Ninja Foodi pressure cooker pot roast

Hey there, fellow foodies and busy home cooks! Anisha Akter here, your go-to guide for making magic happen in the kitchen without the fuss. Today, we’re diving headfirst into one of the most comforting, soul-satisfying dishes known to humankind, but with a modern twist that will make your weeknights (or any night!) infinitely easier. Get ready to master the most incredible Ninja Foodi pressure cooker pot roast!

Life gets hectic, doesn’t it? But that doesn’t mean we have to sacrifice flavor or tender, fall-apart goodness. With the Ninja Foodi, we’re transforming a classic Sunday dinner into a quick-cooking marvel that delivers on all fronts. Say goodbye to all-day simmering and hello to succulent beef and vegetables cooked to perfection in a fraction of the time.

Why This Recipe Works

This isn’t just any pot roast recipe; it’s a game-changer! Here’s why this Ninja Foodi pressure cooker pot roast will become a staple in your culinary repertoire:

• Unbelievable Tenderness: The pressure cooking function of the Ninja Foodi works wonders, breaking down tough cuts of meat into melt-in-your-mouth perfection. You’ll achieve a truly tender beef pot roast every single time.
• Lightning Fast: Forget hours in the oven or slow cooker. We’re talking about a dinner that can be on your table in under 90 minutes from start to finish.
• True One-Pot Meal: Everything cooks together – the beef, the potatoes, the carrots, the onions – infusing every component with rich, savory flavors. Minimal cleanup is always a win in my book!
• Maximum Flavor Development: We’ll use the Sauté function to sear the meat, building incredible depth of flavor right in the same pot before pressure cooking.

Ingredients

Gather these simple ingredients for your delicious Ninja Foodi creation:

• 2-3 pounds chuck roast recipe cut into 2-3 large pieces
• 1 tablespoon olive oil
• 1 large yellow onion, roughly chopped
• 3 carrots, peeled and cut into 1-inch pieces
• 3 celery stalks, cut into 1-inch pieces
• 1.5 pounds baby Yukon gold potatoes, halved or quartered
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 2 tablespoons tomato paste
• 2 tablespoons cornstarch (for thickening gravy)
• 2 tablespoons cold water (for cornstarch slurry)
• Fresh parsley, chopped (for garnish)

Instructions

1. Pat the chuck roast pieces dry with paper towels. Season generously all over with salt, pepper, thyme, rosemary, and smoked paprika.
2. Set your Ninja Foodi to the Sauté function (High). Add the olive oil and allow it to heat up. Once hot, sear the beef pieces on all sides until deeply browned, about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding the pot. Remove the seared beef and set aside.
3. Add the chopped onion, carrots, and celery to the Ninja Foodi pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables start to soften. Add the minced garlic and tomato paste, cooking for another minute until fragrant.
4. Pour in the beef broth and Worcestershire sauce. Use a wooden spoon to scrape up any browned bits from the bottom of the pot; this is crucial for preventing a “burn” notice and adding flavor!
5. Return the seared beef to the pot. Nestle the potatoes around the beef.
6. Place the pressure cooking lid on your Ninja Foodi and ensure the vent is in the “Seal” position. Set the Ninja Foodi settings to Pressure Cook (High) for 60 minutes.
7. Once the cooking cycle is complete, allow for a natural pressure release for 10-15 minutes, then carefully quick release any remaining pressure by moving the vent to the “Vent” position.
8. Carefully remove the beef and vegetables to a serving platter. Cover loosely with foil to keep warm.
9. To make the gravy: Set the Ninja Foodi back to the Sauté function (Medium). In a small bowl, whisk together the cornstarch and cold water to create a slurry. Slowly whisk the slurry into the liquid in the pot, stirring constantly until the gravy thickens to your desired consistency. Season with additional salt and pepper if needed.
10. Pour the hot gravy over the sliced pot roast and vegetables. Garnish with fresh parsley before serving.

Expert Tips

• Choosing Your Meat: For the best chuck roast recipe results, always opt for a well-marbled chuck roast. The fat renders down during pressure cooking, contributing to that incredible tenderness and flavor.
• Don’t Skip the Sear: Searing the meat is non-negotiable! It creates a flavorful crust and locks in juices, adding an essential layer of flavor that you won’t get otherwise.
• Perfect Pressure Cook Time: While 60 minutes is ideal for a 2-3 pound chuck roast, remember that thicker cuts might need an extra 5-10 minutes. Always ensure the internal temperature of the beef reaches at least 200-205°F for maximum tenderness.
• Thickening the Gravy: If you prefer a thicker gravy, you can always add a little more cornstarch slurry. Just be sure to mix it with cold water first to avoid lumps.
• Add a Splash of Wine: For an extra layer of gourmet flavor, consider deglazing the pot with a half cup of dry red wine (like Cabernet Sauvignon or Merlot) after sautéing the vegetables, before adding the beef broth.

FAQ

Can I use a different cut of beef?

While chuck roast is highly recommended for its marbling and tender results, you can use other cuts like bottom round or Rump Roast. However, be aware that the pressure cook time might need to be adjusted slightly, and the texture may not be as fall-apart tender as chuck roast.

What if I get a “burn” notice?

A “burn” notice usually means something is stuck to the bottom of the pot. Ensure you thoroughly scrape up all the browned bits after deglazing with beef broth. If you encounter one, do a quick release, remove the contents, scrape the bottom, add a bit more liquid, and try again.

Can I make this a true one-pot meal and add other vegetables?

Absolutely! Feel free to add parsnips, turnips, or even mushrooms during the last 15-20 minutes of pressure cooking (if they are quick-cooking) or along with the potatoes and carrots for heartier vegetables.

Final Thoughts

There you have it, folks! The ultimate Ninja Foodi pressure cooker pot roast – a dish that proves you don’t need to spend all day in the kitchen to enjoy a truly spectacular meal. This recipe delivers on flavor, tenderness, and convenience, making it perfect for both weeknight dinners and special occasions.

I encourage you to give this recipe a try. You’ll be amazed at how easily you can create a luxurious, fall-apart tender beef pot roast with minimal effort thanks to your trusty Ninja Foodi. Don’t forget to share your creations and let me know how it turned out!

A Close-Up Shot Of The Finished Pot Roast On A Serving Platter, With Tender Beef, Carrots, And Potatoes, Drizzled With Gravy.