Description
This pressure cooker pot roast recipe creates fork-tender beef in less than two hours, transforming a humble chuck roast into a creamy, flavorful coconut curry.
Ingredients
Scale
- 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
Instructions
- Prep and Sear the Beef Chuck Roast: Pat the beef pieces thoroughly dry. Season generously on all sides with 1 tbsp salt and 1.5 tsp black pepper. Set the pressure cooker to Sauté function and add 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. 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 browned bits from the bottom. 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.
- Pressure Cook the Beef: Stir in the tomato paste and cook for 2 minutes. Pour in the crushed tomatoes, coconut milk, and vegetable broth. Bring the mixture to a simmer, stirring well. 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; manually release any remaining pressure after 15 minutes. Carefully remove the beef from the pot and set it aside to rest. 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: 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.
- 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 and adjust seasoning as needed. To plate, spoon generously into bowls, drizzle with coconut cream, and garnish with fresh cilantro. Enjoy immediately.
Notes
Use full-fat coconut milk for the best texture and flavor. Cut carrots thick to avoid overcooking during the second pressure cooking cycle. Ensure spices are fresh for maximum potency.
- Prep Time: 25 minutes
- Cook Time: 100 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Fusion
Nutrition
- Serving Size: 1.5 cups (400 g)
- Calories: 650 calories
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 45 g
- Saturated Fat: 22 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 100 mg
Keywords: pressure cooker, pot roast, beef chuck roast, coconut curry, easy dinner, comfort food, weeknight meal, high protein, fusion cuisine