Best 2 Pressure Cooker Mushroom Pot Roast Recipes

Indulge in the hearty goodness of pressure cooker mushroom pot roast, a delectable dish that combines the rich flavors of tender beef, savory mushrooms, and aromatic vegetables, all cooked to perfection in a single pot. This classic comfort food is made easy with the help of a pressure cooker, ensuring a moist and flavorful roast in a fraction of the time. Alongside the main recipe, discover variations that cater to different dietary preferences, including a vegetarian alternative and a slow cooker adaptation for those who prefer a hands-off approach. Get ready to savor this mouthwatering pot roast that promises to warm your soul and satisfy your taste buds.

Here are our top 2 tried and tested recipes!

PRESSURE-COOKER MUSHROOM POT ROAST

Pressure-Cooker Mushroom Pot Roast image

Packed with wholesome veggies and tender beef, this is one company-special entree that will delight all ages. Serve mashed potatoes alongside to soak up every last drop of the beefy gravy. -Angie Stewart, Topeka, Kansas

Provided by Taste of Home

Categories Dinner

Time 1h30m

Yield 10 servings.

Number Of Ingredients 20

Ingredients

1 boneless beef chuck roast (3 to 4 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1-1/2 cups dry red wine or reduced-sodium beef broth
1-1/2 pounds sliced fresh shiitake mushrooms
2-1/2 cups thinly sliced onions
1-1/2 cups reduced-sodium beef broth
1 can (8 ounces) tomato sauce
3/4 cup chopped peeled parsnips
3/4 cup chopped celery
3/4 cup chopped carrots
8 garlic cloves, minced
2 bay leaves
1-1/2 teaspoons dried thyme
1 teaspoon chili powder
1/4 cup cornstarch
1/4 cup water
Mashed potatoes
Chopped fresh parsley, optional

Steps:

Halve roast; sprinkle with salt and pepper. Select saute or browning setting on a 8-qt. electric pressure cooker. Adjust for medium heat; add 1-1/2 teaspoons oil. When oil is hot, brown a roast half on all sides. Remove; repeat with remaining beef and 1-1/2 teaspoons oil. Add wine to pressure cooker. Cook 2 minutes, stirring to loosen browned bits from pan. Press cancel. Return beef to pressure cooker., Add mushrooms, onions, broth, tomato sauce, parsnips, celery, carrots, garlic, bay leaves, thyme and chili powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 60 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in beef should read at least 160°., Remove meat and vegetables to a serving platter; keep warm. Discard bay leaves. Skim fat from cooking juices; transfer back to pressure cooker. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with mashed potatoes, meat and vegetables. If desired, top with chopped parsley. , Freeze option: Place roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.

Nutrition Facts : Calories 316 calories, Fat 15g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 373mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges

PRESSURE COOKER POT ROAST WITH MUSHROOM GRAVY - EASY

Pressure Cooker Pot Roast With Mushroom Gravy - Easy image

This is a super easy recipe and SO good! Makes it's own gravy. I adapted this from my favorite crock pot recipe for pot roast. Just cook and serve with steamed rice. I'm new to pressure cooking and I just LOVE it!

Provided by Shelley Lee

Categories Roast Beef

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

3 lbs chuck roast, 2-3 inches thick
2 tablespoons vegetable oil
1 (1 7/8 ounce) envelope onion soup mix (or onion mushroom soup mix)
2 (10 3/4 ounce) cans cream of mushroom soup
1 cup water (or beef or chicken stock)

Steps:

Brown meat on all sides in oil in cooker.
Mix all other ingredients and add to cooker, coating meat.
Cover and cook 50-60 minutes after control jiggles.
Cool cooker normally for 5 minutes, then place under faucet to depressurize.
The gravy came out perfect for us -- thin with beef stock or thicken to your own taste.

Tips:

For a richer flavor, use a combination of beef broth and red wine in the pressure cooker.
Add a tablespoon of Worcestershire sauce for a more savory flavor.
If you don't have a pressure cooker, you can cook this recipe in a Dutch oven over medium-low heat for 2 hours, or until the meat is tender.
Serve with mashed potatoes, roasted vegetables, or egg noodles.
Garnish with fresh parsley or thyme for a pop of color and flavor.
Use a variety of mushrooms, such as cremini, shiitake, and oyster mushrooms, for a more complex flavor profile.
Leftover pot roast can be shredded and used in tacos, sandwiches, or soup.

Conclusion:

This pressure cooker mushroom pot roast is an easy and delicious meal that's perfect for a weeknight dinner. The beef is tender and flavorful, the mushrooms add a rich umami flavor, and the gravy is thick and luscious. Plus, it's all made in one pot, so cleanup is a breeze. So next time you're looking for a hearty and satisfying meal, give this pressure cooker mushroom pot roast a try.