Put the roast back in the pot, along with any aromatics you like—onion halves, garlic cloves, a sprig of rosemary. Lock the lid, set the valve to “sealing,” and cook on high pressure for about 60 minutes for a 3–4 pound roast. Add 10 minutes per extra pound if you’re feeding a small army.
When the timer goes off, let the pressure release naturally for 15 minutes. This is important—it lets the meat relax and reabsorb juices. If you quick-release too early, you’ll get something that’s more “textbook” than “tender”.
