roast in a pressure cooker recipe

Written ByJenny Smyth Posted on
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The Best roast in a pressure cooker recipe

I’m so excited to share with you my favorite roast in a pressure cooker recipe! As a busy mom, I’m always looking for ways to make delicious meals quickly and easily, and this recipe fits the bill. I first tried this recipe a few years ago when I was looking for a way to make a tender and juicy roast without spending all day in the kitchen.

The result was amazing – a perfectly cooked roast with a rich flavor that my family loved. Since then, I’ve made it countless times for family gatherings, special occasions, and even just for a quick weeknight dinner. My kids love it when I serve it with mashed potatoes or roasted vegetables, and it’s become a staple in our household.

I’ve experimented with different seasonings and spices over the years, but the basic recipe remains the same. The key is to use high-quality ingredients, like a good cut of beef or pork, and to cook it slowly in the pressure cooker until it’s fall-apart tender. The result is a dish that’s both comforting and impressive enough for company.

And the best part? It’s incredibly easy to make – just throw all the ingredients in the pressure cooker, close the lid, and let the magic happen. As I’ve mentioned before, this recipe is perfect for busy families like mine.

With its ease of preparation and versatility of serving options, it’s become a go-to meal for us on even the most chaotic days. And because it’s so easy to scale up or down depending on how many people you’re feeding, it’s perfect for everything from small family gatherings to large holiday meals. But what really sets this recipe apart is its health benefits.

By cooking the roast in a pressure cooker, we’re able to lock in all the nutrients while still making it super tender and flavorful. And because we’re using minimal liquid and no added sugars or artificial preservatives, we can feel good about what we’re serving our families.

Pressure Cooker Pot Roast

4.6 from 1412 votes

A tender and flavorful pot roast made in a pressure cooker in a fraction of the time. This recipe yields a succulent beef roast with rich gravy, perfect for a hearty family dinner.

Prep Time20 mins
Cook Time90 mins
Resting Time0 mins
Total Time1 hour 50 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Roast

3 lbs beef chuck roast
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 large onion, chopped
4 cloves garlic, minced
1 cup beef broth
1/2 cup red wine (optional)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 sprigs fresh rosemary
3 sprigs fresh thyme
4 large carrots, cut into chunks
3 celery stalks, cut into chunks
1 lb baby potatoes

For the Gravy

2 tablespoons cornstarch
2 tablespoons cold water

👨‍🍳Directions

1Pat the beef chuck roast dry with paper towels.
2Season all sides generously with salt and black pepper.
3Select the sauté function on the pressure cooker and heat the olive oil until shimmering.
4Sear the roast for 4-5 minutes per side until a deep brown crust forms, then transfer the roast to a plate.
5Add the chopped onion and minced garlic to the pot and cook for 2-3 minutes, stirring frequently, until the onion softens.
6Stir in the tomato paste and cook for 1 minute more.
7Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot.
8Add the Worcestershire sauce, rosemary, and thyme.
9Return the roast to the pot along with any accumulated juices.
10Arrange the carrots, celery, and baby potatoes around the roast.
11Lock the lid in place and set the valve to sealing.
12Cook on high pressure for 60 minutes for a 3-pound roast, or 20 minutes per pound.
13Allow the pressure to release naturally for 15 minutes, then carefully turn the valve to quick release any remaining steam.
14The roast should be fork-tender and the vegetables soft.
15Transfer the roast and vegetables to a serving platter and tent with foil.
16In a small bowl, whisk together cornstarch and cold water until smooth.
17Select the sauté function again and bring the cooking liquid to a simmer.
18Whisk in the cornstarch slurry and cook for 2-3 minutes until the gravy thickens to your liking.
19Season with additional salt and pepper if needed.
20Serve the gravy over the roast and vegetables.

🔧Equipment

Pressure cooker (6-quart or larger)
Tongs
Measuring cups and spoons
Cutting board
Chef’s knife
Small bowl

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 8g❤️Cholesterol: 120mg🧂Sodium: 800mg🌾Total Carbs: 25g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 38g

📝Notes

For the best flavor, sear the roast thoroughly before pressure cooking. You can substitute the red wine with additional beef broth if preferred. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Watch Video Of How Pressure Cooker Pot Roast Works

This roast in a pressure cooker recipe is always a good idea for any occasion – whether you’re hosting guests or just want something comforting after a long day.

One of my favorite things about this recipe is how versatile it is – you can serve it with mashed potatoes or roasted vegetables for a classic comfort food feel, or try something new like cauliflower mash or roasted Brussels sprouts.

❓ Frequently Asked Questions About Pressure Cooker Pot Roast

Q: What type of meat works best in this recipe?

The best type of meat for this recipe is a good cut of beef or pork that’s at least 1-2 pounds. You can use either boneless or bone-in cuts, but boneless works better if you’re short on time.

Q: Can I use other seasonings or spices besides what’s listed in the recipe?

Of course! Feel free to experiment with different seasonings or spices to find the flavor combination that you enjoy most.

Q: Do I need to brown the roast before cooking it in the pressure cooker?

Nope! While browning the roast can add some nice flavor, it’s not necessary if you’re short on time.

Q: Can I make this recipe ahead of time?

Sure thing! You can prepare all the ingredients ahead of time and store them in separate containers until you’re ready to cook.

Q: How do I store leftover roast after cooking?

You can store leftover roast in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months.

Q: Can I reheat leftover roast without losing its texture?

Yes! To reheat leftover roast without losing its texture, try reheating it low and slow over low heat until warmed through.

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