Apple Cider Pepper Pot Roast Pressure Cooker 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.

EASY INSTANT POT POT ROAST (TENDER AND JUICY)

Steps:

• Season all sides of the beef with a generous amount of salt (2 to 3 teaspoons) and then set aside, at room temperature, for one hour.
• Meanwhile, make a spice mixture by stirring the onion powder, garlic powder, and black pepper until blended.
• Prepare the vegetables. Peel and cut the onion into large chunks. Peel the carrots and remove the ends. Slice the carrots and celery into thick long sticks. Smash garlic cloves with the flat side of a knife and peel away the skins.
• After an hour, use paper towels to pat the beef dry on all sides (this helps the meat brown), and then rub the beef on all sides with the spice mixture. The beef should be well seasoned on all sides with the spices. (You might have some leftover.)
• Add oil to the bottom of a 6-quart Instant Pot (or electric pressure cooker). Select the "Sauté" setting and choose high heat. When the oil is hot and shimmering, add the beef. Cook until well-browned on all sides, about four minutes per side. Transfer the browned beef to a plate.
• Add the onion, carrots, celery, and garlic cloves to the pot and cook, stirring occasionally until they start to sweat and lightly brown around the edges, about 6 minutes. Transfer the vegetables to a plate.
• Pour in the broth, bouillon, and apple cider vinegar, and then use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot (not doing this may result in an error while cooking at pressure).
• Turn the 'saute' function off. Place the beef back into the pot and scatter the onions, carrots, celery, and garlic around the beef. Add the rosemary, thyme, bay leaf, and baby potatoes (optional). It is okay if the liquid in the pot does not completely cover the beef and vegetables.
• Select the "Pressure Cook" or "Manual" function and cook on high pressure for 60 minutes. Note that the timer will not start until there is enough pressure inside the pot, so the timer may not start for a few minutes. If your roast is not 3 pounds, you will need to adjust the cook time. As a general rule, when cooking beef roasts in a pressure cooker, assume 20 minutes of cook time for every pound of meat.
• When the cooking time is up, do not immediately open the lid and instead let the pressure naturally release for 10 minutes. After 10 minutes, release the remaining pressure by using the quick-release button (be careful to keep your hands and face away from the venting steam).
• Taste the liquid and adjust with additional salt and pepper. Transfer the beef roast to a cutting board and gently shred to your desired size and place onto a serving platter.
• If you added them, remove the potatoes and gently mash them for serving or serve whole on the platter alongside the pot roast.
• The remaining vegetables will be very soft, if you enjoy them this way, transfer them to the serving platter. If you do not like vegetables to be so soft, you can discard them. They have already done a wonderful job of flavoring the broth and roast.
• Serve drizzled with some of the liquid left in the pot. (Or make a quick gravy.)
• To make a quick gravy with the liquid left in the pot, use a strainer to remove any bits of vegetables and herbs from the liquid. Select the "Sauté" setting and choose high heat then bring the liquid to a boil and cook until it reduces by a quarter, 1 to 2 minutes.
• Meanwhile, whisk the cornstarch and water together. When the liquid has reduced, slowly whisk in the cornstarch mixture. Continue to boil until the gravy thickens. Turn off the pressure cooker, and then season the gravy to taste with additional salt, pepper, or spices. (For a creamier gravy, add a small splash of cream.)

PRESSURE COOKER APPLE CIDER

Steps:

• Place apples in a multi-functional pressure cooker (such as Instant Pot®). Spread brown sugar, cinnamon sticks, nutmeg, and cloves on top. Fill the rest of the pot up with water, up to the maximum line.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove cinnamon sticks. Mash apples with a potato masher or spoon. Return cinnamon sticks to the pot.
• Continue cooking on high pressure for another 60 minutes, allowing 10 to 15 minutes for pressure to build.
• Repeat quick-release, about 5 minutes. Strain out cider using a strainer or cheesecloth; discard solids. Serve hot or cold.

APPLE AND ONION BEEF POT ROAST

Steps:

• In a large nonstick skillet coated with cooking spray, brown roast on all sides. Transfer to a 5-qt. slow cooker. Add water to the skillet, stirring to loosen any browned bits; pour over roast. Sprinkle with seasoned salt, soy sauce, Worcestershire sauce and garlic powder. Top with apple and onion. , Cover and cook on low for 5-6 hours or until the meat is tender., Remove roast and onion; let stand for 15 minutes before slicing. Strain cooking liquid into a saucepan, discarding apple. Bring liquid to a boil; cook until reduced to 2 cups, about 15 minutes. Combine cornstarch and cold water until smooth; stir in browning sauce. Stir into cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef and onion.

APPLE CIDER PEPPER POT ROAST (PRESSURE COOKER RECIPE)

Steps:

• Place onion, celery, baby carrots, mushrooms, and garlic in a food processor; pulse to coarsely chop.
• Coat roast generously with 2 tablespoons olive oil; season both sides with salt and black pepper.
• Heat remaining 2 tablespoons olive oil in a pressure cooker over medium heat. Cook roast until browned, 2 to 3 minutes per side. Transfer roast to a large plate.
• Place chopped vegetable mixture in the pressure cooker; cook and stir until slightly softened, about 2 minutes. Stir in wine and cook until flavors combine, about 1 minute. Pour in broth and apple cider. Stir in thyme and bay leaves into sauce. Place roast back in the cooker; spoon sauce to cover roast as much as possible.
• Cover and cook at high pressure according to manufacturer's instructions, 50 to 60 minutes. Remove from heat and allow pressure to release naturally according to manufacturer's instructions.

APPLE CIDER PORK POT ROAST

Steps:

• Preheat the oven to 325°F (165°C).
• Season the pork with the salt and pepper.
• Heat the oil in a large Dutch oven over medium-high heat. Once the oil is hot, add the pork and brown well on all sides, 3 to 4 minutes per side.
• Remove the pork and add the onion wedges to the pot. Cook for a few minutes, letting them get a little color but being careful not to let them burn.
• Return the pork to the pot, placing it on the bed of onions. Add the cider and 1 cup (235 ml) water and bring to a simmer, then wedge the apple pieces under the meat among the onions. Toss in the thyme.
• Cover and transfer to the oven. Cook for 3 hours, or until the meat is fork-tender, shreds easily, and is a deep brown color; the apples will have caramelized.