Best Ever Instant Pot Roast Recipes
INSTANT POT POT ROAST
Sear and pressure cook your pot roast in a versatile Instant Pot® and cut down on the time it would take to get dinner on the table.
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Sprinkle the chuck roast generously all over with salt and pepper. Turn a 6-quart Instant Pot® to the high saute setting. Add the oil and once hot, add the beef and cook until deeply browned on both sides, about 5 minutes per side. Remove the beef from the pot, add the tomato paste and garlic and stir to combine. Add the flour and stir to make a paste. Whisk in the red wine until well combined and bring to a boil. Cook until slightly thickened, about 3 minutes.
- Add the broth, potatoes, carrots, celery, rosemary, thyme, 1 tablespoon salt and a large pinch of pepper. Nestle the beef on top and place the onions on top or around the beef, wherever they fit best. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour 15 minutes.
- After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Allow the beef to sit in the sauce, uncovered, for 10 minutes.
- Remove the herbs from the sauce and transfer the meat to a cutting board. Slice against the grain and put on to a large rimmed serving platter. Top with the sauce and vegetables.
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
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
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