Pressure-Cooker Mushroom Pot Roast
Total TimePrep: 25 min. Cook: 65 min. + releasing
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.