Instant Pot Pot Roast is an easy-to-make, comfort food classic that is perfect for family dinners or special occasions. The Instant Pot is a multi-cooker that is known for its ability to speed up the cooking process while still producing delicious meals. This makes cooking a pot roast in the Instant Pot a perfect option for busy weeknights.
This Instant Pot Pot Roast is delicious in so many ways! It’s great for busy nights when you just want to throw something in the instant pot. This comforting one-pot dish is easy to make and packed with flavor. The best part is that it can be made in just one hour, making it perfect for busy weeknight dinners. Get ready to savor the tender, melt-in-your-mouth beef and flavorful gravy. You won’t believe how quickly this delicious pot roast comes together!
Why You’ll Love This Recipe!
- It’s incredibly flavorful and easy to make. The Instant Pot technology seals in all the flavors, leaving you with a tender and juicy roast that’s ready in no time.
- Instant Pot Roast is incredibly versatile. You can use any combination of vegetables, herbs, and spices to customize your pot roast to your own tastes.
- It’s a great way to feed the whole family or even just yourself! With an Instant Pot Pot Roast, you can easily feed up to 6 people without having to spend hours slaving away over a stove or grill!
Ingredients Needed
- Chuck Roast: A cut of beef from the shoulder of an animal, usually a cow, that is perfect for slow cooking and yields an incredibly tender and flavorful pot roast.
- Packet Pot Roast Seasoning: A pre-mixed blend of seasonings designed to enhance the flavor of your pot roast.
- Avocado Oil: A high-heat cooking oil with a mild, buttery flavor that is ideal for browning meats.
- Minced Garlic: Cloves of garlic that have been finely chopped, adding a subtle yet unmistakable flavor to your dish.
- Beef Broth: High-quality broth made from beef bones and vegetables, providing an intensely flavorful base for your pot roast.
- Bag Baby Dutch Yellow Potatoes: Small potatoes with yellow skin and creamy white flesh that cook quickly and provide great texture as part of your pot roast dish.
- Bag Baby Carrots: Bite-sized carrots that are perfect for adding sweetness to your stew or casserole.
- Cornstarch: A thickener used to give the gravy a smooth, silky texture.
- Cold Water: Used in place of hot water when making the gravy so it doesn’t become lumpy due to overcooking.
- Fresh Parsley: Adds a bright color and fresh flavor to your finished dish!
If you havent used an Instant Pot to make a roast yet, youve been missing out! The result is a tender, juicy, and delicious pot roast that is sure to be a hit with your family. The Instant Pot makes cooking this classic dish a breeze, leaving you with more time to spend with your loved ones.
How to Store
Beef roast cooked in an instant pot can be stored in the refrigerator for up to four days or frozen for up to three months. To store your beef roast, allow it to cool completely before transferring it into a sealed container or airtight plastic bag.
Make sure you label and date the container before putting it in the refrigerator or freezer. When you’re ready to reheat your beef roast, simply place it into the instant pot with some liquid and let it warm through on low heat.
Common Questions
What is the best cut for pot roast?
The best cut of beef for pot roast is chuck roast. Chuck roast is a cut taken from an animal’s shoulder, usually a cow. This cut of meat has great marbling and fat content, which makes it ideal for slow cooking as it yields an incredibly tender and flavorful pot roast. Because the chuck roast has some fat content, it’s best cooked slowly over low heat to ensure maximum flavor and tenderness.
Do I have to sear the meat before I make the roast?
If you don’t have time to sear your meat, you can put it in the instant pot and add the beef broth and garlic.
How do I to keep my roast tender?
To ensure that the chuck roast is tender when cooked in an Instant Pot, it’s important to cook on low pressure for a longer period of time, as well as adding some liquid such as stock or broth.
Instant Pot pot roast is the perfect meal for those who want a hearty, protein packed dish that is easy to prepare and cleanup after. With the instant pot, you can create a delicious and tender pot roast in just a fraction of the time it would take in the oven. Plus, with the right seasoning and ingredients, you can create a dish that is incredibly flavorful and satisfying for the whole family. Next time you’re looking for a great meal idea, why not try making instant pot pot roast? You won’t be disappointed.
Instant Pot Pot Roast is a perfect meal for any occasion. It is easy to make, flavorful, and versatile. You can customize the recipe to your liking, adding in your favorite vegetables or seasonings. When you cook a roast in a pressure cooker, it locks in all the moisture and flavors inside the meat. This results in a roast that is incredibly moist and tender, with intense flavor.
Can you overcook a chuck roast in a pressure cooker?
Yes, it is possible to overcook a chuck roast in a pressure cooker. The meat fibers can become overly tough and dry if cooked for too long or at too high of a temperature. To avoid this, it’s important to follow the instructions of the recipe closely, paying careful attention to the recommended cooking time and temperature. Adding some liquid to the cooker before cooking can help keep food moist and tender.
What to Serve with Instant Pot Pot Roast
- Mashed potatoes (sweet, garlic, or regular)
- Roasted vegetables (carrots and Brussels sprouts)
- Steamed green beans
- Salad
- Crusty bread
Instant Pot pot roast is one of those meals that never gets old. It’s delicious, hearty, and incredibly addicting. You can serve it for dinner with mashed potatoes, roasted vegetables, or any other side dish for a satisfying and wholesome meal. The best part is that it’s very easy to make, and you don’t need much preparation time.
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Instant Pot Pot Roast
Ingredients
- 1 2.5-3 pound chuck roast
- 1 1.3 ounce packet pot roast seasoning
- 2 Tablespoons avocado oil or cooking oil
- 2 teaspoons minced garlic
- 1 cup beef broth
- 1 1.5 pound bag baby dutch yellow potatoes
- 1 1 pound bag baby carrots
- 2 Tablespoons cornstarch
- 2 Tablespoons cold water
- Fresh parsley optional garnish
Instructions
- Cut the chuck roast into 5-6 equally sized pieces on a cutting board with a sharp knife.
- Sprinkle the seasoning packet evenly over the meat and rub each piece well with the seasoning. Set the meat to the side.
- Place the oil in the instant pot and set it for 10 minutes on the saute function.
- Once the oil has heated, sear the meat in it on all sides, about 1-2 minutes per side.
- Once the meat has been browned, it will not be cooked through, take it out and set it to the side on the board that you used to cut the meat.
- Add the garlic to the hot oil and allow it to cook for about 1 minute or until fragrant before canceling the saute on the instant pot and immediately adding in the beef broth.
- Stir the broth well and use a non-scratch spoon to get all the bits off the bottom of the pot.
- Once the broth, garlic and seared pieces have been well mixed, add the meat pieces back into the pot and scrape any juices from the board into the instant pot.
- Seal the instant pot with the lid and then set it to pressure cook on high for 40 minutes.
- When the instant pot finishes the first cook, quick release the steam and open the instant pot.
- Layer on the potatoes and then carrots on top of the meat. Do not stir.
- Reseal the instant pot and start it on the high pressure setting for an additional 8 minutes.
- Allow the instant pot to finish cooking the meat and vegetables and then quick vent the hot steam.
- Remove the meat and vegetables from the instant pot, place on a large serving platter and shred the meat.
- Cover the platter with aluminum foil to keep the food hot and then set the instant pot for 5 minutes on the saute function.
- To make gravy, whisk together the cornstarch and cold water in a small bowl and then pour gradually into the hot broth, stirring continuously.
- Allow the liquid to come to a boil, mixing frequently, and cook for 1 minute before turning off the instant pot completely.
- Serve the meat, potatoes and carrots with your hot gravy and garnished with fresh parsley, optional.
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