Old-Fashioned Pressure Cooker Pot Roast with Tips
Classic, fork-tender Instant Pot pot roast with rich gravy, carrots, and potatoes—all ready faster, packed with flavor, and perfect for your next Sunday supper or cozy dinner.
Pot roast has always been the classic Sunday dinner. My grandma cooked it almost every week while my mom was growing up, and my mom made sure it was on our table regularly while I was growing up.
Over a decade ago, my mom and I decided to upgrade our tradition by making it in our Instant Pot.
The result? Tender, juicy pot roast on the table in less than half the time it would take in the oven or on the stovetop.
Enjoy this comfort food any day you want a special supper—without spending hours in the kitchen!
Why Cook Pot Roast in the Instant Pot?
I love to use my Instant Pot to make pot roast!
The steam and high-pressure cooking also helps tough cuts of meat cook up tender in much less time than they require on the stove.
Plus, using the Saute setting makes it easy to brown the meat without dirtying an extra dish and keeps all the rich, savory flavor in the pot to flavor the gravy.
Looking for another pot roast recipe? We have you covered!
- Cook your pot roast from frozen
- Add a ranch packet and seasonings for this Mississippi Pot Roast
- Make your potatoes in the roast at the same time with this classic roast recipe.
What meat to use for Pot Roast?
Make sure you use a well-marbled (aka “fattier) cut of beef. Nicely marbled meats have fat-soluble flavor compounds that get evenly distributed as the fat breaks down during cooking.
Look for cuts with “chuck” in the name and cross rib roast. You can buy boneless or trim off the bone before cooking.
❤️ Chuck roast is my go-to cut for pot roast because:
- It’s less expensive and usually in stock
- Often on sale
- Its shape is easy to brown evenly in the pressure cooker
⛔ Avoid leaner cuts, which tend to be dryer with less flavor, including:
- Ribeye roast
- Eye of round roast
- Bottom round rump roast
- Tri-tip roast
- Top blade
- Cuts with “steak,” “sirloin,” or “tenderloin” in the name
Sliced or Shredded: Which Do You Prefer?
People have strong opinions when it comes to pot roast texture! Some like it so tender it falls apart and shreds easily. Others prefer it sliceable but still tender.
This recipe strikes a happy medium—fork-tender but holds together well enough to slice.
If you prefer your roast ultra shreddable, add another 5 to 10 minutes to the cook time and another 5 minutes to the natural pressure release. This allows the collagen in the meat to break down more thoroughly, resulting in fall-apart, melt-in-your-mouth texture.
💡 A handy tip: Use an instant-read thermometer to check the roast’s internal temperature. For ideal tenderness, aim for 200°F in the thickest part—this ensures the tough connective tissue has softened perfectly.
Why Cut the Roast Into Thirds?
Cutting your chuck roast into three smaller pieces isn’t just for convenience—it actually helps the meat cook faster and more evenly.
Pressure cooking times depend more on thickness than total weight. Smaller pieces mean the heat penetrates the meat’s center more quickly, reducing overall cooking time.
Plus, cutting the roast helps it fit more easily in your Instant Pot and allows for more even browning.
If you prefer to cook a whole roast, try my Classic Pot Roast and Potatoes recipe, which requires a longer cook time and natural release.
To get the most tender slices, always cut your roast against the grain (aka the direction the muscle fibers run). Cutting against it shortens those fibers, making each bite easier to chew and more tender.
Why the second cook time for potatoes and carrots?
I don’t pressure cook the potatoes and carrots with the meat because potatoes cook much faster than beef and will become mushy if cooked for the full time.
Instead, after the roast is done, I cook the potatoes and carrots separately in the flavorful cooking liquid. This method lets the vegetables soak up the beefy goodness without overcooking.
If you want to cook the veggies with the roast, some readers like to wrap the potatoes and carrots tightly in aluminum foil and place the packet on top of the meat. The foil slows the cooking time, preventing mushiness.
You can also double or triple the number of potatoes you add without changing the cook time. (Try to use potatoes about the same size.) If you do double the potatoes, know that it will take longer for the pot to come to pressure.
How to make roast and gravy
In my family, pot roast isn’t complete without a generous helping of gravy!
So this pressure cooker recipe makes a BIG batch of gravy to satisfy even the hungriest appetites.
If you prefer less gravy, you can reduce the liquid to 2 cups of water and 2 teaspoons of beef base, and cut the flour slurry ingredients in half.
Flour vs. Cornstarch for Thickening
For this pot roast gravy, I prefer to thicken with flour. (Wondra flour works best if you have it on hand, but regular all-purpose is great too.)
Flour gives the gravy a rich flavor and a satisfying texture. When using flour, whisk it with cold water to make a slurry, then add it gradually to the hot broth. Bring the gravy to a boil and maintain the boil for at least 2 minutes to cook out any raw flour taste.
However, if you prefer cornstarch, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water, then stir it into the hot cooking liquid and bring to a boil to activate the thickener. Use more if desired, but keep in mind that the gravy will continue to thicken as it cools.
Serving Suggestions
Pot roast with potatoes and carrots is the classic combo, and this recipe includes small potatoes and carrots to make a complete meal.
If you prefer mashed potatoes, it’s easy to steam them over the cooking liquid instead. For best results, use a steamer basket that keeps the potatoes suspended over the roast juices so the potatoes absorb extra flavor.
Also, Yorkshire Pudding is a MUST-HAVE with roast. I love making it in muffin tins or a popover pan so everyone gets their own crispy, individual servings.
How to Store Leftovers
If I have leftovers, I like to cut the remaining beef and store it directly in the gravy in an airtight container. Store the vegetables separately in another container. Place in the refrigerator for up to 4 days or freeze for up to 4 months.
To reheat, I like to let the roast and gravy thaw in the fridge overnight. Then transfer to a sauce pan and reheat until hot. Serve over mashed potatoes or egg noodles.
Recipe variation
Do you like mushrooms with your roast? I like to prepare them according to step 6 in our Beef Stroganoff recipe and add them just before serving.
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Old-Fashioned Pressure Cooker Pot Roast
This Pressure Cooker Pot Roast recipe combines beef roast, broth, new potatoes, and chopped carrots to create hearty, flavorful, old-fashioned comfort food.
Ingredients
- 3 pounds beef chuck roast, about 2.5 inches thick, cut into 3 equal pieces
- Salt and freshly ground pepper, for seasoning
- 1 tablespoon vegetable oil
- 2/3 cup diced onion (I used frozen)
- 3 1/2 cups water*
- 3 teaspoons beef base or 3 beef bouillon cubes*
- 1 tablespoon tomato paste
- 1 bay leaf
- About 10 small new potatoes, optional
- 3 large carrots, cut into 2-inch pieces, optional
- 1/2 cup all-purpose flour (we prefer Wondra)
- 1/2 cup cold water
Instructions
Prepare & Pressure Cook the Beef:
- Pat the roast dry with paper towels. Season both sides of the roast well with salt and pepper.
- Select Sauté and preheat the pressure cooking pot. When hot, add the vegetable oil. Add the three pieces of roast to the cooking pot so that they lay flat in the pot. Cook until the beef is browned and releases easily from the pot, about 5 minutes. Transfer to a plate.
- Add the onion to the cooking pot. Sauté for about 3 minutes until tender, stirring occasionally to scrape up any browned bits from the bottom of the pot.
- Stir in the 3 1/2 cups water and beef base or bouillon,* tomato paste, and bay leaf.
- Return the roast and any accumulated juices to the pot. Lock the lid in place. Select High Pressure and 50 minutes cook time.
- When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes, then use a quick release to release any remaining pressure.
- When the valve drops, carefully remove the lid. Transfer the roast to a cutting board and cover with aluminum foil.
If you wish to cook potatoes and carrots with this meal, proceed with this section; otherwise, skip to the gravy:
- Add potatoes and carrots directly to the juices remaining in the cooking pot. Lock the lid in place. Select High Pressure and 3 minutes cook time.
- When the cook time ends, turn off the pressure cooker. Use a quick pressure release. When the valve drops, carefully remove the lid. Check the potatoes for doneness. If needed, select Sauté and simmer in the juices until potatoes reach your desired tenderness.
- Use a slotted spoon to transfer the potatoes and carrots to a serving bowl and sprinkle with parsley. Cover with foil until ready to serve.
Finish the Gravy:
- Pour the juices in the cooking pot through a mesh strainer into a fat separator. (You can skip the strainer if you like onions in your gravy. Be sure to remove the bay leaf, though!) Skim off any excess fat. Return the juices to the cooking pot.
- In a small bowl, whisk together the flour and 1/2 cup cold water until smooth. Add ½ cup hot cooking juices to the flour mixture and stir to combine. Add the slurry to the pot, stirring constantly. Select Sauté and bring the gravy to a boil, stirring constantly until it thickens. Taste the gravy and season with salt and pepper to taste.
- To serve, cut the roast into pieces and place on a rimmed serving platter. Ladle half the gravy over the roast and pour the rest of the gravy into a gravy boat to serve with the potatoes and carrots.
Notes
* As written, this recipe makes lots of extra gravy. If you’d prefer to make less gravy, reduce the liquid to 2 cups water and 2 teaspoons beef base. You’ll also want to reduce the flour and cold water to 1/4 cup of each. You can also use 3 1/2 cups beef broth in place of the bouillon and water.
** The total time to make this recipe will be 10 minutes shorter if you don't cook the potatoes and carrots.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 505Total Fat: 28gSaturated Fat: 11gUnsaturated Fat: 17gCholesterol: 143mgSodium: 663mgCarbohydrates: 16gFiber: 1gSugar: 2gProtein: 44g
Nutrition information is calculated by Nutritionix and may not always be accurate.
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My chuck roast is only 1.3 lbs. Do I cook it for the same amount of time, 50 minutes?
Hi Ellen! The cook time depends on the thickness of the meat. In the recipe we call for dividing a 3 pound roast into three pieces that are about 2.5 inches thick. If your 1.3 pound roast is about that same thickness, you can cook the recipe as written with no change to the cook time. I hope that helps!
Is it possible to use unsalted beef broth instead of beef bouillon cubes? My dad can’t have any salt.
Hi Cassie – yes, you can use beef broth instead of the water and bouillon cubes. Enjoy!
Is the insta pot, the new form of pressure cooker??
Looking for a recipe to use a pressure cooker. It titles “pressure cooker “, but its really insta pot…
I need to cook a pot roast and veggies recipe for an old fashioned pressure cooker…
Please Help this lady out 😆
Hi Shilo – an Instant Pot is an electric pressure cooker that regulates the pressure for you. If you have a stove-top pressure cooker, you can make almost any Instant Pot recipe in a stove-top pressure cooker. The stove-top pressure cooker generally cooks at a higher psi, so for longer cooking recipes like this pot roast, you can reduce the time by 10%. Enjoy!
I finally got around to making this. It was in the big batch of fall recipes. Someone asked about how to cut the meat. I found it was self dividing and it gave an opportunity to remove some of the bigger chunks of the fat between the muscle groups. It fell apart even more turning it and then again in cooking. My only ‘complaint’ came from my husband who said emphatically NOT. ENOUGH.CARROTS. We ate all the carrots in the first dinner. We used a bag of Melissa’s organi potatoes which held exactly 10. I added a minute to the cook time for the potatoes because these white potatoes tend to resist cooking. They were fork tender and still of a piece. Note to self — buy fatter carrots LOL.
I don’t see which way we are supposed to cut the meat, it could be three thin slabs like cake layers or three hunks like a loaf of bread. Could you clarify with a photo? Thank you!
Hi Amanda – no not thin like a layer cake. In three chunks, as shown in our video https://www.youtube.com/watch?v=A6-Oyn27iKs
Can I substitute GRAVY MIX instead of BEEF BASE?
Hi David – If you want to use gravy mix, add it at the end instead of the flour slurry.
How do you cut a thick roast that is frozen solid ?
Hi Richard – it is very difficult to cut a thick roast, that’s one of the reasons we have a Frozen Pot Roast recipe https://www.pressurecookingtoday.com/frozen-pot-roast-instant-pot/. If you do have to cut it, you’ll want to put it in the sink with cold water and thaw it enough that it’s easier to cut.
I use beer for the cooking liquid. Comes out very succulent.
Great idea – thanks for sharing Rob!
I add a cup of wine and let it reduce with my onions once they have cooked for the three minutes. I also upped my cook time for the beef from 50 mins to an hour especially if the beef was previously frozen. Comes out more fall apart tender that way.
Sounds like tasty changes.
I cooked the carrots with the meat, and added the potatoes for a brief cook, at the end.
I did make one other change, though.
I used Bear Meat.
My son & I went bear hunting 18 months ago. As a result, we had 2 bears worth of meat in my deep freeze. The ground meat was easy. Spaghetti sauce and chilli. The steaks & roasts were more difficult. The steaks were tough & chewy. The flavor was obviously not beef; not unpleasant. Just not beef.
On a whim, I decided to try making a bear roast as pot roast.
It was fantastic.
I immediately cooked 2 more, to portion out & freeze.
Thank you for the recipe.
Thanks for sharing John! Glad the recipe worked well with your bear roasts.
Im new to pressure cooking and I’m so confused as to how the recipe goes. Also I’m not sure if to cook it on hi or lo? And for exactly how long?
Hi Jenny – what brand of pressure cooker do you have? I have a great getting started guide that will help you make sense of how to use your pressure cooker. This recipes cook on High Pressure for 50 minutes cook time. https://www.pressurecookingtoday.com/getting-started-with-your-new-electric-pressure-cooker-or-instant-pot/
Can you can green beans in the powerxl
Hi Linda – no electric pressure cooker has been approved by the FDA for pressure canning.
I just made this and we all loved it!
I tweaked it a little, I added garlic cloves, mixed herbs an extra bay leaf and mushrooms.
Sounds like a great way to change it up. Thanks for sharing Christine!
Love the recipe. If anyone wants the lazy route, grab a pot of prepped veggies for a pot roast – most stores have them for about $5. Throw them in the bottom. Put your chuck 2/3lb on top, throw in a handful barley and lentils, a few beans (lima or butter beans are good) if you like them and throw the meat on top. Put 2 cups of broth (beef or chicken whatever you have) and any seasoning you like – Worcestershire etc. Put on the top, set to high pressure and cook for an hour. Presto. The veggies will be very soft and in all the juices. The barley is a wonderful addition – if you haven’t tried it, give it a go.
A little wine wouldn’t hurt…sorry, couldn’t resist!
How would you do this recipe with a stovetop (non-electric) pressure cooker?
Here’s the info you’ll need https://www.pressurecookingtoday.com/pressure-cooker-mongolian-beef/comment-page-8/#comment-260520
I’m new to pressure cooking. I’m just curious, why discard the onions?
Doesn’t make sense to me either. I thought the onions would be included in the gravy. Bay leaves have to go though!
Most of the flavor has cooked out of the onions and they’re mostly mush, but you could incorporate them in the gravy if you prefer.
I cooked a 3 lb roast with Potatoes and carrots cooked for 90 min recipe I had said that long but that was too long next time I think start with 60 mim, my roast to dried and carrots kinda too soft would have smushed easily.
Please clarify flour/water/hot liquid amounts and instructions
1/2 cup all-purpose flour
1/2 cup cold water
1/2 cup of hot liquid
In a small bowl, whisk together the flour and 1/2 cup cold water until smooth. Add ½ cup hot cooking juices to the flour mixture and stir to combine. Add the slurry to the pot, stirring constantly. Select Sauté and bring the gravy to a boil, stirring constantly until it thickens. Taste the gravy and season with salt and pepper to taste.
Hi Barabara, I just recently was given the pressure cooker xl for Xmas. Will these recipes work in it?
Hi Charlotte – yes they will. Here’s a post that will be helpful https://www.pressurecookingtoday.com/how-to-use-the-power-pressure-cooker-xl/
Hi Barbara,
I am new to instant pot and meat cooking. I was just wondering how long it took you to brown the meat on each side for this recipe.
Thanks for your help.
Hi Kate – when browning in the Instant Pot, if you select Saute and adjust it to more it will give you a hotter/browning setting. If you wait a couple of minutes the display will say hot. Then add the oil and the meat will brown in 3 or 5 minutes per side. Enjoy!
I am confused. have not used my Instant Pot yet. Have used regular Pressure cooker many times.
Most recipes I read said you hit manual for say 50 to 70 for pot roast………………….and it will beep when done. I do not understand the part to use High pressure and Natural pressure and Quick pressure. I thought it was so you did not have to be around to baby sit as the old ones. your recipe seems about same amount of time…… but what is t?he reason for changing pressures?
Hope I am making sense, I cook and bake from scratch all the time but thought a Beef roast would be the simplest to start with….. but the changing pressure settings is confusing.
Thanks Terri
Hi Terri – if you have an Instant Pot, the default pressure using the manual button is high pressure so there’s no need to change that, just select manual and increase the time to 50 – 70 minutes. Here’s a post that explains the different buttons https://www.pressurecookingtoday.com/instant-pot-duo-and-smartcooker/. Also, here’s a post that will explain the different pressure releases https://www.pressurecookingtoday.com/quick-pressure-release-or-natural-pressure-release/ – generally you’ll always want to use a natural pressure release with roasts. It’s easy really 🙂
I’m giving this rump roast pressure cooker recipe a try because it was the simplest I could find on Google! Will let you know how it turns out.
Can I start with frozen meat? Like, a whole chicken or a turkey breast? I tend to forget to thaw meat 🙁
Hi Judy – smaller cuts of meat, frozen chicken breasts for example, cook well from frozen. You just need to add a minute or two. But larger cuts off frozen meat require more time and it’s harder to determine how much time you’ll need. Some people are happy with cooking whole chicken and roasts from frozen, but I’ve never been able to get consistent results.
Thanks for your input. I have cooked turkey breast frozen in my crockpot. Turns out nice and juicy.
Turkey is great in the pressure cooker as well https://www.pressurecookingtoday.com/moist-and-tender-turkey-breast/. It’s just a matter of finding what time works for the size of frozen turkey you want to cook and making a note of it so you and replicate it. Let me know if you give it a try. 🙂
I just got an Instant Pot. I like this recipe that kiyou shared, I’ll be trying it soon. Thank you!
Some clarification on selecting high pressure. I use an Instant Pot. Do you select meat/stew and then adjust to more? I did that and it automatically went to 45 minutes.
Hi Jessica – here’s a couple of posts that are helpful https://www.pressurecookingtoday.com/instant-pot-duo-and-smartcooker/ https://www.pressurecookingtoday.com/new-features-instant-pot-duo-version-2/
I am using an Instapot could you give me the timing for a 2.82 lb Chuck Roast? I know the vegetables only go in for a short time after the chuck roast is almost cooked. Thank you very much.
Hi Chere – I’d try with 50 minutes with that size roast.
i cooked a roast last night at 10pm. Had an emergency and had to leave it in the crockpot. it is 5:30 pm now and I just got home. do you think the meat is still good to warm and eat?
Hi Lydia – from my reading, if the meat was kept at over 140 degrees F it should be safe, but if you’re not certain that it maintained that temperature, I wouldn’t eat it.
This was my first pressure cooker experiment, the roast turned out delicious, although next time I will cook it for closer to 60 minutes.
Thank Kae – welcome to to world of pressure cooking! Definitely adjust recipes to suit your tastes. Many people think it’s beneficial to keep a journal with cuts of meat used and cook times to make it easier remembering for next time.
I just started using my instant pot. I found a pot roast recipe that called for cooking a 13-194lb pot roast for 45 minutes with the vegetables. The roast was perfect, I could cut it with a fork. The halved potatoes were great but the whole carrots were over cooked. My roast weighed a little under 3 lbs. My question is: why did the roast turn out so great and should I cook 20 minutes per pound instead next time? Was i just lucky the first time?
Sorry, i meant 3-4 lb. I hate auto correct.
My family went in together on half of an organic cow. I plan to cook a “beef roast” tomorrow, and it is 1 pound. Am I correct in thinking I cook it for 20 minutes? Thank you so much. You make my family think I can cook.
Hi Pam – it depends on how thick the roast is, but you could definitely start with 20 minutes and a 10 minute natural release and if it isn’t as tender as you’d like, add more time.
HI I have the Cuisinart pressure cooker and I was wondering what the low pressure setting was for? If I cook a pot roast on low pressure would it be more flavorful, how long would it have to cook?
Hi Lisa – I wouldn’t use low pressure for pot roast, but quick cooking things like vegetables that are easy to overcook. Some prefer to do hard boiled eggs on low pressure too. Personally I rarely use low pressure.
Hi Barbara,
Do you know if Inside Round Roast is suitable for the pressure cooker? If so, how long do you cook it for? Thanks
I accidently set my Instant Pot for 45 minutes which would be too short. Should I shut it off & then set it again for the extra time?
Hi Lisa – yes, you can cancel it and set it again for the longer time, or wait until the 45 minutes is up and add time then. Either way works and won’t cause any problem.
I made this last night and it was so amazing! I rubbed it with lemon pepper and garlic salt.
Thanks Maria! Sounds like great additions.
Thank you! wonderfully simple recipe 🙂 I like to do this on a Monday dinner so I can use the leftovers on a sandwich or salad the next day lunch.
I add a pinch of dill, a teaspoon of Worcestershire.
Kindest regards
Thanks for sharing your suggetions Mimi! What a wonderful idea to make it on Monday for leftovers
Made this as written, except I added potatoes and carrots in the last ten minutes. It was outstanding. So glad I made it!
Thanks Camille!
Very disappointed with Pressure Cooker. First time the meat was very tough. This time, when the red flashing light turned to a solid light, it went right to warm. The meat was not cooked enough and was very tough. Is the seal supposed to be next to the top of the lid? What am I doing wrong?
Hi Barbara – what brand of pressure cooker are you using?
Hi Barbara, Just reduce your cooking time during your next attempt at this recipe. 70 minutes sounded a bit excessive to me. I’d recommend 50-60 minutes at most.
Not excessive at all. In fact, I have another pot roast recipe that I posted when I reviewed America’s Test Kitchen’s Pressure Cooker Pefection and they used a 90 minute cook time. As a rule if your pot roast is tough it needs more time. If the pot roast is dry it was over cooked. However, if you use a cut like chuck that has lots of fat and connective tissue, generally it’s better to over cook it than under cook it.
I always find it pretty hard to judge how long to pressure cook pot roast. I see lots of recipes on the internet that suggest 30 minutes, which is ridiculously short.
I always seem to need two pressure cookers at a time – roast beef seems to go with mashed potatoes in our home.
I agree Doug – I much prefer mashed potatoes with pot roast. The gravy is so flavorful.
Hi Barbara, I want to try the recipe tomorrow but I just took my chuck out of a freezer. How long should I cook it you think? It still will be frozen tomorrow. Thank you for your wonderful recipes! 🙂
My mom recently made the best roast beef with plenty of gravy. I ate it two days in a row. The whole family loved it. She said she made it from pressure cooker that truly impressed me! It caught my interest wanting to one electric pressure cooker. I sense I’ll be converting from CrockPot to Instant Pot soon for sure! 🙂
Pressure cooker pot roast is pretty irresistible. So tender and flavorful. Have fun!
This was my first visit to the site which I found looking for instructions on cooking a roast with the Instant Pot. I liked the looks of your posted recipe here and tried it immediately. My results followed the recipe as is and I got great results so I made a copy for regular use.
I shredded about half of my roast to use making tacos, etc., and I am signing up for your blogs for help with other foods. Until recently I did more “warming up” frozen foods than real cooking but I am enjoying learning the ropes of true cooking now. Thanks for producing such a terrific resource.
I made this tonight, as is. It was delicious.
Thank you
Thanks Dole! I’m so glad you enjoyed it.
This pot roast recipe came out AWESOME in my electric pressure cooker! Loved it 🙂
Thanks Joanna for taking the time to let us know how much you liked it.
my pressure cooker manual shows 35-40 for chuck roasts, should I follow that or do the 70 minutes? It’s such a difference in time I was unsure which to do
Is the recipe in your manual for the sme sized roast? In a pressure cooker, the size of the pieces determines the amount of time to cook.
Followed the recipe exactly but the meat was dry. Also, the veggies were too soft. Can I add them later?
Hi Linda – sorry you were disappointed in your pot roast. Did you use a leaner cut of beef? I like veggies very crisp too, so I’ve never added carrots to my pot roast. I do like using small potatoes though. I explain it in this post. https://www.pressurecookingtoday.com/2013/04/classic-pot-roast-and-potatoes/
Thanks for your prompt reply Barbara. Is a leaner cut better than a fattier cut? Funny thing – I heated up some leftovers in the microwave with some gravy on the meat & it was perfect. Much more tender than before. I’m a “newbee” just learning. Thanks for your great site!
Is anyone having trouble with the Cuisinart electric 6 qt. pressure cooker? Initially, only had trouble with the pc staying at pressure if I had used the browning setting. Now even if I use the Saute function first. I have waited for about 10-15 min to pressure and still goes immediately to warming function as soon as it reaches pressure. I sent it back and got another one but it is doing the same thing. I make sure that it is not too full and has enough liquid, It seems once it malfunctions, I can wait the rest of the night and it will not stay at pressure. If anyone has any suggestions, let me know. I even put the pc outside on my porch for 12 hr and it was only 19 degrees out trying to get the heating elements to cool down. The manufacturing company does not say much.
I left it out 1/2 hour. Please excuse the typo!!
I haven’t had that problem and mine is over two years old now. Sorry to hear that. That’s so frustrating.
Can the recipes in the fix it and forget it cookbook be used for a electric pressure cooker instead of the slow cooker?
I don’t have that cookbook, but most slow cooker recipes make great (better tasting) pressure cooker recipes. You’ll probably need to reduce (or in some cases increase) the cooking liquid to about 1 1/2 cups. Then just use a pressure cooking timing chart to determine the cook time. Thicken sauces after pressure cooking. Have fun!
Well, hello Barbara! So glad I came across your site. I just got an electric PC and can’t wait to try it this weekend. I have never used a PC before…my Mom had a stovetop PC when I was a kid and she always made “spareribs and sauerkraut” in it, but I don’t remember her ever using it for anything else. I will be referring to your site for great ideas on how to use mine!! Thanks!
I only have a stovetop PC. How would I convert it for that? What is natural release? Does that just mean let it sit until the pressure is gone? When I use my PC I usually cook veggies or potatoes, and put it under water and then take off the pressure regulator to reduce the pressure. Thanks in advance 🙂
Hi Janet – yes, when you put your pressure cooker in the sink with cold water, that is a quick pressure release. A natural pressure release is when you turn off the heat and allow the pot to release the pressure slowly by itself.
I tried your recipe yesterday. First time I cooked in a pressure cooker that wasn’t canning, such as green beans. That is all I ever thought they were used for! I used a boneless round roast instead of a chuck roast. My cooker is only a 4 qt. so I cut it in half to cook to experiment. It was then only about 1 1/2 lbs. I still needed about 70 minutes to cook it tender! I guess the thickness of the meat is just as important as the total poundage. Since I had room in the pot, I added carrots for the last 10 minutes. (They were a bit too soft, I should have used only 5 or 6 min.). Anyway, my husband loved it! He likes meat very tender and this piece of meat have very little fat. Also, I liked the simplicity. So many recipes have way to many spices and salt that you do not really taste the meat! I’m new to cooking with the pressure cooker, so I’ll be checking this website often. Thank you.
Thanks Pat! Glad we could inspire you to use your pressure cooker more. I’ll look forward to hearing more about what you’re whipping up.
Yes, you probably still needed 70 mins because that’s how long it takes to break down the protein in the beef, regardless of how large your meat is. It’s similar to cooking rice. On a stove, it’ll take about 20-25 mins to convert the starches no matter how much rice you cook (about 3-4 mins in pressure cooker). The reason it seems to take longer to cook more rice is because it takes longer to heat the water to a rolling boil. But the cooking time is the same. Likewise for a roast. A larger [cold] roast will make it longer for pot’s interior to heat up enough to build pressure, but the time it takes to break down the protein is the same.
Thank you Gayle and Barbara for those tips. I had bought one for the stove top years ago and read the directions. After those directions I was afraid to use it so I gave it to my sister. When I had seen the electric pressure cooker I was sold. It is so very easy, I like it better than my slow cooker that my husband paid big money for. I have so many kitchen toys I actually forget what i have.
Hi Rose – I love kitchen toys too, but my electric pressure cooker is the toy I use the most. Have fun with it!
I forgot to add in my prevous post is that I use beef stock in my roast.
Thank you for this site Barbara, I just found it yesterday when I was looking up Kalua Pork. I can’t wait to get home to my pc and try it. But for now I guess it is the oven method. 🙁
I have hardly used my pc because I could not find any recipes nor do I know how to convert recipes for the elec. pc. I even bought recipe books but they didn’t do a thing for me.
Rose Worthem — you don’t really need to “convert” a recipe if you mean from stovetop to electric pressure cooker. Just use the recipe as it is written except, when it says to do a cold water release, don’t put the electric under running water. When it has that directive, I just let it do a natural release for about 10 minutes and then I open the release valve. If it says to do a quick release, just open the valve after the time is up. Some people say normal release when they mean quick — I can’t figure that out because to me a normal release is the same as a natural release since that is what I normally do but anyway, if you see “normal release”, think quick.
The timing should be the same and almost all the directions except for the release methods would be the same.
If you are talking about converting a non-pressure cooker recipe to pressure, that’s a bit different and involves figuring out liquid amount (usually less than in the recipe but not always) and timing (usually about 1/3 but, again, not always) so it’s a little trickier. But find a pressure cooker recipe for same type of thing and check the liquid amounts and times to help you figure out how to convert it.
Do try to get used to your pressure cooker — I find that it makes my life a lot easier. I got one almost 3 years ago and now I have 4 that I use fairly regularly. I could get by with just the first one I got (6 qt Cuisinart) but I rather like having an oval one and a couple of smaller ones that I use for side dishes or a small roast or just a couple of pieces of chicken.
Thank you for the follow up Gayle. Yes I did mean stove top pc vs the electric pc. I keep reading that it is different. I really do love my pressure cooker but I dont know how to really use it. I mainly use it for my roasts and beef stew. I tried sloppy joes one time but the recipe was atrocious.
They are different but not in a way that really affects the recipes you use. I have never had a stovetop and my only exposure to them is the one my mom used when I was a kid — long time ago. She used hers a lot but she never quite got over being just a little afraid of it. We weren’t allowed in the kitchen when she was using it. I never wanted one until I became aware of the digitals. I love it because it is really a “fix it and forget it” style of cooking. I rarely release the pressure other than a natural release just because I never know when the time is up. I start it and then go to my office (back end of the house) and play on my computer until I get hungry. By then, it’s usually done and I go eat.
Stick with our PC Recipe group and you will learn all sorts of good stuff and will see a bunch of recipes. Between that and checking in with blogs such as Pressure Cooking Today, you will learn a lot. But you still have to practice by doing in order to get proficient.
Rose – so glad you’re enjoying my site! I hope to continue to post inspiring recipes for the electric pressure cooker. And now you’ve got me thinking about what makes a sloppy joe recipe great. 🙂
Gayle – thanks for your input and great advice.
I think it just takes time and a bit of courage to get the hang of adapting recipes for the pressure cooker. I try to remember Julia’s advice to be “fearless” in the kitchen. I haven’t found any stove top recipes that don’t work in the electric pressure cooker.
One good thing to keep in mind when adapting non-pressure cooker recipes for the pressure cooker is that it’s easy/quick to bring the pressure cooker back up to pressure when the food is hot, so start with the least amount of time you think will be necessary, open it up and check the food, if it needs a few more minutes, just close it up and pressure cook it for a few more minutes.
Why are you making separate potatoes to mash them? One day I made a roast with potatoes and I was going to serve them as is. My son wanted mashed potatoes so I mashed them so that he could have what he wants. Boy were they delicious. We make those now more than the regular ones. The good thing about those is that you do not have to add any gravy to them. Yumm..
Hi Rose – thanks for the suggestions, I hadn’t thought about mashing them after they were cooked with the roast. Good idea.
Ohhh HI Barbara! I just got my first pressure cooker and was online looking for inspiration and happened upon your site! I had no clue you also had a pressure cooking site! YEAH!
Hi Leslie – so glad you found me! I’ll look forward to hearing about the great recipes you’re making. What kind of pressure cooker did you get?
I am hoping Santa brings me a pressure cooker, if not, I will be getting one in January. This will be the first thing I make in it.
Have a Merry Christmas Barbara!
I’ll keep my fingers crossed for you. Merry Christmas!
I have your blog to thank for renewing my love for my pressure cooker. I’ve owned a Cook’s Essentials Digital PC for nine years. Ever since I discovered the joy of cooking potatoes with a PC, I’ve been on a roll! We love pot roast, and am gearing up to make more as we go along. By the way, I just discovered your brown rice recipe and am thumping myself on the head– why didn’t I think of that, instead of my rice cooker that takes twice as long!
Merry Christmas,
Debby
Thanks Debby! I’m glad I could inspire you to start using it again. I’ll look forward to all the great recipes you’re whipping up.
One of my favorite kitchen toys is my Cuisinart pressure cooker, too. I brown meat in it all the time. I use an old fashioned method to tell if it is hot enough. When it has been on brown for a little while and I can feel heat from the pot, I flick drops of water (put fingers under faucet to get a little water on them). If the water drops sizzle and dry up quickly, then the pot is ready. If they don’t dance but just sit there, then it isn’t hot enough yet.
Thanks for the tip Gayle. I have done that in the past, but it never occurred to me to do it in the pressure cooker.
ARgh, was supposed to say “must try it soon.”
This looks like a wonderful way to make pot roast; must it soon!