Pot Roast Easy Pressure Cooker Recipes

JEN'S PRESSURE COOKER POT ROAST

Steps:

• Season roast with salt and pepper on all sides; coat roast with flour (reserve leftover flour for gravy).
• 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. Pour in at least two cups of water; use 1 to 2 cups more if the beef is a tough cut or to reach the minimum amount recommended by the pressure cooker's manufacturer.
• Seal the lid and bring the cooker up to full pressure over high heat. Reduce the heat to low, maintaining full pressure, and cook for 1 1/2 to 2 hours.
• Release the pressure and test for doneness; the meat should be fork-tender. Add potatoes and onions, making sure the vegetables are submerged in the cooking liquid. (You may need to rearrange the roast on top of the vegetables or add more water.) Seal the lid and return the pressure cooker to full pressure.
• Reduce heat to low, maintaining full pressure, and cook for 10 minutes. Release the pressure; transfer meat and vegetables to a serving platter.
• To make gravy, bring the cooking liquid to a boil. Whisk reserved flour into 1/2 cup cold water; whisk the flour mixture into the boiling broth. Cook until thickened, stirring occasionally, about 3 minutes. Serve gravy with pot roast and vegetables.

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 PRESSURE COOKER POT ROAST RECIPE - (4.5/5)

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.

POT ROAST, EASY PRESSURE COOKER

Steps:

• 1. Season roast with garlic salt and pepper on all sides Put flour into a bag and add roast, coat all sides of the roast. In a fry pan, heat the oil on medium heat and add roast and brown on all sides. Once browned, remove from pan and blot excess oil off meat.
• 2. Place the pressure cooker trivet into pressure cooker and place roast onto to the trivet. Add carrots, celery, bay leafs, and soup mixes. Pour water, enough to completely cover the meat
• 3. Close lid securely; bring to high pressure over high heat. Once the regulator starts to rattle, reduce heat to medium or level needed to maintain high pressure; cook for 1 hour. After the hour is up, turn heat off and have pressure cooker release pressure naturally. Don't use quick release!!!!
• 4. * To make the gravy, remove roast and vegetables, cover with foil to keep warm. Strain the liquids into a saucepan, reserving 1 cup of meat juices for gravy. In saucepan, over medium heat bring meat juices a boil. Meanwhile, in a small bowl, add 2 tablespoons flour to ¼ cup COLD water, whisking together to remove lumps. Then return flour mixture to pan; cook 2 minutes or until slightly thick, stirring constantly with a whisk.
• 5. * To make noodles, in a large saucepan, add butter and remaining meat juices. When the meat juices come to a boil, add 2 tablespoons parsley and 3 cups dry egg noodles. There won't be enough meat juices to cover noodles and that's ok, because you want the noodles to absorb most of the meat juices. Cover and cook until the noodles are al dente, stirring occasionally so noodles on top won't dry out.
• 6. TIPS TO CREATE FASTER, HEALTHIER, TASTIER MEALS WITH PRESSURE COOKING, SAFELY!!!!! For all of you that heard horror stories about pressure cookers, I'm so sorry! Let me just say . the pressure cooker doesn't have a brain or mind to think or act on its own... It's what you do OR don't do will determine the success or failure in cooking with a pressure cooker; To the point, only YOU have the control over the pressure cooker. The convenience, ease, and (yes!) safety of the modern pressure cooker will put your dinner on the table fast-and make it tastier, as if you spent the whole day at the stove. Here are some safe guidelines to help ease your minds:
• 7. * Keep rubber gasket clean and in good shape: The gasket is the ring of rubber that lines the lid of the pressure cooker. If the gasket looks cracked or broken, replace it immediately. You might need to order the gasket online if you can't find it locally. Use parts that come from the pressure cooker's manufacturer to ensure the proper seal
• 8. * Follow the instruction manual: Read the instructions several times before diving into a recipe.
• 9. * Measure liquids precisely: This is critical to increase the cooker's pressure. Follow a recipe to make sure the amount of liquid is correct.
• 10. * Don't overfill the pressure cooker.: Careful measuring is a must. Some foods, such as beans, expand when they cook, and you need to allow room for this.
• 11. * Be careful with frothy foods: Frothy foods can block the steam valves and the pressure-release vents on your pressure cooker. Foods that froth include pasta, rhubarb, split peas, oatmeal, applesauce and cranberries. When cooking these foods, follow a trusted recipe and make sure the quantity in the pot is well below the recommended maximum-fill line.
• 12. * Release the pressure safely.: Typically, removing the pressure cooker from the stove and letting it cool until the pressure drops to the safe range release the pressure. The cold-water release is another way to release pressure by running cold water over the lid of the cooker. Each pressure cooker operates differently, so consult your instruction manual. Pressure cooking saves you time cooking and heating up your home which is great during summer!!! Happy cooking, Cyann :)

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.

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.