POT ROAST WITH GARLIC-SMASHED POTATOES - 8-QT PRESSURE COOKER
When pressure cooking a pot roast, it is best to check the manual and recipes that came with your pressure cooker. This is a Tried And True recipe from the Cook's Essentials 8-quart Electric Pressure Cooker manual. (If you have a 15 psi pressure cooker, like Kuhn Rikon, the pressure cooking time would be 60 minutes, per "Quick Cuisine.") Note that a 5-liter pressure cooker can handle up to a 4-pound roast, and a 2-liter p.c. can handle up to a 2-pound roast. I always keep a can of condensed French onion soup in my pantry for emergencies. Cooking time includes 15 minutes to reach pressure and 15 minutes to reduce pressure, and 80 minutes at pressure for Cook's Essentials pressure cooker.
Provided by KateL
Categories Stew
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Season roast well with salt and pepper (or seasoning mix of your choice).
- Heat oil in pressure cooker on BROWN setting. Brown roast well on all sides. Remove roast and set aside until Step 4.
- Add onions, carrot, and celery and cook, stirring occasionally, until onions begin to brown, 2-3 minutes.
- Add broth and bay leaves. Return roast to cooker. Set potatoes on top and around the roast. Thread garlic cloves on skewers and set skewers on top of potatoes or roast.
- Secure lid (and slide safety lock to LOCK position). Point pressure regulator knob to PRESSURE. (In other words, prepare cooker to cook at high pressure.).
- For electric pressure cooker, set pressure mode for HIGH and cook time for 80 minutes. Press START. (For 15 psi stove-top cooker, bring to high pressure over medium-high heat, then once high pressure has been reached, reduce heat to minimum needed to sustain high pressure; begin timing 60 minutes from moment pressure was reached.) Please check the recommended cooking time in your pressure cooker manual.
- For electric pressure cooker, when time is up, unplug and allow pressure to reduce naturally for at least 15 minutes, then you can quick-release any remaining pressure by holding down the Quick Steam Release Button until the pressure indicator drops.
- For stovetop pressure cooker, allow pressure to fall naturally.
- Unlock pressure cooker and remove lid.
- Transfer potatoes and garlic to a bowl and cover with foil. Set roast on a cutting board. Let rest 5-10 minutes before slicing.
- Strain cooking broth into a gravy separator and degrease broth. Discard bay leaves. Mash chopped vegetables and stir into about 2 cups of cooking broth to make a gravy. Season to taste. (If you wish, you may thicken remaining cooking broth with cornstarch or arrowroot for additional gravy.).
- Mash potatoes and garlic cloves with butter. Season to taste and garnish with parsley. Serve alongside roast. Pass gravy in a sauceboat.
Nutrition Facts : Calories 721.5, Fat 18.4, SaturatedFat 7.1, Cholesterol 194.7, Sodium 278.9, Carbohydrate 72, Fiber 9.6, Sugar 5.6, Protein 69.9
PRESSURE COOKER POT ROAST WITH MASHED POTATOES
Thanks to the Deluxe Multi Cooker, you can make a meal that's usually reserved for Sundays any day of the week.
Yield 6 servings
Number Of Ingredients 12
Steps:
- Set the Deluxe Multi Cooker to SEAR on high. Heat the oil for 3 minutes. Season both sides of roast with the oregano, thyme, salt, and pepper. Add the roast to the Quick Cooker and cook uncovered for 10 minutes, turning halfway through.* Remove the roast and set aside. Press CANCEL.Add the onion and cook uncovered for 4 minutes, stirring occasionally.* Place the carrots, broth, and roast on top of the onion. Place the wire rack over the roast with all three feet touching the bottom.**For the potatoes, place the potatoes, broth, and garlic in the Ceramic Pot and cover with the stretch-fit lid. Place the ceramic pot into the wire cradle and lower onto the wire rack. Lock the lid, select the BEEF/PORK setting, and press START.When the timer is up, let the steam release naturally for 10 minutes, then press the steam-release button to release any remaining pressure. Carefully lift the ceramic pot out.† Mash the potatoes. Add the butter and salt, and mix thoroughly. Press CANCEL.Transfer the roast to a cutting board, slice it, and serve with the vegetables, mashed potatoes, and pan sauce.*
Nutrition Facts : U.S. nutrients per serving Calories 410, Total Fat 14 g, Saturated Fat 4.5 g, Cholesterol 155 mg, Sodium 630 mg, Carbohydrate 16 g, Fiber 3 g, Sugars 6 g, Protein 54 g
8 SPICED POT ROAST WITH ROASTED VEGETABLES AND GARLIC FINGERLING POTATOES
Provided by Ming Tsai
Categories main-dish
Time 4h15m
Yield 4 to 6 servings
Number Of Ingredients 35
Steps:
- Season the roast well with salt. Mix all of the spices and roll the roast well in the spices. Then roll the roast in the flour. Heat a Dutch oven or small stock pot to high. Coat with oil and sear all sides of the roast until very brown. Lower the heat and add the onions, garlic, ginger, tomatoes, sambal, sugar and wine. Check for seasoning. Cover tightly and let simmer for 3 to 3 1/2 hours. Turn the roast at least every hour. In a large bowl, mix together the zucchinis, peppers, carrots, mushrooms and season with salt and pepper. During the last hour of roasting, top the roast with the vegetables and cover. Roast is ready when it is fork tender. Remove roast and check the vegetables/sauce for seasoning. Plating On a very large platter, place a large mound of vegetables/sauce in the middle. Surround with potatoes and place roast on top. Serve with side of East-West Mustard. Slice roast tableside.
- Preheat a hotel pan or heavy metal baking dish in a 375 oven. Toss the potatoes, garlic, olive oil, parsley with salt and pepper. When the pan is hot, add the potatoes. They should sizzle. Roast until they turn brown, then turn oven down to 350 degrees. Cook for about 30 minutes or until a knife easily pierces the spuds.
- Mix the 2 powders together and add enough water to make a paste. Mix in the sugar and Dijon. Serve in a small side dish.
PRESSURE COOKER SPICE-BRAISED POT ROAST
Herbs and spices give the beef an excellent flavor. I often serve this roast over noodles or with mashed potatoes, using the juices as a gravy. -Loren Martin, Big Cabin, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- Place roast in a 6-qt. electric pressure cooker. Mix all remaining ingredients except noodles; pour over roast. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 50 minutes. Let pressure release naturally. A thermometer inserted in beef should read at least 145°., Discard bay leaf. If desired, skim fat and thicken cooking juices. Serve pot roast with noodles and juices. Freeze option: Place pot roast in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little water if necessary.
Nutrition Facts : Calories 272 calories, Fat 14g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 320mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
PERFECT PRESSURE COOKER POT ROAST
I make this meal quite often it is so simple and so quick and always comes out perfect, if you love tender roast you must try this!
Provided by MamaShea
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Heat oil in the pressure cooker over medium-high heat with the lid open. Brown the roast on all sides in the hot oil.
- In a small cup or bowl, mix together the Italian salad dressing mix, Ranch dressing mix, and gravy mix. Sprinkle them evenly over the roast. Pour in the beef broth and add the chopped onion.
- Seal and lock pressure cooker, and cook over high heat to build pressure until the indicator sounds (mine whistles). Turn heat down to medium, and cook for 45 minutes. Remove from heat and let stand for 5 minutes. Run under cold water to help release the pressure before unsealing the lid. You can use the juices as an au jus, or thicken with flour or cornstarch to make a yummy gravy.
Nutrition Facts : Calories 442.9 calories, Carbohydrate 10.6 g, Cholesterol 103.5 mg, Fat 30.8 g, Fiber 0.5 g, Protein 28.1 g, SaturatedFat 11.1 g, Sodium 1644 mg, Sugar 3.5 g
PRESSURE COOKER POT ROAST
This is a classic, comforting pot roast, rich with red wine and onions. A pressure cooker works wonders on tough cuts of meat like the chuck roast called for here; the roast is braised to tenderness in a fraction of the time it would take in the oven. The trick to this perfectly cooked meal is timing: Pop the vegetables into the pressure cooker just for the last few minutes of cooking, so they are tender but not overly softened. The optional quick-pickled onions give the mellow beef and sweet vegetables an appealing tangy pop. If you're short on time, you don't need to thicken the cooking liquid to make a gravy; just drizzle some pan juice over the top and call it a day.
Provided by Sarah DiGregorio
Categories dinner, meat, roasts, main course
Time 1h45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Season the beef generously all over with about 1 tablespoon salt. Using the sauté setting, warm the oil in a 6- to 8-quart electric pressure cooker. Add one chunk of the beef and sear one side until deeply browned, about 5 minutes. Remove the first chunk and repeat with the remaining chunk, searing one side. (You can brown more than one side of each chunk, but one side is enough to build flavor without spending too much time on this step.) If the pressure cooker gives you a "hot" error, simply turn it off and use residual heat to cook. When it cools, turn the sauté setting back on.
- Add the pearl onions and garlic; season with salt and pepper. Cook, stirring, until the garlic is softened, about 2 minutes. Pour in the wine, vinegar and 1/2 cup water; season generously with black pepper and lightly with salt. Using a metal or wooden spoon or spatula, scrape up all the browned bits on the bottom of the pot. Turn off the sauté setting. Add the herbs and nestle the beef into the liquid. Cook on high pressure for 1 hour.
- Make the pickled onions, if desired: Bring the vinegar and sugar to a boil in a small saucepan. Add the pearl onions and a generous pinch of salt and cook, stirring, to dissolve the sugar and warm the onions through, about 1 minute. Remove the mixture from heat and set aside at room temperature to pickle for at least 1 hour. (You can make the pickled onions up to 5 days ahead; store them in a sealed container in the refrigerator.)
- Allow the pressure to reduce naturally for 10 minutes, then release the remaining pressure manually. Add the vegetables to the pot, tucking them below the liquid. Cook on high pressure until the beef and vegetables are both tender, an additional 4 minutes. Quick-release the pressure by twisting the pressure knob to vent, then open the lid. Using tongs and a slotted spoon, remove the beef and vegetables to a serving platter. Break the beef into large chunks to serve. At this point, you can simply drizzle some cooking liquid over the top of the beef and vegetables, and top with the drained, pickled pearl onions to serve. Discard the remaining cooking liquid or strain it, refrigerate it, discard the layer of fat and freeze the remaining liquid as beef stock.
- If you'd prefer a thicker gravy, strain the cooking liquid and return it to the pot. Using the sauté function, bring it to a boil. Meanwhile, combine the butter and flour in a small bowl and knead it together with your fingers until it is uniform, almost like a dough. Once the liquid is boiling, drop the butter-flour mixture into the pot, whisking well to combine. Let it bubble until it is lightly thickened, about 5 minutes, then drizzle some gravy over the pot roast and vegetables, and top with drained, pickled onions. Serve extra gravy on the side.
PRESSURE-COOKER MUSHROOM POT ROAST
Packed with wholesome veggies and tender beef, this is one company-special entree that will delight all ages. Serve mashed potatoes alongside to soak up every last drop of the beefy gravy. -Angie Stewart, Topeka, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 10 servings.
Number Of Ingredients 20
Steps:
- Halve roast; sprinkle with salt and pepper. Select saute or browning setting on a 8-qt. electric pressure cooker. Adjust for medium heat; add 1-1/2 teaspoons oil. When oil is hot, brown a roast half on all sides. Remove; repeat with remaining beef and 1-1/2 teaspoons oil. Add wine to pressure cooker. Cook 2 minutes, stirring to loosen browned bits from pan. Press cancel. Return beef to pressure cooker., Add mushrooms, onions, broth, tomato sauce, parsnips, celery, carrots, garlic, bay leaves, thyme and chili powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 60 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in beef should read at least 160°., Remove meat and vegetables to a serving platter; keep warm. Discard bay leaves. Skim fat from cooking juices; transfer back to pressure cooker. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with mashed potatoes, meat and vegetables. If desired, top with chopped parsley. , Freeze option: Place roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.
Nutrition Facts : Calories 316 calories, Fat 15g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 373mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges
SIMPLE GARLIC MASHED POTATOES - 4-QT. PRESSURE COOKER
Entered for safe-keeping, from Kuhn Rikon's "Quick Cuisine. If you want a more robust garlic flavor, roast one head of garlic, drizzled with olive oil and wrapped with foil, in a 350-degree-F oven for 45 minutes. Use a potato ricer, food mill or potato masher, or even a fork to mash, but do not use a food processor, as the potatoes will become "gluey". The smallest size pressure cooker K-R recommends for this recipe is 4-quarts. The benefit of the p.c. is getting steamed potatoes, keeping more of the nutrients than if you boiled or microwaved the potatoes. Of course, you can gussy up these mashed potatoes to your heart's content. Yukon Gold, or other waxy potatoes recommended for boiling, do not absorb as much water and result in a more flavorful end product, but can be difficult to obtain a really smooth texture without turning them to glue (but they're great for "lumpy" mashed potatoes). Idaho and russet potatoes have a mealier texture that lends to a smoother texture, if that is desired. (It's a waste of money to use new potatoes for this recipe.) This recipe was developed for a 15 psi p.c. As always, check your p.c. manual for its suggested cooking time. Do not use a quick release method for potatoes.
Provided by KateL
Categories Mashed Potatoes
Time 18m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Place a trivet in the bottom of a 4-quart or larger pressure cooker. Add water and potatoes.
- Secure lid and over high heat reach high pressure. Adjust heat to stabilize pressure. Time from moment high pressure has been reached, cooking for 8-10 minutes. (Check at 8 minutes; if not done, recover and bring up to pressure for additional time.).
- Remove from heat and allow pressure to drop naturally, per your p.c. manual.
- Drain potatoes into a colander and let stand for a minute to dry excess moisture.
- Put potatoes through a potato ricer, food mill, or mash with a potato masher and transfer to a warmed serving dish.
- Add warmed milk, 1/4 cup at a time, while beating, until the potatoes are creamy.
- Add garlic and butter and beat until blended.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 315.4, Fat 8.7, SaturatedFat 5.4, Cholesterol 23.2, Sodium 96.7, Carbohydrate 54.2, Fiber 6.7, Sugar 2.4, Protein 6.9
EASY PRESSURE COOKER POT ROAST
VERY tender and delicious. Using the pressure cooker saves SO much time that this recipe can be used on a weekday and still you can manage to eat dinner at a decent hour.
Provided by ccsoccerbmxmom
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 1h20m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 450.2 calories, Carbohydrate 38.3 g, Cholesterol 77.5 mg, Fat 21.8 g, Fiber 5.4 g, Protein 25.1 g, SaturatedFat 7.8 g, Sodium 310.6 mg, Sugar 4.3 g
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