Pressure-Cooker Pot Roast with Asian Black Bean Sauce

Total Time

Prep: 25 min. Cook: 70 min. + releasing


10 servings

Updated: Feb. 15, 2022
I love stir-fry with black bean sauce. This recipe takes that same delicious flavor and combines it with fork-tender pot roast. —Judy Lawson, Chelsea, Michigan
Pressure-Cooker Pot Roast with Asian Black Bean Sauce Recipe photo by Taste of Home


  • 1 boneless beef chuck roast (3 to 4 pounds)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 cup reduced-sodium beef broth
  • 1 medium onion, cut into 1-inch pieces
  • 1/2 pound sliced fresh mushrooms
  • 8 ounces fresh snow peas, trimmed
  • 3/4 cup Asian black bean sauce
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Hot cooked rice
  • 4 green onions, sliced


  1. Halve roast; sprinkle with salt and pepper. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1-1/2 teaspoons oil. When oil is hot, brown 1 roast half on all sides. Remove; repeat with remaining beef and 1-1/2 teaspoons oil.
  2. Add broth to pressure cooker. Cook 2 minutes, stirring to loosen browned bits from pan. Press cancel. Return all to pressure cooker; add onion.
  3. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 60 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Press cancel.
  4. Remove roast; keep warm. Add mushrooms, snow peas and black bean sauce to pressure cooker. Select saute setting and adjust for low heat. Cook and stir until vegetables are tender; 6-8 minutes.
  5. In a small bowl, mix cornstarch and water until smooth; stir into pressure cooker. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with roast, hot cooked rice and green onions.

Nutrition Facts

1 serving: 286 calories, 14g fat (5g saturated fat), 89mg cholesterol, 635mg sodium, 9g carbohydrate (4g sugars, 1g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch, 1/2 fat.