PERFECT POT ROAST INSTANT POT RECIPES

Name: Pot Roast
Prep time: 15 min
Cook time: 1 h 10 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 1/2 lbs boneless beef chuck roast ((up to 3 lbs); 1 tbsp vegetable oil; 1/2 cup dry red wine; 2 large Onions (cut into large chunks or wedges (about 3 cups)); 5 large carrots (peeled and cut into 2 inchpieces or2 1/2 cups of baby cut carrots); 1 lbs whole baby red potatoes or medium red potatoes (cut in half); 2 sprigs fresh thyme leaves; 1 can Campbell’s® Condensed Cream of Mushroom Soup (10 1/2 ounces)

POT ROAST – INSTANT POT RECIPES

Pot Roast – Instant Pot Recipes image

When you make our recipe for Instant Pot® Pot Roast, you get a traditional pot roast dinner with an incredibly flavorful gravy made from our cream of mushroom soup. Plus, it’s ready in just about half the time that it takes to make a traditional pot roast. Cooking this comfort food favorite in the Instant Pot® creates a tender roast and locks in flavor. Searing the beef in the Instant Pot®, then deglazing the pot with wine adds rich, complex flavors. For perfect results, be sure to layer the ingredients as directed in the recipe.

Provided by Campbell's®

Prep Time 15 minutes

Cook Time 70 minutes

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 1/2 lbs boneless beef chuck roast ((up to 3 lbs)
1 tbsp vegetable oil
1/2 cup dry red wine
2 large Onions (cut into large chunks or wedges (about 3 cups))
5 large carrots (peeled and cut into 2 inchpieces or2 1/2 cups of baby cut carrots)
1 lbs whole baby red potatoes or medium red potatoes (cut in half)
2 sprigs fresh thyme leaves
1 can Campbell’s® Condensed Cream of Mushroom Soup (10 1/2 ounces)

Steps:

Cut the beef in half crosswise (for quicker cooking), then season with salt and pepper. On a 6 quart Instant Pot®, select the Saute setting. Heat the oil. Add the beef (in batches, if needed) and cook for 15 minutes or until well browned on all sides. Remove the beef from the pot. Add the wine and cook, stirring to scrape up the browned bits from the bottom of the pot. Press Cancel.
Layer the onions, carrots, potatoes, thyme and beef in the Instant Pot®. Spoon the soup over the beef (the order is important, so don't stir until after the cooking is done).
Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 45 minutes (timer will begin counting down once pressure is reached- it takes about 10 minutes). When done, press Cancel and use the quick release method to release the pressure.
Remove the beef to a serving plate, cover and keep warm. Select the Saute setting and cook the vegetables and gravy for 10 minutes or until the gravy is slightly thickened. Remove and discard the thyme. Season to taste. Slice the beef and serve with the vegetables and gravy.

THE PERFECT HARD BOILED EGGS – INSTANT POT RECIPES

The Perfect Hard Boiled Eggs – Instant Pot Recipes image

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.

Provided by Instant Brands Culinary Team

Prep Time 2 minutes

Cook Time 10 minutes

Yield 1 - 12 servings

Number Of Ingredients 2

Ingredients

1 cup of water
1-12 large eggs

Steps:

Pour water into the inner pot and place in your Instant Pot.
Place eggs in the inner pot on the included steam rack.
Set steam release to the Sealing position.
Select Pressure Cook or Manual, set to High pressure and adjust to 5 minutes.
After cooking, let sit 5 minutes for Natural Release, then Quick Release.
Let soak in ice water bath for 5 minutes for fast cooling and easy peeling.

More about "perfect pot roast instant pot recipes"

POT ROAST – INSTANT POT RECIPES

When you make our recipe for Instant Pot® Pot Roast, you get a traditional pot roast dinner with an incredibly flavorful gravy made from our cream of mushroom soup. Plus, it’s ready in just about half the time that it takes to make a traditional pot roast. Cooking this comfort food favorite in the Instant Pot® creates a tender roast and locks in flavor. Searing the beef in the Instant Pot®, then deglazing the pot with wine adds rich, complex flavors. For perfect results, be sure to layer the ingredients as directed in the recipe.
From recipes.instantpot.com
Reviews 5
Cuisine American

Remove the beef to a serving plate, cover and keep warm. Select the Saute setting and cook the vegetables and gravy for 10 minutes or until the gravy is slightly thickened. Remove and discard the thyme. Season to taste. Slice the beef and serve with the vegetables and gravy.

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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.
From recipes.instantpot.com
Reviews 5
Cuisine Modern

Let soak in ice water bath for 5 minutes for fast cooling and easy peeling.

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INSTANT POT® CLASSIC POT ROAST RECIPE - BETTYCROCKER.COM

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!
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Total Time 1 hours 35 minutes
Calories 410 per serving

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.

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We took the viral, melt-in-your-mouth Mississippi pot roast and made it in an Instant Pot® multi-cooker, cutting the overall cook time by more than half. The ranch seasoning and sliced pepperoncini provide just the right amount of spice and tang. The result is a flavorful, fork-tender dish you can make any night of the week.
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Use a large spoon or small ladle to skim off as much fat as possible from the pot. Add the shredded beef back to the pot and stir to combine. Serve with mashed potatoes.

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Juicy and tender instant pot pot roast and potatoes with gravy makes the perfect family-friendly dinner.
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The recipe is written for a thawed roast. If using a frozen roast, you will need to add about 20-30 minutes to your pressure cooking time. You can also skip the searing step and simply rub the spices on the roast and then place it in the pot and then move ahead to the pressure cooking step.

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
Reviews 5
Cuisine Modern

Let soak in ice water bath for 5 minutes for fast cooling and easy peeling.

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ROAST PORK LOIN – INSTANT POT RECIPES

To make this dish into an easy but festive weeknight dinner, top the pork with a generous scoop of Apple–Orange Chutney and a sprinkling of fresh pomegranate seeds.
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When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid, stir, and serve the chutney either hot or cold.

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INSTANT POT® CLASSIC POT ROAST RECIPE - BETTYCROCKER.COM

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.

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Use a large spoon or small ladle to skim off as much fat as possible from the pot. Add the shredded beef back to the pot and stir to combine. Serve with mashed potatoes.

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The recipe is written for a thawed roast. If using a frozen roast, you will need to add about 20-30 minutes to your pressure cooking time. You can also skip the searing step and simply rub the spices on the roast and then place it in the pot and then move ahead to the pressure cooking step.

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