Why is my pot roast not tender in the pressure cooker?

If your pot roast is not as tender as you would like after cooking it in the pressure cooker, there are a few possible reasons why this may have happened and some tips to help you get a more tender result next time.

Common Causes of Tough Pot Roast in the Pressure Cooker

Here are some of the most common reasons a pot roast may turn out less tender than expected when cooked in a pressure cooker:

• The cut of meat was not suitable for pressure cooking. The best cuts like chuck roast or bottom round work well, while leaner cuts like eye of round can get dried out and tough.
• The meat was not browned before pressure cooking. Browning creates a flavorful crust and helps render some of the fat out of the meat.
• There was not enough liquid in the pot. Pot roasts need at least 1 cup of liquid to create enough steam and pressure. Too little liquid can lead to scorching.
• The pressure cooker did not reach high enough pressure. Most recipes require high pressure (10-12 psi) to properly tenderize the meat. If pressure did not build fully, the meat will not become tender.
• It was not cooked long enough. Tough cuts of meat often need 45-90 minutes under pressure to become fork-tender.
• The meat was not cooked immediately after pressure cooking. Allowing the meat to sit in the cooker after pressure is released can cause it to overcook.
• The meat was too crowded in the pot. Overcrowding prevents the steam and pressure from circulating properly around all the meat.

Tips for Getting a Tender Pot Roast from the Pressure Cooker

Follow these tips next time to help ensure your pot roast turns out juicy and tender:

• Choose the right cut of meat – Pick a well-marbled chuck roast, bottom round, or other stewing beef. Avoid leaner cuts.
• Brown the meat first – Dry the meat thoroughly and brown it on all sides in batches in the pressure cooker pot before adding liquid.
• Use enough liquid – For a standard 6-qt pressure cooker, use at least 1 cup liquid like broth, wine or water.
• Allow pressure to build fully – Once high pressure is reached, reduce heat as needed to maintain it for the entire recommended cooking time.
• Cook for long enough – Cook for 45-90 minutes under high pressure depending on size of roast and desired tenderness.
• Check doneness – Use a meat thermometer to ensure roast reaches 195-205°F internally when done.
• Let pressure release naturally – Allow pressure to come down gradually to prevent overcooking.
• Give space for steam circulation – Don’t overfill pot and leave room between pieces of meat for even cooking.

Sample Pot Roast Recipe for the Pressure Cooker

This straightforward pot roast recipe helps ensure tender meat every time:

Ingredients:

• 3 lbs beef chuck roast
• 1 tbsp vegetable oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 cup beef broth
• 1⁄4 cup red wine (optional)
• 2 bay leaves
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Pat roast dry and season with salt and pepper.
2. Select “Sauté” on pressure cooker and heat oil. Brown roast on all sides.
3. Add onion and garlic and sauté 2 minutes more until fragrant.
4. Add broth, wine, bay leaves and thyme. Scrape any browned bits from bottom of pot.
5. Place roast back in pot and lock lid in place. Select “Manual” or “Pressure Cook” on HIGH and set time for 60 minutes.
6. When beep sounds, allow pressure to release naturally, about 15 minutes. Carefully open lid.
7. Remove roast to a cutting board and tent with foil. Let rest 10-15 minutes before slicing.
8. If needed, select “Sauté” and simmer sauce to reduce and thicken.
9. Slice roast against the grain. Serve drizzled with sauce.

Tips to Adapt Any Pot Roast Recipe for the Pressure Cooker

You can adapt most standard oven or stovetop pot roast recipes for the pressure cooker with just a few changes:

• Reduce liquid: Use 1 cup broth or water in pressure cooker instead of larger amounts for braising.
• Skip initial simmering: No need to simmer before pressure cooking.
• Reduce cooking time: Cook for 45-90 minutes in pressure cooker instead of 2-3 hours.
• Thicken later: Simmer sauce after pressure cooking if thicker consistency is desired.
• Add tender vegetables near end: Hard veggies can go in start but add tender ones like carrots later.

What to Do If Pot Roast Is Still Tough After Pressure Cooking

If you’ve followed all the tips but your pot roast still turns out less tender than expected from the pressure cooker, there are a couple remedies you can try:

• Simmer longer in the sauce: Place the cooked roast back in the pot with the sauce, cover with the lid askew, and simmer for 15-30 minutes to allow meat to soak up juices and become more tender.
• Use a foil sling: Place roast on a large piece of foil and fold up edges to make a sling. Lower roast into sauce in pot and pressure cook. The sling makes removing roast easier so it does not overcook.
• Slice across the grain: Even if meat is not as tender as ideal, slicing against the grain shortens the muscle fibers so it is not quite as chewy.
• Make shredded beef: If it remains stubbornly tough, use two forks to shred into bite-size pieces to serve on sandwiches or tacos.

Conclusion

With a few simple tweaks and the right technique, your pot roast can become fall-apart tender in the convenient pressure cooker. Be sure to choose the right cut of meat, brown it well, use enough liquid, cook under high pressure long enough, and let the pressure come down naturally. Follow a tried and true recipe and adjust cooking times as needed based on the size and cut of the meat. With a little practice, you’ll be able to make meltingly tender, flavorful pot roast any night of the week using your pressure cooker.