How To Cook Chuck Roast in Pressure Cooker So It’s Tender

Last Updated on February 2, 2021 by SteakEat

Paleo pot roasts are some of the all time dinner favorites, truly celebrated in family dinners and reunions.

Whether it is a weeknight or a holiday, a steaming home-cooked beef chuck roast will never let you down.

Traditionally prepared in a slow cooker, this savory delight is fervently aromatic when it’s cooking and simply flavorful for the palate.

However, do you really have to wait hours before you can have a chuck roast ready to hit the table?

Not at all!

Cooking chuck roast in a pressure cooker is easy and it takes away no essential steps out of the traditional cooking method.

There is absolutely no reason why you shouldn’t have a pressure cooker in your kitchen.

A well cut steak and the right seasoning for your broth will give you a mouth-watering treat in under an hour.

Pressure Cooker vs. Slow cooker

A slow cooker method may resonate with more beef chuck roast cooks out there, and they may reason out why it’s still the best way to prepare a well cooked meal.

In reality, there is no difference in the preparation or procedure, except that we use a different cooking pot.

Don’t give second thoughts to altering your ways in the kitchen. Just like you enjoy experimenting with recipes, exploring exotic flavors and plating colorful combinations of savory dishes, tweaking your techniques pays off pretty well at the end of the day.

Try switching to the pressure cooker just once and see if you find a difference. Give it a try!

Preparing The Beef Chuck Roast

Just like you would do for a slow-cooker beef chuck roast recipe, prepare you beef chuck steak before it goes into the cooker. Trim off excess fat.

Heat oil in a medium sized skillet over medium heat and sear your steak till it browns well on all sides.

This should not take more than 8-9 minutes in total. Remember, you do not want your steak to dry out, nor do you want it to be cooked entirely at this stage.

Tip: Season the steak with a little bit of onion powder and a pinch of coarse salt and pepper before searing to develop even more flavor. Watch for additives in onion powder – I want you to keep it as healthy as possible!

Cut your chuck roast in half and toss it into the cooker. This allows faster cooking and more surfaces are affected in the process. Place your 3 pound beef chuck roast on the pressure cooker trivet and add:

• 2 cups beef broth
• 1-2 tablespoons olive oil
• 2-3 cloves garlic, minced
• Salt and pepper to taste
• Any other seasoning (oregano, thyme, paprika)

Vegetables (optional, but recommended):

• 2-3 carrots, peeled and cut into small pieces
• 2-3 sticks of celery, chopped
• 2-3 sweet potatoes, diced into bite-size pieces

(Some recipes incorporate Worcestershire sauce to the mixture – a tablespoon won’t hurt.)

Pressure Cooker Timing For Chuck Steak

When you are using a pressure cooker, setting the right cooking time is as important for a beef chuck roast as is for any other recipe.

Once you have got all your ingredients in, lock the pressure cooker lid securely into place and top the vent pipe with the regulator.

When the cooker is up to full pressure, reduce the heat to low, and set the timer for 30 minutes.

If you have not cut your chuck roast in half, increase the cooking time to 45 minutes (a hefty piece requires greater cooking time as opposed to 2-3 smaller hunks of meat).

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Tip: If you are adding the vegetables to the recipe, do not just add them to the cooker in the beginning with the chuck roast.

Let the roast cook for 30 minutes and remove the pressure cooker from heat. Use the quick release method to release pressure and check on the meat for tenderness.

NOW add the vegetables, spreading them out and making sure they are immersed in the liquid. If required, add some water.

Place the lid back into position and let cook for another 10 minutes.

By the way, chuck steak is a pretty tough cut so you might want to use a meat tenderizer. Check them out!

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Before releasing the steam, let the boneless chuck roast and vegetables rest in the pressure cooker for about 10 minutes to let the flavors run through.

Serve sizzling hot, or cover with foil to avoid losing steam if you need time setting up the dinner table or preparing a gravy or a sideline.