This 24-hour marinated and deep-fried mochiko chicken meal. Use any seasonings you like!
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons vegetable oil
- 1 (3 pound) beef chuck roast
- 1 large onion, diced
- 1 (1 ounce) package dry Italian salad dressing mix
- 1 (1 ounce) package dry Ranch-style dressing mix
- 1 (1.2 ounce) package brown gravy mix
- 1 (14.5 ounce) can beef broth
Instructions
- Heat oil in the pressure cooker over medium-high heat with the lid open. Brown the roast on all sides in the hot oil.
- In a small cup or bowl, mix together the Italian salad dressing mix, Ranch dressing mix, and gravy mix. Sprinkle them evenly over the roast. Pour in the beef broth and add the chopped onion.
- Seal and lock pressure cooker, and cook over high heat to build pressure until the indicator sounds (mine whistles). Turn heat down to medium, and cook for 45 minutes. Remove from heat and let stand for 5 minutes. Run under cold water to help release the pressure before unsealing the lid. You can use the juices as an au jus, or thicken with flour or cornstarch to make a yummy gravy.
Nutrition Facts
| Calories | 443 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 104 mg |
| Dietary Fiber | 1 g |
| Protein | 28 g |
| Saturated Fat | 11 g |
| Sodium | 1644 mg |
| Sugars | 4 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
Very good! *****
Works in the slow cooker, too.
Very easy to make. This is a great dish for budget beef. I added carrots and mushrooms in the pressure cooker and 2 cloves of garlic in the mashed potatoes when boiling. Used the light broth in the pressure cooker as gravy without thickening. Taste great and easy to make. I like using the pressure cooker for budget minded beef and this one fits that to the tee.
It’ great. I used pearl onions instead of sliced onions. I cooked it for 40 min. Did a quick release. I added whole small golden potatoes, baby carrots and the celery. Set the pot on high and the timer for 5 minutes. The meat was vary tender, potatoes and carrots were perfect . Next time I’m going to add fresh green beans.
Loved this! Turn instant pot on saute and sear the meat on all sides. Careful not to let it stick. Turn cooker off.. Sprinkle packets over roast and add a cup of beef broth. Set pressure cooker on high for 1 hour. At end of cooking time, leave cooker alone and let pressure release naturally. Takes about 20 minutes then the valve will drop. Take meat out and make gravy. Turn cooker on saute. Mix 1 T cornstarch and 2 T water. Good good! Make potatoes on the stove. Too much trouble to turn cooker off and on to add them.
This was the best roast we have ever had! We were a little nervous about the pressure cooker, but the meat was so tender in just 45 minutes and the flavor was fantastic!
Simply wonderful. I didn’t use the whole packet of dressing and that seemed perfect to me. Didn’t want to hide the flavor of the meat. Really easy too, in my pressure cooker. Can’t lose with this recipe!
Made it for Christmas and it was a huge hit. Thickened the jus with beurre manier for a wicked good gravy on homemade noodles. It’s rich (greasy) though – I’d skim some fat before making the gravy next time. Love how easy it is.
I gave this 5 stars even though I tweaked it a bit. I left out the Ranch dressing mix, I don’t really care for it and there are already 2 salty mixes called for. I cannot cook without plenty of garlic so I added 3 large cloves, minced, added 1/4 tsp of fresh ground black pepper and a good sized sprig of fresh thyme and a good glug of red wine. Even though I prepped the side dishes ahead of time, what amazed me so about this was how in such a short amount of time we had such a super tasty and tender pot roast. I did strain the juices and using a rue made some nice thick gravy. It’s a keeper.
Made it with my Ninja Foodi and it turned out awesome. I also made a chicken with a changes it was awesome as well.
I would make again. I added a packet of Lipton Beefy Onion soup to the dry ingredients, and it came out really good. Had no Italian seasoning packet, but proved to be no big deal. I found using McCormick Au Jus packet for the brown gravy packet was more tasty than a plain gravy mix. I used a half cup of Cabernet, and a half cup of Better than Bullion Beef, plus a can of beef broth as well. Browned the meat in the Instant pot, added a two cans of mushrooms (drained), along with the onion, as we like mushrooms, and set the Instant Pot for 43 minutes, let it do it’s own release, removed the roast, cut it up and served over mashed potatoes along with the liquid in the pot. A very good and tasty recipe.
Loved it! Made it as instructed.
I made this recipe according to directions except I followed one reviewer’s advice and mixed the packets and rubbed them on the roast and refrigerated all day. I also only used half of the rub mixture because I forgot to put the rest in when I switched to the pressure mode. The flavor was still great without the second half of the seasonings. I’m somewhat new to using the Instant Pot so after browning the roast when I put it to pressure cook mode I got a “burn” message. I turned off the Instant Pot and reset it. My roast turned out a little tough in some spots according to my family. My portion was tender so I guess I got the sweet spot! My family did like it and I will make it again for sure!
Was looking for items to cook in my pressure cooker. Turned out really good. Added potatoes and carrots to the cooker. Potatoes and carrots was season just right. It did not last long in my house. Would make this again.
A couple of things…roast in the instapot just aren’t tender enough for me. And I couldn’t turn mine down or change it medium pressure once it’s on high and counting down maybe I read something wrong. Anyways I ended up after the 45 min opening it and stirring in egg wide noodles a little more beef broth then cooking another 8 min. Flavor was delicious just my meat had to be cut with a knife
Delicious! Added potatoes and carrots. A keeper for sure!
Excellant recipe and as easy as it gets. Everyone was ‘clean platers’. I added some sliced baby bellas and the gravy was phenomenal! We used it for the lemon seared potato wedges as well. OMG!
My husband does not like roast but this recipe has changed his mind!!! The only change I did was I set my instant pot for 25 min, did a quick release – then I added petite red potatoes & baby carrots & I set the instant pot again for 10 min & another quick release – the roast & veggies were cooked perfectly!!! Yum 🙂
It was great one of my favorites
I used my Instant Pot and the cooking time was way off. The roast was still tough after 45 min. I added 15 mins. then after 15 mins. I added carrots, celery and potatoes. Turned out just okay. I prefer my slow cooker recipe better.
Turned out great. I did not have any dry Italian dressing mix, but had ranch. I added carrots, potatoes along with the onions beef broth. Good! jac