Pressure Cooker Pot Roast Recipe

Name: Pressure Cooker Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (5 pound) boneless beef chuck roast; 2 tablespoons browning sauce (such as Kitchen Bouquet(R)); 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(R)); 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

Servings: persons

1 (5 pound) boneless beef chuck roast
2 tablespoons browning sauce (such as Kitchen Bouquet(R))
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(R))
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

1
Place roast in a bowl and rub browning sauce over the surface.
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(R)). Combine water, wine, and bouillon in a bowl and add to pressure cooker. Sprinkle soup mix on top. Add onion and Worcestershire sauce.
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.
4
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
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.
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.
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.

560

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (5 pound) boneless beef chuck roast, 2 tablespoons browning sauce (such as Kitchen Bouquet(R)), 2 tablespoons olive oil, 4 cups hot water, and more.

Yes, Pressure Cooker Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pressure Cooker Pot Roast

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