INSTANT POT POT ROAST RECIPE
Juicy and tender instant pot pot roast and potatoes with gravy makes the perfect family-friendly dinner. This easy one pot dinner recipe will please even the picky eaters!
Provided by Tiffany
Categories Main Course
Time 1h40m
Number Of Ingredients 14
Steps:
- Turn on your instant pot and set it to "saute". In a small bowl stir together salt, pepper, garlic powder, onion powder, and smoked paprika. Rub mixture all over the roast to coat all sides.
- Drizzle oil in instant pot, wait about 30 seconds, then use tongs to place roast in the pot. Do not move it for 3-4 minutes until well-seared and browned. Use tongs to turn the roast onto another side for 3-4 minutes, repeating until all sides are browned.
- Switch instant pot to "pressure cook" on high and set to 60-80 minutes (60 for a 3 pound roast, 80 for a 5 pound roast. see notes if using baby carrots). Add potatoes, onions, and carrots to pot (just arrange them around the roast) and pour beef broth and worcestershire sauce over everything. Place lid on the pot and turn to locked position. Make sure the vent is set to the sealed position.
- When the cooking time is up, do a natural release for 10 minutes (don't touch anything on the pot, just let it de-pressurize on it's own for 10 minutes). After 10 minutes, turn vent to the venting release position and allow all of the steam to vent and the float valve to drop down before removing the lid.
- Transfer the roast, potatoes, onions, and carrots to a platter and shred the roast with 2 forks into chunks. Use a handheld strainer to scoop out bits from the broth in the pot. Set instant pot to "soup" setting. Whisk together the water and corn starch. Once broth is boiling, stir in corn starch mixture until the gravy thickens. Add salt, pepper, and garlic powder to taste.
- Serve gravy poured over roast and veggies and garnish with fresh thyme or parsley if desired.
Nutrition Facts : Calories 133 kcal, Carbohydrate 23 g, Protein 4 g, Fat 3 g, SaturatedFat 1 g, Sodium 1087 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
INSTANT POT BEEF ROAST WITH POTATOES & CARROTS
This Instant Pot beef roast with potatoes and carrots cooks in record time, making it perfect for a weeknight dinner or a stress-free special occasion!
Provided by Nancylynn Sicilia, Confessions Of A Fit Foodies
Categories Main
Time 1h10m
Yield 4
Number Of Ingredients 13
Steps:
- Trim all fat from the chuck roast steak, then sprinkle salt on each side (about ½ teaspoon).
- Turn the Instant Pot, set it to Sauté and wait until it heats up. Add 2 teaspoons of the olive oil and sear meat on both sides. Remove roast from the pot.
- Add the remaining 2 teaspoons of olive oil to the pot and add the onions and garlic. Sauté for a few minutes until fragrant, then deglaze with broth, tomato paste, and Worcestershire sauce or coconut aminos. Get all those brown bits up from the bottom of the pot to flavour your meat and veggies and make a killer gravy!
- Add the beef back to the pot, along with potatoes. Place carrots in a steamer basket on top of the meat and potatoes. Lock the lid and set for HIGH pressure for 60 minutes.
- After cook time, release the pressure naturally, it should take about 15 minutes. If you are hangry or impatient, you could switch it over to quick release anytime after this point and you will be good.
- Remove the beef roast and the veggies to a casserole dish. Enjoy as is or make a quick gravy by removing 1/2 cup of the stock and mixing it with 1 tablespoon of your thickener. Add this slurry back to the Instant Pot and set the IP to Sauté again. Simmer until the gravy thickens to your liking, stirring frequently. Taste for salt and pepper and season as needed. You might also like to add a teaspoon of balsamic vinegar or lemon juice.
Nutrition Facts : ServingSize 180-200 g meat + veggies & gravy, Calories 515 calories, Sugar 18.9 g, Sodium 595.2 mg, Fat 15.5 g, SaturatedFat 3.8 g, TransFat 0.6 g, Carbohydrate 52.5 g, Fiber 9.7 g, Protein 47.4 g, Cholesterol 140.6 mg
SUNDAY POT ROAST WITH CARROTS AND POTATOES
Our IP Version of CRACKER BARREL OLD COUNTRY STORE'S Sunday Pot Roast with Carrots and Potatoes. Sunday pot roast was available at the popular restaurant at the time we were testing recipes. But Cracker Barrel changes its menus fairly frequently, so what's on tap today may not be available six months from now. In any event, we found this version to be pure comfort food, a cross between a stew and a pot roast. It might be exactly what you're looking for if you miss the Sunday offering - or if you want it on any other day of the week. For the IP, the recipe takes place in two steps under pressure in a bid to keep the vegetables from turning to mush. It's a callback to an older way of preparing dinner, when time was less at a premium.
Provided by Bruce Weinstein & Mark Scarbrough
Categories Dinner
Time 15m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Press SAUTÉ, set it for MEDIUM, NORMAL, OR CUSTOM 300°F for set the time for 10 minutes.
- As the pot heats, warm the oil in the insert set in a 5-, 6-, or 8-quart Instant Pot. Season the beef with the salt and pepper. Add the chunks and brown well, turning occasionally, about 8 minutes.
- Add the onion and garlic. Cook, stirring frequently for 1 minute, just until aromatic. Pour in the broth and scrape up any browned bits on the bottom of the insert (turning the pieces of beef this way and that). Stir in the parsley, oregano, sage, and allspice. Turn off the SAUTÉ function and lock the lid onto the cooker.
- MAX Model: Set for PRESSURE COOK on MAX. Set the time for 40 minutes with the KEEP WARM setting off. Other Instant Pot Models: Set for PRESSURE COOK on HIGH pressure. Set the time for 45 minutes with the KEEP WARM setting off.
- When the pot has finished cooking, turn it off and let the pressure return to normal naturally, about 30 minutes. Unlatch the lid and open the cooker. Transfer the chunks of beef to a nearby cutting board. Add the potatoes, carrots, celery, and tomatoes to the sauce. Stir well and lock the lid back onto the pot.
- Set for PRESSURE COOK on HIGH pressure. Set the time for 18 minutes with the KEEP WARM setting off.
- When the pot has finished cooking a second time, use the quick-release method to bring the pressure back to normal. Unlatch the lid and open the cooker. Return the chunks of beef to the pot.
- Press SAUTÉ, set it for MEDIUM, NORMAL, OR CUSTOM 300°F for set the time for 9 minutes.
- As the sauce comes to a simmer, whisk the cornstarch and water in a small bowl until smooth. Whisk this slurry into the simmering sauce and cook, stirring constantly, until thickened, about 1 minute. Turn off the SAUTÉ function and use hot pads or silicone baking mitts to transfer the (hot!) insert to a nearby wire rack to stop the cooking. Serve in bowls with lots of sauce and vegetables around the meat.
INSTANT POT® POT ROAST WITH POTATOES AND CARROTS
With simple ingredients, you can have a flavorful, comforting pot roast in less time than using an oven or slow cooker.
Provided by bd.weld
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in 2 tablespoons oil. Add roast to hot oil and cook until browned all over, 4 to 5 minutes per side. Add broth.
- Combine remaining oil, potatoes, carrots, onion, and soup mix in a resealable plastic bag. Seal and shake to coat evenly. Pour mixture into the pressure cooker and spread out evenly.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Remove roast from pot and place on a serving platter, leaving drippings in the pot.
- Select Saute function and bring drippings to a boil. Combine water and cornstarch in a bowl and add to drippings. Cook, stirring frequently, until slightly thickened, 2 to 3 minutes. Season gravy with garlic salt and pepper.
- Slice roast and serve with vegetables and gravy.
Nutrition Facts : Calories 323.2 calories, Carbohydrate 19 g, Cholesterol 78.8 mg, Fat 15.6 g, Fiber 2.6 g, Protein 25.7 g, SaturatedFat 4.4 g, Sodium 1005.4 mg, Sugar 2.4 g
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- Cut the aromatics and beef. Dice 1 medium yellow onion, mince 2 garlic cloves, and place both in a medium bowl. Trim 3 pounds beef chuck of any surface fat, then cut it into 4 steaks.
- Dry and season the beef. Pat the steaks dry with paper towels, then season all over with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper.
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- Soften the aromatics. Add the onion and garlic to the pot, and cook, stirring occasionally, until softened, about 4 minutes. Meanwhile, cut the vegetables.
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