Pressure Cooking Pot Roast


Last Friday I elected to nurture an injury with some real, home cooked food.  I was really craving a pot roast, but didn’t want to put the traditional time and energy into it.  So what did I do?  I talked my assistant through the step-by-step process of making a yummy pot roast in under an hour!  And it was so good, my husband finished it off before I had a chance to have seconds (darn it).


So how did I accomplish such a feat?  I used my pressure cooker.  So in the event that you’re still waffling around about purchasing one, I’m going to share the wealth with you (Just as a reminder, I recommend the Kuhn Rikon brand – aka Duromatic).


  1. In your pressure cooker, put two tablespoons of oil.  On med-high heat, sear your pot roast (about 2 to 4 pounds) on all sides. Once it’s nicely seared, remove the pot roast from the pressure cooker and add 1 cup of red cooking wine.
  2. Scrape the bottom of the pressure cooker with a wooden spoon, being sure to loosen all of the flavorful bits from the bottom.
  3. Add the pot roast back to the pressure cooker along with 2 cups of water and one envelope of Lipton Onion Soup mix.
  4. Bring the water to a boil, and then cover the pressure cooker. Allow the pressure to come up to high, then turn the heat down sufficient to maintain the high pressure.  Cook the pot roast for 20 minutes per pound.
  5. Once roast is finished cooking, release the pressure completely.
  6. Add 2 heaping cups of potato wedges (because you don’t have to cut them small with a pressure cooker), 2 cups of baby carrots and a couple stalks of chopped celery. Be sure to add the potatoes first to make room for the smaller items, and be sure that you do not fill your pressure cooker more than two-thirds full.
  7. Add an additional cup of water.
  8. Bring the water to a boil and recover the pressure cooker.
  9. Cook at high pressure for 5 minutes.
  10. Release the pressure and enjoy a yummy, tender pot roast and perfectly seasoned vegetables!

Again, I wholeheartedly recommend a pressure cooker so that you can preserve your own physical energy, your fuel, and water.  It cooks faster and more nutrient rich than any other method available.  The new models that have been made as of late are much safer than what you might remember your grandmother using.  They really, really are an asset to any kitchen now, or in an emergency.

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Mmmm. That sounds delicious!! I think I will look into getting a small pressure cooker for meals like this. Our big one is too big for anything but canning.

I agree with Michael! This recipe has inspired us.

We recently purchased a large pressure cooker for canning; but since reading your website and learning about the benefits and improved safety features of a small pressure cooker, we have decided to purchase a Kuhn Rikon. We located a store in our area that sells these products, and we're eager to get started. Please keep those wonderful recipes coming.

Thank you for this beautiful website, it is at the top of our favorites to visit.

So glad you liked it. Today is my hubby's birthday, so I'm once again making this e-z pot roast, as it's his favorite. Although, this time, I'm making two, because we have to share...darn it. :-)I'll post more pressure cooking recipes in the future.

Thanks so much for visiting my blog and leaving a comment. Your recipe looks great and I do like you are using a pressure cooker. Pressure cookers were at one time considered the ultimate time saving cooking utensil much like microwave ovens right now. Unlike a microwave oven or even a slow cooker, pressure cookers give better results! They provide the wonderful browning of meats for flavour while actually being cheaper to operate than a slow cooker. It's a win win situation!

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