HOW TO COOK A ROAST IN AN INSTAPOT RECIPES
YOUR NEW FAVORITE POT ROAST – INSTANT POT RECIPES
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
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 POT ROAST WITH VEGETABLES - NOW COOK THIS!
This Instant Pot Pot Roast With Vegetables is the best pot roast I have ever made! Thanks to the Instant Pot, it cooks up in a fraction of the time while giving you incredibly tender meat along with carrots and potatoes in a rich, super flavorful gravy.
Provided by Michelle / Now Cook This!
Categories Dinner
Total Time 120 minutes
Prep Time 15 minutes
Cook Time 105 minutes
Yield 6
Number Of Ingredients 11
Steps:
- Combine the salt, pepper, garlic powder, and onion powder in a small bowl. Season the chuck roast on all sides with all of the seasoning mixture.
- Using the Instant Pot SAUTE function at its highest heat setting, heat the olive oil until the Instant Pot reads HOT. Add the chuck roast and sear on both sides until very nicely browned, about 4 minutes per side.
- Remove the roast from the Instant Pot to a plate.
- Add the beef broth to the Instant Pot. Using a wooden spoon, scrape up all of the browned bits from the bottom of the pot.
- Return the roast to the Instant Pot. Put the lid on, make sure the steam release valve is set to SEALING, and cook on HIGH pressure for 45 minutes. Note: It will take the Instant Pot about 10 minutes to come to pressure before the cooking time begins to count down. When the cooking time has finished, immediately and carefully quick-release the pressure.
- Add the carrots and potatoes to the Instant Pot. Press the vegetables down into the broth as best as you can (it's okay if they are not all covered). Put the lid on, make sure the steam release valve is set to SEALING, and cook on HIGH pressure for 5 minutes. Note: It will take the Instant Pot about 10 minutes to come to pressure before the cooking time begins to count down. When the cooking time has finished, turn off the Instant Pot and allow the pressure to naturally release for 20 minutes, then quick-release any remaining pressure.
- Remove the meat, carrots, and potatoes to a serving dish. Using two forks, shred the meat. Cover with foil and keep warm.
- Using the SAUTE function of the Instant Pot, bring the broth to a boil.
- In a small bowl, combine the cornstarch and cold water to make a slurry. While constantly stirring the broth, add the slurry. Cook, stirring occasionally, for 2 to 3 minutes or until the gravy has thickened slightly. Note: I don't make a super-thick gravy. If you would like your gravy thicker, just add more cornstarch slurry.
- Serve the pot roast, carrots and potatoes with the gravy and ENJOY!
Nutrition Facts : Calories 679 kcal, ServingSize 1 serving
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How to make Instant Pot pot roast that is so tender, it melts in your mouth. This easy recipe makes ultra-flavorful beef guaranteed to satisfy the entire family. Use an Instant Pot or another brand of electric pressure cooker. The best cuts of beef for pot roast are tougher cuts of meat like chuck, brisket, and round. Baby potatoes are optional. They get very soft and can be served whole or mashed and served alongside the pot roast. FAQ: If you do not have the same size cut of meat as called for in the recipe, assume 20 minutes of cook time for every pound of meat. So a 4-pound roast will need 80 minutes of cook time and a 5-pound roast will need 100 minutes of cook time.
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- Meanwhile, whisk the cornstarch and water together. When the liquid has reduced, slowly whisk in the cornstarch mixture. Continue to boil until the gravy thickens. Turn off the pressure cooker, and then season the gravy to taste with additional salt, pepper, or spices. (For a creamier gravy, add a small splash of cream.)
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YOUR NEW FAVORITE POT ROAST – INSTANT POT RECIPES
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.
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INSTANT POT POT ROAST WITH VEGETABLES - NOW COOK THIS!
This Instant Pot Pot Roast With Vegetables is the best pot roast I have ever made! Thanks to the Instant Pot, it cooks up in a fraction of the time while giving you incredibly tender meat along with carrots and potatoes in a rich, super flavorful gravy.
From nowcookthis.com
Reviews 5
Total Time 120 minutes
Category Dinner
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Calories 679 kcal per serving
From nowcookthis.com
Reviews 5
Total Time 120 minutes
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- Serve the pot roast, carrots and potatoes with the gravy and ENJOY!
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EASY INSTANT POT POT ROAST (TENDER AND JUICY)
How to make Instant Pot pot roast that is so tender, it melts in your mouth. This easy recipe makes ultra-flavorful beef guaranteed to satisfy the entire family. Use an Instant Pot or another brand of electric pressure cooker. The best cuts of beef for pot roast are tougher cuts of meat like chuck, brisket, and round. Baby potatoes are optional. They get very soft and can be served whole or mashed and served alongside the pot roast. FAQ: If you do not have the same size cut of meat as called for in the recipe, assume 20 minutes of cook time for every pound of meat. So a 4-pound roast will need 80 minutes of cook time and a 5-pound roast will need 100 minutes of cook time.
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Reviews 4.9
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- Meanwhile, whisk the cornstarch and water together. When the liquid has reduced, slowly whisk in the cornstarch mixture. Continue to boil until the gravy thickens. Turn off the pressure cooker, and then season the gravy to taste with additional salt, pepper, or spices. (For a creamier gravy, add a small splash of cream.)
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THE PERFECT HARD BOILED EGGS – INSTANT POT RECIPES
This method is super simple. From fridge to cooker, you can make 1 to 12 eggs with the same recipe. We call it the 5-5-5 method.
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- Let soak in ice water bath for 5 minutes for fast cooling and easy peeling.
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This Instant Pot Pot Roast With Vegetables is the best pot roast I have ever made! Thanks to the Instant Pot, it cooks up in a fraction of the time while giving you incredibly tender meat along with carrots and potatoes in a rich, super flavorful gravy.
From nowcookthis.com
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Calories 679 kcal per serving
- Serve the pot roast, carrots and potatoes with the gravy and ENJOY!
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How to make Instant Pot pot roast that is so tender, it melts in your mouth. This easy recipe makes ultra-flavorful beef guaranteed to satisfy the entire family. Use an Instant Pot or another brand of electric pressure cooker. The best cuts of beef for pot roast are tougher cuts of meat like chuck, brisket, and round. Baby potatoes are optional. They get very soft and can be served whole or mashed and served alongside the pot roast. FAQ: If you do not have the same size cut of meat as called for in the recipe, assume 20 minutes of cook time for every pound of meat. So a 4-pound roast will need 80 minutes of cook time and a 5-pound roast will need 100 minutes of cook time.
From inspiredtaste.net
Reviews 4.9
Total Time 2 hours 30 minutes
Cuisine American
Calories 456 per serving
From inspiredtaste.net
Reviews 4.9
Total Time 2 hours 30 minutes
Cuisine American
Calories 456 per serving
- Meanwhile, whisk the cornstarch and water together. When the liquid has reduced, slowly whisk in the cornstarch mixture. Continue to boil until the gravy thickens. Turn off the pressure cooker, and then season the gravy to taste with additional salt, pepper, or spices. (For a creamier gravy, add a small splash of cream.)
See details
THE PERFECT HARD BOILED EGGS – INSTANT POT RECIPES
This method is super simple. From fridge to cooker, you can make 1 to 12 eggs with the same recipe. We call it the 5-5-5 method.
From recipes.instantpot.com
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