Pressure Cooker Pot Roast With Mashed Potatoes Recipes

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.

POT ROAST WITH GARLIC-SMASHED POTATOES - 8-QT PRESSURE COOKER

Steps:

• Season roast well with salt and pepper (or seasoning mix of your choice).
• Heat oil in pressure cooker on BROWN setting. Brown roast well on all sides. Remove roast and set aside until Step 4.
• Add onions, carrot, and celery and cook, stirring occasionally, until onions begin to brown, 2-3 minutes.
• Add broth and bay leaves. Return roast to cooker. Set potatoes on top and around the roast. Thread garlic cloves on skewers and set skewers on top of potatoes or roast.
• Secure lid (and slide safety lock to LOCK position). Point pressure regulator knob to PRESSURE. (In other words, prepare cooker to cook at high pressure.).
• For electric pressure cooker, set pressure mode for HIGH and cook time for 80 minutes. Press START. (For 15 psi stove-top cooker, bring to high pressure over medium-high heat, then once high pressure has been reached, reduce heat to minimum needed to sustain high pressure; begin timing 60 minutes from moment pressure was reached.) Please check the recommended cooking time in your pressure cooker manual.
• For electric pressure cooker, when time is up, unplug and allow pressure to reduce naturally for at least 15 minutes, then you can quick-release any remaining pressure by holding down the Quick Steam Release Button until the pressure indicator drops.
• For stovetop pressure cooker, allow pressure to fall naturally.
• Unlock pressure cooker and remove lid.
• Transfer potatoes and garlic to a bowl and cover with foil. Set roast on a cutting board. Let rest 5-10 minutes before slicing.
• Strain cooking broth into a gravy separator and degrease broth. Discard bay leaves. Mash chopped vegetables and stir into about 2 cups of cooking broth to make a gravy. Season to taste. (If you wish, you may thicken remaining cooking broth with cornstarch or arrowroot for additional gravy.).
• Mash potatoes and garlic cloves with butter. Season to taste and garnish with parsley. Serve alongside roast. Pass gravy in a sauceboat.

PRESSURE COOKER MASHED POTATOES

Steps:

• Bring water to a boil in a pressure cooker over high heat. When water is boiling, add potatoes. Seal lid and bring cooker up to high pressure. Reduce heat to low, maintaining high pressure, and cook for 30 minutes.
• Use quick-release method to lower the pressure. Drain potatoes and return them to pressure cooker. Add butter and milk and cover pressure cooker with lid for 5 minutes, allowing the heat from the potatoes to melt the butter and warm the milk.
• Remove lid. Season with kosher salt and white pepper, and use a hand masher to mash potatoes until lumps are mostly gone. Transfer to a bowl and serve hot.