Pressure Cooker Pot Roast With Mushroom Gravy - Easy

Recipe by Shelley Lee

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!

Top Review by Montana Heart Song

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!

Ingredients Nutrition

  • 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)


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

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