Easy Pressure Cooker Pot Roast
Featured in Allrecipes Magazine

Easy Pressure Cooker Pot Roast

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ccsoccerbmxmom 2

"VERY tender and delicious. Using the pressure cooker saves SO much time that this recipe can be used on a weekday and still you can manage to eat dinner at a decent hour."
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1 h 20 m servings 450 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 450 kcal
  • 23%
  • Fat:
  • 21.8 g
  • 34%
  • Carbs:
  • 38.3g
  • 12%
  • Protein:
  • 25.1 g
  • 50%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 311 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat oil in a pressure cooker over medium-high heat. Brown roast on all sides in the hot oil; season with pepper, seasoned salt, and onion powder.
  2. Pour in beef broth and Worcestershire sauce, add the quartered onion, and seal the lid. Bring the cooker up to full pressure. Reduce heat to low, maintaining full pressure, and cook for 30 minutes.
  3. Use the quick-release method to lower the pressure. Mix in carrots and potatoes, seal the lid again, and return the pressure cooker to the heat. Bring the cooker up to full pressure and cook for an additional 15 minutes. Use the quick-release method again and transfer the roast and vegetables to a serving dish.


  1. 43 Ratings

Most helpful positive review

Reallly great recipe! I added my own little twist, sauteed a couple of chopped cloves of garlic in the oil and took them out to brown the meat, added them back in with the broth and onions. I a...

Most helpful critical review

4/8/15 - meat was tough. Started burning.

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Least positive

Reallly great recipe! I added my own little twist, sauteed a couple of chopped cloves of garlic in the oil and took them out to brown the meat, added them back in with the broth and onions. I a...

I made it with 2 lb of carrots and 2lb of potatoes. I added 2 tsp of tomato paste and 2 tsp of soy sauce instead of the Worcestershire sauce. I browned the onions. Everything else i followed the...

I quarter spuds and bring pressure back up and cook them about 6 min.Any longer and u end up with potato mush.Also use a couple of Onion Soup in the begining

I made this great recipe and in addition made it more versatile by adding 2 additional cans of broth (if your cooker can safely hold it)and delay the addition of worcester sauce until after the ...

Followed the recipe as written. Very easy and excellent results. The meat was very, very tender--the 6-year-old who usually doesn't like meat asked for more. Potatoes were done perfectly. Carrot...

Great base recipe. I made a few adjustments to accommodate our tastes and cooking at 4500f elevation. I added a small can of V8 juice to the broth and added two stalks of celery with the onion....

Very simple and delicious. Family loved it! The meat could have cooked another 10 to 15 min.

Absolutely loved this recipe! No doubt I will make this again. The only difference was I used a can of beef consomme instead of beef broth. I used a sweet onion and it was sooo good. Next tim...

I made a few adjustments to this recipe, because I wanted somethingI could do all at once. I cut the carrots and onion into large pieces and put them in the bottom of the cooker place the roast ...

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