Best Pot Roast With Garlic Smashed Potatoes 8 Qt Pressure Cooker Recipes

GRANDMA'S PRESSURE COOKER POT ROAST

Steps:

• Sprinkle salt and pepper on the roast.
• Warm oil in a pressure cooker over medium high heat.
• Add the roast and brown on both sides. Take it off the heat.
• Pour Worcestershire sauce over the roast, and place the onion slices on top. Add potatoes and carrots. Pour in enough water to cover 1" above the roast.
• Put the lid on and heat on high. When the pressure cooker reaches the proper temperature, the rocker will jiggle audibly.
• Adjust the heat to low, or enough to maintain pressure, and keep a slow, steady rocking motion. Cook for 45 minutes to 1 hour. Check on it by lifting the pot and shaking gently to make sure it doesn't cook dry.
• Run the lid under cold water to help release the pressure before unsealing.

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.

POT ROAST WITH GARLIC-SMASHED POTATOES - 8-QT PRESSURE COOKER

Steps:

• Season roast well with salt and pepper (or seasoning mix of your choice).
• Heat oil in pressure cooker on BROWN setting. Brown roast well on all sides. Remove roast and set aside until Step 4.
• Add onions, carrot, and celery and cook, stirring occasionally, until onions begin to brown, 2-3 minutes.
• Add broth and bay leaves. Return roast to cooker. Set potatoes on top and around the roast. Thread garlic cloves on skewers and set skewers on top of potatoes or roast.
• Secure lid (and slide safety lock to LOCK position). Point pressure regulator knob to PRESSURE. (In other words, prepare cooker to cook at high pressure.).
• For electric pressure cooker, set pressure mode for HIGH and cook time for 80 minutes. Press START. (For 15 psi stove-top cooker, bring to high pressure over medium-high heat, then once high pressure has been reached, reduce heat to minimum needed to sustain high pressure; begin timing 60 minutes from moment pressure was reached.) Please check the recommended cooking time in your pressure cooker manual.
• For electric pressure cooker, when time is up, unplug and allow pressure to reduce naturally for at least 15 minutes, then you can quick-release any remaining pressure by holding down the Quick Steam Release Button until the pressure indicator drops.
• For stovetop pressure cooker, allow pressure to fall naturally.
• Unlock pressure cooker and remove lid.
• Transfer potatoes and garlic to a bowl and cover with foil. Set roast on a cutting board. Let rest 5-10 minutes before slicing.
• Strain cooking broth into a gravy separator and degrease broth. Discard bay leaves. Mash chopped vegetables and stir into about 2 cups of cooking broth to make a gravy. Season to taste. (If you wish, you may thicken remaining cooking broth with cornstarch or arrowroot for additional gravy.).
• Mash potatoes and garlic cloves with butter. Season to taste and garnish with parsley. Serve alongside roast. Pass gravy in a sauceboat.

CL BEEF POT ROAST AND GRAVY - 6-QT PRESSURE COOKER

Steps:

• Sprinkle roast evenly with salt and pepper.
• Heat a 6- or 8-quart pressure cooker over medium-high heat. Add oil to cooker; swirl to coat.
• Add roast to cooker. Sauté 5 minutes, browning on all sides.
• Stir in 3 cups rich beef stock and wine.
• Close lid securely. Bring to high pressure over high heat. Reduce heat to medium or level needed to maintain high pressure. Cook for 35 minutes.
• Remove from heat. Use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure.
• Remove lid, directing steam away from you. Add thyme sprigs, garlic, parsnips, carrots, turnips, potatoes and onions.
• Close lid securely. Return to high pressure, cook 1 minute.
• Remove from heat. Use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure. Let stand 5 minutes.
• Remove roast. Slice roast thinly, and place on a platter.
• Remove vegetables from cooker using a slotted spoon, and place on platter with roast. Cover and keep roast and vegetables warm.
• Strain cooking liquid through a cheesecloth-lined sieve into a large bowl. Discard solids.
• Bring cooking liquid to a boil over medium-high heat in a large, wide skillet. Cook until reduced to 1 1/2 cups (about 15 minutes).
• Remove 1/4 cup cooking liquid from pan. Add 2 tablespoons flour, stirring with a whisk.
• Return flour mixture to pan. Cook 2 minutes or until slightly thick, stirring with a whisk.
• Serve sauce with roast and vegetables. Garnish each serving with a fresh thyme sprig, if desired.

SAVORY POT ROAST A LA PRESSURE COOKER

Steps:

• Coat roast with SeasonAll.
• In a non-stick pan (I use my pressure cooker base for this), brown meat in olive oil, on high, on all sides to sear in juices.
• Add carrots, celery and onions when meat is nearly browned.
• Add water and Worcestershire sauce.
• Place potato halves on top of roast and add pepper, beef bouillon powder and bay leaves.
• Lock pressure cooker lid in place and bring to pressure over medium-high heat.
• Adjust heat to stabilize pressure at about medium pressure.
• Cook for one hour.
• Release pressure naturally - don't use quick release.
• As all pressure cookers are different, test meat and fork the potatoes to make sure they are done.
• If not, add water, if necessary, and return to pressure.
• When done, release pressure 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.

POT ROAST - PRESSURE COOKER

Steps:

• Rub the meat well with the crushed garlic, using one clove for each side.
• In a 5 quart or larger pressure cooker, brown roast well on all sides over medium-high heat. If it begins to smoke, reduce heat to prevent burning. Remove roast and set aside.
• Add oil and onion and cook until softened.
• Add beef broth, tomato paste, water, brown sugar, dry mustard, paprika, lemon juice, cider vinegar and Worcestershire sauce.
• Scrape bottom of cooker to remove any remaining bits of meat left over from browning. Stir well until all ingredients have dissolved and contents are boiling.
• Return roast to pressure cooker and turn to coat with sauce.
• Close lid and bring pressure cooker to high pressure over medium-high heat. Once full pressure is reached, reduce heat enough to maintain pressure.
• Cook for 1 hour.
• Remove from heat and use the Natural Release Method, leaving pot off of heat until pressure is subsided.
• Remove meat from pot and slice the meat and arrange on a serving platter, spooning some of the sauce over and sprinkling with parsley.

PERFECT PRESSURE COOKER POT ROAST

Steps:

• Heat oil in the pressure cooker over medium-high heat with the lid open. Brown the meat on al sides in the hot oil.
• In a small bowl, mix together the Italian and Ranch salad dressings and the 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. 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.

PRESSURE-COOKER MUSHROOM POT ROAST

Steps:

• Halve roast; sprinkle with salt and pepper. Select saute or browning setting on a 8-qt. electric pressure cooker. Adjust for medium heat; add 1-1/2 teaspoons oil. When oil is hot, brown a roast half on all sides. Remove; repeat with remaining beef and 1-1/2 teaspoons oil. Add wine to pressure cooker. Cook 2 minutes, stirring to loosen browned bits from pan. Press cancel. Return beef to pressure cooker., Add mushrooms, onions, broth, tomato sauce, parsnips, celery, carrots, garlic, bay leaves, thyme and chili powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 60 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in beef should read at least 160°., Remove meat and vegetables to a serving platter; keep warm. Discard bay leaves. Skim fat from cooking juices; transfer back to pressure cooker. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with mashed potatoes, meat and vegetables. If desired, top with chopped parsley. , Freeze option: Place roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.

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.