Pressure Cooker Pot Roast - cooking recipe

Ingredients

2 to 3 lb. beef blade or chuck roast
1 medium onion, sliced

Preparation

Brown meat in cooker (uncovered) with small amount of hot oil. When completely brown on both sides, add a little salt and pepper. Add onion slices and water (1 cup for 4-quart cooker or 1 1/4 cups for 6 to 8-quart cooler).
Set pressure control for 10 pounds (both sizes).
After control starts to jiggle, cook for 60 minutes. Adjust heat for control to jiggle 1 to 3 times a minute.
Cool cooker 5 minutes then place under cold running water to reduce pressure.
Remove meat.
Remove onion if not desired to be in gravy.