Perfectly Cooked Roast: Pressure Cooker Time For 3Lb Meat

Cooking a roast in a pressure cooker is a great way to save time without compromising on taste. The cooking time depends on the size of the roast and the desired level of doneness. For a 3-pound roast, most recipes recommend cooking it for around 60 minutes at high pressure. However, the cooking time can vary depending on the cut of meat and desired tenderness. Some recipes suggest cooking for as little as 30 minutes or as long as 90 minutes. It is important to note that the thickness of the meat also plays a role in determining the cooking time.

Additionally, it is recommended to use a natural pressure release for roasts, as it allows the meat to rest and ensures that the vegetables don't turn to mush.

Cooking time: 20 minutes per pound of meat

Cooking a roast in a pressure cooker is a great way to save time without compromising on taste. The cooking time depends on the size of your roast and how well done you like your meat.

As a rule of thumb, you should allow 20 minutes of cooking time for every pound of meat. So, for a 3-pound roast, you will need to cook it at high pressure for 60 minutes.

Step 1: Prepare the Meat

First, you will need to prepare your meat. For a 3-lb roast, you will want to use a tough cut of meat such as chuck, rump roast, or brisket. Trim any excess fat and season the meat with salt and pepper, or other seasonings of your choice. Some popular seasonings for roast beef include onion powder, garlic powder, rosemary, and thyme.

Step 2: Heat the Pressure Cooker

Next, you will need to heat your pressure cooker. Select the "Sauté" or "Brown" function and adjust it to high heat. Add a tablespoon or two of vegetable oil to the pot.

Step 3: Sear the Meat

Once the pot is hot, sear the roast on all sides until it is browned. This should take about 3-5 minutes per side.

Step 4: Add Liquid and Aromatics

After searing the meat, remove it from the pot and set it aside. Add some liquid to the pot—this could be beef broth, chicken broth, or even a splash of wine. You will need enough liquid to create steam and pressure-cook the meat, typically around 2-3 cups. You can also add aromatics such as onions, garlic, and herbs to the pot for extra flavor.

Step 5: Pressure Cook

Return the meat to the pot and secure the lid. Make sure the steam release valve is closed. Select the "Manual" or "Pressure Cook" function and set the timer for 60 minutes (20 minutes per pound). The pressure cooker will take some time to build up pressure before the timer starts.

Step 6: Natural Release

Once the timer goes off, turn off the pressure cooker and allow the pressure to release naturally for about 10 minutes. This step is important as it allows the meat to continue cooking gently and helps ensure a tender roast.

Step 7: Quick Release and Serve

After the natural release, carefully open the steam release valve to quickly release any remaining pressure. Open the lid and remove the roast from the pot. Your roast should be tender and juicy!

You can also add vegetables to your roast, such as potatoes, carrots, and parsnips. However, these should be added towards the end of the cooking process to avoid overcooking them. Cut the vegetables into uniform sizes and add them to the pot during the last 10-15 minutes of cooking.

There you have it! A delicious and tender roast cooked to perfection in your pressure cooker. Enjoy!

Sear the meat first

Searing your meat before pressure cooking is a great way to add flavor and texture to your roast. Searing involves cooking the surface of the meat at a high temperature to allow a tasty browning to develop on the exterior.

To sear your 3-pound roast, start by drying the meat thoroughly with a paper towel. This will help to ensure that you get a crisp, golden crust. Next, heat 2 tablespoons of vegetable oil in your pressure cooker over medium-high heat. Once the oil is hot, place the roast in the pressure cooker and sear for 2-4 minutes on each side, or until browned. You may need to gently rotate the roast to ensure that all sides are searing evenly.

Once the roast is browned on all sides, you can proceed with the rest of the pressure cooker pot roast recipe. This typically involves seasoning the meat, adding broth and vegetables, and cooking at high pressure for 20 minutes per pound of meat.

By searing the roast first, you'll add a deep flavor and an attractive color to your dish. This technique is a great way to elevate the taste and appearance of your pressure cooker pot roast.

Natural release vs quick release

When the cook time ends, your pressure cooker will beep. At this point, the recipe will direct you to release the pressure in the cooking pot. You can release the pressure in two ways: a quick pressure release or a natural pressure release.

Quick Pressure Release

A quick pressure release is when you turn the pressure release switch to the Venting position and let the steam escape quickly when the cook time ends. This results in a strong jet of steam coming from the pressure release valve. This is normal. If drops of liquid or foam start to emerge from the pressure release valve, simply switch the valve back to the Sealed position and use an Intermittent Pressure Release.

You should use a quick pressure release when cooking ingredients, like vegetables, that you want to avoid overcooking.

Natural Pressure Release

A natural pressure release is when you leave the pressure release switch in the Sealed position when the cook time ends. This lets the pressure release slowly, without you doing anything. When the pressure is fully released, the float valve will drop and the lid will unlock and open.

A natural pressure release is best for large cuts of meat. Just like you’d let meat rest after grilling it, a slow natural release is said to let the meat relax and be more tender.

Partial Natural Release

You can also use a combination of releases. You don’t have to wait for all the pressure to release to get the benefit of a natural pressure release. For example, you can let the pressure release naturally for a certain number of minutes, and then finish with a quick pressure release.

Intermittent Pressure Release

An intermittent pressure release is a way to quickly release pressure for foods that are prone to foaming or spitting if you try to release pressure with a quick release but would be overcooked with a natural pressure release.

With this method, you open and close the pressure release valve in short intervals. This allows the pressure to escape more quickly than a natural pressure release and also prevents foam from coming out of the pressure release valve.

Add vegetables later

How Long to Cook a 3-lb Roast in a Pressure Cooker When You Add Vegetables Later

Cooking a 3-lb roast in a pressure cooker

When cooking a 3-lb roast in a pressure cooker, it's important to consider the cut of meat and the desired level of doneness. A good rule of thumb is to allow 20 minutes of cooking time per pound of meat. For a 3-lb roast, this would translate to 60 minutes of cooking time at high pressure. However, if you prefer your meat to be fall-apart tender, you may want to add an additional 5-10 minutes to the cook time. It's also crucial to ensure that the internal temperature of the roast reaches at least 200°F to guarantee that the collagen softens and breaks down, resulting in tender and flavorful meat.

Adding vegetables later

While you can cook vegetables like potatoes and carrots alongside the roast in the pressure cooker, they tend to become overly soft and mushy. To avoid this, it's best to cook the vegetables separately or add them towards the end of the cooking process. Here's a suggested timeline for cooking a 3-lb roast with vegetables:

• Season and sear the roast: Cut your 3-lb roast into roughly 1-lb pieces and coat them with a seasoning blend of your choice. Turn your pressure cooker to the sauté function and brown each piece of meat in oil on all sides. This step adds flavor and helps retain juices in the meat.
• Cook the roast: Place the seasoned and seared roast back into the pressure cooker. For a 3-lb roast, set the cook time for 60-65 minutes at high pressure. If you prefer your meat to be fall-apart tender, you can increase the cook time to 70-75 minutes.
• Release pressure and add vegetables: Once the cook time is complete, allow the pressure to release naturally for 10-15 minutes. Then, release any remaining pressure and open the lid. At this point, you can remove the roast if it is tender and shred it while preparing the vegetables. Add your desired vegetables, such as potatoes and carrots, to the pressure cooker. For small potatoes and thick-sliced carrots, set the cook time for 3-5 minutes at high pressure.
• Final steps: Once the vegetables are cooked, release the pressure and serve the roast and vegetables with your choice of gravy or sauce.

Make gravy with cornstarch or flour

Cooking a 3-Pound Roast in a Pressure Cooker

A 3-pound roast can be cooked in a pressure cooker in around an hour. Here is a step-by-step guide:

Step 1: Prepare the Ingredients

• 2 tablespoons of vegetable oil
• 1 3-pound boneless beef chuck roast, trimmed
• Seasoned salt, onion powder, and black pepper, to taste
• 1 14.5-ounce can of beef broth
• 1 and a half tablespoons of Worcestershire sauce
• 1 large onion, cut into 4 wedges
• 4 large potatoes, peeled and cut into bite-sized pieces
• 4 carrots, peeled and cut into bite-sized pieces

Step 2: Heat the Oil and Sear the Meat

Heat the vegetable oil in the pressure cooker over medium-high heat. Sear the roast on all sides in the hot oil until it is browned.

Step 3: Season the Meat and Add Broth, Sauce, and Onion

Season the roast with salt, onion powder, and pepper. Pour in the beef broth and Worcestershire sauce, and add the onion. Seal the lid of the pressure cooker.

Step 4: Cook on High Pressure for 30 Minutes

Bring the cooker up to full pressure. Reduce the heat to low, maintaining full pressure, and cook for 30 minutes.

Step 5: Release Pressure, Add Vegetables, and Cook Again

Use the quick-release method to lower the pressure. Stir in the potatoes and carrots, seal the lid, and bring the cooker back up to full pressure. Cook for an additional 15 minutes.

Step 6: Release Pressure and Serve

Use the quick-release method again and transfer the roast and vegetables to a serving dish.

Making Gravy with Cornstarch or Flour

Now, for the gravy! You can use either cornstarch or flour to thicken the gravy, and the process is similar for both. Here's a guide on how to make gravy using both ingredients:

Cornstarch Gravy

Cornstarch gravy is a great option if you're looking for a gluten-free alternative or don't have any flour on hand. It tends to have a more translucent look and a sheen compared to flour gravy. Here's how to make it:

• Pour 2 cups of broth or stock of your choice into a medium saucepan. You can also add in 2 tablespoons of butter or drippings from a roast for extra flavour. Bring this to a boil and then remove from the heat.
• In a separate bowl, make a slurry by mixing 2 tablespoons of cornstarch with 1/4 cup of milk, white wine, or additional stock. Whisk until smooth.
• Stir the cornstarch mixture into the warm liquid in the saucepan and stir well.
• Return the pan to medium-high heat and bring to a simmer. This is when the mixture will start to thicken.
• Finally, add your desired seasonings, such as salt, pepper, or other spices, to taste.

Flour Gravy

If you're using flour, you'll want to brown it a bit in the fat before adding any liquid to add more flavour to the gravy and get rid of the raw flour taste. Here's how to make a flour gravy:

• Remove the roast from the pan and remove excess fat, leaving about 1/4 cup of fat, plus juices and browned drippings in the pan.
• Use a metal spatula to scrape up any drippings that are sticking to the pan. Place the pan on the stovetop over medium-high heat.
• Sprinkle 4 tablespoons of flour onto the drippings and quickly whisk to incorporate. Let the flour brown a bit if desired before adding liquid.
• Slowly add stock, water, milk, cream, or a combination to the pan, whisking vigorously to dissolve the flour into the liquid.
• Allow the gravy to simmer and thicken, continuing to slowly add liquid until you reach your desired consistency.
• Taste and add salt and pepper to taste, if needed.

Tips for Making Gravy:

• For a richer and thicker gravy, use 2 tablespoons each of drippings/fat and flour/cornstarch per cup of gravy. For a thinner gravy, use less drippings/fat and starch.
• When using cornstarch, make sure to bring the mixture to a full boil for 1 minute to allow the starch granules to swell to their maximum. Then, reduce the heat as it thickens. Overcooking can cause the gravy to thin when it cools.
• Cornstarch gravy may not freeze well, so it's best to make it fresh.

Frequently asked questions