INSTANT POT RECIPES POT ROAST RECIPES

Name: Instant Pot Pot Roast
Cook time: 35 min
Total time: 2 h
Yield: 6 to 8 servings
Ingredients: One 4-pound chuck roast; Kosher salt and freshly ground black pepper; 1 tablespoon olive oil; 1/4 cup tomato paste; 4 cloves garlic, minced; 3 tablespoons all-purpose flour; 1 1/2 cups dry red wine; 1 1/2 cups mushroom or beef broth; 16 small redskin potatoes (about 1 1/2 pounds); 4 large carrots, cut into 2-inch-long diagonal pieces; 3 large celery stalks, diced; 1 large sprig fresh rosemary; 1 large sprig fresh thyme; 2 large yellow onions, trimmed and halved

INSTANT POT POT ROAST RECIPE - FOOD NETWORK

Instant Pot Pot Roast Recipe - Food Network image

Sear and pressure cook your pot roast in a versatile Instant Pot® and cut down on the time it would take to get dinner on the table.

Provided by Food Network Kitchen

Categories main-dish

Total Time 2 hours 0 minutes

Cook Time 35 minutes

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

One 4-pound chuck roast
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
1/4 cup tomato paste
4 cloves garlic, minced
3 tablespoons all-purpose flour
1 1/2 cups dry red wine
1 1/2 cups mushroom or beef broth
16 small redskin potatoes (about 1 1/2 pounds)
4 large carrots, cut into 2-inch-long diagonal pieces
3 large celery stalks, diced
1 large sprig fresh rosemary
1 large sprig fresh thyme
2 large yellow onions, trimmed and halved

Steps:

Sprinkle the chuck roast generously all over with salt and pepper. Turn a 6-quart Instant Pot® to the high saute setting. Add the oil and once hot, add the beef and cook until deeply browned on both sides, about 5 minutes per side. Remove the beef from the pot, add the tomato paste and garlic and stir to combine. Add the flour and stir to make a paste. Whisk in the red wine until well combined and bring to a boil. Cook until slightly thickened, about 3 minutes.
Add the broth, potatoes, carrots, celery, rosemary, thyme, 1 tablespoon salt and a large pinch of pepper. Nestle the beef on top and place the onions on top or around the beef, wherever they fit best. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour 15 minutes.
After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Allow the beef to sit in the sauce, uncovered, for 10 minutes.
Remove the herbs from the sauce and transfer the meat to a cutting board. Slice against the grain and put on to a large rimmed serving platter. Top with the sauce and vegetables.

INSTANT POT® CLASSIC POT ROAST RECIPE - BETTYCROCKER.COM

Instant Pot® Classic Pot Roast Recipe - BettyCrocker.com image

Classic pot roast—in your Instant Pot®? Yes, you read that right. This Instant Pot® roast recipe lets you feast on perfectly seasoned, fall-apart-tender beef roast plus all the extras, like carrots, potatoes, onions and celery, in a fraction of the time it used to take. Our easy Instant Pot® pot roast takes the classic recipe and reinvents it for today's kitchen. Save it to your recipe box now, and keep it for a lifetime!

Provided by Betty Crocker Kitchens

Total Time 1 hours 35 minutes

Prep Time 25 minutes

Yield 8

Number Of Ingredients 13

Ingredients

2 to 3 lb boneless beef chuck roast, trimmed and cut in 4 pieces
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons butter
2 cups chopped onions
1 cup Progresso™ beef flavored broth (from 32-oz carton)
8 medium carrots, peeled and cut into fourths
3 celery stalks, cut into 1-inch pieces
3 cloves garlic, finely chopped
1 tablespoon chopped fresh thyme leaves
8 baby red potatoes, cut in half
3 tablespoons cornstarch
3 tablespoons water

Steps:

Rub beef with salt and pepper. Spray 6-quart Instant Pot® insert with cooking spray. Select SAUTE; adjust to normal. Melt butter in insert. Add beef; cook 4 to 6 minutes on first side until browned. Turn and cook 4 to 6 minutes on second side until browned. Transfer to medium bowl using tongs.
Add onions; cook 3 to 4 minutes or until softened and beginning to brown. Stir in broth. Select CANCEL. Stir in carrots, celery, garlic and thyme. Stir in potatoes. Add beef to mixture in insert.
Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 45 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
Remove beef to serving platter. In small bowl, beat cornstarch and water with whisk. Select SAUTE, and adjust to normal; heat liquid to simmering. Gently stir in cornstarch mixture; cook 1 to 2 minutes, stirring frequently, until thickened. Select CANCEL. Serve vegetables with beef.

Nutrition Facts : Calories 410 , CarbohydrateContent 43 g, CholesterolContent 70 mg, FatContent 1 , FiberContent 5 g, ProteinContent 25 g, SaturatedFatContent 7 g, ServingSize About 1 1/3 Cups, SodiumContent 690 mg, SugarContent 7 g, TransFatContent 1/2 g

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