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easiest pressure cooker pot roast and gravy

(3 ratings)
Blue Ribbon Recipe by
Tess Geer
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 ratings)
yield 6 serving(s)
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
  • 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.
    Trim fat from roast.
  • Salt, pepper, and paprika in a bowl.
    In a small bowl, combine salt, pepper, and paprika.
  • Rubbing seasonings over the beef.
    Rub mixture into all sides of the meat.
  • Beef, soup mix, onion, garlic, bay leaf, and beef stock in the pressure cooker.
    Place seasoned beef in pressure cooker. Add soup mix, onion, garlic, bay leaf, and beef stock.
  • Setting the pressure cooker.
    Lockdown the lid and cook bring to 15 pounds pressure (high) for 50-60 minutes.
  • Checking the temperature of the meat.
    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.
    Remove meat and set aside to rest.
  • Corn starch and hot water whisked together in a bowl.
    Dissolve corn starch in 1/2 cup hot water.
  • Liquid in the pressure cooker boiling.
    Bring liquid in the pressure cooker pan to a boil.
  • Whisking in the corn starch mixture.
    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.