Pressure Cooker Roast

Name: Pressure Cooker Roast
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: Beef brisket 2.2 lbs; Celery 1 rib; Carrots 1; Onions 1; White wine 0.8 cup; Rosemary 1 sprig; Sage 1 sprig; Bay leaves 1 sprig; Fine salt to taste; Extra virgin olive oil to taste; Black pepper to taste

it br es fr de

258

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 258
Carbohydrates g 1.9
of which sugars g 1.6
Protein g 35.6
Fats g 12
of which saturated fat g 3
Fiber g 109.9
Cholesterol mg 0.7
Sodium mg 215.4

Difficulty: Average
Prep time: 10 min
Cook time: 40 min
Serving: 6
Cost: Average
Note For this recipe, a 4.5L capacity pressure cooker is used.

PRESENTATION

Pressure cooker pot roast is, honestly, such a beloved dish in Italian homes. It’s perfect, really, for a special Sunday lunch or a cozy holiday meal when time is short. And you know what? In Italy, families have various ways to make roast beef—sometimes in the oven or a pan—but using a pressure cooker gives you tender and juicy slices in a fraction of the time. What sets this beef pot roast recipe apart is how it locks in those amazing flavors. Really, the rich taste comes from the soffritto—a mix of onions, carrots, and celery cooked down until everything smells incredible, making the base sweet and savory. Even with less cooking time, the meat stays juicy, the sauce is super flavorful, and everything just captures that Italian vibe of coming together over really really good food.

Italian family gatherings often mean a big table, lots of laughter, and something like an Instant Pot pot roast right in the center, ready to share. Which is great. The pressure cooker version is fantastic for busy days or when you want a quick pot roast that still feels special. It’s a fun twist on old traditions—families in regions like the North might add a splash of red wine, while others stick to broth. Either way, you get tender chunks that basically fall apart when you cut them. That golden gravy from the soffritto? Perfect for spooning over the meat or sopping up with some bread. So so good. The whole dish turns into an Italian-style comfort food—no fuss, just great taste, and a wonderfully moist result every time. Whether you’re trying a classic pressure cooker pot roast for a family dinner or want an easy pot roast recipe that’s quick and full of flavor, this dish really brings everyone to the table, no matter where you are. Enjoy the rich tradition and warmth that this Italian staple offers, making each meal feel like a celebration of togetherness and good taste.

How to prepare Pressure Cooker Roast

To prepare the roast in a pressure cooker, first take the tied piece of meat 1, otherwise read our tutorial: How to tie a roast to do it yourself. Pour a drizzle of oil into a pressure cooker with a capacity of 4.5 L 2 and heat it over medium-high heat. Then place the roast inside 3.

Brown it well on all sides, turning it with tongs from time to time 4, being careful not to pierce it. Then transfer it to a cutting board 5 and pour the white wine into the pot 6.

Deglaze the cooking juices and pour the liquid into a small bowl 7. Coarsely chop the celery 8 and onion 9.

Do the same with the carrot 10. Pour another drizzle of oil into the same pot and add the vegetables 11. Let them stew over medium-low heat 12.

Pour back the reserved cooking juices 13, place the roast back inside 14 and add the aromatic herbs 15.

Add a pinch of salt and a grating of pepper 16. Close the pressure cooker 17 and cook over medium-high heat. As soon as it comes to pressure (you will hear a continuous whistle), lower the heat to medium and count 20 minutes. After this time, turn off the heat and let the pot vent completely. Once it is no longer under pressure, you can open the lid. The pressure cooker roast is ready 18!

Storage

You can store the roast in the fridge for 2 days.

Freezing is not recommended.

Advice

Once cooked, you can let the roast rest in a well-covered baking dish. This way, when you slice it, the slices will remain intact.

If you prefer, you can blend the cooking juices to make a sauce to serve over the meat slices.

As cuts, you can use bottom round, shoulder, or beef rump. You can also opt for pork or veal, changing the cooking times.

How to Cook in a Pressure Cooker

How do you use a pressure cooker?

It's important not to overfill the pressure cooker. Usually, a mark inside the pot indicates the level not to exceed: generally 2/3. For foods that increase in volume, like rice, it's recommended not to exceed half.
Before starting cooking, make sure the lid is properly closed and the valve is shut.
As soon as the pot reaches pressure, you can lower the heat to keep the steam release from the valve as constant and "gentle" as possible. By keeping it to a minimum, you will also save energy.
How do you open a pressure cooker?

Never open the lid while steam is escaping from the valve. After cooking, you must release all the steam by lifting or rotating the valve, and once the pot is no longer under pressure, you can open the lid.
Be careful with the steam jet during the "decompression" moment.
Why cook with a pressure cooker?

Using a pressure cooker allows you to cook foods at a higher pressure, thereby reducing cooking times.
How much water in the pressure cooker?

The amount of water should be adjusted based on cooking times. It's important that it doesn't completely evaporate during cooking.
What to cook in a pressure cooker?

You can cook potatoes, roasts, legumes, vegetables, broths.
How long do foods cook in a pressure cooker?

Each preparation has different cooking times compared to traditional recipes; using a pressure cooker cuts cooking times by about half.