Make delicious pot roast in a fraction of the time it would take in an oven with this top-rated pressure cooker pot roast recipe.
Pressure Cooker Pot Roast Ingredients
These are the ingredients you’ll need to make this easy pressure cooker pot roast recipe:
- Oil: This easy recipe starts with two tablespoons of vegetable oil (for searing the meat).
- Roast: You’ll need a 3-pound boneless beef chuck roast, trimmed.
- Seasonings: Season the chuck roast with seasoned salt, onion powder, and black pepper.
- Broth: Use store-bought or homemade beef broth.
- Worcestershire sauce: Worcestershire sauce takes the savory flavor up a notch.
- Vegetables: Cook the pot roast with an onion, potatoes, and carrots for a complete metal.
How to Make Pot Roast In a Pressure Cooker
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make pot roast in the pressure cooker:
- Heat oil in the pressure cooker and sear the meat on all sides.
- Season the roast, then add the broth, sauce, and onion. Seal the lid.
- Reduce the heat to low and cook on full pressure for 30 minutes.
- Lower the pressure, add the carrots and potatoes, and seal the lid.
- Return to full pressure and cook for 15 more minutes.
Cook’s Note
You can do Step 1 in a hot skillet over medium heat if you prefer, then transfer roast into a pressure cooker.
What to Serve With Pressure Cooker Pot Roast
This pressure cooker pot roast features meat and three types of veggies, so it can be served as a meal as-is. It would be great with a crusty bread to soak up all those delicious, beefy juices.
How to Store Pressure Cooker Pot Roast
Store your leftover pot roast in an airtight container in the refrigerator for up to four days. Be sure to store it with plenty of the juices from the pressure cooker to keep it moist and juicy. Reheat in the oven or in the microwave.
Allrecipes Community Tips and Praise
“So excited,” says Jacqueline Strayve. “This was my first homemade roast and it tastes just like my mom's.”
“So good,” raves LaVon. “It melts in your mouth! I didn't have potatoes, so I just went without. It was so flavorful and moist! Amazing! The pressure cooker made it so fast too!”
“It was excellent,” according to Topaz. “It took slightly over an hour including prep time, and tasted like it had simmered for hours. The meat was very tender, juicy, and very tasty.”
Editorial contributions by Corey Williams
