Saturday, February 25, 2017

Pressure Cooker / Instant Pot Recipe #2: Pot Roast w/Carrots and Potatoes

When I bought Instant Pot, I thought that I could cook anything in very little time. Well, Pot Roast took much longer. You will need 1.5 hours.

Pot Roast
Prep: 40 min      Cook Time: 45 (beef) + 4 (veggies) min   Other: 5 min (cut beef, make gravy)
** EDIT: Second time: Cut prep time by 10 min. IP reached high pressure after 5 min. **

Natural pressure release. Luckily, we had an appointment at that time. When we returned home, the Instant Pot had released all the pressure. Made the gravy by adding flour.

2-3 lbs boneless chuck roast (it should be about 2 inches thick
1 Tbsp olive oil
4 cloves garlic
1 large onion (sliced)
1 cup chicken broth
2 Tbsp soy sauce
1/2 tsp rosemary
1/2 tsp thyme
1/2 lb carrots (you can put more)
2 lb potatoes (you can put more)
1.5 Tbsp flour (for gravy at the end)

My prep time was 40 min since I included searing the beef also.

First, you sear the beef. Pour olive oil. Hit the 'Saute' button on your Instant Pot. Sear all sides (8-10 min each side). Remove beef from heat to set aside. Press cancel.


After searing:
Hit the 'Saute' button again but set it on medium heat for onions/garlic. Cook onions for a minute or two, then garlic. For deglazing, splash some red wine in. I love to use frozen garlic cloves so that I can have it on hand.

Add chicken broth, soy sauce, rosemary, thyme in. Place your beef back in. Close the lid.
Pressure cook on high for 45 minutes. Natural release pressure for half an hour.

Beef after pressure cooking:

Remove beef to a set aside. Add potatoes, then carrots. Pressure cook for 4 minutes. Quick release pressure.

Now to make the gravy.. Add flour and stir. Salt and pepper to taste.

Cut your beef. Spoon some gravy on top. I placed veggies on the side.


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