This Easy Pressure Cooker Pot Roast recipe tastes like it’s been slow cooked but takes under 1 hour to prepare, making it a perfect meal for busy nights.
What are you making for dinner today? This Easy Pressure Cooker Pot Roast recipe is so simple to make! Tender and rare, this meal tastes like it’s been slow cooked but takes less than an hour to make! The seasoned broth thickens a bit and makes a nice gravy for the meat and potatoes. I like the drippings just the way they are but if you prefer them a little thicker you could try adding in a little flour or corn starch. We like our beef medium rare. Should you prefer yours to be done a little more you’ll need to adjust the cooking time by a couple of minutes. Here’s how I make Easy Pressure Cooker Pot Roast.
Easy Pressure Cooker Pot Roast
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- electric pressure cooker (I used a 6 qt Mealthy Multipot)
- meat fork
- silicone cooking spoon
- small glass bowl
- serving platter or bowl
- 3.25 lb beef bottom round roast
- 1x brown gravy mix packet (I used McCormick 0.87 oz packet.)
- 1x Italian dressing packet (I used Good Seasons 0.7 oz packet.)
- 1x ranch seasoning packet (I used Hidden Valley)
- 16 oz beef broth
- 12 oz baby carrots
- 4 large potatoes
- olive oil
Put the contents of the seasoning packets into a small bowl and whisk together.
Turn the pot to saute.
Cover the bottom of the pot with a thin layer of olive oil.
Rub the seasoning mixture on all sides of the roast.
Place the roast into the post and brown all sides.
Remove the roast and set aside on a plate.
Add about one third of the beef broth to the pot. Use a silicone cooking spoon to deglaze the bottom of the pot and loosen any seasonings.
Add the remainder of the broth to the pot.
Return the roast to the pot.
Put the lid onto the pot and close to seal.
Set the pressure cooker to cook for 25 minutes on manual high pressure.
Clean the potatoes and chop them into large chunks. Alternatively, you could use little potatoes and not peel them at all.
Once the cooking time has finished do a quick pressure release.
Add the potatoes and carrots to the pot.
Recover the pot and close to seal.
Set the pressure cooker to cook on manual high pressure for 10 minutes.
Let pressure release naturally for 5 minutes, then do a quick pressure release.
Move the meat and vegetables from the pot to a serving bowl.
Allow the meat to rest for a few minutes before slicing.
Serve with some of the drippings from the pot. I like the drippings just the way they are but if you prefer them a little thicker you could try adding in a little flour or corn starch.