Pressure Cooker Coffee Beef Roast Recipe 45 Food

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.

PRESSURE COOKER ROAST BEEF

Steps:

• Turn pressure cooker to saute mode and add olive oil. Add roast when hot.
• Brown each side, turn pot OFF, remove meat from pot and deglaze the pot (add 1/2 c. of your beef broth and scrape the bottom well to remove all stuck on meat).
• Return meat to pot, add onions, seasonings and rest of broth.
• Close lid and steam valve. Set to high pressure for 50 minutes. (timing is average but varies slightly depending on size and thickness of meat piece you have)
• Do a natural release for 25 minutes, then let out rest of steam.
• Add potatoes, carrots and mushrooms. Put lid back on and close steam valve.
• Set to high pressure for 6 minutes, quick release when done.
• Remove vegetables and meat. If you want to make gravy leave liquid in pot, set to saute and whisk together in a small bowl 2 tbsp. cornstarch with 3 tbsp cold water until smooth and add in. Stir until it thickens, turn pot off.

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.

PRESSURE-COOKER COFFEE BEEF ROAST

Steps:

• Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 teaspoon oil. When oil is hot, brown 1 roast half on all sides. Remove; repeat with remaining beef and oil. Add coffee to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel. Add mushrooms, green onions, garlic, liquid smoke if desired, salt, chili powder, pepper and beef., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 50 minutes. Let pressure release naturally. Press cancel., Remove roast and vegetables to a serving platter; tent with foil. Let stand 10 minutes before slicing. Reserve 2 cups cooking juices; discard remaining juices. Transfer back to pressure cooker. In a small bowl, mix cornstarch and water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with roast and vegetables. Freeze option: Place sliced pot roast and vegetables in freezer containers; top with sauce. 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.

CL BEEF POT ROAST AND GRAVY - 6-QT PRESSURE COOKER

Steps:

• Sprinkle roast evenly with salt and pepper.
• Heat a 6- or 8-quart pressure cooker over medium-high heat. Add oil to cooker; swirl to coat.
• Add roast to cooker. Sauté 5 minutes, browning on all sides.
• Stir in 3 cups rich beef stock and wine.
• Close lid securely. Bring to high pressure over high heat. Reduce heat to medium or level needed to maintain high pressure. Cook for 35 minutes.
• Remove from heat. Use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure.
• Remove lid, directing steam away from you. Add thyme sprigs, garlic, parsnips, carrots, turnips, potatoes and onions.
• Close lid securely. Return to high pressure, cook 1 minute.
• Remove from heat. Use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure. Let stand 5 minutes.
• Remove roast. Slice roast thinly, and place on a platter.
• Remove vegetables from cooker using a slotted spoon, and place on platter with roast. Cover and keep roast and vegetables warm.
• Strain cooking liquid through a cheesecloth-lined sieve into a large bowl. Discard solids.
• Bring cooking liquid to a boil over medium-high heat in a large, wide skillet. Cook until reduced to 1 1/2 cups (about 15 minutes).
• Remove 1/4 cup cooking liquid from pan. Add 2 tablespoons flour, stirring with a whisk.
• Return flour mixture to pan. Cook 2 minutes or until slightly thick, stirring with a whisk.
• Serve sauce with roast and vegetables. Garnish each serving with a fresh thyme sprig, if desired.

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.

POT ROAST MADE WITH BEER FOR THE PRESSURE COOKER

Steps:

• Heat oil in pressure cooker ( medium).
• Brown beef on both sides, then remove and set aside.
• Add to same pan: small amount of beer and loosen/stir up bits.
• Add flour and tomato paste to pan and cook over medium for one minute.
• Place the meat and everything else ( and the rest of the beer ) in the pan.
• Close this lid and cook on high pressure for about 1 hour.
• Let pressure come down naturally.
• Serve over rice or noodles.