Instant Pot Pot Roast with chuck or rump roast in as little as 1.5 hours. You can also add baby carrots and potatoes to make this dinner a one pot meal. Comforting meal with tender (not mushy) vegetables, fall apart beef and delicious gravy!
▼▼▼▼ FULL RECIPE BELOW ▼▼▼▼
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I am truly obsessed with my Instant Pot. If you visit my blog you will see I post 1-3 Healthy Instant Pot recipes per week. It saves me so much time to put dinner on the table in less than 15 minutes active cooking time.
I own 2 Instant Pots and 1 Cosori. The one you see in this video is 8 quart Instant Pot DUO which is good for larger recipes with leftovers like soups and stews. And to make yogurt. I also have 6 Quart Instant Pot Lux
Need more Instant Pot help? Make sure to come back every Wednesday at 9AM PST for Instant Pot tips, tricks and hacks.
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INSTANT POT POT ROAST RECIPE:
🔴Ingredients:
● 3 lbs chuck or rump roast
● 2 tsp salt
● 2 tsp ground black pepper
● 1 tsp thyme, dried
● 1 tsp rosemary, dried
● 1 tsp onion powder, dried
● 1 tsp garlic powder, dried
● 3 tbsp olive oil
● 2 large onions, sliced
● 4–6 oz brown or Portobello mushrooms, sliced
● 1 cup good red wine like Pinot Noir
● 1 cup beef stock, low sodium
● 2 tbsp red wine vinegar or Worcestershire sauce
● 1/2 lb baby carrots
● 2 lbs baby potatoes
● 1/4 cup cold water
● 3 tbsp cornstarch
🔴Instructions:
● Press Saute on 6 or 8 quart Instant Pot and let it preheat until display says Hot. Takes about 3-5 minutes.
● In the meanwhile, in a large plate combine salt, pepper, thyme, rosemary, onion and garlic powders. Stir with a fork.
● Remove twine from the roast (if any) and lay it on a plate with spices. Coat on all sides by turning and making sure all edges are coated in seasonings.
● Add 2 tbsp olive oil and then add roast. Brown on both sides, for about 3-5 minutes. Remove with tongs onto a plate.
● Add remaining 1 tbsp olive oil and onions. Saute for 5 minutes, stirring occasionally.
● Now add beef stock, red wine and vinegar and cook and stir until the bottom of the pot is deglazed, about 2-3 minutes. This is important step to avoid Burn.
● Press Cancel and lay roast on top followed by mushrooms.
● If you want to cook not mushy baby carrots and potatoes together with roast, you can do so if you are using 8 quart Instant Pot only. Wrap each separately in unbleached parchment paper and place on both sides of roast.
● Close the lid, set pressure vent to Sealing and cook for 60 minutes on High Pressure. It is 20 minutes per lb.
● After cook time is over, let pressure come down on its own for 15 minutes and then turn pressure release valve to Venting.
● Remove vegetables (if added) in a bowl and roast on a cutting board.
● If you have 6 quart Instant Pot and haven’t cooked vegetables with meat, add them now and cook on High pressure for 5 minutes with Quick Release.
● To thicken the gravy, switch electric pressure cooker to Saute. In a small bowl, whisk cold water with cornstarch, add to the pot and stir. Cook for a few minutes until bubbly and thickened.
● Cut beef against the grain into slices of desired thickness and return to the pot along with cooked carrots and vegetables.
● Serve hot garnished with parsley.
🖨 PRINT FULL RECIPE HERE:
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MORE INSTANT POT RESOURCES:
How to QUICK RELEASE Instant Pot
How to NATURAL RELEASE Instant Pot
Which Instant Pot to Buy?
How to Use Instant Pot
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If you are new to pressure cooking, below are EASY INSTANT POT RECIPES for Beginners to start with:
Instant Pot MEATBALLS 3 ways
Instant Pot Lentil Soup
Instant Pot Chicken Noodle Soup
Instant Pot Chicken Wild Rice Soup
Instant Pot Taco Soup:
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KITCHEN TOOLS USED:
Henry, Ruby, Nelson and Otis steam diverter (Duo/Smart/Ultra/Viva/Nova)
YOU CAN CHECK OUT ALL MY KITCHEN TOOLS HERE:
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