Pressure Cooker Pot Roast Recipe

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Brief

Prep 10 mins

Cook: 1hr30 mins

Additional: 10 mins

Total: 1hr50 mins

Servings: 12

Yield: 12 servings

Pressure Cooker Pot Roast Recipe

Ingredients

1 (5 pound) boneless beef chuck roast

2 tablespoons browning sauce (such as Kitchen Bouquet®)

2 tablespoons olive oil

4 cups hot water

1 cup red wine

4 cubes beef bouillon

1 (1 ounce) package dry onion soup mix (such as Lipton®)

1 onion

quartered

2 tablespoons Worcestershire sauce

5 large potatoes

cut into 1-inch cubes

3 carrots

chopped

1 cup pearl onions

salt and ground black pepper to taste

3 tablespoons water

or as needed

1 teaspoon cornstarch

or as needed

Main Dish

Directions

Step 1

Place roast in a bowl and rub browning sauce over the surface.

Step 2

Heat oil in a large nonstick skillet over medium heat. Add roast and cook until browned on all sides about 8 minutes. Transfer to an electric pressure cooker (such as Instant Pot®). Combine water wine and bouillon in a bowl and add to pressure cooker. Sprinkle soup mix on top. Add onion and Worcestershire sauce.

Step 3

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.

Step 4

Release pressure carefully using the quick-release method according to manufacturer's instructions about 5 minutes. Unlock and remove the lid.

Step 5

Add potatoes carrots and pearl onions making sure not to overfill pressure cooker. Stir to coat in liquid. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

Step 6

Release pressure carefully using the quick-release method according to manufacturer's instructions about 5 minutes. Unlock and remove the lid. Transfer roast and vegetables to a serving platter.

Step 7

Combine water and cornstarch in a bowl; pour into juices in the pressure cooker. Select Saute function and boil until thickened about 5 minutes. Season gravy with salt and pepper and serve alongside roast and vegetables.

Nutritional Information

Pressure Cooker Pot Roast Recipe

Servings Per Recipe:12

Calories: 472

% Daily Value *

Protein: 25.9g 52%

Carbohydrates: 34.6g 11%

Dietary Fiber: 4.1g 16%

Sugars: 3.7g

Fat: 23.8g 37%

Saturated Fat: 8.9g 44%

Cholesterol: 86.1mg 29%

Vitamin A Iu: 2554.4IU 51%

Niacin Equivalents: 8.8mg 68%

Vitamin B6: 0.7mg 45%

Vitamin C: 33mg 55%

Folate: 34.2mcg 9%

Calcium: 53.1mg 5%

Iron: 4.2mg 23%

Magnesium: 58mg 21%

Potassium: 953.8mg 27%

Sodium: 614.5mg 25%

Thiamin: 0.2mg 22%

Calories From Fat: 214.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.