Pressure Cooker Roast & Gravy

Featured, Recipe

We don’t know about you, but we LOVE our pressure cooker. Sure, it’s no replacement for the low-and-slow cooking we grew up with, but for those times when you’re in a pinch, pressure cookers offer some serious dinner-time magic.

One of our favorite go-to recipes for the pressure cooker is roast. That’s right—the roast of our childhood is no longer just for Sunday dinner. Rather than slow roasting your beef or pork for hours and hours, all you need for this any-night version is about 1-2 hours from start to finish. The best part? This tried-and-true pressure cooker roast recipe is sure to have your whole family convinced you’ve been cooking for days.

Whether you have an “Instant Pot” or another brand, fire up your pressure cooker and get the same tender, fall-apart roast and gravy that tastes just like Grandma’s in a fraction of the time.

 

Recipe Notes:

  • This recipe works wonders on cheap, tough cuts of meat—not just roasts. Try using neck chops, 7-steak, short ribs and round steak.
  • For leaner cuts, we recommend cutting your meat into smaller pieces.
  • For those days when you forget to take your meat out of the freezer and need dinner in a jiffy, just add 20-30 minutes to the cooking time.
  • The cooking time may vary depending on the size and cut of your meat. Our general rule of thumb: a thawed 3-5 pound roast will need to cook on high for roughly 60-80.
  • To save time, try cutting your roast into 2-3” chunks and pressure cook on high for 40-50 minutes.
  • While you can skip searing the meat, we don’t recommend it. Every good Cajun knows that browning your meat adds significant flavor to your dishes.
  • Keep in mind that while the cooking time is 60 minutes on high, this recipe will take about 1.5-2 hours including the time it takes to build and natural release pressure.

 

Pressure Cooker Roast & Gravy

Ingredients:

Cajun seasoning

3-5 lb beef chuck roast (see notes for other options)

1 tablespoon oil

1 large onion, chopped

1 large bell pepper, chopped

3-4 cloves garlic, minced

3 cups beef broth

Optional

2 tablespoons cornstarch

¼ cup water

Directions:

  1. Generously season your roast on all sides with your favorite Cajun seasoning blend—shameless plug for our own Best Stop Cajun Seasoning.
  2. Chop your onion, bell pepper and garlic cloves.
  3. Set your pressure cooker to sauté on high and add oil. When the pot is hot and oil is shimmering, add roast and sear on all sides, about 3-4 minutes per side. When seared, the roast should release from the pan easily.
  4. Remove roast and set aside. With your pressure cooker still set to sauté, add onion and bell pepper to the pot. Add more oil if needed. Cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
  5. Deglaze the pot with broth—be sure to scrape all the grimilles (Cajun French for “crumbs” or pieces of food stuck at the bottom of the pot).
  6. Add roast back to the pot. Cover and lock lid making sure the vent is set to the sealed position. Set to pressure cook on high for 60 minutes (see notes for additional cooking times).
  7. Once cooking time is up, allow your pressure cooker to naturally release for a minimum of 10 minutes. After 10 minutes, turn the vent to the venting position and allow all of the steam to release and the float valve to drop before removing the lid.
  8. Transfer the roast to a platter. Roast should be fork-tender.
  9. For thicker gravy, set the pressure cooker to sauté. Whisk together the water and cornstarch. Stir in cornstarch mixture and simmer gravy until thickened. Season to taste.
  10. Slice or pull roast as desired and serve with rice.

Allons manger!

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