Pressure Cooker Creamy Pot Roast Recipe2021-03-06
- Cuisine: American
- Course: Main Dish
- Skill Level: Beginner
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- Yield: 6
- Servings: 6-8
- Prep Time: 10m
- Cook Time: 2:05 h
- Ready In: 2:15 h
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This information is per serving.
Saturated Fat3.8 g
Trans Fat1 g
Unsaturated Fat1.5 g
Pressure cooker creamy pot roast recipe. Pot roast with delicious homemade mushroom-cauliflower gravy cooked in a pressure cooker. If you like to cook a pot roast, you may also like Chinese-Style Pork Roast:
Pressure Cooker Chinese-Style Pork Roast Recipe
Makes 6 servings
Ingredients: 1/2 cup (125 ml) unsweetened applesauce, 1/4 cup (60 ml) soy sauce, 1/4 cup (60 ml) mirin, 1/4 cup (60 ml) packed dark brown sugar, 1 tablespoon (15 ml) minced garlic, 2 teaspoons (10 ml) sambal oelek, 1/4 teaspoon five-spice powder, two 1-pound (480 g), 1-inch (2.5 cm) thick boneless pork sirloin steaks
Instructions: In a 6-quart (6 L) stovetop pressure cooker, combine applesauce, soy sauce, mirin, brown sugar, minced garlic, sambal, and five-spice powder. Mix until brown sugar dissolves. Set the sirloins in the mixture. Turn to coat.
Close the pressure cooker and lock the lid. Set burner heat to high pressure. When the cooker reaches high pressure, reduce heat to low. Set timer to cook for 12 minutes.
Open the pressure cooker, using the Quick Release method. Unlock and open the lid. Transfer cooked pork steaks to a large rimmed baking sheet. Position the oven rack 4-6 inches (10-15 cm) from the broiler and heat the broiler. Broil the steaks for about 8 minutes, turning once, until crisp and browned.
Pour the liquid from the pressure cooker into a large saucepan. Bring sauce to a boil over medium-high heat, then reduce heat to medium and boil until reduced to a thick glaze, for 2-4 minutes.
Turn heat off and transfer the steaks to a carving board. Slice against the grain into 1/4-inch thick strips. Pour the sauce over meat and serve immediately.
You may also like Pressure Cooker Creamy Chicken Breasts
Pressure Cooker Creamy Pot Roast Recipe
You may like as well Slow Cooker Pot Roast
- 2-3 pounds (960g -1.14 kg) frozen pork roast, thawed
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 4 cups chopped fresh cauliflower
- 1 medium yellow onion, peeled and chopped
- 4 cloves garlic, peeled
- 2 ribs celery
- 1/2 pound (240 g) portobello mushrooms, sliced
- 2 tablespoons (30 ml) coconut oil
- 2 cups (500 ml) water
In a pressure cooker, combine cauliflower, onion, garlic, celery, and water. Stir well and top with thawed pork roast. Season with salt and black pepper.
Cover the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 90 minutes.
Open pressure, using the Quick Release method. Unlock and open the lid. Transfer cooked pork roast to an ovenproof dish
Preheat the oven to 400 F (200 C) Bake in the preheated oven until lightly browned.
Transfer cooked vegetables and broth from the pressure cooker to a blender. Blend until smooth and set aside.
Heat coconut oil in the pressure cooker turned to the sauté mode. Add mushrooms and cook, stirring occasionally, until soft, for about 3-5 minutes. Stir in blended vegetables and continue to cook until thickened.
Pour cauliflower-mushroom gravy over shredded pork roast. Serve hot.