Pressure Cooker Pot Roast With Mushroom Gravy - Easy

From: Montana Heart Song

On Oct 31, 2009

I had a 3 lb. roast that I cut into 2" inch chunks and I covered the chunks with flour and salt and pepper. Then I browned in the pressure cooker. I literally dumped all of the other ingredients on top of the meat chunks. I pressure cooked at 15 lbs pressure for 20 minutes. Let it cool down for about 10 minutes and carefully let the pressure off in increments. This is a "jewel" of a recipe. I will prepare again and again. I think I will add shredded carrots on top of the rest ingredients next time. Great on noodles, rice, potatoes or toast. I am using my pressure cooker quite a bit, both of my ovens went out at the same time!

From: California Canner

On Oct 10, 2009

Since the flavor is unbeatable and we LOVED IT, giving it five stars instead of just four. Don't understand why folks hold back that last star when they LOVE a recipe. Used a vegetable steamer insert with peeled potatoes, onion cut into quarters, and whole shallots up out of the liquid. It keeps them from turning into mush. Easy and wonderful pressure cooker recipe! ****

From: Chef joasta

On Aug 10, 2009

We loved this recipe! The gravy is delicious and it makes quite a bit. Definitely a keeper.

From: HappyJessi!

On Jul 28, 2009

This was a good recipe! I came to the knowledge of my pressure cooker about a year ago. Its kinda like once you get over the initial few of it, its wonderful!! The meat was tender and the gravy was DELICIOUS!