Comfort food (pot roast):

2.5 pounds of bone-in chuck
1 tablespoon paprika
1 tablespoon granulated garlic
1 teaspoon salt
1/4 teaspoon black pepper
1.5 cups water

Brown meat, then add the rest. Pressure cook for 45 minutes,
quick-release pressure. Remove meat to sit.

8 potatoes, peeled and cut into thick rounds
8 carrots, peeled

Put potatoes into cooking liquid left from roast. Put carrots on top of
that. Add water until potatoes are almost covered. Cook a few minutes
at high pressure. Quick-release.

Remove veggies with a slotted spoon. If desired, thicken gravy with
cornstarch slurry. Also if desired, add a capful of Kitchen Bouquet to
make the gravy a little darker. Cut the meat into chunks and mix with
the veggies and gravy.

YUM.

Serene