Grandmas Pressure Cooker Pot Roast Recipes

FALL-APART PRESSURE COOKER POT ROAST ORIGINAL

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.

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!

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.

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 POT ROAST W/BUTTERMILK MASHED POTATOES AND GRAVY

Steps:

• You want to start by preparing your roast for pressure cooking. First you will want to season it and brown it well.
• Set your pot to Saute on the More setting and let the pot heat up. While the pot is heating up season your roast with salt and pepper or seasoned salt.
• When your pot says Hot it's time to add the oil and then your roast.
• Sear your roast for 6-7 minutes per side getting a nice deep brown crust. Don't move the roast around, just leave it alone and let it sear. If your roast is sticking to the pot, the searing isn't done. The meat will release naturally when you have a good sear.
• When you have seared both sides, remove roast and deglaze your pot with 2 cups water. Scrape all of those browned bits off the bottom of the pot. Make sure you get it all, this is flavor and it also will prevent a burn notice later on.
• Carefully place roast back in pot, avoid splashing hot liquid. Then sprinkle 1 envelope of soup mix on top of roast.
• Close your pot and set timer for 80 min or 1:10 hr. You will also do a full NPR (30 min) on your roast. If you already know you like your roasts cooked longer, then set your timer for 75 or 90 minutes. We all haver different prefernces. It's all about what YOU love.
• When your roast has cooked and the NPR is done, carefully remove from the pot and place on a platter. Cover and keep warm. It's time to do the potatoes.
• While your roast is cooking go ahead and prepare your potatoes for the pot. Peel and cut into chunks. Your chunks should be about 2" or so. Just make them all about the same so they cook evenly. Place potatoes in a steamer basket so you can keep them out of the liquid and easily pull them out when done.
• Place basket in pot and cook for 4-5 min and QR. Remove potatoes from pot and let steam dissipate. Pour potatoes into a mixing bowl and add your butter and let it melt a bit.
• Now you can mash or whip your potatoes as you prefer them. You may add 1-2 cups of buttermilk and salt. Start with 1 cup of buttermilk and add more as you need it. If you don't have buttermilk, regular milk or half and half will be fine.
• Now it's time to make the gravy. Prepare your slurry and grab a whisk. Set your pot on Saute, don't wait for it to heat up, just add the slurry and start whisking. As the mixture heats up, it will begin to thicken. When your gravy is done, turn off pot and pour gravy into a server to ladle generously onto your potatoes and meat.

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.