thicken with flour or cornstarch to make a yummy gravy.

POT ROAST - PRESSURE COOKER

Steps:

• Rub the meat well with the crushed garlic, using one clove for each side.
• In a 5 quart or larger pressure cooker, brown roast well on all sides over medium-high heat. If it begins to smoke, reduce heat to prevent burning. Remove roast and set aside.
• Add oil and onion and cook until softened.
• Add beef broth, tomato paste, water, brown sugar, dry mustard, paprika, lemon juice, cider vinegar and Worcestershire sauce.
• Scrape bottom of cooker to remove any remaining bits of meat left over from browning. Stir well until all ingredients have dissolved and contents are boiling.
• Return roast to pressure cooker and turn to coat with sauce.
• Close lid and bring pressure cooker to high pressure over medium-high heat. Once full pressure is reached, reduce heat enough to maintain pressure.
• Cook for 1 hour.
• Remove from heat and use the Natural Release Method, leaving pot off of heat until pressure is subsided.
• Remove meat from pot and slice the meat and arrange on a serving platter, spooning some of the sauce over and sprinkling with parsley.

PRESSURE COOKER POT ROAST

Steps:

• Bring chuck roast to room temperature, then season well with salt and pepper.
• Heat the Instant Pot using the sauté setting. Once hot, add oil, then sear roast on both sides. Set aside.
• Add 1 onion and celery to pot and cook for 2 minutes, until soft and translucent. Then add garlic, thyme, rosemary, and bay leaf - continue cooking for 1 minute.
• Add red wine to deglaze the pot, making sure to scrape up all bits. Let wine simmer for at least 2 minutes.
• Add roast, then add enough broth so that the roast is just barely covered.
• Lock lid and cook for 75 minutes at high pressure. Once time is complete, let pressure naturally release (about 30 minutes).
• Carefully remove roast and set aside to rest.
• Using a fine mesh strainer, pour liquid into separate container, then return to pot. Discard aromatics.
• Add sliced onion, carrots, and potatoes to pot and close lid.
• Lock lid and cook for 4 minutes at high pressure, then quick-release pressure.
• Meanwhile - In a small dish, combine cornstarch and water. Once cook time is complete, open lid, switch to sauté setting, and add cornstarch slurry to pot. Cook until desired consistency is achieved (2-3 minutes).
• Return roast to pot and pull apart meat as much as you like.
• Serve together and enjoy!

INSTANT POT POT ROAST

Steps:

• Sprinkle the chuck roast generously all over with salt and pepper. Turn a 6-quart Instant Pot® to the high saute setting. Add the oil and once hot, add the beef and cook until deeply browned on both sides, about 5 minutes per side. Remove the beef from the pot, add the tomato paste and garlic and stir to combine. Add the flour and stir to make a paste. Whisk in the red wine until well combined and bring to a boil. Cook until slightly thickened, about 3 minutes.
• Add the broth, potatoes, carrots, celery, rosemary, thyme, 1 tablespoon salt and a large pinch of pepper. Nestle the beef on top and place the onions on top or around the beef, wherever they fit best. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour 15 minutes.
• After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Allow the beef to sit in the sauce, uncovered, for 10 minutes.
• Remove the herbs from the sauce and transfer the meat to a cutting board. Slice against the grain and put on to a large rimmed serving platter. Top with the sauce and vegetables.

PRESSURE COOKER POT ROAST

Steps:

• Season the beef generously all over with about 1 tablespoon salt. Using the sauté setting, warm the oil in a 6- to 8-quart electric pressure cooker. Add one chunk of the beef and sear one side until deeply browned, about 5 minutes. Remove the first chunk and repeat with the remaining chunk, searing one side. (You can brown more than one side of each chunk, but one side is enough to build flavor without spending too much time on this step.) If the pressure cooker gives you a "hot" error, simply turn it off and use residual heat to cook. When it cools, turn the sauté setting back on.
• Add the pearl onions and garlic; season with salt and pepper. Cook, stirring, until the garlic is softened, about 2 minutes. Pour in the wine, vinegar and 1/2 cup water; season generously with black pepper and lightly with salt. Using a metal or wooden spoon or spatula, scrape up all the browned bits on the bottom of the pot. Turn off the sauté setting. Add the herbs and nestle the beef into the liquid. Cook on high pressure for 1 hour.
• Make the pickled onions, if desired: Bring the vinegar and sugar to a boil in a small saucepan. Add the pearl onions and a generous pinch of salt and cook, stirring, to dissolve the sugar and warm the onions through, about 1 minute. Remove the mixture from heat and set aside at room temperature to pickle for at least 1 hour. (You can make the pickled onions up to 5 days ahead; store them in a sealed container in the refrigerator.)
• Allow the pressure to reduce naturally for 10 minutes, then release the remaining pressure manually. Add the vegetables to the pot, tucking them below the liquid. Cook on high pressure until the beef and vegetables are both tender, an additional 4 minutes. Quick-release the pressure by twisting the pressure knob to vent, then open the lid. Using tongs and a slotted spoon, remove the beef and vegetables to a serving platter. Break the beef into large chunks to serve. At this point, you can simply drizzle some cooking liquid over the top of the beef and vegetables, and top with the drained, pickled pearl onions to serve. Discard the remaining cooking liquid or strain it, refrigerate it, discard the layer of fat and freeze the remaining liquid as beef stock.
• If you'd prefer a thicker gravy, strain the cooking liquid and return it to the pot. Using the sauté function, bring it to a boil. Meanwhile, combine the butter and flour in a small bowl and knead it together with your fingers until it is uniform, almost like a dough. Once the liquid is boiling, drop the butter-flour mixture into the pot, whisking well to combine. Let it bubble until it is lightly thickened, about 5 minutes, then drizzle some gravy over the pot roast and vegetables, and top with drained, pickled onions. Serve extra gravy on the side.

PRESSURE COOKER CARIBBEAN POT ROAST

Steps:

• Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1-1/2 teaspoons oil. When oil is hot, brown a roast half on all sides. Remove; repeat with remaining beef and oil., Add water to pressure cooker. Cook 30 seconds, stirring to loosen browned bits from pan. Press cancel. Place sweet potatoes, carrots, onion and celery in pressure cooker; top with beef. Combine remaining ingredients; pour over top., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 55 minutes. Let pressure release naturally. A thermometer inserted in beef should read at least 145°. Freeze option: Place pot roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little water if necessary.

JEN'S PRESSURE COOKER POT ROAST

Steps:

• Season roast with salt and pepper on all sides; coat roast with flour (reserve leftover flour for gravy).
• Melt shortening in a pressure cooker over medium-high heat. Brown roast on all sides in hot shortening. Sprinkle onion soup mix over the roast. Pour in at least two cups of water; use 1 to 2 cups more if the beef is a tough cut or to reach the minimum amount recommended by the pressure cooker's manufacturer.
• Seal the lid and bring the cooker up to full pressure over high heat. Reduce the heat to low, maintaining full pressure, and cook for 1 1/2 to 2 hours.
• Release the pressure and test for doneness; the meat should be fork-tender. Add potatoes and onions, making sure the vegetables are submerged in the cooking liquid. (You may need to rearrange the roast on top of the vegetables or add more water.) Seal the lid and return the pressure cooker to full pressure.
• Reduce heat to low, maintaining full pressure, and cook for 10 minutes. Release the pressure; transfer meat and vegetables to a serving platter.
• To make gravy, bring the cooking liquid to a boil. Whisk reserved flour into 1/2 cup cold water; whisk the flour mixture into the boiling broth. Cook until thickened, stirring occasionally, about 3 minutes. Serve gravy with pot roast and vegetables.

OLD-FASHIONED POT ROAST

Steps:

• If desired, make 3/4-inch-deep, evenly distributed incisions in roast and push one slice of garlic into each.
• In 6-quart pressure cooker, heat 3 tablespoons oil over high heat. Add meat and brown well on all sides lifting meat frequently with spatula to prevent sticking-about 2 to 3 minutes per side. Add extra oil as needed. Season each browned side with salt and pepper, be conservative if you're using canned stock or bouillon. Remove meat to platter and set aside.
• In blackened oil remaining in cooker, sauté the chopped onion, carrot, celery, and parsnip for 3 minutes, stirring occasionally, scrape any browned bits from bottom of cooker. Add beef stock, bay leaves, and dried thyme.
• Set rack or trivet in cooker and place meat on it, broad side down, so that as much surface as possible submerges.
• Lock lid into place, heat to high pressure over high heat. Reduce heat to just enough to maintain high pressure and cook 60 minutes. Let pressure drop naturally for 15 minutes (see " Releasing Pressure"). Remove lid, opening it away from you, to allow any remaining steam to escape.
• When pot roast is done, it should be easy to pierce with a fork. If it is not sufficiently tender, lock lid back in place and heat to high pressure for another 5 minutes, let pressure drop naturally.
• When roast is fork-tender, transfer to platter, set aside in warm place. Remove rack from cooker. Place potatoes, whole onions, and parsnip chunks in cooker. Lock lid into place and return to high pressure over high heat. Reduce heat to just enough to maintain high pressure and cook 5 minutes.
• Meanwhile, slice meat. Reduce pressure in cooker using quick-release (see " Releasing Pressure"). Remove lid, opening it away from you, to allow any remaining steam to escape. With slotted spoon, transfer vegetables to platter around meat, set aside in warm place.
• Over high heat, gradually whisk flour-butter mixture into liquid in cooker. Cook, stirring constantly, until mixture thickens-3 to 4 minutes. Remove bay leaves and season to taste. Pour gravy over meat and vegetables on platter, sprinkle with fresh thyme, if desired, and serve immediately.

PRESSURE COOKER POT ROAST

Steps:

• Brown meat in oil in pressure cooker.
• Add rest of ingredients and cook 40 minutes.
• at 15 pounds pressure.

PRESSURE COOKER POT ROAST DINNER

Steps:

• Put pot roast into bottom of pressure cooker with a little olive oil and brown.
• Heartily sprinkle on paprika, onion and pour on 1 cup water. Put on lid and bring up to pressure. When pressure is gently rocking the regulator, start timing for 20 minutes.
• After 20 minutes, remove from heat. Place pan in sink and drizzle with water to cool and reduce pressure completely so that you can open the lid. Pile up the rest of the cooker with potatoes and carrots. Really big potatoes I may halve, Carrots if they fit go in as is unless you want to cut them up. Add 1/2 cup water. Add any additional spices you may want. I put in more paprika and salt/pepper.
• Place pan back on stove and bring back to pressure. Again time for 20 minutes.
• After time is up cool down with water again, Remove meat and veggies to serving platters and use the drippings to make gravy with enough flour mixed into water to thicken it as you desire.
• I can have this completely done and on the table in less than an hour!

PERFECT PRESSURE COOKER POT ROAST

Steps:

• Heat oil in the pressure cooker over medium-high heat with the lid open. Brown the meat on al sides in the hot oil.
• In a small bowl, mix together the Italian and Ranch salad dressings and the gravy mix. Sprinkle them evenly over the roast. Pour in the beef broth and add the chopped onion.
• Seal and lock pressure cooker and cook over high heat to build pressure until the indicator sounds. Turn heat down to medium and cook for 45 minutes. Remove from heat and let stand for 5 minutes. Run under cold water to help release the pressure before unsealing the lid. You can use the juices as an au jus, or thicken with flour or cornstarch to make a yummy gravy.

SAVORY POT ROAST A LA PRESSURE COOKER

Steps:

• Coat roast with SeasonAll.
• In a non-stick pan (I use my pressure cooker base for this), brown meat in olive oil, on high, on all sides to sear in juices.
• Add carrots, celery and onions when meat is nearly browned.
• Add water and Worcestershire sauce.
• Place potato halves on top of roast and add pepper, beef bouillon powder and bay leaves.
• Lock pressure cooker lid in place and bring to pressure over medium-high heat.
• Adjust heat to stabilize pressure at about medium pressure.
• Cook for one hour.
• Release pressure naturally - don't use quick release.
• As all pressure cookers are different, test meat and fork the potatoes to make sure they are done.
• If not, add water, if necessary, and return to pressure.
• When done, release pressure and serve.

PRESSURE-COOKER MELT-IN-YOUR-MOUTH CHUCK ROAST

Steps:

• In a bowl, mix first 10 ingredients. Place onion, green pepper and celery in a 6-qt. electric pressure cooker; place roast over top. Pour tomato mixture over roast. Lock lid; adjust to pressure-cook on high for 35 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. , Remove roast and strain cooking juices, reserving vegetables; keep roast and vegetables warm. Skim fat from juices. Return juices to the pressure cooker. Select saute setting and adjust for low heat; bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Cook and stir until sauce is thickened, 1-2 minutes. , Serve roast and vegetables with gravy.

GRANDMA'S PRESSURE COOKER POT ROAST

Steps:

• Sprinkle salt and pepper on the roast.
• Warm oil in a pressure cooker over medium high heat.
• Add the roast and brown on both sides. Take it off the heat.
• Pour Worcestershire sauce over the roast, and place the onion slices on top. Add potatoes and carrots. Pour in enough water to cover 1" above the roast.
• Put the lid on and heat on high. When the pressure cooker reaches the proper temperature, the rocker will jiggle audibly.
• Adjust the heat to low, or enough to maintain pressure, and keep a slow, steady rocking motion. Cook for 45 minutes to 1 hour. Check on it by lifting the pot and shaking gently to make sure it doesn't cook dry.
• Run the lid under cold water to help release the pressure before unsealing.

PRESSURE-COOKER BLOODY MARY POT ROAST

Steps:

• In a large bowl or shallow dish combine 3/4 cup Bloody Mary mix, 1 tablespoon Worcestershire sauce, pepperoncini juice and 1/2 teaspoon celery salt. Add beef; turn to coat. Cover and refrigerate 4-5 hours, turning occasionally., Drain beef, discarding marinade. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown roast on all sides; remove from cooker. Add onions; cook and stir until lightly browned, 4-5 minutes. Remove from cooker. Add stock to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Stir in tomato paste and the remaining 1/4 cup Bloody Mary mix and 1 tablespoon Worcestershire. Press cancel., Return roast and onions to cooker. Add celery, pepperoncini, garlic, pepper and remaining 1/2 teaspoon celery salt. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 45 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Remove roast to a serving platter; tent with foil. Let stand 10 minutes before serving. If desired, thicken cooking juices to serve with roast.

PRESSURE COOKER POT ROAST

Steps:

• 1.Heat oil in the pressure cooker over medium-high heat with the lid open. Brown the roast on all sides in the hot oil.
• 2.In a small cup or bowl, mix together the Italian salad dressing mix, Ranch dressing mix, and gravy mix. Sprinkle them evenly over the roast. Pour in the beef broth, wine, and add the chopped onion.
• 3.Seal and lock pressure cooker, and cook over high heat to build pressure until the indicator sounds (mine whistles). Turn heat down to medium, and cook for 45 minutes. Remove from heat and let stand for 5 minutes. Run under cold water to help release the pressure before unsealing the lid. You can use the juices as an au jus, or thicken with flour or cornstarch to make a yummy gravy.