Pressure Cooker Italian Pot Roast Recipe

2018-09-12
  • Yield : 4-6 serving plates
  • Servings : 4-6
  • Prep Time : 10m
  • Cook Time : 35m
  • Ready In : 45m

Pressure cooker Italian pot roast recipe. Beef rump roast with vegetables, mushrooms, and Italian seasoning cooked in an electric pressure cooker. Very easy and delicious beef recipe. Do you like to cook a beef pot roast in a pressure cooker? You may also like to prepare Classic Pot Roast and Potatoes:

Pressure Cooker Classic Pot Roast and Potatoes

Makes 6 servings

Ingredients: 1 tablespoon (15 ml) olive oil, 3 pounds (1.44 kg) boneless beef chuck roast, 1 teaspoon (5 ml) salt, 1/2 teaspoon freshly ground black pepper,1 large yellow onion, peeled and chopped, 2 teaspoons (10 ml) minced garlic, 1½ cups (375 ml) beef broth, 1½ oz (45 ml) tomato paste, 4-inch (10 cm) rosemary sprig, 1/2 oz (15 ml) dried mushrooms, crumbled,  1 ½ pounds (720 g) small potatoes

Instructions: Heat the olive oil in 6-quart (6 L) electric pressure cooker turned to the browning functions. Season boneless beef chuck roast with salt and pepper. Add to the hot oil and cook until browned on both sides, turning once, for about 10 minutes. Remove the meat from the pressure cooker and transfer to a large bowl. keep warm.

Add chopped onion to the pot. Cook, stirring occasionally, until aromatic, for about 30 seconds. Pour in 1¼ cups (310 ml) beef broth, then add the tomato paste and stir well until paste dissolved completely.

Tuck the rosemary sprig into the sauce and stir in crumbled mushrooms. Nestle reserved meat with any accumulated juices into the tomato-mushroom sauce.

Close the pressure cooker and lock the lid. Set machine to cook at high pressure. Set timer to cook for 55 minutes.

Open the pot, using the Quick Release method. Carefully unlock and open the lid. Place small potatoes around the meat. Close pressure cooker and lock back the lid.

Set machine to cook at high pressure and set the timer to cook for 35 minutes. Reduce the pressure, then turn off the pressure cooker. Let its pressure fall back to normal, for 20-30 minutes.

Unlock and open the lid. Discard the rosemary sprig. Using tongs, transfer cooked beef roast to a cutting board. Slice the meat into chunks. Serve with cooked vegetables and mushrooms.

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Pressure Cooker Italian Pot Roast Recipe

Ingredients

  • 3 pounds (1.44 kg) beef rump roast, chunked
  • 14 oz (420 ml) can roasted red bell peppers, julienned
  • 14 oz (420 ml) can sun dried tomatoes in olve oil, undrained
  • 14 oz (420 ml) can marinated artichokes in water, undrained an chopped
  • 1 large yellow onion, peeled and sliced
  • 4 cloves garlic, peeled and minced
  • 1 oz (30 g) fresh mushrooms, chopped
  • 2 tablespoons Italian seasoning

Method

Step 1

Place cubed meat in 6-quart electric pressure cooker. Pour in 4 cups (1 l) of water. Season beef mixture with salt and black pepper and stir well.

Step 2

Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set timer to cook for 10 minutes.

Step 3

Open the pressure cooker and unlock the lid. Transfer cooked beef to a serving platter. Rinse the meat in the bowl to remove any remaining residue, then return the meat back into the cooking pot. Add all remaining ingredients.

Step 4

Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set timer to cook for 20 minutes.

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Nutritional Info

This information is per serving.

  • Calories

    478. 3
  • Cholesterol

    136.1 mg
  • Sodium

    485 mg
  • Protein

    49 g
  • Carbohydrate

    5.2 g
  • Fat

    21.8 g
  • Fiber

    1.0 g

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