Pressure-Cooker Mushroom Pot Roast
Packed with wholesome veggies and tender beef, this is one company-special entree that will delight all ages. Serve mashed potatoes alongside to soak up every last drop of the beefy gravy. —Angie Stewart, Topeka, Kansas
Reviews
I had high hopes for this recipe. The meat was flavorful and moist, as was the gravy. The spices were fine, especially the amount of garlic. However, the parsnips, carrots, and onions were overdone to the point of mush. Won’t be making this again.
This comes out good every time. To those doubting the cook time? Don't. Stew, pot roast, corned beef, all take a while in the IP to become as tender and wonderful as they can be. I've made this twice. The second time I had a large beet to use in place of parsnips, and it was great (peel and chop roughly). I didn't have wine but the flavors are very good anyway. Honestly my second roast could have used another 15 minutes for added tenderness. I'll make this as often as I pick up a pot roast.
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Flavorful and hearty dinner - and my new go-to pot roast. Quick note on cooking time (based on a previous review): I used a 2.8 lb partially frozen chuck roast cut in 1/2 length wise and set the Instapot for 50 min; I then removed the roast broke each piece into 4ths and removed the fat from the edges; I then put the roast back in with fresh baby bella whole mushrooms on the 'stew' setting for 10 min. It was so tender and flavorful. Slight changes I made to the recipe: I generously seasoned the meat right before searing with: salt, pepper
Looks and sounds good BUT, "Adjust to pressure-cook on high for 60 minutes." This MUST be a misprint. 15 minutes would be more like it.