The Best (Healthy) Pressure Cooker Pot Roast

For lower fat pot roast, use bottom round, eye of round, or chuck tender roast.

Season with salt, pepper, garlic powder, and onion powder.

To reduce carbs in pot roast, swap potatoes for daikon radish, turnips, or another root vegetable.

Peel and chop the vegetables and rub the seasoned roast with olive oil to help with browning.

Use the sauté function of your pressure cooker to sear the roast for a few minutes per side.

Set the roast aside and add the vegetables, olive oil, and tomato paste to the pressure cooker. Cook for 2-3 minutes.

Place the roast on top of the vegetables and add a braising liquid, bay leaves, and fresh rosemary.

Pressure cook for 90 minutes with high pressure, venting immediately. The roast should be fall-apart tender.

You can break apart in the pressure cooker or transfer to a bowl to make gravy for your pot roast.

Not bad for lean pot roast, right?

Use your pressure cooker's sauté function to thicken the remaining juices. A 2:1 corn starch slurry speeds things up.

Get the full recipe with more tips and ingredient substitution options via the link below.