Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Quick Pressure Cooker Pot Roast

4.4
Save
Rate
Tap to rate
PREP TIME
15 min
COOKING TIME
70 min
TOTAL TIME
85 min
SERVINGS
8 servings
Dinner
Quick Pressure Cooker Pot Roast
Ingredients
  • 2 tablespoons vegetable oil
  • 1 (3 pound) boneless beef chuck roast, trimmed
  • 1 pinch seasoned salt, or to taste
  • 1 pinch onion powder, or to taste
  • ground black pepper to taste
  • 1 (14.5 ounce) can beef broth
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 large onion, cut into 4 wedges
  • 4 large potatoes, peeled and cut into bite-size pieces
  • 4 carrots, peeled and cut into bite-size pieces
Instructions
1
Collect all necessary components before commencing the cooking process.
2
Heat a substantial amount of oil in a pressure cooker over a medium-high heat setting.
3
Sear the roast on all sides within the hot oil until it reaches a deep brown color; sprinkle with salt, onion powder, and pepper to enhance flavor.
4
Introduce beef broth and Worcestershire sauce into the pressure cooker; add a sliced or chopped onion to the mixture, then close the lid.
5
Increase the pressure in the cooker and maintain it at this level while reducing the heat to a lower setting.
6
Allow the pressure cooker to cook for 30 minutes, during which time it will tenderize the roast.
7
Utilize the quick-release method to gradually decrease the pressure in the cooker.
8
Add sliced or chopped potatoes and carrots to the pressure cooker, then reseal the lid; once again, bring the pressure cooker up to its full capacity and cook for an additional 15 minutes.
9
Employ the quick-release method once more, carefully transferring the cooked roast and vegetables to a serving dish.