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Pot Roast (Pressure Cooker)
Pot Roast (Pressure Cooker)

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We hope you got insight from reading it, now let’s go back to pot roast (pressure cooker) recipe. To make pot roast (pressure cooker) you only need 21 ingredients and 15 steps. Here is how you achieve that.

The ingredients needed to make Pot Roast (Pressure Cooker):
  1. Take 3-4 lb beef chuck
  2. Use 2 Tbsp salt
  3. Take 1 Tbsp oil
  4. Take 1 tsp black pepper
  5. You need 1 tsp thyme
  6. Prepare 1 tsp rosemary
  7. Use 2 bay leaves
  8. Get 4 cloves garlic, sliced
  9. You need 2 Tbsp tomato paste
  10. Use 1/2 cup vermouth
  11. Use 1 cup red wine
  12. Use 1 Bou beef bouillon cube
  13. Use 2 cups boiling water
  14. You need 1 Tbsp fish sauce
  15. Prepare 1 Tbsp Worcestershire sauce
  16. Get 12 oz frozen pearl onions
  17. Get 1 lb potatoes, cubed
  18. Prepare 5 medium carrots, cut in pieces
  19. Get 10 oz mushrooms, quartered
  20. Take 3 Tbsp corn starch
  21. You need 2 Tbsp fresh parsley, chopped
Instructions to make Pot Roast (Pressure Cooker):
  1. Prep the ingredients. Combine the water, wine, boullion, Worcestershire, and fish sauce. In a bowl layer the mushrooms, carrots and potatoes. This is so when the vegetables go in, the potatoes will be in the liquid and the mushrooms on top.
  2. In the pressure cooker, add 1 Tbsp oil and heat on high. Add the onions and cook until browning, or they release their liquid. (If you're using a dutch oven, brown the meat first [steps 5-7] in the dutch oven on the stovetop, remove and then follow these directions).
  3. Add the garlic, tomato paste, and spices.
  4. When the paste begins to stick to the bottom, add the liquid.
  5. Season the beef chuck with salt.
  6. Sear the chuck in a skillet on high heat with a little oil.
  7. Degaze the pan with the vermouth and add it to the pressure cooker.
  8. Add the chuck to the pressure cooker.
  9. Cook on high pressure for 35 min followed by immediate pressure release. If using a dutch oven, cook covered in a 300°F oven for 2-3 hours adding more water as necessary.
  10. Add the veggies so the potatoes are on the bottom and mostly submerged, then the carrots, followed by the mushrooms. Cook on high pressure 15 minutes followed by natural pressure relief. If using the dutch oven, cook with the cover ajar 40-50 min more or until the potatoes are tender.
  11. Combine the starch with 1/4 cup of water.
  12. Remove the pot roast from the pot and set aside.
  13. Bring the liquid in the pot to a simmer and add the starch slurry, stirring to thicken.
  14. Slice the pot roast, return it to the thickened sauce to reheat.
  15. Sprinkle the parsley on and serve in large bowls. I like to add simple steamed green peas as a side.

A pressure cooker works wonders on tough cuts of meat like the chuck roast The trick to this perfectly cooked meal is timing: Pop the vegetables into the pressure cooker just for the last few minutes of cooking, so they are. It means that things like this Instant Pot Pot Roast are back on the table. And what's a pot roast without some baby potatoes?! For an amazing tip to have the potatoes retain their texture and form while ALSO remaining perfect Secure the lid and cook at high pressure for a little while. When done, remove the foil pouches with tongs and set aside.

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