Pressure Cooker Pot Roast
 
Prep time
Cook time
Total time
 
Simple, easy and delicious! Instructions below are based on using an Instant Pot.
Author:
Serves: 6-8
Ingredients
  • 1 chuck, chuck-eye, or round roast (around 4 pounds)
  • 1-2 tablespoons canola, vegetable or olive oil
  • Salt and pepper
  • ½ of an onion, chopped
  • 2 cups beef broth or stock
Instructions
  1. Sprinkle roast evenly with salt and pepper. Set aside.
  2. Select the "Browning" setting on the Instant Pot. Add oil to Instant Pot and let heat up. Once hot, brown the roast on both sides, a few minutes per side until you start to get beautiful browned spots. Set roast aside.
  3. Add onions to the Instant Pot and cook until softened and translucent. Stir regularly.
  4. Add broth to Instant Pot, scraping the bottom of the pot to deglaze. Let onions simmer in the broth about 3 minutes or so.
  5. Add roast and change Instant Pot setting to High pressure. Make sure the pressure release handle is on "Sealing." Set the timer for 90 minutes. It will take about 15 minutes for the pot to build pressure and for the 90-minute countdown to begin.
  6. When the 90 minutes is over, turn off the pressure cooker and let it sit for 15 minutes, letting pressure release naturally. At the 15-minute mark, using a hot pad and being careful not to touch the steam, turn the pressure release handle to "Venting" to release the rest of the pressure. Once it stops steaming, remove the lid.
  7. Let roast rest for 10-15 minutes. Use juices for gravy, straining the juice first to remove the "stuff" left behind in the juices. Make gravy using white roux (click here for recipe and instructions). You can also use a slurry made from ½ cup flour whisked with 1 cup cold water to thicken the gravy if you forgot to make the roux.
Recipe by This Week for Dinner at http://thisweekfordinner.com/pressure-cooker-pot-roast/