Pressure Cooker Italian Pot Roast Recipes

PRESSURE-COOKER MELT-IN-YOUR-MOUTH CHUCK ROAST

Steps:

• In a bowl, mix first 10 ingredients. Place onion, green pepper and celery in a 6-qt. electric pressure cooker; place roast over top. Pour tomato mixture over roast. Lock lid; adjust to pressure-cook on high for 35 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. , Remove roast and strain cooking juices, reserving vegetables; keep roast and vegetables warm. Skim fat from juices. Return juices to the pressure cooker. Select saute setting and adjust for low heat; bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Cook and stir until sauce is thickened, 1-2 minutes. , Serve roast and vegetables with gravy.

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.

ITALIAN INSTANT POT ROAST

Steps:

• Pour your beef broth into your 6-quart instant pot and place your roast in.
• Add your mushrooms and onion around your roast
• Sprinkle your sauce mix and red pepper flakes evenly across your roast.
• Pour tomatoes and sauce over top.
• Seal and cook on high pressure for 60, turn off keep warm feature
• Take your roast out, cut into large chunks and keep warm
• In a coffee cup, mix together your water and cornstarch until smooth
• Pour into the juices in your instant pot and stir until combined well
• Set on Saute and stir until your mixture is thickened
• Add your roast chunks back into your instant pot and serve your roast with your veggies and sauce

INSTANT POT ITALIAN POT ROAST

Steps:

• In a small bowl, combine salt, pepper and garlic powder. Pat dry roast with a paper towel to remove any excess moisture. Rub seasoning mixture over entire roast.
• Pour olive oil into insert of your Instant Pot and set to sauté. When oil is heated, using tongs, sear roast on all sides until browned (approximately 3 minutes each side). Turn off Instant Pot.
• Sprinkle Italian seasoning over roast. Pour in beef broth, wine, tomatoes and juices. Add onion and bay leaf.
• Place the lid on pressure cooker and lock. Steam release knob should be set on "sealing". Cook on manual setting (high pressure) for 60 minutes. Allow pressure to release naturally for 10 minutes, then quick release remaining pressure.
• Carefully transfer beef, tomatoes and onions to a serving platter (use a large slotted spoon for tomatoes and onions) and cover loosely with foil. Remove and discard bay leaf. Turn off Instant Pot.
• Allow fat to rise in liquid, then skim off the fat.
• Set Instant Pot to sauté. Prepare cornstarch slurry by whisking together cornstarch and water in a small bowl or large measuring cup. When the liquid reaches a boil, pour in cornstarch slurry and stir until thickened (about 2 minutes). Turn off Instant Pot. Season gravy with salt and pepper, if desired.
• Serve roast over rice (if desired) topped with gravy.

PRESSURE-COOKER POT ROAST

Steps:

• Heat oil in a 6-to-8-quart pressure cooker over medium-high, or in an electric pressure cooker set to saute. Pat beef dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Add beef and cook until browned on all sides, 8 to 10 minutes; transfer to a plate. Pour out all but 2 tablespoons fat (or add enough oil to equal 2 tablespoons). Add garlic and flour, and cook, stirring, until fragrant, 1 to 2 minutes. Whisk in stock, carrots, olives, dates, thyme, bay leaf, cumin seeds, orange zest and juice, and 1 teaspoon salt. Return beef along with any accumulated juices to pressure cooker.
• Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 60 minutes. Remove from heat, quickly release pressure, then remove lid.Electric: Secure lid. Manually set cooker to 90 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.
• Let beef stand in liquid 10 minutes. Skim any fat from surface. Transfer beef to a serving platter. (Discard bay leaf.) Spoon sauce over and around beef and serve.

PRESSURE COOKER ITALIAN POT ROAST

Steps:

• Heat vegetable oil on sauté function on your pressure cooker.
• Meanwhile, toss garlic powder, Kosher salt, and black pepper with cubed beef.Add to pressure cooker, cooking for 2-3 minutes on each side until browned-approximately 10 minutes.
• Add cut vegetables, Campbell's® Condensed Tomato Soup, beef broth, red wine vinegar, and Italian seasoning, giving it a quick stir to combine.
• Cover and close vent, set to Manual high pressure for 30 minutes. Allow for 10 minutes natural release, open vent.
• Remove meat and vegetables using a slotted spoon.Shred beef into large pieces using 2 forks.If desired, whisk together 2 tablespoons cornstarch and 2 tablespoons water and combine to remaining liquid to form a gravy.
• Serve hot and enjoy!
• If you've tried this recipe, come back and let us know how it was!

STRACOTTO-ITALIAN POT ROAST (PRESSURE COOKER)

Steps:

• 1. In a 6-quart pressure cooker, heat 1 tablespoon of the oil over medium-high heat. Add the roast and brown on all sides, about 4 minutes. Transfer to a plate and season with salt and pepper.
• 2. Pour off fat in pressure cooker. Add remaining oil and heat over medium heat. Add onion, carrots, celery and garlic. Saute about 2 minutes, stirring. Add wine and bring to a boil, scraping up browned bits with a wooden spoon. Add tomatoes and their juices.
• 3. Return meat to pan along with any juices that have collected. Lock lid in place. Bring to pressure over high heat.
• 4. Adjust heat to maintain the pressure. Cook for 1 1/4 hours.
• 5. Remove from heat and quick-release the pressure. Open lid. Place meat on platter and let rest 10 minutes.
• 6. Skim any fat from the surface of the sauce. Slice meat and serve with sauce.

INSTANT POT ITALIAN POT ROAST

Steps:

• Place beef roast down in a 6-quart Instant Pot or Electric Pressure Cooker. If desired, seer on all sides for color.
• Mix tomato sauce with red wine and pour on top. Add bay leaves.
• Secure lid and set lid to seal. Set on Manual with the warming feature off (press manual button twice on Instant Pot to turn warming off) for 60 minutes. (Note: It will take approximately 15 minutes for pot to reach full pressure before the 60 minute timer will start.)
• Let Instant Pot naturally release (do not use the quick release) for at least 15-20 minutes before quick releasing. I personally prefer to let it completely naturally release. Using the quick release can cause tough meat.

PERFECT PRESSURE COOKER POT ROAST

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.

ITALIAN INSTANT POT PORK ROAST

Steps:

• Cut the roast into two large pieces. Rub the pork with 1 Tablespoon salt and pepper, and a teaspoon of paprika. Place in a plastic zip bag or plastic storage container. Store in the fridge overnight or a for a few hours before cooking.
• When ready to cook, turn Instant Pot on "Sauté", and add 2 Tablespoons extra virgin olive oil. Rub the pork loin with 1 Tablespoon olive oil and sear the sides of the pork loin to a nice golden brown. Press Cancel and remove roast from the Instant Pot. Place on a plate and set aside.
• Add the roast onto the trivet inside the Instant Pot. Add the liquid (water, broth, wine if you are using, or more broth/water if you don't like to cook with wine). Add the sliced onion and fresh herbs on top of the roast. Drizzle on about 1 Tablespoon extra virign olive oil.
• Cover and move the valve to sealing position.Turn the instant pot to MANUAL pressure 'HIGH' and cook time 45 minutes *depending on size & preferred doneness. Allow for a natural release. When the top unlocks (I left mine on warm for almost 30 minutes while I made my side dishes), slice the roast or you could shred the pork with two forks (if making pulled pork sandwiches).
• Melt the butter in a medium saucepan over low heat. Remove from heat.
• Whisk flour into butter.
• Whisk in 1/2 cup broth until smooth. Whisk in another half cup. Keep adding the broth 1/2 cup at a time stirring together so it's smooth.
• Bring to a boil over medium-high heat. Reduce heat to low and simmer a few minutes.
• Taste and add salt and pepper (and the mushrooms if you are using them(already cooked up). Serve the pork with the gravy, mashed potatoes or polenta, your favorite green vegetable. If you like, drizzle on a little more of the extra virgin olive oil on the pork before serving.