Tonight, we have piano lessons, so I’m going to try out a feature of the pressure cooker that I was very excited about: the delay timer.

To begin the pot roast, rinse 1/2 ounce of dried shiitake or porcini mushrooms and then cover with hot water to soak.

Place 1 can of condensed French onion soup in the pressure cooker insert. 

Add 2 tablespoons tomato paste.

Stir that together, then drain and mince the dried mushrooms.

Add the mushrooms to the pot.

Slice a 2 1/2 to 3 pound beef chuck roast into 1 inch thick slices against the grain.

Place the meat in the pot.

Peel and chop 2 pounds of root vegetables… the recipe I am using called for only potatoes, but I had a turnip, and half a sweet potato left over from the other night, so I used those, and threw in a carrot for good measure!

Add the vegetables to the pot.

Seal the lid, and make sure the valve is set to “sealing.”

Now, I will use the “meat/stew” setting and set the timer for 35 minutes. The recipe calls for 30 minutes, but I live at 5500 feet above sea level; for every 1000 feet above 2000 feet that you are, you must add 5% more cooking time. I am 3500 feet above 2000 feet, so that’s 17% more time. 30 minutes times 1.17 equals 35 minutes.

Now, I don’t want the machine to start cooking for an hour, so I will press “timer” and use the +/- buttons to set it for 1 hour.

When the cooking time is up, turn the machine off and let the pressure naturally release for 15 minutes, then turn the valve to release any remaining steam. Once the little pin falls, open the lid and serve!