Pressure Cooker Recipes for an Accelerated Culture

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Pot Roast
carmy_w wrote in thepressureison
Nothing really spectacular about the recipe-but much faster!
I generally use an arm or chuck roast.  My cooker has a rack, so I put it in the bottom, so the roast won't stick.
Place the roast in, put in some sliced or diced onion, a can or two of beef broth, and whatever spices you like.
Put the lid on, bring it up to a hiss, and cook for 45 minutes for a two pound roast.  Tougher cuts will take a bit longer, and larger roasts will take longer, as well.

Remove from heat, allow pressure to reduce, and enjoy!  The meat will shred with a fork, and the seasoning flavors really work there way into the meat under pressure.

You can also do a quick cool, if you are really in a hurry!
Run the cooker under cold running water.  Be prepared to take the weight off the vent, or as soon as you turn off the water, the pressure will build again.

If you want to make it complicated, you can do a quick cool at 30 to 35 minutes and add potatoes in, then bring back up to pressure and finish cooking.  I generally make mashed potatoes, so I don't do this step.
I don't suggest you put in carrots this way-they cook much too quickly!

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Thanks, Carmy. Mashed potatoes would be excellent with this. I usually make mine in the crock pot, with a packet of that lipton onion soup mix and about half a cup of A1 Sauce. It's one of the leftovers from my bachelor days.

This sounds excellent! I'll bet the juices make a delicious gravy.



Yes, I prefer using the broth for gravy. I usually dice my onions, so all I need to do is pour off the broth, skim off the fat (not usually needed-arm & chuck roasts are fairly rare), and add some cornstarch or flour, then heat and stir till it comes to a boil.

I usually use Campbells beef broth, since it is double strength. That way, I can make the gravy as beefy as I want.

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