Print
3.89 from 44 votes

Pressure Cooker Pot Roast

Pressure Cooker Pot Roast is an easy weeknight meal that comes together in just minutes! Whether your a pressure cooker pro or just getting started, this pot roast recipe is fool-proof!
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 45 minutes
Servings 6 people
Calories 404kcal
Author Kimberly Sneed

Ingredients

  • 2 pound Chuck Roast (or bottom round roast)
  • 2 tablespoons Butter
  • 1 pound Red or Yukon Gold Potatoes washed and chopped
  • 1 pound Baby Carrots
  • 2 ounces Onion Soup Mix
  • 1 teaspoon Better Than Bouillon Beef Base
  • 1 cup Water
  • 1 teaspoon Garlic Salt
  • 1 teaspoon Pepper

Instructions

  • Set your pressure cooker to saute and add 2 tablespoons of butter.
  • Once pressure cooker is hot and butter is melted, season your roast with garlic salt and pepper and place into the pot and sear roast on both sides.
  • Once the roast is seared on both sides, remove from pot and set aside.
  • Keeping the pressure cooker on saute, add one cup of water and 1 teaspoon of Better Than Bouillon Beef Base, stir until combined and scrape up any brown bits from searing the roast.
  • Now turn the pressure cooker off of saute, add the roast back to the pot along with your chopped little potatoes and baby carrots and top with your onion soup mix.
  • Add lid to pressure cooker, close lid, move pressure valve to sealing, and set to Manual or High Pressure for 90 minutes.
  • Once the 90 minutes is up, let pressure cooker natural release for 10 minutes then set valve to venting to release the rest of the pressure.

Nutrition

Calories: 404kcal | Carbohydrates: 22g | Protein: 32g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 114mg | Sodium: 1487mg | Potassium: 1178mg | Fiber: 4g | Sugar: 4g | Vitamin A: 10560IU | Vitamin C: 10.9mg | Calcium: 86mg | Iron: 6.4mg