Pot Roast (Pressure Cooker). Pressure Cook, Air Fry, Slow Cook, Bake, Roast, Sauté, Grill & Steam In One Pot. Easily Create Complete Meals, Sides and Desserts In A Fraction Of The Time With The Foodi. Heat the oil in the pressure cooker over a medium-high heat, add the meat and brown it all over.
Mix in carrots and potatoes; seal the lid again and return the pressure cooker to the heat. 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. You can cook Pot Roast (Pressure Cooker) using 21 ingredients and 15 steps. Here is how you cook that.
Ingredients of Pot Roast (Pressure Cooker)
- It’s 3-4 lb of beef chuck.
- It’s 2 Tbsp of salt.
- You need 1 Tbsp of oil.
- You need 1 tsp of black pepper.
- It’s 1 tsp of thyme.
- It’s 1 tsp of rosemary.
- You need 2 of bay leaves.
- Prepare 4 cloves of garlic, sliced.
- You need 2 Tbsp of tomato paste.
- Prepare 1/2 cup of vermouth.
- It’s 1 cup of red wine.
- It’s 1 of Bou beef bouillon cube.
- You need 2 cups of boiling water.
- Prepare 1 Tbsp of fish sauce.
- You need 1 Tbsp of Worcestershire sauce.
- It’s 12 oz of frozen pearl onions.
- It’s 1 lb of potatoes, cubed.
- You need 5 of medium carrots, cut in pieces.
- Prepare 10 oz of mushrooms, quartered.
- You need 3 Tbsp of corn starch.
- Prepare 2 Tbsp of fresh parsley, chopped.
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. Bring chuck roast to room temperature, then season well with salt and pepper.
Pot Roast (Pressure Cooker) instructions
- Prep the ingredients. Combine the water, wine, boullion, Worcestershire, and fish sauce. In a bowl layer the mushrooms, carrots and potatoes. This is so when the vegetables go in, the potatoes will be in the liquid and the mushrooms on top..
- In the pressure cooker, add 1 Tbsp oil and heat on high. Add the onions and cook until browning, or they release their liquid. (If you're using a dutch oven, brown the meat first [steps 5-7] in the dutch oven on the stovetop, remove and then follow these directions)..
- Add the garlic, tomato paste, and spices..
- When the paste begins to stick to the bottom, add the liquid..
- Season the beef chuck with salt..
- Sear the chuck in a skillet on high heat with a little oil..
- Degaze the pan with the vermouth and add it to the pressure cooker..
- Add the chuck to the pressure cooker..
- Cook on high pressure for 35 min followed by immediate pressure release. If using a dutch oven, cook covered in a 300°F oven for 2-3 hours adding more water as necessary..
- Add the veggies so the potatoes are on the bottom and mostly submerged, then the carrots, followed by the mushrooms. Cook on high pressure 15 minutes followed by natural pressure relief. If using the dutch oven, cook with the cover ajar 40-50 min more or until the potatoes are tender..
- Combine the starch with 1/4 cup of water..
- Remove the pot roast from the pot and set aside..
- Bring the liquid in the pot to a simmer and add the starch slurry, stirring to thicken..
- Slice the pot roast, return it to the thickened sauce to reheat..
- Sprinkle the parsley on and serve in large bowls. I like to add simple steamed green peas as a side..
Heat the Instant Pot using the sauté setting. Once hot, add oil, then sear roast on both sides. In the pressure cooker, the main factor that determines how long meat needs to be cooked is the thickness. Cutting in in thirds helps it to be able to cook faster since it reduces the distance from the middle to the edges. Plus, when you cut the roast, it's easier to fit in pot and easier and quicker to brown.