POT ROAST - PRESSURE COOKER
I was looking for a Pot Roast recipe for my pressure cooker. I found a number of them, but the one that came in my instruction manual looked the best! Some recipes I read called for bottom or rump roast, but a number of other recipes stated that these cuts were too dry or tough. A cut from the chuck (or a cross rib roast) a thought to be more tender. I made this with a 4 pound roast and cooked right at 1 hour. I put in red potatoes for the last 20 minutes and carrots for the last 5. I think I would do 1 hour for a 3 lb roast and 1 hour and 15 for a 4 lb roast next time.
Provided by Mrs Goodall
Categories Roast Beef
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
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.
PERFECT PRESSURE COOKER POT ROAST
I make this meal quite often it is so simple and so quick and always comes out perfect, if you love tender roast you must try this!
Provided by MamaShea
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 1h
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 442.9 calories, Carbohydrate 10.6 g, Cholesterol 103.5 mg, Fat 30.8 g, Fiber 0.5 g, Protein 28.1 g, SaturatedFat 11.1 g, Sodium 1644 mg, Sugar 3.5 g
PRESSURE COOKER POT ROAST
This is a classic, comforting pot roast, rich with red wine and onions. A pressure cooker works wonders on tough cuts of meat like the chuck roast called for here; the roast is braised to tenderness in a fraction of the time it would take in the oven. The trick to this perfectly cooked meal is timing: Pop the vegetables into the pressure cooker just for the last few minutes of cooking, so they are tender but not overly softened. The optional quick-pickled onions give the mellow beef and sweet vegetables an appealing tangy pop. If you're short on time, you don't need to thicken the cooking liquid to make a gravy; just drizzle some pan juice over the top and call it a day.
Provided by Sarah DiGregorio
Categories dinner, meat, roasts, main course
Time 1h45m
Yield 6 servings
Number Of Ingredients 15
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.
OLD-FASHIONED PRESSURE COOKER POT ROAST
Steps:
- Pat the roast dry with paper towels. Season both sides of the roast well with salt and pepper. Select Sauté and preheat the pressure cooking pot. When hot, add the vegetable oil. Add the three pieces of roast to the cooking pot so that they lay flat in the pot. Cook until the beef is browned and releases easily from the pot. Transfer to a plate.
- Add the onion to the cooking pot. Sauté for about 3 minutes until tender, stirring occasionally to scrape up any browned bits from the bottom of the pot. Stir in the 3 1/2 cups water and beef base or bouillon, tomato paste, and bay leaf. Return the roast and any accumulated juices to the pot. Lock the lid in place. Select High Pressure and 50 minutes cook time.
- When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes and finish with a quick pressure release. When the valve drops, carefully remove the lid. Transfer the roast to a cutting board and cover with aluminum foil.
- If you wish to cook potatoes and carrots with this meal, proceed with steps 4-6. Otherwise, skip to step 7: Add potatoes and carrots directly to the juices remaining in the cooking pot. Lock the lid in place. Select High Pressure and 3 minutes cook time.
- When the cook time ends, turn off the pressure cooker. Use a quick pressure release. When the valve drops, carefully remove the lid. Check the potatoes for doneness. If needed, select Sauté and simmer in the juices until potatoes reach your desired tenderness.
- Use a slotted spoon to transfer the potatoes and carrots to a serving bowl and sprinkle with parsley. Cover with foil until ready to serve.
- Pour the juices in the cooking pot through a mesh strainer into a fat separator. (You can skip the strainer if you like onions in your gravy. Be sure to remove the bay leaf, though!) Skim off any excess fat. Return the juices to the cooking pot.
- In a small bowl, whisk together the flour and 1/4 cup cold water until smooth. Add ½ cup hot cooking juices to the flour mixture and stir to combine. Add the slurry to the pot, stirring constantly. Select Sauté and bring the gravy to a boil, stirring constantly until it thickens. Taste the gravy and season with salt and pepper to taste.
- To serve, cut the roast into pieces and place on a rimmed serving platter. Ladle half the gravy over the roast and pour the rest of the gravy into a gravy boat to serve with the potatoes and carrots.
EASY PRESSURE COOKER POT ROAST
VERY tender and delicious. Using the pressure cooker saves SO much time that this recipe can be used on a weekday and still you can manage to eat dinner at a decent hour.
Provided by ccsoccerbmxmom
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 1h20m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 450.2 calories, Carbohydrate 38.3 g, Cholesterol 77.5 mg, Fat 21.8 g, Fiber 5.4 g, Protein 25.1 g, SaturatedFat 7.8 g, Sodium 310.6 mg, Sugar 4.3 g
PRESSURE COOKER POT ROAST
Fall-apart tender pot roast in less than half the time!
Provided by Gary White
Categories Main Course
Time 2h
Number Of Ingredients 14
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!
Nutrition Facts : Calories 209 kcal, Carbohydrate 5 g, Protein 18 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 62 mg, Sodium 175 mg, Sugar 1 g, ServingSize 1 serving
NINJA FOODI POT ROAST
Tender and delicious pot roast made in the Ninja Foodi pressure cooker.
Provided by Kay Johnson
Time 1h55m
Number Of Ingredients 15
Steps:
- Combine all the seasonings in a small bowl and mix them together. Season the roast evenly with the seasoning mixture. Be sure to rub the seasoning into the roast.
- Turn the Ninja Foodi to the saute function. Add the oil to the pan, and sear the roast for about 3 minutes on each side. Next, add in the celery, carrots, garlic, and onions.
- In a cup, mix together the warm water, beef base, and Worcestershire sauce. Then, pour the mixture into the pot with the pot roast and vegetables.
- Turn the Ninja Foodi to the pressure cooker setting, and pressure cook on High for 90 minutes. Make sure that the pressure cooker valve is turned to the "Seal" position.
- Once the roast is done cooking, remove the roast and vegetables from the pot and transfer them to a serving plate.
- Optional. To thicken the gravy: Turn the pressure cooker to the saute function. Mix 1 tablespoon cornstarch with 1 tablespoon water to make a cornstarch slurry. Wisk the slurry into the gravy. Taste the gravy, and adjust the seasonings to your liking if necessary. Spoon your desired amount of gravy over the pot roast and vegetables. See notes for lower carb thickening option.
Nutrition Facts : Calories 709 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 230 milligrams cholesterol, Fat 45 grams fat, Fiber 2 grams fiber, Protein 70 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1, Sodium 1154 milligrams sodium, Sugar 3 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 24 grams unsaturated fat
FALL-APART PRESSURE COOKER POT ROAST ORIGINAL
Recipe for Fall-Apart Pressure Cooker Pot Roast Original
Provided by Healing Gourmet
Categories Instant Pot Recipes Keto Recipes Pressure Cooker Recipes
Time 1h30m
Number Of Ingredients 5
Steps:
- Turn Instant Pot to Saute. Add the oil.
- When shimmering, add the pot roast. Cook 2-3 minutes to golden, then flip to sear other side.
- Sprinkle on the sea salt. Top with sliced onion. Pour in the water or broth.
- Close and lock the lid. Set Instant Pot to "Manual" and program for 70 minutes.
- You may do quick release or natural release.
PRESSURE-COOKER POT ROAST
With an Instant Pot or pressure cooker, the classic Sunday afternoon pot roast can be on the table in under two hours -- without ever turning on your oven. We seasoned this one with North African ingredients -- dates, olives, and oranges -- but remained loyal to the traditional American chuck roast, which, like other inexpensive cuts, braises well. This recipe appears in our cookbook "Martha Stewart's Pressure Cooker" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Yield Serves 6 to 8
Number Of Ingredients 13
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.
INSTANT POT PRESSURE COOKER POT ROAST
Whether you are a pressure cooker pro or just getting started, this Pressure Cooker Pot Roast recipe is fool-proof and delicious!
Provided by Kimberly Sneed
Categories Main Dish
Time 1h45m
Number Of Ingredients 10
Steps:
- Set your pressure cooker to saute and add 2 tablespoons of butter.
- Once pressure cooker is hot and butter is melted, season your roast with garlic salt, and pepper. Place roast into the pot and sear roast on both sides.
- Once the roast is seared, remove it from the pot and set it aside on a plate.
- Keep the pressure cooker on saute, and add one cup of water and 1 teaspoon of Better Than Bouillon beef base. Stir until combined, scraping up any brown bits on the bottom of the pot.
- Turn the pressure cooker off. Add the roast back to the pot along with your potatoes and baby carrots. Sprinkle onion soup mix all over the top.
- Lock lid of pressure cooker in place. Move pressure valve to sealing. Set Instant Pot to high pressure (Manual) for 90 minutes.
- Once the 90 minutes is up, let pressure cooker natural release for 10 minutes. Then quick release any remaining pressure.
- Remove roast from pot and transfer to a cutting board. Use two forks to shred the roast, or a serrated knife to cut it into slices. Transfer to dinner plates or a serving platter.
- Remove potatoes and carrots from pressure cooker using a slotted spoon. Plate with pot roast. Spoon some of the pan juices over the roast and veggies. Sprinkle with chopped parsley for garnish, if desired.*If you like, use the pot juices to make a gravy right in the pressure cooker using the saute setting, some butter, and cornstarch slurry.
Nutrition Facts : Calories 419 kcal, Carbohydrate 26 g, Protein 32 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 114 mg, Sodium 1448 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
PRESSURE COOKER POT ROAST DINNER
Once again, hearty home cooking. This is the way to have pot roast ready quick after sunday church!
Provided by TenderLovingCare
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
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!
PRESSURE COOKER PORK POT ROAST
Pressure Cooker Pork Pot Roast. Tender pot roasted pork - ready in a few hours, thanks to the pressure cooker.
Provided by Mike Vrobel
Categories Sunday Dinner
Time 1h40m
Number Of Ingredients 12
Steps:
- Cut the pork shoulder roast in half, then sprinkle with 1 ½ teaspoons salt and ½ teaspoon fresh ground black pepper. Heat 1 teaspoon of vegetable oil over medium-high heat until shimmering. (Use "Sauté" mode adjusted to high in an electric pressure cooker.) Sear the pork roast one piece at a time. Sear each piece on 2 sides - use the largest sides - until it is well browned, about 4 minutes a side. After searing, put the pork in a bowl and save for later.
- Add the onion and garlic to the pressure cooker pot, sprinkle with the thyme and coriander, and sauté, stirring and scraping the browned pork bits from the bottom of the pan. Sauté until the onion softens, about 5 minutes. Pour in the hard cider, bring to a simmer, and simmer for 1 minute to boil off some of the alcohol.
- Add the pork into the pot, and pour in any juices in the bowl. Add the diced tomatoes, carrots, and sliced apple on top of the pork.
- Lock the pressure cooker lid and cook at high pressure for 50 minutes in an electric PC, or 45 minutes in a stovetop PC. Let the pressure come down naturally, about 20 more minutes.
- Gently move the pieces of pork to a carving board with tongs or a slotted spoon. (Or both - the pork is fall apart tender at this point.) Scoop the vegetables into a serving bowl with a slotted spoon. Pour the remaining liquid in the pot into a fat separator. Carve the roast, cutting it against the grain into ½" thick slices. Sprinkle some salt over the sliced roast, then pour a little of the defatted sauce over it. Serve, passing the rest of the sauce and the vegetables on the side.
GRANDMA'S PRESSURE COOKER POT ROAST
This makes the best gravy and the most tender roast. My grandmother makes this all the time for company. Everyone always loves it and it makes the house smell wonderful. My favorite part has always been the tender, gravy flavored vegetables.
Provided by 49flavours
Categories Roast Beef
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 126.4, Fat 2.5, SaturatedFat 0.3, Sodium 506.5, Carbohydrate 24.8, Fiber 3, Sugar 4, Protein 2.2
PANTRY RAID POT ROAST
Make an inexpensive joint of beef go further with this all-in-one dish made in the pressure cooker - the beef will be meltingly tender. Use whatever root veggies you have on hand. No parsnips? Just leave them out. Half a swede hanging out in the fridge? Throw it in. No leeks? Double up on onions. Fresh herbs such as rosemary and thyme will work really well here too, if you have them. For this recipe you will need a pressure cooker.
Provided by Pippa Middlehurst
Categories Main course
Yield Serves 6
Number Of Ingredients 17
Steps:
- Heat the oil in the pressure cooker over a medium-high heat, add the meat and brown it all over. Remove and set aside.
- Add the onion, leek and celery to the pan and fry for 3-4 minutes, until just starting to soften.
- Add the salt, pepper, tomato paste and garlic and cook for 3-4 minutes, until fragrant. Add the red wine and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Let the alcohol bubble away for a couple of minutes.
- Sit the beef on top of the veg and add the stock and bay leaves. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to low and cook for 1 hour 15 minutes. (If using an electric pressure cooker, cook on high pressure for 1 hour 15 minutes)
- Remove the pressure cooker from the heat and leave to depressurise.
- Put the potatoes, parsnips and carrots in the pan on top of the meat and onion mixture. Bring back to pressure and cook for a further 10 minutes.
- Remove the meat, potatoes, parsnips and carrots from the pan and serve on a large platter.
- Add the butter to the pan juices and place over a medium-high heat. Mash the onion, leek, celery and garlic to make a sauce and let it bubble away for 10 minutes. Pour the sauce over the meat and sprinkle with chopped chives.
SAVORY POT ROAST A LA PRESSURE COOKER
The flavor of this pot roast is wonderful. The pressure cooker seems to force the seasoning right into the meat and vegetables. Sunday dinner after church in the south was fried chicken, but in the MidWestern U.S. region, it was potroast. YUM.
Provided by PanNan
Categories Roast Beef
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
INSTANT POT POT ROAST
Learn how to make tender juicy Instant Pot Pot Roast (Pressure Cooker Pot Roast). Your family will love the deliciously flavorful pot roast and potatoes with the rich umami gravy!
Provided by Amy + Jacky
Categories Dinner Lunch Main Course
Time 2h
Number Of Ingredients 16
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!
Nutrition Facts : Calories 520 kcal, Carbohydrate 22 g, Protein 49 g, Fat 27 g, SaturatedFat 12 g, Cholesterol 156 mg, Sodium 375 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
PRESSURE COOKER POT ROAST
Pressure Cooker Pot Roast is the quickest way to get one of the most comforting dishes in existence on your table. Always a crowd pleaser, this tender roast falls apart in your mouth and tastes like it's been slow cooking for HOURS.
Provided by Natalya Drozhzhin
Categories Main Course Meats
Time 1h30m
Number Of Ingredients 8
Steps:
- Season beef generously on all sides with salt and pepper.
- Preheat your Pressure Cooker on the sautee setting. Saute beef on all sides until you get a nice golden brown crust.
- Remove beef from the Pressure Cooker and set aside. Add chopped onion and carrots to the pot. Saute until they turn golden brown. Pour beef broth into the pot.
- Place beef back into the pot. Turn the setting on manual for 60 minutes.
- Once the hour is up, allow the Pressure Cooker to naturally release pressure for 10 minutes. Being careful not to burn yourself, turn the valve to the "venting" setting and release the remaining pressure from the pot. I like to use a kitchen towel to do this to be extra safe.
- Serve beef with your favorite vegetables or a salad. And whatever you do, don't get rid of the liquid! You can use it for gravy.
Nutrition Facts : Calories 356 kcal, Carbohydrate 3 g, Protein 36 g, Fat 22 g, SaturatedFat 9 g, Cholesterol 125 mg, Sodium 1037 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PRESSURE-COOKER MELT-IN-YOUR-MOUTH CHUCK ROAST
My husband and I like well-seasoned foods, so this pressure cooker roast is terrific. You'll also love how flavorful and tender this comforting recipe turns out. -Bette McCumber, Schenectady, New York
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 365 calories, Fat 15g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 792mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 2g fiber), Protein 31g protein.
PRESSURE COOKER POT ROAST
Pressure Cooker Pot Roast is simple to make and the perfect comfort food for any night of the week.
Provided by Tara Noland
Categories Beef
Time 1h5m
Number Of Ingredients 13
Steps:
- Add salt, pepper, garlic and onion powder generously to all sides of the roast. Heat oil in the pressure cooker and brown all sides of the roast. Add the beef broth, red wine, onion, shallots and thyme. Seal the lid and bring the pressure cooker up to full pressure, reduce heat to low and cook for 30 minutes. Use the quick-release method as per the pressure cooker instructions and add in the carrots and potatoes. Seal the lid again and bring the pressure up again to full pressure and heat to low and cook for additional 20 min. Use the quick-release method again and transfer the roast and vegetables to a serving platter. Discard the thyme. Mix the cornstarch and water together and turn the pressure cooker to saute and bring up the heat to boiling. Whisk in the cornstarch and cook until thickened.
PRESSURE COOKER POT ROAST
I like to cook this and afterwards put the broth through a sieve and use later for making french onion soup. I figure the vegetables are way overcooked but makes a wonderful broth. I like to cook all fresh vegetables to serve with the roast. Up to you. Everyone is different...............which is a good thing. Delicious.
Provided by Kermit in Huntsville
Categories Meat
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Brown meat in oil in pressure cooker.
- Add rest of ingredients and cook 40 minutes.
- at 15 pounds pressure.
Nutrition Facts : Calories 178.9, Fat 7.3, SaturatedFat 1.1, Sodium 1071.6, Carbohydrate 15.6, Fiber 3.1, Sugar 6.8, Protein 3.1
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PRESSURE COOKER MISSISSIPPI POT ROAST - SIMPLY MADE …
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Reviews 5Category DinnerServings 4Estimated Reading Time 2 mins
- Heat a drizzle of olive oil in the bottom of the pressure cooker on a medium-high heat. Place roast inside and sear each side for about 3 minutes.
- Remove roast. Deglaze the bottom of the pressure by adding 1 cup beef broth and scrape the bottom with a wooden spoon. Place the roast back in.
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4.5/5 (45)Category DinnerServings 8Total Time 1 hr 30 mins
- Fry onion and garlic in the fat remaining in the pressure cooker until soft and fragrant, about 3 minutes.
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5/5 (1)Category Main Courses, Roasts, Pressure CookerServings 6-8
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From omgketoyum.com
4.7/5 (9)Total Time 55 minsCategory Main DishesCalories 274 per serving
- Take out the Chuck Roast and let it come up to room temperature. Turn the Instant pot or Pressure cooker to the saute function and add the fat. While the pressure cooker is heating up liberally salt and pepper both sides of the chuck roast. Brown the Chuck roast in the instant pot for about 2 minutes per side.
- While browsing the chuck roast mix together the wet and the dry ingredients in a measuring cup to insure that you are using the minimum liquid allowed in your pressure cooker. I used about a cup of liquid total in my instant pot. Check the minimum for your pressure cooker in your users manual and add a touch more water if needed.
- Turn the Chuck roast up on its side and add the liquid to the pressure cooker to De-Glaze the bottom of the pot. Use a wooden spoon to scrape any bits off the bottom of the pot.
- Set the timer to 50 minutes and let the pressure build and the lid should lock. When the timer goes off let the pressure release naturally. Check the pot roast for tenderness, it should be falling apart at this point and if it is not set the timer for another 10 minutes and recheck.
PRESSURE COOKER POT ROAST - FAITH FAMILY & BEEF
From faithfamilyandbeef.com
Estimated Reading Time 3 minsTotal Time 1 hr 35 mins
- Massage 2 tablespoons of Tom’s Steak Rub or seasoned salt into the roast. Meanwhile in a large skillet, heat the olive oil over medium high heat. Once the oil is hot, place the roast in the skillet and sear 1 to 2 minutes, or until brown, on all sides. Remove the roast from the skillet and place it in your pressure cooker.
- Deglaze the skillet by pouring in 1 cup of the beef broth, stirring and scraping the skillet to make sure all of the tasty bits come up off the bottom. Pour the deglazing liquid, the remaining cup of broth, and the vinegar into the pressure cooker with the roast.
- Put your lid on, lock it down, and cook on high pressure for 70 minutes. Natural release for 8-10 minutes, or until the pressure has completely released. This helps ensure really tender meat. Hit the quick release to be sure to let off any remaining pressure. Unlock the lid and remove the roast (but not the liquid) from the pressure cooker. Place it on a serving platter loosely tented with foil.
- Place the carrots, potatoes, and onion into the pressure cooker with the remaining cooking liquid. Put the lid on, lock it down, and cook on high pressure for 8 minutes. Quick release, open the pressure cooker, and remove the veggies, placing them on the serving platter with the roast.
PRESSURE COOKER POT ROAST - OLIVIA'S CUISINE
From oliviascuisine.com
5/5 (2)Estimated Reading Time 5 minsServings 8Total Time 1 hr
- In a large bowl, add the onions, the garlic, the olive oil, the vinegar and the parsley and stir everything together. Add the roast to that mixture and let it marinate overnight.
- The next day, in a large skillet, add a few tablespoons of olive oil and brown the roast on all sides.
PRESSURE COOKER POT ROAST RECIPE - HOW TO MAKE
From theblackpeppercorn.com
5/5 (1)Category Main CourseCuisine American, Pressure CookerTotal Time 1 hr 45 mins
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From readyseteat.com
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