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Easy Pressure Cooker Pot Roast

Rated as 4.39 out of 5 Stars

"VERY tender and delicious. Using the pressure cooker saves SO much time that this recipe can be used on a weekday and still you can manage to eat dinner at a decent hour."
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Ingredients

1 h 20 m servings 450 cals
Original recipe yields 8 servings

Directions

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  1. Heat oil in a pressure cooker over medium-high heat. Brown roast on all sides in the hot oil; season with pepper, seasoned salt, and onion powder.
  2. Pour in beef broth and Worcestershire sauce, add the quartered onion, and seal the lid. Bring the cooker up to full pressure. Reduce heat to low, maintaining full pressure, and cook for 30 minutes.
  3. Use the quick-release method to lower the pressure. Mix in carrots and potatoes, seal the lid again, and return the pressure cooker to the heat. Bring the cooker up to full pressure and cook for an additional 15 minutes. Use the quick-release method again and transfer the roast and vegetables to a serving dish.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 450 calories; 21.8 g fat; 38.3 g carbohydrates; 25.1 g protein; 77 mg cholesterol; 311 mg sodium. Full nutrition

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Reviews

Read all reviews 109
  1. 133 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

Reallly great recipe! I added my own little twist, sauteed a couple of chopped cloves of garlic in the oil and took them out to brown the meat, added them back in with the broth and onions. I a...

Most helpful critical review

This is a terrific base recipe, but needed a bit more umph in the flavor profile. I made a four pound roast in an electric pressure cooker for 40 minutes on high pressure with a quick release, t...

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Reallly great recipe! I added my own little twist, sauteed a couple of chopped cloves of garlic in the oil and took them out to brown the meat, added them back in with the broth and onions. I a...

I made a few adjustments to this recipe, because I wanted somethingI could do all at once. I cut the carrots and onion into large pieces and put them in the bottom of the cooker place the roast ...

I made it with 2 lb of carrots and 2lb of potatoes. I added 2 tsp of tomato paste and 2 tsp of soy sauce instead of the Worcestershire sauce. I browned the onions. Everything else i followed the...

This is a terrific base recipe, but needed a bit more umph in the flavor profile. I made a four pound roast in an electric pressure cooker for 40 minutes on high pressure with a quick release, t...

I quarter spuds and bring pressure back up and cook them about 6 min.Any longer and u end up with potato mush.Also use a couple of Onion Soup in the begining

Great base recipe. I made a few adjustments to accommodate our tastes and cooking at 4500f elevation. I added a small can of V8 juice to the broth and added two stalks of celery with the onion....

I made this great recipe and in addition made it more versatile by adding 2 additional cans of broth (if your cooker can safely hold it)and delay the addition of worcester sauce until after the ...

Followed the recipe as written. Very easy and excellent results. The meat was very, very tender--the 6-year-old who usually doesn't like meat asked for more. Potatoes were done perfectly. Carrot...

I did make some changes, I quartered an onion, peeled and chopped in half some large carrots and chopped some celery into about 3 inch pieces and put them all in the bottom of the cooker. I spri...