Jen's Pressure Cooker Pot Roast Recipe

i made this two nights ago and my husband loved He said it tasted like his grandma's!! I changed the recipe a little by adding baby carrots and a little less onion. The meat really was fork tender and the flavor was so good. This recipe is a keeper.

My husband said, "This is the best pot roast I've ever had." He doesn't like pot roast but he found this one to be "good" and with the gravy, he declared it "very good". I had a 2.2 lb chuck roast and I used Montreal steak seasoning for the salt and pepper rub. I used one package of Lipton Onion soup and about 1/3 packet of Lipton Beefy Onion soup. I cooked it in the Instant Pot on meat setting (high pressure) for 45 minutes and then let pressure come down naturally before putting in baby carrots, half a large onion, and large chunks of potatoes (3 large ones), and a sprinkle of celery seed and celery salt. I added some beef broth lifted the meat over the vegetables to make sure the vegetables were immersed. Then it was manual low pressure for 9 minutes and natural pressure release for 15 minutes and then I released the rest of the pressure and placed the meat and vegetables in a platter and made the gravy as instructed. It was tender, juicy and so delicious! My son and I ate more than we should - so yummy!

I used a 3lb 4oz boneless rump roast and 3 cups water in my 6 quart instant pot. Along with the potatoes and onion I also added some celery and carrots for additional flavor and color. Since I added some extra water, I also bumped up the flour to 1/3 cup and used my own steak and roast seasonings. 1 1/2 hours was perfect, any longer and it would have fallen apart trying to pick it up.

This was the first recipe I made in my new Cosori Pressure Cooker - it was delicious! My roast was a little over 2# so I cooked it on high for 45 min. then added potatoes, baby carrots & an onion & cooked on low for 9 min. I used a can of cream of mushroom soup & about 1 1/2 cups beef broth; removed the meat & veggies from the pot & made the gravy on the soup setting. I couldn't believe how tender the meat was. I will definitely make this again.

Adjusted cooktime for my 2.2 lb roast; used only 1/2 pack of onion soup mix. Added beef consomme instead of water. Cooked 45 minutes on high, released pressure, added potatoes (quartered), 1/2 onion sliced & quartered and 6 carrots (peeled and sliced in 2" logs); also added 1/2 can of chicken broth I had left over from lunch. Cooked on high for an additional 10 minutes. Great! Could have done 9 minutes on the vegetables in my Cuisinart PC; they were soft - but not mushy. Will make again and might try a variation of this recipe adding a can of cream soup. Note: My husband said I should have cooked the roast a little longer in my Cuisinart PC so I will add about 10 more mintues next time before adding the vegetables. It could have been a little more tender.

So good! I cooked the roast mostly as written though my roast was smaller, about 1.75 pds for family of 3. I did use 1 pack of onion soup mix because of that. I cooked this in my new electric pressure cooker only 40 mins b/c of the weight. Added/cooked the vegetables as described here, then thickened the gravy. Was perfect timing on all and the texture of the gravy was spot on. Will fix again and again.I'm putting my crock pot away.

This was excellent. I added 1/4 cup of merlot, one tsp. Worcestershire, and sprinkled all with Montreal steak spice prior to cooking only due to other suggestions. Timing could have been a few minutes less (2-3) as carrots and potatoes were a bit soft.

I searched for the best pressure cooker pot roast recipe with 5 stars hoping I would pick a great one. I am one lucky guy! I followed the recipe, rubbing spices and flour and browning, then poured beef broth to fill half full. Pushed high pressure button for two hours in my instant pot. Then I cut up a whole celery head, 6 yellow potatoes and one white and one yellow onion while the roast beast was cookin’. When it beeped, I released pressure and took off the lid, and our whole home smelled delicious. Then I threw the spices on top of the roast and dumped in the onions carrots celery potatoes half in the bottom, put the roast back in, put potatoes and rest of onions, carrots, celery potatoes on top of roast, added a cup or two more of beef broth, and set pressure cook to high for 10 minutes. Now I am keeping my fingers crossed because I didn’t quite follow every recipe step! When I released the final pressure, the wonderful delicious aroma filled the room with a lot of steam and I knew it was a winner! OMG I cannot believe I made something that was this flavorful, moist and overall satisfying that I could not eat it fast enough while savoring every melt in your mouth gentle bite! Thank you so much for sharing this amazing and simple enough for a guy recipe. And by the way my pot roast was 5 lbs and 2 hours was PERFECT! This is my all time favorite beef recipe! Hands down beats my filet mignon which was my old favorite.

Very tasty and easy to make, however the meat was over cooked. I used a 3.25 lb. rump roast. The next time I will reduce the cooking time for the beef to maybe only 45 - 60 minutes. Pressure cookers vary and I think an hour and a half is too long for my Instant Pot. I added carrots, along with the potatoes and onions and cooked for the time recommended in the recipe and the veggies turned out great. Quick, easy gravy.

Since we are a small family, my roast was a little over a pound. I only cooked it for half an hour in my pressure cooker. Instead of just water, I substituted 1 cup of it for organic mushroom soup. I also added raw chopped garlic , rosemary, & a couple of bay leaves for flavor. I added red potatoes, red onions, & baby carrots after it cooked for half an hour & cooked it for an additional 10 minutes. Then I turned it off & added raw broccoli & placed the lid back on it & let it sit for 10 minutes to cook the broccoli. It was delicious, I ate it like soup & my daughter put it on corn tortillas dressed with cilantro, raw onion, & Mexican cheese.

Saute onions, chopped in blender. Replaced water with beef broth. 1 1/2 hour slow released. Added potatoes, carrots, mushrooms under beef. Cooked 15 minutes, hello, make this you'll be glad you did.

Delicious! Subbed butter for lard, used three cups of water with 1 bouillon cube, added small purple potatoes and carrots!

I followed the recipe only using onion powder in place of the onion soup. This gave the flavor but left the gravy very thin. So I just drained the gravy before serving the beef and thickened with a little cornstarch and water… I think this reduces the sodium content overall therefore , but with no compromise on flavor.

Loved it — couldn’t stop eating.

This was the first time I've used the pressure cooker on a roast. I used a nice piece of meat, followed the recipe, except I added carrots and celery. I liked how well the searing contained the splatter.

This was so yummy. It is definitely a make again dish. Thank you.

Easy and definitely made a tender roast. Thx!

I added 1 can cream of mushroom soup after the water.

Nice

2.6 lb roast 2 cups water the rest I did by the book. Lol 😂😂😂great recipe I’m not sure where the 700 calories came from the roast was 211 per serving and the sweet potatoes and veggies added 266. Great recipe DO IT ❤️😎💪🙏🔥