PRESSURE COOKER RIB RECIPES RECIPES

EASY PRESSURE COOKER POT ROAST RECIPE | ALLRECIPES

Easy Pressure Cooker Pot Roast Recipe | Allrecipes image

VERY tender and delicious. Using the pressure cooker saves SO much time that this recipe can be used on a weekday and still you can manage to eat dinner at a decent hour.

Provided by ccsoccerbmxmom

Categories Pot Roast

Total Time 1 hours 20 minutes

Prep Time 15 minutes

Cook Time 1 hours 5 minutes

Yield 8 servings

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
1 (3 pound) boneless beef chuck roast, trimmed
ground black pepper to taste
1 pinch seasoned salt, or to taste
1 pinch onion powder, or to taste
1 (14.5 ounce) can beef broth
1 ½ tablespoons Worcestershire sauce
1 large onion, cut into 4 wedges
4 carrots, peeled and cut into bite-size pieces
4 large potatoes, peeled and cut into bite-size pieces

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.

Nutrition Facts : Calories 450.2 calories, CarbohydrateContent 38.3 g, CholesterolContent 77.5 mg, FatContent 21.8 g, FiberContent 5.4 g, ProteinContent 25.1 g, SaturatedFatContent 7.8 g, SodiumContent 310.6 mg, SugarContent 4.3 g

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

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

Ingredients

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.

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STANDING RIB ROAST RECIPE: HOW TO MAKE IT - TASTE OF HOME

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

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
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Calories 365 calories per serving

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.

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