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Pressure Cooker Pot Roast with Asian Black Bean Sauce

I love stir-fry with black bean sauce. This recipe takes that same delicious flavor and combines it with fork-tender pot roast. —Judy Lawson, Chelsea, Michigan
  • Total Time
    Prep: 25 min. Cook: 70 min. + releasing
  • Makes
    10 servings


  • 1 boneless beef chuck roast (3 to 4 pounds)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 cup reduced-sodium beef broth
  • 1 medium onion, cut into 1-inch pieces
  • 1/2 pound sliced fresh mushrooms
  • 8 ounces fresh snow peas, trimmed
  • 3/4 cup Asian black bean sauce
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Hot cooked rice
  • 4 green onions, sliced


  • Halve roast; sprinkle with salt and pepper. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1-1/2 teaspoons oil. When oil is hot, brown a roast half on all sides. Remove; repeat with remaining beef and 1-1/2 teaspoons oil.
  • Add broth to pressure cooker. Cook 2 minutes, stirring to loosen browned bits from pan. Press cancel. Return all to pressure cooker; add onion.
  • Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 60 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Press cancel. A thermometer inserted in beef should read at least 160°.
  • Remove roast; keep warm. Add mushrooms, snow peas and black bean sauce to pressure cooker. Select saute setting and adjust for low heat. Cook and stir until vegetables are tender; 6-8 minutes.
  • In a small bowl, mix cornstarch and water until smooth; stir into pressure cooker. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with roast, hot cooked rice and green onions.
Nutrition Facts
1 serving: 286 calories, 14g fat (5g saturated fat), 89mg cholesterol, 635mg sodium, 9g carbohydrate (4g sugars, 1g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch, 1/2 fat.

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  • Laura
    Feb 4, 2020

    This is a very tasty dish. I think the next time I make it, though, I would not use as much broth. It did not thicken as the recipe said it would (even with added cornstarch) and the roast made more natural gravy. Also, the veggies did not saute as desired in the broth/gravy. I would consider sauteing it in the beginning, thickening with cornstarch after the roast cooks and then adding the precooked veggies at the end.