Recipes for Pressure Cookers – Pressure Cooker Pot Roast

You can make this recipe in the pressure cooker, crock pot or braising pot. I made it in the pressure cooker because I did not have too much time to spare. Remember to always be extra careful when using a pressure cooker. You do not want to have any accidents. Here is what you are going to need for this:

1 – 4 to 5 pound beef roast
2 medium yellow onions – sliced
2 to 3 fresh thyme sprigs
1 cup cola
1 cup water
1 – 12 oz. bottle dark beer
4 carrots – sliced
12 prunes – seeded and halved
Salt/ Pepper/ Olive oil

  • Rinse and pat dry the roast. Remove and discard any excess fat and thin membrane.
  • Season generously with salt and pepper.
  • Heat a large skillet with some olive oil and brown meat evenly on all sides.
  • Place browned meat in the pressure cooker.
  • Add the sliced onions to the skillet and cook for about 25 minutes – until caramelized. Make sure to scrape all the brown bits from the bottom of the pan.
  • Place the thyme sprigs on the meat and add the caramelized onion. Add the cola and water. Seal the lid and cook for about 1 hour.
  • Remove pressure cooker from heat and cool down completely. Open it and add the beer, carrots and prunes.
  • Seal the cooker again and cook for an extra 1 to 1 1/2 hours.
  • Cool down pressure cooker completely, again, and remove roast.
  • Slice it and place in a serving dish. Top with the gravy and serve. Enjoy!

Print the Pressure Cooker Pot Roast Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

5 Comments

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  • March 7, 2012

    theFrugalChef

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  • November 16, 2012

    John Kuhn

    Any chance that the times in this recipe could have been for a crock pot and were accidentally listed as being for the pressure cooker? Based on everything else I see, pot roast cooks in significantly less time — for example 15 minutes for each of the sections of this recipe. After 2-2.5 hrs, I’d expect everything to be mush.

    I bought all the ingredients and then looked at the times, and I don’t want to ruin $35 worth of stuff.

  • November 17, 2012

    theFrugalChef

    Hi John!
    The piece of meat that I used in this recipe is very, very tough. This is what I would suggest. Cook the meat for about an hour and a half and check it for tenderness. If you find it to continue being tough cook it for 30 minute increments. Just be very careful to cool down the pressure cooker before opening it so you do not get hurt. Thank you for stopping by!
    Mary Ann

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