easiest pressure cooker pot roast and gravy

★★★★☆ 3
By Tess Geer
from Westerville, OH

Pressure cooker pot roast is not only fast and flavorful, it holds together very well unlike a fall-apart roast cooked in a slow cooker. Remember to allow an extra 15-20 minutes at the end for the cooker to return to normal pressure.

Blue Ribbon Recipe

Pot roast is a delicious Sunday dinner. But sometimes you're short on meal prep time. This is the perfect recipe for those days. The pressure cooker allows you to make a delicious pot roast in no time at all with minimal fuss and ingredients. The gravy turns out rich and wonderful. Serve with mashed potatoes and a vegetable, for a comforting dinner.

— The Test Kitchen @kitchencrew
★★★★☆ 3
serves 6
prep time 10 Min
cook time 1 Hr 20 Min
method Pressure Cooker/Instant Pot

Ingredients For easiest pressure cooker pot roast and gravy

  • 1
    4-6 lb beef roast (chuck, bottom round, etc)
  • 1 pkg
    dry onion soup mix
  • 1/2 tsp
    salt
  • 1 tsp
    smoked paprika (substitute with regular if necessary)
  • 1
    bay leaf
  • 1
    onion, chopped
  • 4 clove
    garlic, minced
  • 4 c
    beef broth (substitute with beef bouillon and water if necessary)
  • 2 Tbsp
    corn starch
  • 1/2 c
    hot water

How To Make easiest pressure cooker pot roast and gravy

  • Trimming fat from the meat.
    1
    Trim fat from roast.
  • Salt, pepper, and paprika in a bowl.
    2
    In a small bowl, combine salt, pepper, and paprika.
  • Rubbing seasonings over the beef.
    3
    Rub mixture into all sides of the meat.
  • Beef, soup mix, onion, garlic, bay leaf, and beef stock in the pressure cooker.
    4
    Place seasoned beef in pressure cooker. Add soup mix, onion, garlic, bay leaf, and beef stock.
  • Setting the pressure cooker.
    5
    Lockdown the lid and cook bring to 15 pounds pressure (high) for 50-60 minutes.
  • Checking the temperature of the meat.
    6
    Remove from heat and allow pressure to return to normal naturally. Open the cooker. Test the meat to see if it is tender and at least 140 degrees F in the center on an instant meat thermometer. If not, you can lock the lid back on and cook for another 5-10 minutes at 15 lbs.
  • Letting the cooked meat rest.
    7
    Remove meat and set aside to rest.
  • Corn starch and hot water whisked together in a bowl.
    8
    Dissolve corn starch in 1/2 cup hot water.
  • Liquid in the pressure cooker boiling.
    9
    Bring liquid in the pressure cooker pan to a boil.
  • Whisking in the corn starch mixture.
    10
    Whisking constantly or using an immersion blender, slowly add corn starch water mixture, continuing to whisk/blend. Reduce hit and simmer, whisking/stirring constantly until gravy reaches desired consistency.
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