Pressure Cooker Pot Roast With Mushroom Gravy - Easy

Recipe by Shelley Lee
READY IN: 1hr
SERVES: 6-8
UNITS: US

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)
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DIRECTIONS

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