Instant Pot Roast With Gravy

Name: Instant Pot Roast With Gravy
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 6 serving(s)
Ingredients: 1 tablespoon olive oil; 2 lbs boneless chuck roast, trimmed (up to 3 pounds); 1/2 teaspoon fresh ground black pepper; 1 ounce onion soup mix; 2 beef bouillon cubes; 2 cups water; 3 tablespoons unsalted butter (up to 1/4 cup for 1 pound of mushrooms); 8 ounces cremini mushrooms, trimmed, thickly sliced (up to 1 pound); 1 ounce dry sherry; 1 cup milk (cold); 1/4 cup cornstarch; 1 1/2 tablespoons butter, softened; 1 teaspoon beef bouillon granules; 1/2 teaspoon sea salt; 1 dash black pepper

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Recipe by KateL

The original stovetop pressure cooker recipe from November 2000 Southern Living (http://www.geniuskitchen.com/recipe/sl-roast-with-onion-and-mushroom-gravy-6-qt-pressure-cooker-513644) needed to be tweaked to succeed in the popular electric pressure cookers available today (2018). While I was tweaking, I did away with the can of condensed mushroom soup and replaced it with a mock "Condensed Cream of Whatever" recipe (thank you, Jill Selkowitz [aka "This Old Gal"]), and sauteed an entire 8-ounce carton of cremini mushrooms (aka baby bella mushrooms) with a splash of dry sherry to suit us mushroom lovers (we vote for 1 pound of mushrooms next time!). However, you may use a can of Condensed Cream of Mushroom Soup if you wish. By the way, Cook Time includes time for pressure cooker to come to pressure and then depressurize. It is important to allow a full natural release (pin going down without any intervention) for the texture of the meat. You will get A LOT of gravy.

READY IN: 1hr 5mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

1

tablespoon olive oil
2

lbs boneless chuck roast, trimmed (up to 3 pounds)
¹⁄₂

teaspoon fresh ground black pepper
1

ounce onion soup mix
2

beef bouillon cubes
2

cups water
SAUTE MUSHROOMS
3

tablespoons unsalted butter (up to 1/4 cup for 1 pound of mushrooms)
8

ounces cremini mushrooms, trimmed, thickly sliced (up to 1 pound)
1

ounce dry sherry
MOCK CONDENSED CREAM OF WHATEVER SOUP
1

cup milk (cold)
¹⁄₄

cup cornstarch
1 ¹⁄₂

tablespoons butter, softened
1

teaspoon beef bouillon granules
¹⁄₂

teaspoon sea salt
1

dash black pepper

DIRECTIONS

Press Saute button on electric pressure cooker to heat up pan. When the display says "Hot", add the oil, and wait until it shimmers.
Sprinkle roast evenly with pepper.
Brown chuck roast in one layer (if it doesn't all fit, brown in 2 batches, but it is best if all fits on one level) on both sides. Remove chuck roast temporarily.
Add onion soup mix, beef bouillon cubes, and 2 cups water. Using a flat spatula, deglaze bottom of pan. Return chuck roast to pan.
Secure lid. Set for Pressure Cooking at High pressure, adjust time if necessary to 25 minutes. Begin "SAUTE MAUSHROOMS".
When pressure cooking has completed, allow pressure to reduce naturally, until the pin drops on its own, about 20-30 minutes. Remove lid, directing steam away from you.
Remove roast, keep warm. Press Saute button.
SAUTE MUSHROOMS:
While roast is cooking, saute mushrooms. Once sauteed, toss in a splash of dry sherry, and let cook down until liquid evaporates. Magic is happening. Once cooked, remove from heat.
MOCK CREAM OF WHATEVER SOUP:
In a 2-cup liquid measuring cup, whisk milk and cornstarch until well blended. Whisk in softened butter, beef bouillon granules, salt and pepper.
In the pressure cooker pan (which should be on Saute on the "Normal" or "More" setting), whisk continuously as you slowly add the milk/cornstarch mixture to the pressure cooker pan.
Whisk until the contents come to a boil (easier at "More" setting). Press Keep Warm/Off button. Press Saute button, then press Adjust button until it shows "Less". Simmer for one minute to thicken.
FINISH:
Add sauteed mushrooms to sauce, and simmer for 1-2 minutes.
Slice roast into large chunks or thick slices, and plate.
Pour onion and mushroom gravy over slices, or serve in a gravy boat.