Italian Potted Beef-Pressure Cooker

Italian Potted Beef-Pressure Cooker

  • Prep Time: 10 mins
  • Total Time: 45 mins
  • Servings: 15
  • About This Recipe

    “Recipe posted by request.”


  • 9lbs rump steak or 9lbschuck roast
  • 3teaspoonscooking oil
  • 3onions, chopped
  • 2cupsdiced celery
  • 3carrots, chopped
  • 3bay leaves
  • 1teaspoonsalt
  • 2cupssliced mushrooms
  • 3 (6ounce) cans tomato paste
  • 2 (10 1/2 ounce) cans beef broth
  • 1 1/2 cupsdry red wine
  • Directions

  • Heat the cooker, add oil and brown roast on all sides.
  • Add veggies and seasonings.
  • Blend the paste with the broth and wine.
  • Pour over meat and veg.
  • Close cover securely.
  • Place pressure regulator on vent pipe and cook 35 minutes at 15 pounds pressure.
  • Let pressure drop of its own accord.
  • Thicken gravy if desired.
  • Reviews

  • “This was really great!Even the kids liked it!I served it with the sauce over rice. *zesty* people may want to add a couple teaspoons of Italian seasonings.”

  • “Came out great! I used a 3 pound chuck roast ( and 1/2 of everythibg else) – and I cooked under pressure for about an hour — longer than the recipe says–for really soft meat. Thanks for the great recipe.”

  • “I’m allergic to mushrooms so omitted those, and discovered that the price of the equivalent of a chuck roast here in the Netherlands was ridiculously high, so substituted Sucadelappen (meat a little like chops which traditionally cooks for 2.5 hours on the stove top or in the oven) and it turned out great ! DH adored this recipe, I would have liked a little less tomato in the sauce, but that’s personal preference, not anything wrong with the recipe as the meat was super tender and was just falling off the bones and as my first ever pressure cooker recipe was a definiate hit. It’s going into my handwritten cookbook to join the family favourites. Thanks ! :)”

  • “This was so fast and easy. I cut this down for 2 people. I used a eye of round roast instead. I added potatoes as I wanted to thicken the juices for gravy. I ended up using about3 Tbs. of tomato paste. I learned how to use a pressure cooker about 6 months ago and been loving it ever since.”