Pressure Cooker Pot Roast Recipe With Creamy Tomato-Coconut Curry

Name: pressure cooker pot roast recipe
Prep time: 25 min
Cook time: 1 h 40 min
Total time: 2 h 5 min
Cuisine: Fusion
Ingredients: 3.3 lb boneless beef chuck roast, cut into 2-3 large pieces; 2 tbsp vegetable oil; 1 large onion, roughly chopped; 4 cloves garlic, minced; 1 inch fresh ginger, grated; 1 tbsp ground coriander; 1 tbsp ground cumin; 1 tsp turmeric powder; 1 tsp garam masala; 0.5 tsp chili powder; 2 tbsp tomato paste; 14.5 oz can crushed tomatoes; 13.5 fl oz can full-fat coconut milk; 2 cups vegetable broth; 1 lb yellow potatoes, cut into 1.5 inch chunks; 3 medium carrots, cut into 1.5 inch chunks; 2 tbsp cornstarch; 3 tbsp cold water; 0.25 cup fresh cilantro, finely chopped; 2 tbsp full-fat coconut cream; 1 tbsp fine sea salt; 1.5 tsp freshly ground black pepper

I’m always looking for ways to get a rich, slow-cooked meal on the table fast on a weeknight. This easy pressure cooker pot roast recipe lets you achieve fork-tender beef in less than two hours, transforming a humble chuck roast into a creamy, flavorful coconut curry. The aroma of spices and simmering tomatoes fills my kitchen, immediately signaling a family-friendly feast. It’s the ultimate comfort food, delivering all the satisfaction of a classic pot roast with an exciting, complex curry twist.

Ingredients

1.5 kg / 3.3 lb boneless beef chuck roast: Cut into 2-3 large pieces for faster searing and cooking. Boneless chuck roast has ample fat marbling, perfect for breaking down under pressure to achieve extreme tenderness.
30 mL / 2 tbsp vegetable oil: Used for searing the beef to lock in flavor before pressure cooking. Any neutral, high smoke-point oil like canola or grapeseed oil works well here.
1 large onion, roughly chopped: Provides the base aromatic flavor for the curry sauce. The onion will break down completely during the pressure cooking process, thickening the sauce.
4 cloves garlic, minced, and 2.5 cm / 1 inch fresh ginger, grated: Essential aromatics for the curry base; use fresh ginger for the best flavor. Sautéing these briefly before adding liquids helps release their complex aromas.
15 mL / 1 tbsp ground coriander, 15 mL / 1 tbsp ground cumin, 5 mL / 1 tsp turmeric powder, 5 mL / 1 tsp garam masala, and 2.5 mL / 1/2 tsp chili powder: This spice blend creates the warm, layered flavor of the curry sauce. Ensure spices are fresh (not expired) for maximum potency; adjust chili powder to desired heat level.
30 mL / 2 tbsp tomato paste and 400 g / 14.5 oz can crushed tomatoes: Adds depth, acidity, and umami to balance the richness of the beef and coconut milk. Cooking the tomato paste briefly before adding liquids helps deepen its flavor (the Maillard reaction).
400 mL / 13.5 fl oz can full-fat coconut milk: Provides the creamy richness and signature flavor of the curry sauce. Be sure to use full-fat coconut milk for the best texture and flavor, not light coconut milk.
500 mL / 2 cups vegetable broth: Serves as the primary cooking liquid for building the pressure in the pot. Low-sodium vegetable broth allows you to control the salt level in the final dish. (You can also use chicken broth for a similar result.)
500 g / 1 lb yellow potatoes, cut into 4 cm / 1.5 inch chunks, and 3 medium carrots, cut into 4 cm / 1.5 inch chunks: These starchy vegetables absorb flavor and provide body to the pot roast. Yellow potatoes (like Yukon Gold) hold their shape well during cooking and add a buttery texture; cut carrots thick to avoid overcooking.
30 mL / 2 tbsp cornstarch and 45 mL / 3 tbsp cold water: Whisked together to create a slurry for thickening the sauce at the end. Do not add cornstarch directly to hot liquid, as it will clump; always mix with cold water first.
60 mL / 1/4 cup fresh cilantro, finely chopped, and 30 mL / 2 tbsp full-fat coconut cream: Used for garnish to add freshness and visual appeal. Cilantro brightens the dish; the coconut cream swirl adds a beautiful finishing touch.
15 mL / 1 tbsp fine sea salt and 7 mL / 1.5 tsp freshly ground black pepper: Seasoning for the beef before searing and for final taste adjustment. Ensure the beef is generously seasoned on all sides before cooking.

Instructions

Here is how to create a simple, high-protein family dinner using your pressure cooker.

Prep and Sear the Beef Chuck Roast: Pat the beef pieces thoroughly dry with paper towels; this is essential for a deep sear. Season generously on all sides with 1 tbsp (15 mL) salt and 1.5 tsp (7 mL) black pepper. Set your pressure cooker to the Sauté function (High heat for Instant Pot) and add the vegetable oil. Once hot, add the beef pieces and sear on all sides until deeply browned, about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding. Remove the seared beef from the pot and set aside.
Sauté Aromatics and Bloom Spices: Add the chopped onion to the pot and sauté until softened, about 5 minutes, scraping up the browned bits (fond) from the bottom of the pot; this adds immense flavor. Add the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant. Stir in the ground coriander, ground cumin, turmeric powder, garam masala, and chili powder. Cook for 1 minute, stirring constantly, to bloom the spices and deepen their flavor.
Pressure Cook the Beef: Stir in the tomato paste and cook for 2 minutes to intensify its flavor. Pour in the crushed tomatoes, coconut milk, and vegetable broth. Bring the mixture to a simmer, stirring well to combine. Return the seared beef pieces to the pot, secure the lid, and set the pressure cooker to Manual/Pressure Cook (High pressure) for 70 minutes.
Natural Release and Add Vegetables: Allow a natural pressure release for at least 15 minutes to ensure the beef is tender and juicy; manually release any remaining pressure after 15 minutes. Carefully remove the beef from the pot and set it aside to rest on a cutting board. Add the potatoes and carrots to the curry sauce in the pot, secure the lid again, and cook on Manual/Pressure Cook (High pressure) for 6 minutes, then perform a quick pressure release.
Shred Beef and Thicken Sauce: While the vegetables cook, shred the rested beef using two forks. In a small bowl, create a slurry by whisking together the cornstarch and cold water until smooth. Set the pressure cooker to Sauté mode (Low heat) and stir in the cornstarch slurry; bring to a gentle simmer, stirring occasionally, until the sauce thickens to your desired consistency. If the sauce doesn’t thicken enough after 5 minutes, you can always make another small slurry with 1 tbsp cornstarch and 2 tbsp cold water and add that. When making a big batch of this easy pressure cooker pot roast recipe for meal prep, I find a slightly thicker sauce holds up better in the fridge.
Combine and Serve: Return the shredded beef to the pot, stir to coat fully in the sauce, and heat through for a few minutes. Taste the pot roast and adjust seasoning (salt/pepper) if needed. To plate, spoon the pot roast generously into bowls, drizzle with coconut cream, and garnish with fresh cilantro. Enjoy this hearty pressure cooker pot roast recipe immediately.

What to Serve with Your Curry Pot Roast

This creamy curry pot roast is incredibly versatile and pairs well with a variety of side dishes that soak up the rich sauce. Here are some of our family’s favorite pairings:

Steamed Basmati Rice: The classic pairing for absorbing the rich, creamy curry sauce. Serve a generous helping alongside.
Warm Naan Bread or Flatbread: Perfect for dipping into the sauce and scooping up tender chunks of beef and vegetables.
Roasted Green Beans or Broccolini: A simple, fresh green vegetable balances the richness of the pot roast and adds a welcome contrast in texture.
A Refreshing Raita (Yogurt Dip): A cool side dish made from yogurt, cucumber, and mint helps cut through the heat and spice, enhancing the overall flavor profile of this pressure cooker pot roast recipe.

Make-Ahead Tips and Leftover Storage

This pressure cooker pot roast recipe is an excellent make-ahead meal because the flavors deepen as it sits. Prepare the entire dish up to two days in advance and store in an airtight container in the refrigerator. Reheat gently on the stovetop. This recipe freezes beautifully for up to three months. Store in airtight freezer-safe containers once fully cooled. The vegetables may be slightly softer upon reheating, but the flavor remains excellent. To reheat, thaw overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring occasionally, or use the sauté function on the pressure cooker for 5-10 minutes until warmed through.

FAQs

Can I use a different cut of beef?

Yes, you can substitute other cuts like beef round or brisket, but chuck roast offers the best balance of tenderness and flavor for this pressure cooker method. It breaks down perfectly into tender pieces for a truly satisfying meal.

How do I adjust the spice level in this curry pot roast?

The 1/2 tsp of chili powder provides mild heat. For less heat, use 1/4 tsp or omit entirely. For more heat, use 1 full tsp or add a pinch of cayenne pepper. You can also add a fresh jalapeño during the sauté step for brightness and heat.

Why do I need to let it natural pressure release for 15 minutes?

A natural pressure release prevents the meat fibers from seizing up, ensuring a more tender, juicy result. Skipping it can lead to tough meat. I find that this step is absolutely crucial for achieving a truly fork-tender pressure cooker pot roast recipe.

Can I substitute light coconut milk?

While possible, light coconut milk results in a much thinner and less rich sauce. We strongly recommend using full-fat coconut milk for the best texture and flavor. The full-fat version delivers that creamy, restaurant-style consistency that balances the spices.

What if my sauce isn’t thick enough after adding the slurry?

Simmer on Sauté mode for another 3-5 minutes, allowing more time for the cornstarch to activate and the liquid to reduce. Ensure the sauce comes to a gentle boil, as heat is necessary for thickening. If you still need a thicker result, make another smaller slurry with 1 tsp cornstarch and 1 Tbsp water and repeat the process.

Conclusion

This easy pressure cooker pot roast recipe changes the game, offering all the comfort of a Sunday meal with the exciting flavors of a creamy curry, all ready in a fraction of the time. Pin this recipe to save for quick family dinners or healthy meal prep during the week.