A pressure cooker pot roast turns a tough cut of beef into a tender dinner without needing to leave the oven on all afternoon. The electric pressure cooker handles the searing, the long braise, and the vegetable cooking all in one pot.
Cooking the meat and vegetables in two stages prevents the potatoes and carrots from turning to mush. The savory cooking liquid doubles as a rich gravy, thickened right at the end with a quick cornstarch slurry.
Why will you love Pressure Cooker Pot Roast?
Searing the beef directly in the pot builds a deep brown crust that flavors the entire dish.
Adding soy sauce and fish sauce to the broth creates a savory base without tasting like seafood.
Pressure cooking the vegetables for just four minutes after the meat is done keeps them firm and intact.
Pressure Cooker Pot Roast Ingredients
• Chuck roast: Look for a piece with good marbling. This cut breaks down well under pressure and becomes very tender.
• Cremini mushrooms: Also sold as baby bella mushrooms. They add an earthy flavor to the gravy.
• Red wine: A dry red wine like Cabernet Sauvignon helps deglaze the pot. You can use balsamic vinegar instead.
• Fish sauce: This adds a savory depth to the broth. You can substitute it with Worcestershire sauce or extra soy sauce.
• Potatoes: Yukon gold or red potatoes hold their shape better than russet potatoes under pressure.
Exact quantities are in the recipe card below.
How to Make Pressure Cooker Pot Roast
Step 1: Sear the beef
Use the sauté function to brown the seasoned chuck roast on both sides. This step takes a few minutes but builds the flavor base for the gravy. Remove the meat and set it aside.
Step 2: Cook the aromatics
Melt the butter and cook the mushrooms until they release their moisture and brown. Stir in the onions, garlic, and herbs, then deglaze the pot with red wine to lift any browned bits from the bottom.
Step 3: Pressure cook the roast
Pour in the broth, soy sauce, and fish sauce. Return the beef to the pot and cook on high pressure. Let the pressure release naturally so the meat stays tender.
Step 4: Cook the vegetables
Remove the cooked roast and cover it to keep warm. Add the potatoes and carrots to the cooking liquid and pressure cook for a few minutes until tender.
Step 5: Thicken the gravy
Take out the vegetables and switch back to the sauté function. Stir in a cornstarch slurry to thicken the remaining liquid into a rich gravy for serving.
How to Store and Freeze Pressure Cooker Pot Roast
Store leftover pot roast and vegetables in an airtight container in the refrigerator for up to 4 days. Freeze the meat and gravy for up to 3 months, though the potatoes may change texture when frozen. Reheat gently on the stove or in the microwave until the beef reaches 165°F (74°C).
Expert Tips for Pressure Cooker Pot Roast
For food safety, ensure the internal temperature of the beef reaches at least 145°F (63°C) and let it rest for 3 minutes before slicing.
If your pressure cooker displays a burn warning during the initial pressure build, ensure you have scraped the bottom of the pot thoroughly during the deglazing step.
Cut the potatoes and carrots into large, uniform chunks so they cook evenly and do not fall apart.
What to Serve with Pressure Cooker Pot Roast?
Serve this pot roast with crusty bread to soak up the mushroom gravy. A simple green salad with a sharp vinaigrette helps balance the rich flavors of the beef.
Pressure Cooker Pot Roast Recipe FAQs
Can I cook the vegetables at the same time as the meat?
Cooking them together for 45 minutes will cause the potatoes and carrots to disintegrate. Cooking them afterward keeps their texture intact.
What can I use instead of red wine?
Balsamic vinegar or extra beef broth works well to deglaze the pot if you prefer not to use wine.
Why is my pot roast tough?
Chuck roast needs time to break down the connective tissue. If it is tough after 45 minutes, it likely needs more cooking time.
Pressure Cooker Pot Roast
Ingredients
- 3 lb chuck roast 1.4 kg
- 1 tablespoon olive oil 15 ml
- 1 tablespoon unsalted butter 14 g
- 8 oz cremini mushrooms sliced, 225 g
- 2 small onions sliced
- 6 cloves garlic minced
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 2 bay leaves
- 2 tablespoons red wine or balsamic vinegar 30 ml
- 1 cup beef broth 240 ml
- 1 tablespoon soy sauce 15 ml
- 1 tablespoon fish sauce 15 ml
- 1.5 lb potatoes quartered, 680 g
- 3 medium carrots cut into 1.5-inch chunks, 4 cm
- Kosher salt and black pepper to taste
- 2 tablespoons cornstarch 16 g
- 3 tablespoons cold water 45 ml
Instructions
- Pat the chuck roast dry with paper towels and season generously on all sides with salt and black pepper.
- Turn the pressure cooker to the Sauté setting. Add the olive oil. Once hot, add the roast and sear for 8 minutes per side until deeply browned. Transfer the meat to a plate.
- Add the butter and sliced mushrooms to the pot. Cook for 7 to 10 minutes until the mushrooms release their liquid and begin to brown.
- Stir in the onions and cook for 3 minutes. Add the garlic, dried rosemary, dried thyme, and bay leaves. Cook for 1 minute.
- Pour in the red wine and scrape the bottom of the pot with a wooden spoon to release any browned bits.
- Add the beef broth, soy sauce, and fish sauce. Return the roast and any resting juices to the pot. Secure the lid, set the valve to sealing, and cook on High Pressure for 45 minutes.
- Allow the pressure to release naturally for 25 minutes, then carefully vent any remaining pressure. Transfer the roast to a cutting board and cover loosely with foil.
- Add the potatoes and carrots to the liquid in the pot. Secure the lid, set the valve to sealing, and cook on High Pressure for 4 minutes. Quick release the pressure.
- Use a slotted spoon to transfer the vegetables to a serving platter. Turn the pot back to Sauté. Whisk the cornstarch and cold water together, then stir it into the boiling liquid. Cook for 2 minutes until thickened. Slice the roast and serve with the vegetables and gravy.
Notes
