Pressure Cooker Mom’s Classic Pot Roast with Savory Onion Gravy

So Sunday’s in my house was a pot roast kinda day. I can remember getting up super early watching, then eventually helping, Mom make her to-die-for white bread and rolls.  She’d then grab 10-15 pounds of chuck roast, throw it into her big pot along with tons of potatoes, carrots, onions and seasonings.  She’d then let it cook all day long on the lowest heat.  The smell was so rich and inviting that you could literally smell pot roast as you walked up our walkway.  Sunday’s were always my favorite day as I loved my Mom’s pot roast.  Now granted I’d scoff at eating carrots but I’d end up just mashing them up super small and adding enough butter on them that Paula Deen would be impressed with.

Now even though Mom had whole potatoes in the pot she always made her creamy (and lumpy because that was my favorite and I was Mom’s favorite – regardless of what my siblings said) mashed potatoes.  The only downfall of her dish was that it was cooked low and slow ALL DAY LONG.  Let’s face it, in today’s world we are ridiculously busy and free time is something we just don’t have that luxury of. Plus if you’re like me you often aren’t home for 8-10 hours straight while the oven is on.  I know I’m not. It’s sad as I’m away from my house longer per day than I am in it.  It’s the troubles of working really far from the office.
Pressure Cooker Classic Post Roast

I’d say for the past few years I’ve really grown in my passion for pressure cooking.  I conquered that fear Mom put in me that “OMG it’ll explode in your face and you’ll lose an eye” thought she ingrained my brain. One thing I hadn’t tried yet in my pressure cooker was to recreate her phenomenal pot roast recipe but without having to wait all day long for it to cook.  However the day had come for me to attempt it because I was so craving it.

Earlier that morning I was at the butcher’s shop when I spied some of the most gorgeous chuck roasts.  They were on sale (bonus!) and the marbling on them were stunning… that is, stunning how meat goes. You see when you would normally slow bake these you need a good bit of marbling as that it what allows the meat to become tender, juicy and flavorful.  And I’m sorry but if you make me a pot roast I better not need a knife.  It should be fork tender and pretty much just fall apart if you look at it.

Pressure Cooker Classic Post Roast3

As you can see by these pictures, I accomplished this in the pressure cooker annnnnnnnnnnnnnnnnnnddddd it didn’t have to cook all day. In fact it was done in 90 minutes once it was up to pressure.  However the proof is in the pudding er um, in the pot roast. But I’ll get to the taste later on.  Let’s dish about this dish a bit more. Have you jumped on board the pressure cooker train?  No?  OMG why not?  I have 2 – one that is gas operated and one is electric operated. I’m still on the fence of which one I prefer more.  They both are awesome and I’ve yet to find faults with either. The BEST Gas Pressure cooker out there is the All-Clad PC8. Not only is it stunningly beautiful, it’s a true workhorse.  For an electric on I love my Emeril by T-fal CY4000 Nonstick Dishwasher Safe Electric Pressure Cooker. It was my first one and well you know how it goes, your first will always hold a special place in your heart.  Another popular electric one that has also got rave reviews is the Instant Pot IP-DUO60 7-in-1 Multi-Functional Pressure Cooker.

Pressure Cooker Classic Post Roast6

Next let’s dish about the cut of meat. Pot roast is not a cut of beef.  When it comes to pot roast you want to buy the tougher, often cheaper cuts of beef that come from the cow’s extremities. You would never use a filet or steak cut in a pot roast.  No you want those tougher, more muscle-laden cuts of beef.  You see the more muscle the cut of meat has the more flavor it will produce.  Sure it’s a tougher meat initially but when you slow roast it, or in this case, pressure cook it, all that muscle fiber and connective tissue begins to break down and the flavors to release thus producing one of the most tender pieces of beef.

Pressure Cooker Classic Post Roast Collage

To get started I did a simple sear of the beef in the pressure cooker.  Why sear the beef?  It doesn’t “seal in the juices or flavor”.  Nope, doesn’t do that.  Instead you’re building up incredible depths of flavor instead. Plus it adds to the color of the dish.  And as I’ve said for years, we do eat with our eyes as well.  Once the beef was seared on all sides the beef is removed and it’s time to “assemble” the pot.  Layering flavors is important in pressure cooking just like regular cooking.  When I have potatoes, carrots or the like to a dish like this I always put those veggies on the bottom and then the meat on top.  As the dish cooks, those veggies get infused with the flavors of the meat.

Next add the meat back in and make sure to pour in any of the juices that escaped from the beef onto the plate.  Don’t pitch that, that’s flavor right there folks! Lastly mix together the herbs and liquid, seal up the cooker and set the timer.

Pressure Cooker Classic Post Roast7

In the 90 minutes while this was cooking I managed to get 2 loads of laundry done, the dishes washed, beds made and even had time to play around on Instagram.  As I walked towards the kitchen that smell hit me in the face and I actually stopped for a minute, closed my eyes and immediately I was transferred back to when I was a 8 years old.  I can do vividly remember this now and it’s honestly because of this smell. It was a Sunday in the summer. I had been sent to ‘play outside’ all day (and not like kids today who I swear don’t see the outdoors until it’s on tv or in a video game). I was swinging on my swing set when I hear Mom holler from the kitchen door “Lori Ann, dinner’s ready.  Come wash up.”

Just like any kid I tried to get in a few last swings before I had to go inside and I thought I was smart and tried to jump off of the swing while it was half way up in the air.  Being a chubby kid I didn’t propel very far. In fact as I jumped off of the seat somehow the back of my foot swung up and got caught on the seat.  BOOM! SPLAT! I went face down into a pile of dirt, grass and rocks.  I laid there wailing like someone had just stabbed me 42 times.  Mom and her ninja speed flew out the door (apron wrapped around her) and by my side in seconds.  She helped me up and even though she kept a smile trying to soothe me I could see in her eyes I was cut pretty bad.  She wiped my face with her spit-kissed apron, told me for dessert we could have ice cream (I immediately stopped crying…fat kids love ice cream) and we walked up to the house.

I can remember holding her hand and as we walked up the brick sidewalk I could smell her pot roast, warm bread and gravy.

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God I haven’t thought about that since I was little. Isn’t it funny how food triggers memories?

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So back to this pot roast…once I did the natural release and took the lid off, OMG the smell was amazing!  Like this was exactly my Mom’s kitchen on Sunday smells.  I couldn’t help but grin from ear to ear!  The roast… OMG I needed to large slotted spoons to help pull it out and keep it intact as it was literally falling apart it was so tender. Next out came the super tender carrots which, yes I still put loads of butter on them.  I just am not a huge fan of cooked carrots – even when they are infused with this amazing flavor.

Growing up I never ate the gravy. Why? Onions… I didn’t do chunks.  But as I grew up and learned to respect them and then eventually grow to love them in recipes.  Now okay sure, I will not eat a raw onion on a sandwich…omg I’d die! but if they are cooked, roasted or whatever.. I’m all for it. So yeah growing up when it came to roasts or steaks I was a *ducking as she says this…* I was a ketchup girl.  Yes I smothered my steaks and roasts in ketchup.  And okay fine, if I eat a steak today I still smother it in ketchup.  I can’t help it. Yes I know you’re probably scoffing at the thought of it but I’m a ketchup-o-holic!

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But for this I kept the gravy and made the onion gravy truly savory.

what to serve

Now I still kept in Mom’s style with the carrots and creamy mashed potatoes. God I love mashed taters!

Perfect Mashed Potatoes2

But I also wanted to step up my game and go with one of my FAVORITE sides – Bacon Wrapped Brussels Sprouts with Maple Dijon Glaze. Plus to be honest, it was the only veggie I had in my fridge since I hadn’t been grocery shopping for veggies in a bit. Annnnnnnnnnnnnnnnd there’s bacon involved so anytime I can incorporate that into a dinner I’m game!

Candied Bacon Wrapped Brussels Maple Dijon9

As you can tell by these mouthwatering pics, dinner was an EPIC SUCCESS! This literally was my Mom’s Sunday pot roast but made in a fraction of the time.  I so wish she was here with me to taste this. I feel like this is the dish that I could serve her and say “Mom you cooked for us all those years.  Because of your guidance you can now relax, hang up your apron and let me take over.”  Mom would have been proud of me.

Pressure Cooker Classic Post Roast12

Pressure Cooker Mom's Classic Pot Roast with Savory Onion Gravy


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  • 3-4lb chuck roast *See notes for 3 pound roast
  • 1 large yellow onion, chopped small, about 1 1/2 - 2 cups
  • 4 whole carrots, cut into 3” sections
  • 1 Tbl minced garlic, fresh
  • 3 cups beef stock
  • 2 Tbl Worcestershire sauce
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 Tbl parsley, dried
  • 1 tsp thyme, dried
  • 1 Tbl olive oil
  • 2 Tbl corn starch
  • 2 Tbl water
  1. Coat the chuck roast with 1 tsp of salt on all sides.
  2. In your pressure cooker either over high heat or on the browning stage, add the oil.
  3. Once the oil is shimmering carefully place the roast in the pot searing for 6-9 minutes on each side. Each side should have a dark caramelized crust.
  4. Once seared, remove the meat from the pot and set aside.
  5. If using a gas pressure cooker, reduce the heat to low. If using an electric pressure cooker, shut the system off.
  6. Next, in order, place the onions, carrots and garlic.
  7. On top of the vegetables place the seared meat and any juices that were on the plate.
  8. In a bowl whisk together the stock, Worcestershire sauce, remaining salt, pepper, thyme and parsley.
  9. Pour this over the meat.
  10. Place the pressure cooker lid on the pot and seal. For a gas pressure cooker, turn the heat to high, set the dial to meat/poultry and the timer to 60 minutes. When the unit reaches temperature (mine chirps to notify me) reduce the heat to low. My unit only goes up to 59 minutes however this roast needs 90 (for a smaller 3lb size see notes as this only needs 70 minutes total) minutes to cook. When it chirps that it’s done simply reset the timer by adding another 30 minutes.
  11. For an electric pressure cooker, set it to high and the time to 90 minutes.
  12. After 90 minutes release the pressure in either pressure cooker using the natural release method.
  13. Carefully remove the lid and using large slotted spoons gently remove the roast and set on a serving platter to rest. It should be fall-apart tender.
  14. Next, remove the carrots and set aside.
  15. To make gravy strain any fat off and place the juice back into the pot. Bring the liquid to a boil (electric pressure cooker you’d set it to browning).
  16. In a small bowl stir together the cornstarch and water until blended.
  17. Whisk in the cornstarch slurry into the pot.
  18. Reduce the heat to medium and stir occasionally until desired consistency.
  19. Taste the gravy for seasoning – additional salt and or pepper.
For a 3lb roast, go with a total cook time of 70 minutes. If, after 70 minutes, it's not fork tender, go with another 5-10 minutes under pressure.





76 Responses to “Pressure Cooker Mom’s Classic Pot Roast with Savory Onion Gravy”

  • Wendy Hanson says:

    This was delish!!! It was the first time using my pressure cooker and I was nervous but it turned out wonderful. I did 7lbs of roast and it turned out perfectly.

  • Diana Rosario says:

    This looks delicious! I am going to try it today but I’m afraid to put the veggies in at the same time. I’m afraid they will come out mushy. It’s ok to put them in for the whole 90 minutes?

    • TKWAdmin says:

      Hi Diana,

      It’s weird as they actually don’t get mushy. I thought that would happen when I created the recipe but they didn’t. Yet if you were to just cook carrots by themselves they take what, 4 minutes? Now I do like my carrots super soft (not mushy) but if you like yours a little firmer you could cook the meat without the carrots. Cook for 75 minutes, do a natural release on the pressure, add the carrots and take back up to pressure and cook for 15 minutes.

      Best Kitchen Wishes!

  • Julia Graff says:

    Your younger Sundays sound like mine. Going to make this today … I now have 2 pressure cookers and love them both. Have had my larger 8qt. for about 6 years and just got a 4qt. last month…

    • TKWAdmin says:

      Hi Julia!

      I need another 8 quart one. I have 2 but Mama Fantabulous has informed me that she “wants” my smaller one and that I don’t “need” it; that she should have it. LOL I offered to buy her a new one but she said “No, yours works as it creates magical things already.” LOL

      Best Kitchen Wishes!

  • Samantha says:

    Omg .. made this last night and I am so glad I did 4lbs of meat.. next time I will take more fat off. This is the best pot roast I ever made.. I used fresh herbs .. I also made the mashed potatoes that was awesome too .. just way happy I have left overs which I am eating now

    • TKWAdmin says:

      Thank you so much Samantha! To read things like that truly puts the biggest smile on my face! Mom would have giggled if joy if she were here to read it. So thank you!

      Best Kitchen Wishes!

  • KarenB says:

    Hi Lori! I’m making mommas pot roast right now. It’s a 3 lb roast so I set it on Manual for 70 min as it was refrigerator cold and also it’s a round or rump roast, thus thicker than a chuck. I am cooking the tatoes separately, carrots in and mushrooms too as I had them sliced already leftover from last night dinner. BUT I accidentally added the cornstarch to the broth and poured it over rather than after it cooks. Hopefully it will turn out. I plan on making Brussels sprouts with bacon aka your todiefor recipe. But can’t use that brown sugar. I can’t do sugar. 🙁 but the Dijon glaze? You bet! Lol. I MAY drizzle some balsamic too. Hope all is well!

    • TKWAdmin says:

      Hey Karen!

      You should be fine hon with adding the cornstarch ahead of time. Oh definitely go with the balsamic drizzle. Do a quick reduction of it as they may help sweeten up the glaze.

      Best Kitchen Wishes!

  • Kim R says:

    I just got a new pressure cooker but had not yet used it. Yesterday, my husband was supposed to make a balsamic pot roast in my SLOW cooker. It takes 8 hours. He called me at 3:00 p.m. to ask me where the recipe was. Oops! Too late now! Well, since I do have a new pressure cooker, I took to the internet and scoured recipes until I found the one I wanted to try. This one. OMG – my first pressure cooker meal was an EPIC SUCCESS! The meat was fall apart tender, absolutely succulent, and the gravy is the stuff dreams are made of. I did have 1 cup of my own homemade beef stock which I’m sure made a difference. My only other tweaks were to add some slided cremini mushrooms, and about 1/4 cup or less or red wine. I’m not sure if the red wine helped but I did detect a slight mushroom flavor that was just right.

    This was so fantastic, I’m now cruising the rest of your site for my next pressure cooker success! Thank you for this!

    • TKWAdmin says:

      Hi Kim!

      Oh you go girl with rockin’ Pressure Cooker self! LOVE the addition of the red wine and cremini mushrooms!

      I do have an entire Pressure Cooking recipe section on my site PLUS many of my savory dishes can easily be converted to the PC. Just send me a note and I can tell you how to tweak it.

      Thank you so much for such kind words!

      Best Kitchen Wishes!

  • Julie Taran says:

    Hello. I too wanted to welcome you to the world of pressure cooking. I have had mine for a little over a year and am absolutely in love with it. My favorite thing to make is chicken and noodles. But I have made roasts, cabbage smoked sausage and potatoes, mac and cheese… You name it and I’ve just about tried it LOL happy cooking to you and best wishes. Julie

  • Jess says:

    I just ordered a Pressure King Pro and I’m a little nervous as never used a pressure cooker before, but this recipe looks great so I will definitely give it a go! I loved reading about your mother it brought a tear to my eye.

    • TKWAdmin says:

      Yeah!!! Welcome to the world of Pressure Cooking! It’s life changing! I absolutely love it!!! And thank you so much!

      Best Kitchen Wishes!

  • Joan says:

    I have a digital Power Cooker, is that the type you are talking about? I was also wondering about using the little red potatoes or fingerling potatoes will either of these work and do you put them under the roast and cook the 90 min as directions say?

    • TKWAdmin says:

      Hi Joan!

      I’m not familiar with a Power Cooker. I’m talking about a Pressure Cooker (think Instant Pot). For small red potatoes I would put them in after the roast is done. Remove the roast, add the potatoes and then cook for 3-4 minutes at high under pressure. The carrots you can do with the potatoes if you don’t want super soft carrots. I like mine super super soft thus I cook mine a longer time.

      Best Kitchen Wishes!

      • Joan says:

        Thanks for getting back with me. The person who gave me the power pressure cooker came over and cooked the pot roast, took 5 min to sear it and 20 min to cook the roast, potatoes and carrots.

        • Rebecca says:

          I just got the power pressure 6 qt. I was concerned with reading all these electric pressure cooker recipes because it didn’t seem to match what i though i new about cooking in one. I’m so glad you posted this. I will look for recipes that state specifically power pressure cooker

  • Ryan says:

    Thank you for this recipe and I do plan to make it this weekend. I just wanted to quickly add a huge thank you for your memories of your Mom. It brought tears to my eyes as it will to all who had Mom who cooked so many hours just to please her family. When I do make this, I will be thinking of you, your Mom & my Mom.

    • TKWAdmin says:

      Aw thank you so very much. It really means a lot to me when you guys read my posts and can relate. Moms are the best and it sounds like you too were blessed with an amazing Mom!

      Best Kitchen Wishes!

  • Clayton D says:

    This sounds great! So, I want to add potatoes to this recipe. What adjustments would you recommend? What type of potatoes do you think would work best ?

    • TKWAdmin says:

      Hi Clayton!

      So for the potatoes go with either red or golden (whole). As for when you add the potatoes it depends on what ‘type’ you want in the end. If you want firmer whole type potatoes I would add the potatoes when the roast is done. When you take the roast out and it’s resting, just add the potoates in a steamer basket into the pot (you can still use the liquid that’s in the pressure cooker). Cook for 5-10 minutes on high. Do a quick release when done. If you want potatoes that you can mash, you can add them when you add the carrots in the recipe. Make sense?

      Best Kitchen Wishes!

      • Audrey says:

        My sister bought me an instapot and i want to do a pot roast, its only my husband and myself so i bough 1.5 roast. What adjustments (time, amount of ingredients) would you recommend? Thank you!

    • Thomas Roberts Yendell says:

      I have an Elite bistro electric p/cooker . I had no recipe so I just winged it. First time I put the meat in frozen half cup of water half cup coffee and some whatsthishere sauce cooked 70min added the veg ten minutes more and It was great. Now I brown first and the gravy is better. I do season and add coffee to make redeye gravy.Tom

      • TKWAdmin says:

        Hi Tom!

        Oh great idea about the coffee! I bet that really made an amazing flavor and mmmm redeye gravy! Great job!

        Best Kitchen Wishes!

  • Nannybee says:

    I made this yesterday. I made a roux for the gravy rather than using cornstarch. It was perfect. Thank you for the recipe. I used my “MagicPot”, I had a not quite 3lb roast and cooked it for 72 minutes. My husband loved it. This is definitely a keeper.

    • TKWAdmin says:

      Thank you so much Nannybee! And woohoo that the hubby loved it too (that’s always a bonus!)

      Best Kitchen Wishes!

  • Regina M. says:

    I didn’t have any carrots and used sweet potatoes instead. This was the best recipe I have ever used for pot roast. Thanks for the menu posting! Now I have a great recipe for pot roast and I will never have to look for another.

    • TKWAdmin says:

      Thank you so much Regina! I love your substitute of sweet potatoes! And thank you so much for your comments!

      Best Kitchen Wishes!

  • David Putnam says:

    I had a 2.37 lb chuck roast last night — my first venture with pressure cooking a roast — and only put it in for 60 minutes. The recipe was very simple and just 5 ingredients including 2 cups of water. It was AWFUL. It was dry and leathery. I can’t even imagine what it would’ve been like if I had set it for 70 to 90 minutes as some recipes suggested.

    What did I do wrong? I was hoping for fork tender. ?????

    • TKWAdmin says:

      Hi David

      Ah I see the issue. The recipe calls for a 3-4lb roast. Since yours was a little over 2 pounds the time should have been reduced to about 30-45 minutes. I’m sorry you ended up with well, jerky. If you had a larger roast size, it the timing would have been spot on. You, honestly didn’t do anything wrong other than not have a piece of roast more closer to the recipe.

      Best Kitchen Wishes!

      • David says:


        Thank you for your reply

        That sounds spot-on.

        I was curious too after the disaster…I pressed the ‘Meat/Stew’ button on my new Instant Pot cooker and the default time was 35 minutes. I would guess that IP would tell me if I asked them that the factory setting is meant for a 2 – 2.5 lb roast. So I will try your recipe next time. Ü

  • Jenny says:

    So I made this last night. In an electric pressure cooker, the news that are all the rage, this takes about 30 minutes. The timer only goes to 30 minutes. I checked the recipe that came with the pressure cooker and it recommended 30 minutes as well. This roast was swimming in juice, from all the beef broth. It was just ok, I won’t make this recipe again, it doesn’t jive with my pressure cooker.

  • Chele says:

    By gas pressure cooker, you mean a gas stove top? I know they have electric (stand alone) pressure cookers, but I have never seen a gas one. Also, do you not used the rack that normally goes in the bottom of the pressure cooker at all? Thank you!

    • TKWAdmin says:

      Hi Chele,

      Yes, sorry – gas pressure cookers are the ones that you put on top of the stove top that use gas heat. As for the rack it honestly depends on the recipe I’m making on when I use the rack. I’ll use the rack when I want to more ‘steam’ items; i.e, like stuffed artichokes. You don’t want them resting in the liquid because you don’t want to poach them. Instead you want to steam them in the pressure cooker. Make sense?

      Best Kitchen Wishes!

  • Daphne says:

    My pressure cooker doesn’t have different settings, only a knob to turn to set times. Should I brown this on the stove first?

  • Leesa says:

    I made this yesterday and it was amazing!! Just wondering if I were to double the recipe would the cook time remain the same?

    • TKWAdmin says:

      Thank you so much Leesa!

      Can your pressure cooker handle that much ingredients? I make this in an 8.4 qt pressure cooker and it’s pretty full with the recipe as-is. I’d say to make one and then make a 2nd one after that. I wouldn’t double it personally just because I’m not sure all that stuff would fit. Can you share which PC you have?

      Best Kitchen Wishes!

      • Leesa says:

        I have the 8 quart power cooker. You are probably correct. I don’t think with the liquid it would all fit. I will try your suggestion! Thanks so much for the advice!

        My family raved about the roast! I have grown boys, so one is really barely enough, especially if we want leftovers for french dip, hash, etc..
        I will share this recipe with all my pressure cooker friends!

        • TKWAdmin says:

          Hi Leesa,

          Oh that’s awesome to hear that everyone loved it! Oh trust me, I know all about not having enough for leftovers. What I tend to do when I’m having a bunch of people for dinner is that I’ll make a full meal that day, put it in the fridge and then when it’s time to start the “real dinner” I’ll put the stuff I made earlier that day in the oven to warm up. Then by the time the stuff in the pressure cooker is done, the stuff in the oven is warmed enough so I can serve 2 full batches at once.

          Best Kitchen Wishes!

  • Sue Maddox says:

    OMG – just made this roast and it was excellent! Had a 2 1/2 # roast so only cooked for 75 minutes. Made gravy, added ‘Kitchen Bouquet ‘ and doubled up one the corn starch to thicken the gravy. It was delicious! Thank you for sharing😊

    • TKWAdmin says:

      Yeah!!! That’s so awesome to hear Sue! Thank you!

      Best Kitchen Wishes!

    • David Putnam says:

      Sue Maddox,

      Please see my recent post. My was in for only 60 minutes and it was like a horse saddle. Awful.

      Any suggestions on what I did wrong? How much and what kind of liquid did you put in?

      • Mike F says:

        I am new to the pressure cooker and this was the first recipe I tried… Came out awesome… Twice now. Followed her directions and the meat was just falling apart.
        I used the full 90 min on a roast that was 3.5 lbs…
        My veggies came out too done… I’m going to add them later next time…
        Made gravy for my first time ever on the second round… Very good.
        I just got this pot… Pressed the Pressure Cook button, the time, and wahla.
        When it is done the liquid is up to the top of the meat. Did you add the broth?

  • Sally says:

    With a 3 to 4 pound roast, how many people does this serve?
    Thank you and Merry Christmas.

  • Carrie says:

    Would you adjust the cooking time for a 1.5 – 2lb roast?

    • Kathy says:

      Did you adjust the time? I have a roast that is just a hair over 2lbs and want to try this tonight. Thanks.

    • TKWAdmin says:

      Hi Carrie,

      Sorry, was taking a bit of a holiday break. Yes definitely reduce the time this. I would go for 45 minutes.

      Best Kitchen Wishes and Merry Christmas!

  • Heather says:

    Can I cook the pot roast from frozen?

    • TKWAdmin says:

      Hi Heather!

      You can BUT you need to make sure the first layer (if you will) is soft enough that the flour will stick to it for you to pan sear it. Plus you will have to cook it longer since it’s frozen. Also you should reduce the liquid in the pot by a 1/4 cup because as the roast thaws it’ll produce more water.

      Best Kitchen Wishes!

      • Hannah says:

        How much longer? I have a large frozen roast and I’m curious about how it will do. Also, cooks illustrated mentioned baking soda in their article on perfect pot roast. Why did you choose to not go that route?

        • TKWAdmin says:

          Mom never used it simply put. And honestly I didn’t even really give it a thought when I re-created her recipe in the pressure cooker. I’ve only recently started dabbling in food chemistry. I’ll use baking soda when I make my wings as it pulls moisture out of the skin thus crisping it up faster while leaving the meat tender. In dishes where there is protein and sugars just a trace amount of baking soda produces a Maillard reaction. This is what gives you that truly deep and rich flavors. All the baking soda does, honestly is speed up the Maillard reaction by adding that alkalinity to the mix.

          I’ve never made it from a frozen state however when I make my chicken and pork from a frozen state I usually add a few more minutes. So by my calculations for this roast I would think another 10 minutes from a frozen state should be sufficient.

          Best Kitchen Wishes!

  • Ann says:

    Is there any way I cant print this recipe? It looks awesome!

  • Nat says:


    This looks delicious. Do you think it would work well with lamb? We don’t usually buy beef except for ground beef.

    Thanks for the recipe!

    • TKWAdmin says:

      Hi Nat 🙂

      Thank you! Yes it would work well with lamb. Just be sure to sear it first. If you buy the same pound-wise of meat the timing should be the same.

      Best Kitchen Wishes!

  • Paula says:

    This was my second go using an Instant Pot and this meal was a winner! Thank you so much! I’m a novice in the kitchen so I was really proud of myself when it turned out so tender and tasty! Your directions were perfect!

    • TKWAdmin says:

      Oh Paula I’m so happy to hear that! That’s awesome! And hey, we all were novices in the kitchen! The new pressure cookers are such a blessing that in no one anyone can be a pro!

      Definitely check out my Pressure Cooker recipes section! Plus if you find a recipe that you want to make on here that isn’t listed for a PC, let me know and I can help you convert it!

      Best Kitchen Wishes!

  • Ronda says:

    This looks so good! Just making sure- the garlic and herbs are all dried, right? I’d like to use fresh garlic, but wondering how many cloves and if there’s any reason not to use fresh (?).

    • TKWAdmin says:

      Hi Ronda!

      Thank you so much! No, the herbs are dried however the garlic is fresh (I’ll update the recipe to say so). Sorry about that. Fo1 Tbl of fresh minced garlic you’re looking at 3-4 cloves though they do range in size. Mine were on the larger side.

      Best Kitchen Wishes!

  • Holly says:

    90 minutes with a 10m natural release? A true natural release would take another 20-30 m.

    • TKWAdmin says:

      Hi Holly!

      Typical time ranges between 10-15 minutes on both of mine (I have an electric and a gas one). The way I was taught with regards to a natural release was that as soon as the ‘hissing’ stops and you can open the lid with zero resistance, the pressure is released.

      I see what you’re saying about the 20-30 minutes as you do make sense but I’m hesitant of leaving foods in that for a longer time for fear of them becoming overcooked. Know what I mean?


      Best Kitchen Wishes!

  • Mike Osbun says:

    I haven’t tried this yet but intend to soon. Have followed America’s Test Kitchen for years, therefore, I think I will add some beef broth and de-glaze the pot ( scrape up the browned bits) before continuing with step 6. Also like the looks of your bourbon-honey chicken wings.

    • TKWAdmin says:

      Hi Mike! I love ATK too! You can most certainly do that with the deglazing! Those bourbon honey wings were praised by Food Network’s The Kitchn! They are one of my most popular recipes. Any of my wings you can make in the pressure cooker btw.

      Let me know what you think of the roast!

      Best Kitchen Wishes!

  • This looks really delicious! My husband would absolutely love it!

    • TKWAdmin says:

      Thank you so much Lisa! It’s so good plus if you have leftovers it’s AMAZING on nachos! Wait until you see the recipe I’m working on for it!

      Best Kitchen Wishes!

  • Liz says:

    Don’t the carrots turn super mushy after cooking for 90 mins?

    • TKWAdmin says:

      Hi Liz,

      No they do not. I’ve made this recipe about 10 times thus far and they come out perfect every time. I did some research as to why it works and found per Cook’s Illustrated “Certain vegetables (and fruits), including potatoes and carrots, contain an enzyme that enables them to remain firm during long cooking if given a low-temperature “pretreatment” first. When these vegetables are heated to between 130 and 140 degrees and held there for about 30 minutes, the enzyme alters the pectin in their cell walls, allowing it to cross-link with calcium ions to form a more durable structure.”

      Now as you can see I don’t use baby carrots. Mine are normal sized carrots, cut into sections.

      Best Kitchen Wishes!

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