HOW LONG TO PRESSURE COOK A ROAST RECIPES

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PRESSURE-COOKER MELT-IN-YOUR-MOUTH CHUCK ROAST RECIPE: HO…



Pressure-Cooker Melt-in-Your-Mouth Chuck Roast Recipe: Ho… image

My husband and I like well-seasoned foods, so this pressure cooker roast is terrific. You'll also love how flavorful and tender this comforting recipe turns out. —Bette McCumber, Schenectady, New York

Provided by Taste of Home

Categories     Dinner

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 6 servings.

Number Of Ingredients 16

1 can (14-1/2 ounces) Italian stewed tomatoes, undrained
1/2 cup beef broth
1/2 cup ketchup
3 tablespoons brown sugar
2 tablespoons Worcestershire sauce
4 teaspoons prepared mustard
3 garlic cloves, minced
1 tablespoon soy sauce
2 teaspoons pepper
1/4 teaspoon crushed red pepper flakes
1 large onion, halved and sliced
1 medium green pepper, halved and sliced
1 celery rib, chopped
1 boneless beef chuck roast (2 to 3 pounds)
3 tablespoons cornstarch
1/4 cup cold water

Steps:

  • In a bowl, mix first 10 ingredients. Place onion, green pepper and celery in a 6-qt. electric pressure cooker; place roast over top. Pour tomato mixture over roast. Lock lid; adjust to pressure-cook on high for 35 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. , Remove roast and strain cooking juices, reserving vegetables; keep roast and vegetables warm. Skim fat from juices. Return juices to the pressure cooker. Select saute setting and adjust for low heat; bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Cook and stir until sauce is thickened, 1-2 minutes. , Serve roast and vegetables with gravy.

Nutrition Facts : Calories 365 calories, FatContent 15g fat (6g saturated fat), CholesterolContent 98mg cholesterol, SodiumContent 792mg sodium, CarbohydrateContent 25g carbohydrate (16g sugars, FiberContent 2g fiber), ProteinContent 31g protein.

PRESSURE COOKER POT ROAST WITH MASHED POTATOES - RECIPES ...



Pressure Cooker Pot Roast With Mashed Potatoes - Recipes ... image

Thanks to the Quick Cooker, you can make a meal that’s usually reserved for Sundays any day of the week.

Provided by PAMPEREDCHEF.COM

Yield 6 servings

Number Of Ingredients 12

1 tbsp (15 mL) canola oil
2 lbs. (1 kg) boneless chuck roast
1 tsp (5 mL) each dried oregano and thyme leaves
½ tsp (2 mL) each salt and black pepper
1 medium onion, sliced
1 lb. (450 g) fresh carrots, peeled and cut into 4" (10-cm) pieces
½ cup (125 mL) low-sodium chicken broth
1½ lbs. (700 g) Yukon gold potatoes, peeled and cut in half
½ cup (125 mL) low-sodium chicken broth
2 garlic cloves, pressed
2 tbsp (30 mL) butter
1 tsp (5 mL) salt

Steps:

  • Set the Quick Cooker to SEAR and press START. Heat the oil for 3 minutes. Season both sides of roast with the oregano, thyme, salt, and pepper. Add the roast to the Quick Cooker and cook uncovered for 10 minutes, turning halfway through.* Remove the roast and set aside. Press CANCEL.Add the onion and cook uncovered for 4 minutes, stirring occasionally.* Place the carrots, broth, and roast on top of the onion. Place the wire rack over the roast with all three feet touching the bottom.**For the potatoes, place the potatoes, broth, and garlic in the Ceramic Pot and cover with the stretch-fit lid. Place the ceramic pot into the wire cradle and lower onto the wire rack. Lock the lid, select the BEEF/PORK setting, and press START.When the timer is up, let the steam release naturally for 10 minutes, then press the steam-release button to release any remaining pressure. Carefully lift the ceramic pot out.† Mash the potatoes. Add the butter and salt, and mix thoroughly. Press CANCEL.Transfer the roast to a cutting board, slice it, and serve with the vegetables, mashed potatoes, and pan sauce.*

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