Pressure-cooker pot roast
Cubed beef, well browned, in a rich sauce. Tender after 35 minutes under pressure, perfect with rice and mashed potatoes.
The secret to pot roast is browning it well before pressure-cooking: that dark layer on the bottom is what flavors the sauce. Then the pressure does the heavy lifting and leaves the beef falling apart.
Recipe
- Serves 6 servings
- Prep 20 min
- Cooking 45 min
- Total 65 min
Method
- 1
Season the beef with salt and pepper.
- 2
In the pressure cooker itself, uncovered, heat the oil and brown the meat in batches, without crowding, until well browned outside. Set aside.
- 3
In the same pot, sauté the onion and garlic. Add the tomato and tomato paste and stir, scraping up the bottom.
- 4
Return the beef to the pot, add the bay leaves and the hot water. Close the lid and, once it reaches pressure, turn the heat down and cook for 30 to 35 minutes.
- 5
Turn off the heat, let the pressure release and open. If you like, add the potatoes and cook uncovered for another 10 to 15 minutes, until the sauce thickens.
Tips
- Browning in batches keeps the meat from releasing water and stewing instead of browning.
- Only open the cooker once all the pressure has been released.
