Best Jens Pressure Cooker Pot Roast 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.

PRESSURE COOKER POT ROAST RECIPE

Steps:

• Season the meat with salt and pepper on both sides.
• Preheat the pressure cooker (I used my Instant Pot - affiliate link), select saute on high. Add in the oil.
• Once the pot is hot, brown the chuck roast, 3-4 minutes on each side. Transfer the meat onto a plate and cover with foil (or parchment paper) to keep warm.
• Add in the onion, garlic, chicken stock, and thyme and give it a stir.
• Put the meat back into the pot and secure the lid.
• Select manual, make sure that the steam release handle is turned to sealing position, and cook at high pressure for 60 minutes.
• When cooking is complete, use natural release for 10 minutes and then release the remaining steam.
• Add in the potatoes, carrots, and parsnips. Be sure to submerge them in the cooking liquid.
• Select manual and cook at high for 10 minutes.
• When cooking is complete, use a natural release for 10 minutes and then release the remaining steam.

JEN'S PRESSURE COOKER POT ROAST RECIPE - (4.5/5)

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.

PRESSURE COOKER POT ROAST

Steps:

• Bring chuck roast to room temperature, then season well with salt and pepper.
• Heat the Instant Pot using the sauté setting. Once hot, add oil, then sear roast on both sides. Set aside.
• Add 1 onion and celery to pot and cook for 2 minutes, until soft and translucent. Then add garlic, thyme, rosemary, and bay leaf - continue cooking for 1 minute.
• Add red wine to deglaze the pot, making sure to scrape up all bits. Let wine simmer for at least 2 minutes.
• Add roast, then add enough broth so that the roast is just barely covered.
• Lock lid and cook for 75 minutes at high pressure. Once time is complete, let pressure naturally release (about 30 minutes).
• Carefully remove roast and set aside to rest.
• Using a fine mesh strainer, pour liquid into separate container, then return to pot. Discard aromatics.
• Add sliced onion, carrots, and potatoes to pot and close lid.
• Lock lid and cook for 4 minutes at high pressure, then quick-release pressure.
• Meanwhile - In a small dish, combine cornstarch and water. Once cook time is complete, open lid, switch to sauté setting, and add cornstarch slurry to pot. Cook until desired consistency is achieved (2-3 minutes).
• Return roast to pot and pull apart meat as much as you like.
• Serve together and enjoy!