Apple Cider Pepper Pot Roast Pressure Cooker Recipes

EASY PRESSURE COOKER POT ROAST

Steps:

• Heat oil in a pressure cooker over medium-high heat. Brown roast on all sides in the hot oil; season with pepper, seasoned salt, and onion powder.
• Pour in beef broth and Worcestershire sauce, add the quartered onion, and seal the lid. Bring the cooker up to full pressure. Reduce heat to low, maintaining full pressure, and cook for 30 minutes.
• Use the quick-release method to lower the pressure. Mix in carrots and potatoes, seal the lid again, and return the pressure cooker to the heat. Bring the cooker up to full pressure and cook for an additional 15 minutes. Use the quick-release method again and transfer the roast and vegetables to a serving dish.

CIDER AND MOLASSES POT ROAST - PRESSURE COOKER

Steps:

• Mix apple cider, molasses, salt, allspice, peppercorns, garlic and ginger together.
• Place beef, onions and celery in a large dish and pour apple cider mixture over meat and vegetables.
• Cover, refrigerate and marinate for 24 hours.
• Remove meat from marinade and wipe dry.
• Heat butter in a skillet over medium-high heat and brown pot roast very well on all sides.
• Place the pressure cooker trivet in the cooder and place meat on top.
• Pour in marinade and vegetable and bring to a boil.
• Seal cooker, bring up to high pressure, reduce heat to stablize pressure and cook for 45 minutes to 1 hour.
• Remove cooker from heat and relase pressure.
• Strain out meat and vegetable, reserving juices.
• Return strained juices to cooker and bring to a boil.
• Mix arrowroot or cornstarch with water and add to heated juices, stirring until thickened.
• Taste and adjust seasonings.
• Serve slice meat with thickened juices.

JEN'S PRESSURE COOKER POT ROAST

Steps:

• Season roast with salt and pepper on all sides; coat roast with flour (reserve leftover flour for gravy).
• Melt shortening in a pressure cooker over medium-high heat. Brown roast on all sides in hot shortening. Sprinkle onion soup mix over the roast. Pour in at least two cups of water; use 1 to 2 cups more if the beef is a tough cut or to reach the minimum amount recommended by the pressure cooker's manufacturer.
• Seal the lid and bring the cooker up to full pressure over high heat. Reduce the heat to low, maintaining full pressure, and cook for 1 1/2 to 2 hours.
• Release the pressure and test for doneness; the meat should be fork-tender. Add potatoes and onions, making sure the vegetables are submerged in the cooking liquid. (You may need to rearrange the roast on top of the vegetables or add more water.) Seal the lid and return the pressure cooker to full pressure.
• Reduce heat to low, maintaining full pressure, and cook for 10 minutes. Release the pressure; transfer meat and vegetables to a serving platter.
• To make gravy, bring the cooking liquid to a boil. Whisk reserved flour into 1/2 cup cold water; whisk the flour mixture into the boiling broth. Cook until thickened, stirring occasionally, about 3 minutes. Serve gravy with pot roast and vegetables.