The following recipe is from Dinner and Dessert with Victoria (iUniverse, 2003) by Victoria Cooksey
(Chapter 10: When the Pressure is On)

Ingredients:

1 roast around 4 pounds, any cut of meat you prefer

2 tablespoons olive oil

1 tablespoon butter

2 tablespoons cream

1 small can beef broth

1 and 1/2 cups water

1 handful fresh parsley, roughly chopped

1 garlic clove, roughly chopped

1 small white onion, roughly chopped

1 cup peeled baby carrots

1 teaspoon cumin powder

1/4 teaspoon dried mustard

freshly ground pepper to taste

1 teaspoon Celtic Sea Salt (or 2 teaspoons regular table salt), more if you prefer

Directions:

1. Place the pressure cooker (lid off) over medium heat. Place in olive oil then the roast. Sear a few minutes on each side.
2. Add in remaining ingredients then cover securely with the pressure cooker lid. Once the high cook pressure level has been reached, cook the roast for 50 minutes.

Tip: I used a 5-liter pressure cooker from Kuhn Rikon for this recipe. Be sure to check the manufacturer's instructions for cooking times and liquid amounts for your particular pressure cooker model.