Best Ever Instant Pot Roast Recipes

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INSTANT POT® POT ROAST

A tasty family favorite cooked in the Instant Pot®, combining beef chuck, red potatoes, carrots, and herbs.

Provided by N8TE

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 2h5m

Yield 12

Number Of Ingredients 14



Instant Pot® Pot Roast image

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
  • Combine salt, marjoram, rosemary, garlic powder, onion powder, black pepper, and paprika in a small bowl. Rub mixture all over roast to coat all sides.
  • Drizzle oil into the preheated pot. Wait 30 seconds, then place roast into the pot; do not move the meat, allowing it to sear for 3 or 4 minutes. Turn the roast and sear again, 3 to 4 minutes. Repeat until all sides are browned, about 15 minutes total.
  • Add potatoes, carrots, and onion to the pot. Pour in broth and Worcestershire sauce. Close and lock the lid; set vent to sealing. Select high pressure according to manufacturer's instructions; set timer for 60 minutes for a 3-pound roast or 80 minutes for a 5-pound roast. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Transfer roast, potatoes, carrots, and onions to a platter for serving.

Nutrition Facts : Calories 232.9 calories, Carbohydrate 10.6 g, Cholesterol 51.7 mg, Fat 14.2 g, Fiber 1.7 g, Protein 15.3 g, SaturatedFat 5.4 g, Sodium 536 mg, Sugar 2.5 g

1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried rosemary
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground black pepper
½ teaspoon paprika
1 tablespoon vegetable oil
1 (3 pound) beef chuck roast, or more to taste
1 pound baby red potatoes
4 large carrots, chopped into large chunks
1 large yellow onion, sliced
4 cups beef broth
2 tablespoons Worcestershire sauce

INSTANT POT MISSISSIPPI POT ROAST RECIPE

This Instant Pot Mississippi Pot Roast turns out perfectly juicy and tender every time!

Provided by Camille Beckstrand

Categories     Main Course

Time 1h38m

Number Of Ingredients 8



Instant Pot Mississippi Pot Roast Recipe image

Steps:

  • Press SAUTE button on Instant Pot and allow pot to heat up.
  • Add olive oil and let it heat up for 1-2 minutes.
  • Add beef roast and sear on one side for 4 minutes. Flip roast over and sear other side for 4 minutes.
  • Pour beef broth in the bottom and use a wooden spoon or spatula to scrape and loosen any cooked bits on the bottom of the pan (but keep them in the pan because they will add so much flavor!).
  • Pour in the pepperoncini juice and sprinkle both the dry ranch dressing mix and dry brown gravy mix on top of the roast.
  • Add the peppers (put on top of and around the roast) and butter on top of the roast.
  • Put your lid on the pot and put the VALVE on sealing (not venting). Press the MANUAL (or PRESSURE COOK) button and set timer for 60 minutes (or 20 minutes per pound of your roast).
  • When timer is finished, let pressure do a NATURAL RELEASE (it will take at least 20 minutes).
  • Shred or slice roast (it should fall apart pretty easily) and serve.

Nutrition Facts : Calories 504 kcal, Carbohydrate 4 g, Protein 44 g, Fat 35 g, SaturatedFat 15 g, TransFat 2 g, Cholesterol 167 mg, Sodium 711 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 21 g, ServingSize 1 serving

2 Tablespoons olive oil
3 pounds beef chuck roast or rump roast ((a rump roast usually has more fat, so it falls apart even more easily))
¾ cup beef broth
½ cup pepperoncini juice ((from the jar of pepperoncinis))
1 ounce dry ranch seasoning mix (1 packet)
1 ounce brown gravy mix (1 packet)
8 whole pepperoncini peppers
2 Tablespoons butter (cut into small pieces)

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