POT ROAST RECIPE FOR INSTANT POT RECIPES

Name: Pot Roast
Prep time: 10 min
Cook time: 1 h
Yield: 5 servings
Cuisine: American
Ingredients: 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

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

Ingredients

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.

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

Ingredients

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.

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POT ROAST – INSTANT POT RECIPES

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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.
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