Power Pressure Cooker Pot Roast Recipe | Robyns.World

Recently I received a Power Pressure Cooker to review. Many are calling these hot pots (hotpots) right now, but it is still a pressure cooking. I have never used a pressure cooker before so this was all totally new to me. Hubby has more of an old fashioned pressure cooker that he uses for canning, but I don’t mess with that one at all. Honestly, I was a bit skeptical that the Power Pressure Cooker could cook food as fast as it says – but I was willing to try.

OOPS - user error cooking the rice

My first use was actually to try and make brown rice to go with my Pepper Steak recipe. I followed the instructions, but it was still not cooked when the time ended. I finally realized I had the inner lid with gasket upside down. Total user error on my part. I had trouble putting the lid on at the start of this and even called the company and they tried their best to walk me thru, but ultimately it was my fault that the rice didn’t work. Power Pressure Cooker Review | Robyns.World

So I wanted to try the Power Pressure Cooker again.

I opted to make a pot roast. This is something I have made in the slow cooker for years and years, just as my mom does, and sometimes I’ve made in the oven. Hubby has also made pot roast in a Dutch oven outside over a fire. We are very familiar with what the pot roast we like should taste like so I felt this would be a great test recipe to try. Included with the Power Pressure Cooker is a recipe booklet and I based my recipe on this.
Pot roast and veggies in Power Pressure Cooker | Robyns.World

I changed the recipe up a bit from the book, but the basics were pretty much the same. The one thing big that was different is that after the initial 25 minutes the book said to cook it we felt the roast was still a little too rare for us. When I eat steak and such I like medium-rare to medium, but for pot roast Hubby and I prefer medium to medium-well. It is just what we are used to.

I was really surprised at how soft the veggies got while cooking in the Power Pressure Cooker. In my mind I was thinking there was no way they would get as tender as we like, but they really did! Very impressive! And while the browning of the meat and veggies before the pressure cooking was an extra step compared to a slow cooker, it really didn’t take that much time and it was worth the extra few minutes. There have been times I’ve forgotten to put a roast in the slow cooker in the morning, but now with the Power Pressure Cooker it really doesn’t matter, I can make a full pot roast meal in under an hour!

I also loved that I could make the gravy right in the Power Pressure Cooker. In a slow cooker I can’t do this because the heat doesn’t get high enough, but in the pressure cooker (without the lid) I could get the juices to a boiling point to make a gravy. Awesome, one less pan to wash! The bowl that you actually cook in is also non-stick and cleaned up really easily, both with my botched rice and also my completed and delicious pot roast.

Overall I am very impressed with the Power Pressure Cooker and I will be using it to try many other things, including trying brown rice again. It really does cook super fast as they say. The one caveat I share is to be patient getting the lid with gasket insert positioned correctly the first time.

Power Pressure Cooker Pot Roast Recipe | Robyns.World

Here is my version of pot roast based on the Power Pressure Cooker recipe booklet. Hubby and family were very impressed at the roast, veggies, and gravy. I’m pretty sure this will be my go to method from now on for cooking pot roast.

Have you ever used a pressure cooker? Have you see the Power Pressure Cooker on TV? What are your thoughts?



Pressure Cooker Pot Roast

Meal type Main Dish
Website Robyn's World


  • 3lb eye of round beef roast (or beef roast of your choice)
  • 2 tablespoons vegetable oil
  • salt and pepper, to taste
  • 1 Medium white onion, peeled and quartered
  • 3 cloves garlic, peeled
  • 4 Medium carrots, peeled and sliced into 2"-3" pieces
  • 8 Small baby red potatoes, washed and halved
  • 2 stalks celery, washed and cut into 2"-3" pieces
  • 1.5 tablespoons tomato paste
  • 2 cups beef broth
  • 1 tablespoon Italian seasoning
  • 1 packet beef gravy mix


Season the roast with salt and pepper. Add the oil to the slow cooker and press the chicken/meat button. Add the oil to the pain and wait a couple of minutes to heat (do not put lid on yet). Add the roast and let brown on each side, turning as needed every couple of minutes. Remove browned roast from pressure cooker and set aside. Now add the onions, garlic, carrots, potatoes, and celery and stir. Cook for about 3-4 minutes. Make a small space on the bottom of the pressure cooker and add the tomato paste and cook for 1-2 minutes. Stir well. Place the browned roast on top of the vegetables. Add in the beef broth and Italian seasoning.

Hit Stop/Keep Warm on the pressure cooker.

Put the lid on, making sure the steam vent valve is closed. Press the chicken/meat button mode again and adjust the time to 35 minutes. Once done, carefully use the valve to release the steam. Once done, open the lid carefully. Remove the roast and set aside, tented with foil, for at least 15 minutes. Use a slotted spoon to remove all of the vegetables and set aside.

Put the chicken/meat mode on again and whisk in your gravy mix packet. You could also do a slurry of cornstarch and water - whatever your choice. Let come to a boil for at least 3 minutes. Taste, and season as needed.

Slice the roast and serve with the vegetables and gravy.

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