Weeknight Pot Roast and Potatoes Pressure Cooker Recipe

Weeknight Pot Roast And Potatoes Pressure Cooker Recipe

Ingredients

Serves: 4 TO 6

Pressure Level: HIGH

Release: NATURAL

Time: 30 minutes

• 1 (10.5-ounce) can condensed French onion soup
• 2 tablespoons tomato paste
• ½ ounce dried porcini mushrooms, rinsed and minced
• 1 (2½- to 3-pound) boneless beef chuck-eye roast, trimmed and cut across grain into 1-inch slices
• 2 pounds small or medium Yukon Gold potatoes

Method

HIGH PRESSURE FOR 30 minutes: Whisk soup, tomato paste, and porcini together in pressure-cooker pot, then lay sliced meat over top

1. Place potatoes on top of meat
2. Lock pressure-cooker lid in place and bring to high pressure over medium-high heat
3. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 30 minutes, adjusting heat as needed to maintain high pressure

NATURALLY RELEASE PRESSURE:

1. Remove pot from heat and allow pressure to release naturally for 15 minutes
2. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you
3. Before Serving:
4. Transfer meat and potatoes to platter
5. Using large spoon, skim excess fat from surface of sauce and serve meat and potatoes with sauce

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