INSTANT POT COOKING ROAST RECIPES

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POT ROAST – INSTANT POT RECIPES



Pot Roast – Instant Pot Recipes image

When you hear pot roast, words like hearty, traditional and comfort come to mind. This recipe lets you create that comforting plate of pot roast with smokey and robust flavors in just a fraction of the time. Smoked paprika, garlic and rosemary are the aromatics that shine in this dish. The red potatoes and carrots sop up the rendered juices.

Provided by Instant Brands Culinary Team

Prep Time 10 minutes

Cook Time 60 minutes

Yield 5 servings

Number Of Ingredients 12

3-5 lbs beef roast, beef brisket or chuck roast
2 tsp kosher salt
1 tsp black pepper
1 1/2 tsp smoked paprika
2 tbsp olive or vegetable oil
4 garlic cloves (minced)
2 cups red wine
2 cups beef broth
1 large white onion (roughly chopped)
1 lb baby carrots
1 lb red potatoes (diced)
1 fresh rosemary spring

Steps:

  • Select SAUTÉ, set to HIGH. Select START.
  • While the inner pot warms up, season both sides of the meat with salt, pepper and smoked paprika.
  • Add the oil to the inner pot. Once hot, lay meat into the inner pot and sear the beef until browned, about 3 to 5 minutes each side.
  • Remove beef from the pot, set aside on a plate. Add minced garlic to inner pot and cook until fragrant. Deglaze the inner pot with red wine and beef broth. Select CANCEL.
  • Add beef back to the pot. Place onion, carrots, and potatoes on top and around the meat. Place rosemary on top.
  • Secure lid for pressure cooking.
  • Select PRESSURE COOK, set to HIGH for 40 minutes (00:40). Select START.
  • Once the cooking program has ended, allow 10 minutes for Natural Release. Quick Release remaining pressure. Select CANCEL. Serve and enjoy.

INSTANT POT RECIPES – THE OFFICIAL CURATED INSTANT POT RECIPES



Instant Pot Recipes – The official curated Instant Pot recipes image

Our IP Version of OLIVE GARDEN’S Pasta e Fagioli with Ground Beef and Fresh Basil Talk about a classic! And Olive Garden’s version is even better than the norm because it’s packed with so much goodness in every spoonful. Although this dish appears in the soup section on the chain’s menu, our copycat (and the original) is really more of a well- stocked stew, even a beef- and- bean casserole with lots of vegetables. Make sure you only use lean ground beef to avoid a grease slick in the pot. The original (as with our copycat) has red kidney beans. If you’re not a fan, omit them and use an additional 15-ounce can of cannellini beans, drained and rinsed. Although not in keeping with the original, we found we wanted to spice up the dish. If you feel the same, add up to 1 teaspoon red pepper flakes with the dried spices. Or simply garnish the servings with those fiery flakes.

Provided by Bruce Weinstein & Mark Scarbrough

Prep Time 10 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 16

1 tbsp olive oil
1 lb lean ground beef (at least 93% lean or more)
1 medium yellow or white onion (peeled and chopped (1 cup))
2 medium celery stalks (chopped (½ cup))
1 medium carrot (peeled and chopped (⅓ cup))
4 cups chicken broth (1 quart)
One 28-ounce can of diced tomatoes packed in juice (3 ½ cups)
One 15-ounce can of red kidney beans (drained and rinsed (1¾ cups))
One 15-ounce can of cannellini beans (drained and rinsed (1¾ cups))
6 oz raw dried ditalini or tubetti pasta (that is (tiny pasta tubes or slightly longer tubes))
3 medium garlic cloves (peeled and minced (1 tablespoon))
1 tbsp dried Italian seasoning spice blend
1/2 tsp table salt
1/2 tsp ground black pepper
Finely grated or shredded Parmigiano- Reggiano (for garnishing)
Thinly sliced fresh basil leaves (for garnishing)

Steps:

  • Press SAUTÉ and set to MEDIUM, NORMAL, OR CUSTOM 300°F for 10 minutes. Press START if needed.
  • As the pot heats, warm the oil in the insert set in a 5-, 6-, 8-, or 10-quart Instant Pot. Crumble in the ground beef and cook, stirring occasionally, until lightly browned, about 4 minutes.
  • Stir in the onion, celery, and carrot. Cook, stirring often, until the onion softens, about 3 minutes. Pour in the broth and scrape up any browned bits on the bottom of the insert.
  • Stir in the tomatoes (with their juice), the kidney beans, cannellini beans, pasta, garlic, Italian seasoning blend, salt, and pepper until well combined. Turn off the SAUTÉ function and lock the lid onto the cooker.
  • For the MAX Model: Set pot for PRESSURE COOK on MAX pressure. Set the time for 8 minutes with the KEEP WARM setting off. Press START if needed.
  • For other Instant Pot models: Set pot for PRESSURE COOK or MANUAL on HIGH pressure. Set the time for 10minutes with the KEEP WARM setting off. Press START if needed.
  • When the pot has finished cooking, use the quick- release method to bring the pressure back to normal. Unlatch the lid and open the cooker. Stir well, then serve hot with fresh basil and finely grated or shredded Parmigiano-Reggiano as a garnish over the servings.

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