Pressure Cooker Veal Roast Recipes

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.

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 VEAL ROAST

Steps:

• 1. Rinse roast and pat dry. Rub on all sides with salt and pepper and set aside.
• 2. Melt the butter in the pressure cooker. Place the roast and onion in the cooker and brown over medium high heat, turning occasionally, until nicely browned on all sides. Add herb sprig and water.
• 3. Lock lid into place and bring to 15 lbs pressure. Adjust heat to maintain pressure and cook for 50-60 minutes.
• 4. Allow pressure to drop by the naturally and remove the lid. Set roast and onion quarters aside.
• 5. Dissolve corn starch in 1/2 cup hot water. Bring juices to a boil in pressure cooker. Slowly add cornstarch and and water, whisking or beating with an immersion blender all the while. Reduce heat and let gravy simmer, whisking or beating all the while, until it reaches desired thickness.
• 6. Carve roast and serve with onions and gravy.

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.

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.