Pressure Cooker Pot Roast Recipe

Are you looking to have pot roast for dinner but can't find a way to prepare it? Do you have a pressure cooker? If you answered yes to both these questions, then here are some recipes for you to try.

Beef Pressure Cooker Pot Roast Recipe

So to get started, the following ingredients need to be gathered:

1 2-inch thick flat-iron steak (about 2½ pounds ) or a 1 2½ pound cross rib roast, which ever you like
Salt and pepper to suit your taste
1 tablespoon of olive oil
1 medium size carrot, peeled and cut into chunks about 2 inches thick
1 rib of celery cut into chunks about 2 inches thick
1 small yellow or white onion, cut in half
2 large cloves of coarsely chopped garlic
¼ cup of tomato paste
3 sprigs of fresh thyme (or ½ teaspoon dried thyme)
½ tablespoon of black peppercorns
¾ cup of dry white wine
½ cup of either dried cranberry or dried pink beans
2 cups of beef broth
18 baby carrots with their tops intact (if you choose to remove them, leave 1 inch of the green stem)
18 peeled pearl onions
2 tablespoons of chopped fresh flat leaf parsley (for garnishing)
1 tablespoon of fresh chives (also for garnishing)

This pressure cooker pot roast yields 6 servings with the given amounts of ingredients.

To start, sprinkle both sides of the meat with generous amounts of salt and pepper. Then heat oil in the pressure cooker over medium high heat until the oil begins to smoke. Add your seasoned meat to the hot oil and brown on both sides for about 2 minutes on each side.

Next, add your carrot chunks, celery, onion, garlic, tomato paste, thyme, peppercorns, wine, beans, and broth to the meat. Stir to mix all the ingredients together.

After mixing your ingredients thoroughly, lock on the lid and bring it to high heat for about 5 minutes. After the 5 minutes have passed, reduce the heat to medium and cook the food for 40 minutes. After the 40 minutes have passed, remove the cooker from the heat and let the food cool for 10 minutes

Carefully release any remaining pressure left on the cooker. Once that is done, move the meat to a kitchen plate and set it aside in a warm place.

Remove and dispose the carrot, celery, and onion pieces as well as the thyme sprigs. Then pour the juices through a fine mesh strainer steadily placed over a bowl. Set the strained juices aside for at least 15 minutes to allow for the fat to rise. And then set the beans aside in the strainer.

After setting the beans aside in the strainer, skim off the fat from the juices and return the skimmed juices along with the beans to the cooker. Note on this recipe that the peppercorns used will cook long enough to be chewy. And along with the juices and the beans, add your baby carrots and pearl onions. Then lock the lid on again and bring the cooker to pressure over high heat for about 5 minutes.

After 5 minutes, remove the cooker from the heat right away and let it sit for 3 minutes to finish cooking. Then, with the steam vent pointed away from you, carefully release any steam that remains and remove the lid.

Cut the meat that you set aside across the grain into 1-inch thick slices and add to the pot with the rest of the ingredients. Then, heat the food, with the cooker uncovered, until the food begins to boil for 2 to 3 minutes.

Finally, to serve, arrange the meat slices in the middle of a serving platter. Arrange the baby carrots and pearl onions around the meat and then spread the beans around vegetables and spoon the juices over everything.

Finish the plating with parsley and chives and serve.

Pork Pressure Cooker Pot Roast Recipe

Another pressure cooker pot roast recipe to try is a pork pot roast recipe. It is quite easy and quick to make.

First, the following recipes need to be gathered:

1 1/3 pounds of pork shoulder that has been cut into 1-inch cubes
Juice from half a lemon
2 tablespoons of sunflower oil.
½ cup of chopped onions
3 cloves of minced garlic
15 ounces of diced tomatoes
1 tablespoon of tomato paste
1 tablespoon of turmeric
½ teaspoon of coriander
1 cup of beef stock
1 tablespoon of chopped parsley
Kosher salt to taste
Freshly ground black pepper to taste

This pressure cooker pot roast yields about 2 servings with the given amounts of ingredients.

First, rinse your pork and pat it dry. Next, squeeze the lemon juice over the top of the pork. Then season the pork with salt and pepper and set it aside to let it marinate for an hour.

After the pork has marinated, heat the sunflower oil in the pressure cooker and brown the pork on all sides. Remove the pork from the cooker and set it aside in a different dish.

Add the onions and garlic to the cooker and saute for 3-5 minutes. Stir in the pork, tomatoes, tomato paste, turmeric, coriander, and stock.

Lock the cooker lid in place and bring the cooker up to high pressure. When the right pressure is reached, lower the heat and cook the food for 10-15 minutes. Adjust the heat as needed to maintain even cooking pressure. Allow the pressure to drop by itself and carefully remove the lid.

Serve the pork pot roast in shallow bowls and garnish each serving with parsley.