INSTANT POT ROAST WITH GRAVY RECIPE - FOOD.COM

Instant Pot Roast With Gravy Recipe - Food.com image

The original stovetop pressure cooker recipe from November 2000 Southern Living (http://www.food.com/recipe/sl-roast-with-onion-and-mushroom-gravy-6-qt-pressure-cooker-513644) needed to be tweaked to succeed in the popular electric pressure cookers available today (2018). While I was tweaking, I did away with the can of condensed mushroom soup and replaced it with a mock Condensed Cream of Whatever recipe (thank you, Jill Selkowitz [aka This Old Gal]), and sauteed an entire 8-ounce carton of cremini mushrooms (aka

Provided by @MakeItYours

Number Of Ingredients 15

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Ingredients

1 tablespoon olive oil
2 lbs boneless chuck roast, trimmed (up to 3 pounds)
1/2 teaspoon fresh ground black pepper
1 ounce onion soup mix
2 beef bouillon cubes
2 cups water
3 tablespoons unsalted butter (up to 1/4 cup for 1 pound of mushrooms)
8 ounces cremini mushrooms, trimmed, thickly sliced (up to 1 pound)
1 ounce dry sherry
1 cup milk (cold)
1/4 cup cornstarch
1 1/2 tablespoons butter, softened
1 teaspoon beef bouillon granules
1/2 teaspoon sea salt
1 dash black pepper

Steps:

Press Saute button on electric pressure cooker to heat up pan. When the display says "Hot", add the oil, and wait until it shimmers.
Sprinkle roast evenly with pepper.
Brown chuck roast in one layer (if it doesn't all fit, brown in 2 batches, but it is best if all fits on one level) on both sides. Remove chuck roast temporarily.
Add onion soup mix, beef bouillon cubes, and 2 cups water. Using a flat spatula, deglaze bottom of pan. Return chuck roast to pan.
Secure lid. Set for Pressure Cooking at High pressure, adjust time if necessary to 25 minutes. Begin "SAUTE MAUSHROOMS".
When pressure cooking has completed, allow pressure to reduce naturally, until the pin drops on its own, about 20-30 minutes. Remove lid, directing steam away from you.
Remove roast, keep warm. Press Saute button.
SAUTE MUSHROOMS:.
While roast is cooking, saute mushrooms. Once sauteed, toss in a splash of dry sherry, and let cook down until liquid evaporates. Magic is happening. Once cooked, remove from heat.
MOCK CREAM OF WHATEVER SOUP:.
In a 2-cup liquid measuring cup, whisk milk and cornstarch until well blended. Whisk in softened butter, beef bouillon granules, salt and pepper.
In the pressure cooker pan (which should be on Saute on the "Normal" or "More" setting), whisk continuously as you slowly add the milk/cornstarch mixture to the pressure cooker pan.
Whisk until the contents come to a boil (easier at "More" setting). Press Keep Warm/Off button. Press Saute button, then press Adjust button until it shows "Less". Simmer for one minute to thicken.
FINISH:.
Add sauteed mushrooms to sauce, and simmer for 1-2 minutes.
Slice roast into large chunks or thick slices, and plate.
Pour onion and mushroom gravy over slices, or serve in a gravy boat.