FROZEN POT ROAST INSTANT POT RECIPES

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YOUR NEW FAVORITE POT ROAST – INSTANT POT RECIPES



Your New Favorite Pot Roast – Instant Pot Recipes image

Family and friends will destroy this classic (and classy) meat and potatoes dish. It’s special enough for a holiday feast but too flippin’ good to only make once or twice a year.

Provided by Party In An Instant Pot Cookbook

Prep Time 10 minutes

Cook Time 90 minutes

Yield 8 servings

Number Of Ingredients 15

3 lbs beef chuck roast
kosher salt
freshly ground black pepper
1 tbsp extra-virgin olive oil
1 medium onion (chopped)
3 garlic cloves (minced)
2 tsp freshly chopped rosemary
1 tsp freshly chopped thyme
3 tbsp tomato paste
2 tbsp all-purpose flour
1/2 cup red wine
3 cups low-sodium beef broth
1 tbsp Worcestershire sauce
1 lb baby potatoes (halved)
4 medium carrots (peeled and sliced on the bias)

Steps:

  • Generously season chuck roast with salt and pepper. Set Instant Pot to Sauté for 15 minutes, and heat oil.
  • When oil is shimmering, add beef and sear on both sides, about 5 minutes per side. Remove beef and add onion.
  • Cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic, rosemary, thyme, and tomato paste, and cook until fragrant, about 1 minute.
  • Stir in flour, then whisk in wine until combined. Bring to a boil and cook until slightly thickened, about 2 minutes.
  • Add broth, Worcestershire sauce, potatoes, and carrots. Season with salt and freshly ground black pepper.
  • Place beef on top of mixture. Secure lid, and set to Pressure Cook on High for 60 minutes.
  • Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Let beef rest in sauce for at least 10 minutes.
  • Slice roast against grain.

INSTANT POT WHOLE CHICKEN RECIPE: HOW TO MAKE IT



Instant Pot Whole Chicken Recipe: How to Make It image

We love rotisserie chicken, and now with a pressure cooker, I can have it ready to eat in an hour or so. I combined several recipes to come up with this favorite. If you are new to the kitchen tool, this is a perfect recipe to begin with since it is so easy. —Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Dinner

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6 servings.

Number Of Ingredients 11

2 tablespoons dried thyme
2 tablespoons dried rosemary, crushed
2 tablespoons rubbed sage
1 tablespoon kosher salt
1 tablespoon pepper
1 small lemon, quartered, optional
1 small onion, quartered, optional
3 garlic cloves, smashed, optional
1 broiler/fryer chicken (3 to 4 pounds)
2 tablespoons olive oil, divided
1 cup chicken broth or water

Steps:

  • In a small bowl, combine first 5 ingredients. If desired insert lemon, onion and garlic into the cavity of the chicken. Brush with 1 tablespoon oil and sprinkle with herb mixture. , Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add remaining 1 tablespoon oil. When oil is hot, sear chicken, breast side down, until browned, 4-5 minutes. Press cancel; remove chicken. Place trivet insert and broth in pressure cooker. Place chicken on top of trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Allow pressure release naturally.

Nutrition Facts : Calories 345 calories, FatContent 22g fat (5g saturated fat), CholesterolContent 104mg cholesterol, SodiumContent 1051mg sodium, CarbohydrateContent 3g carbohydrate (0 sugars, FiberContent 1g fiber), ProteinContent 33g protein.

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