Pressure Cooker Pot Roast With Asian Black Bean Sauce

• 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 a 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. A thermometer inserted in beef should read at least 160u0b0.
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.

chuck roast, salt, pepper, olive oil, beef broth, onion, mushrooms, snow peas, asian black bean sauce, cornstarch, cold water, rice, green onions

Taken from www.tasteofhome.com/recipes/pressure-cooker-pot-roast-with-asian-black-bean-sauce/ (may not work)