Pressure Cooker Pot Roast

 Pressure Cooker Pot Roast
Okay, who ran out and bought a pressure cooker? I’m telling you, it will change dinner time mania at your house. I absolutely love my new pressure cooker and it’s such a good price for a stainless steel model. I highly recommend it.

So this Pressure Cooker Pot Roast…perfectly tender and tasty and ready in the fraction of time a regular pot roast cooked in the oven would take. You can start this at 5 PM and be sitting down to dinner before 6. I promise you will love the results.

None of us could believe how a pot roast could be tender and juicy in 30 minutes…but look how it shredded…just perfect. I did cut my 3 pound roast in half. If you leave it whole add 15 minutes to the cooking time. Cutting it in half allows for more surfaces to brown, which I like.  

I also seasoned my roast with Montreal Steak Seasoning after I browned it (so the garlic in the seasoning wouldn’t burn). We love Montreal seasoning in our house and use it on so many things. My boys even love it in their taco meat. It’s easier than adding a bunch of different seasonings, kind of like a one-stop-shop, and you can get it almost anywhere these days.

Pressure Cooker Pot Roast ready in 30 minutes
When the cooking is done, let the pot roast sit in the pressure cooker for 10 minutes before releasing the steam. Reserve the juices to make a quick gravy and dinner is served. Pot roast has turned into a weeknight meal at my house…I wonder what we are now going to cook on Sunday? 

Print Recipe

Pressure Cooker Pot Roast

Recipe from: Created by Noble Pig | Serves: Serves 4


  • 3 pound beef chuck roast, cut in half
  • 2 Tablespoons olive oil
  • 1 Tablespoon Montreal Steak Seasoning
  • 2 cups beef stock or broth
  • 2 teaspoons dried minced onion
  • 2 Tablespoons butter
  • 2 Tablespoons all-purpose flour
  • 1 cup leftover cooking liquid from pressure cooker (once beef is cooked)
  • 1/4 cup whole milk (more if you need to thin gravy)


  • Heat oil over medium-high heat, when oil begins to glisten add meat and brown well on all sides, about 7-9 minutes. Remove meat and season all sides with Montreal seasoning.
  • Pour beef stock into cooker and add minced onions. Place pressure cooker trivet into cooker. Place roast in steamer basket on trivet.
  • Make sure to close lid securely, placing pressure regulator on vent pipe. Once steam starts leaving the pressure cooker, set timer for 30 minutes. You'll want a slow and steady amount of steam leaving the pressure cooker, adjust stove top setting if you need to slow it down or speed it up. When 30 minutes is up, turn off stove and let pressure cooker sit for 10 minutes, then release pressure.
  • To make the gravy, remove roast and cover with foil to keep warm, reserving 1 cup of meat juices. In a large saucepan, add butter over medium heat. When melted, add flour and whisk until flour is fully incorporated into the butter. Slowly add 1 cup of reserved liquid from the pressure cooker, whisking the whole time...removing any lumps. Once thickened, about 2 minutes, add milk and continue whisking until fully incorporated.
  • Serve pot roast and gravy over mashed potatoes.
Pressure Cooker Pot Roast ready in 30 jpg
I hope I have inspired some of you to try pressure cooking, it’s so easy and you will have great results!

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10 Comments and 6 Replies

  1. I love all these pressure cooker recipes you’re posting! I need to dust my pressure cooker off and put it back to work.

  2. I grew up on pressure cooker meals and finally bought one last year. Even with my parents in the kitchen helping me learn how to use it I’m still terrified of the thing but man, beef is so tender when it comes out.

  3. Winnie 5

    Oh my! I just got my Pressure cooker this week and haven’t unpacked it as I was waiting for next week until I got a couple of cookbooks…Now, I can break it out on Sunday! I want to make this first, as I have Montreal seasoning with its name on it. I will report back when I do it..thank you!

  4. Bonnie 6

    My mother bought me a pressure cooker about 3 years ago. It still sits in the box, unopened. Of course I told her how great it is so I don’t hurt her feelings. The thought of using it scares me. I have visions of someone..losing an eye when it explodes. I know the new ones are safe…I’m just being silly. ( right? We do love our pot roast in my house. Maybe I’ll finally open the box & use it. I’ll let you know how it goes & if we all still have our eyeballs intact.

  5. Looks delicious. I haven’t had a good pot roast in ages. I’ve always been afraid of pressure cookers because I think of those old stories from movies and television and old books about dinner ending up on the ceiling. Thinking about the time they could save with normally slow-cooked dishes makes them sound so appealing. Since I’ve been getting into cooking beans these days instead of buying canned, this could be a wise investment.

  6. Karen 10

    Cannot wait to try this recipe, after I purchase a pressure cooker!

  7. Tom Bacon 11

    As a 74 year old widower, I find I use my pressure cooker 4 to 5 times a week. Short ribs, tough and cheap cuts, country style ribs and especially beans. Love it and never worried about exploding.

  8. In the recipe for pressure cooker pot roast, you said that you cut the chuck roast in half. OK, II have little confidence in my cooking skills, so does that mean you cut the roast so you have 2 chunky pieces of meat to brown or do you cut through the roast so you have 2 thinner, same size pieces of meat (like when you make 2 cutlets of chicken from one breast)?

  9. Jeff Bauer 14

    How do you adjust for cooking smaller portions? Say 1lb or 2lbs vs the 3lbs in the recipe?

  10. Ann Rogers 16

    I don’t have a trivet or basket for my pressure cooker, probably because it is a small one? Will this cause a problem?

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