Pressure Cooker Pot Roast w/Buttermilk Mashed Potatoes and Gravy
Equipment
Ingredients
The Roast
- 4 lb chuck roast
- 2 Tbsp oil
- 2 cups water
- 1 pkg Lipton onion soup mix or seasoning of your choice
- 2 tsp Seasoned Salt I use Grandma Behrendt's Seasoned Salt
Mashed Potatoes
- 3 lbs russet potatoes peeled and cut up
- 1 stick butter
- 2 cups buttermilk you'll need 1-2 cups
- 2 tsp Sea Salt
Gravy
- 3-4 Tbsp corn starch
- 3-4 Tbsp water enough to make a slurry to thicken your gravy
Instructions
The Roast
- You want to start by preparing your roast for pressure cooking. First you will want to season it and brown it well.
- Set your pot to Saute on the More setting and let the pot heat up. While the pot is heating up season your roast with salt and pepper or seasoned salt.
- When your pot says Hot it's time to add the oil and then your roast.
- Sear your roast for 6-7 minutes per side getting a nice deep brown crust. Don't move the roast around, just leave it alone and let it sear. If your roast is sticking to the pot, the searing isn't done. The meat will release naturally when you have a good sear.
- When you have seared both sides, remove roast and deglaze your pot with 2 cups water. Scrape all of those browned bits off the bottom of the pot. Make sure you get it all, this is flavor and it also will prevent a burn notice later on.
- Carefully place roast back in pot, avoid splashing hot liquid. Then sprinkle 1 envelope of soup mix on top of roast.
- Close your pot and set timer for 80 min or 1:10 hr. You will also do a full NPR (30 min) on your roast. If you already know you like your roasts cooked longer, then set your timer for 75 or 90 minutes. We all haver different prefernces. It's all about what YOU love.
- When your roast has cooked and the NPR is done, carefully remove from the pot and place on a platter. Cover and keep warm. It's time to do the potatoes.
Mashed Potatoes
- While your roast is cooking go ahead and prepare your potatoes for the pot. Peel and cut into chunks. Your chunks should be about 2" or so. Just make them all about the same so they cook evenly. Place potatoes in a steamer basket so you can keep them out of the liquid and easily pull them out when done.
- Place basket in pot and cook for 4-5 min and QR. Remove potatoes from pot and let steam dissipate. Pour potatoes into a mixing bowl and add your butter and let it melt a bit.
- Now you can mash or whip your potatoes as you prefer them. You may add 1-2 cups of buttermilk and salt. Start with 1 cup of buttermilk and add more as you need it. If you don't have buttermilk, regular milk or half and half will be fine.
Gravy
- Now it's time to make the gravy. Prepare your slurry and grab a whisk. Set your pot on Saute, don't wait for it to heat up, just add the slurry and start whisking. As the mixture heats up, it will begin to thicken. When your gravy is done, turn off pot and pour gravy into a server to ladle generously onto your potatoes and meat.
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You are going to love cooking pot roast in your IP. Making the potatoes and gravy is super easy and so amazing. I can’t wait for you to try it. This recipe has just a few simple ingredients.
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Pressure Cooker Pot Roast w/Buttermilk Mashed Potatoes and Gravy
Servings: 6 servings
Equipment
Ingredients
The Roast
- 4 lb chuck roast
- 2 Tbsp oil
- 2 cups water
- 1 pkg Lipton onion soup mix or seasoning of your choice
- 2 tsp Seasoned Salt I use Grandma Behrendt's Seasoned Salt
Mashed Potatoes
- 3 lbs russet potatoes peeled and cut up
- 1 stick butter
- 2 cups buttermilk you'll need 1-2 cups
- 2 tsp Sea Salt
Gravy
- 3-4 Tbsp corn starch
- 3-4 Tbsp water enough to make a slurry to thicken your gravy
Instructions
The Roast
- You want to start by preparing your roast for pressure cooking. First you will want to season it and brown it well.
- Set your pot to Saute on the More setting and let the pot heat up. While the pot is heating up season your roast with salt and pepper or seasoned salt.
- When your pot says Hot it's time to add the oil and then your roast.
- Sear your roast for 6-7 minutes per side getting a nice deep brown crust. Don't move the roast around, just leave it alone and let it sear. If your roast is sticking to the pot, the searing isn't done. The meat will release naturally when you have a good sear.
- When you have seared both sides, remove roast and deglaze your pot with 2 cups water. Scrape all of those browned bits off the bottom of the pot. Make sure you get it all, this is flavor and it also will prevent a burn notice later on.
- Carefully place roast back in pot, avoid splashing hot liquid. Then sprinkle 1 envelope of soup mix on top of roast.
- Close your pot and set timer for 80 min or 1:10 hr. You will also do a full NPR (30 min) on your roast. If you already know you like your roasts cooked longer, then set your timer for 75 or 90 minutes. We all haver different prefernces. It's all about what YOU love.
- When your roast has cooked and the NPR is done, carefully remove from the pot and place on a platter. Cover and keep warm. It's time to do the potatoes.
Mashed Potatoes
- While your roast is cooking go ahead and prepare your potatoes for the pot. Peel and cut into chunks. Your chunks should be about 2" or so. Just make them all about the same so they cook evenly. Place potatoes in a steamer basket so you can keep them out of the liquid and easily pull them out when done.
- Place basket in pot and cook for 4-5 min and QR. Remove potatoes from pot and let steam dissipate. Pour potatoes into a mixing bowl and add your butter and let it melt a bit.
- Now you can mash or whip your potatoes as you prefer them. You may add 1-2 cups of buttermilk and salt. Start with 1 cup of buttermilk and add more as you need it. If you don't have buttermilk, regular milk or half and half will be fine.
Gravy
- Now it's time to make the gravy. Prepare your slurry and grab a whisk. Set your pot on Saute, don't wait for it to heat up, just add the slurry and start whisking. As the mixture heats up, it will begin to thicken. When your gravy is done, turn off pot and pour gravy into a server to ladle generously onto your potatoes and meat.
2 comments on “Pressure Cooker Pot Roast w/Buttermilk Mashed Potatoes and Gravy”
NPR QR. Pray tell, what in the world are they?
These are pressure cooking terms. NPR is Natural Pressure Release and QR is Quick Release.
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