RIB 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.
Provided by Campbell's®
Prep Time 15 minutes
Cook Time 70 minutes
Yield 6 servings
Number Of Ingredients 8
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.
POT ROAST – INSTANT POT RECIPES
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
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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This is a standard take on a beef rib roast, which is to say it is how my father made the dish when I was younger, and how I have mostly made it since. The clear, rich fat that runs into the pan below the meat is the perfect vehicle for Yorkshire pudding.
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