Instant Pot Bbq Beer Roast Recipes

INSTANT POT POT ROAST (TAVERN STYLE)

Steps:

• Set Instant Pot on "Saute" mode and allow to heat until the display reads "HOT".
• Meanwhile, combine flour salt and pepper in a large bowl and place beef into the seasoned flour, coating the entire roast. Reserve remaining flour.
• Add oil to the Instant Pot, heat until it shimmers, and add roast to the pan, cooking until it's browned on all sides. Add remaining flour to the pot, followed by the onions. Stir to combine and cook until onions start to become tender and flour starts to brown.
• Pour the beer and beef broth over the meat and onions, followed by the carrots. Stir to combine and place lid on the Instant Pot.
• Set the Instant Pot to cook for 65 minutes (for a 3 lb roast) more or less depending on how large your roast is. Follow the cooking time recommendations in your manual for best results. Allow the Instant Pot to release pressure naturally or wait at least 10 minutes before doing a manual release.
• Remove roast from the post and place on a cutting board. Set aside.
• Combine gravy mix with cream and whisk until combined. Slowly whisk gravy mixture into the juices in the pot and bring to a simmer to thicken.
• Cut meat into smaller portions and place back into the gravy. Serve over mashed potatoes, pasta or rice and top with french fried onions and chopped fresh parsley.

INSTANT POT BBQ BEER ROAST

Steps:

• Take 1/4 cup of your favorite BBQ seasoning, salt and pepper and rub in all over your roast.
• Place your frozen roast in a 6-quart instant pot.
• Gently pour your beer/non-alcoholic beer over your roast.
• Sprinkle on a little more seasoning.
• Seal and cook on manual, high, for 90 mins.

INSTANT POT ROOT BEER PULLED PORK RECIPE BY TASTY

Steps:

• Make the pulled pork: In a small bowl, combine the garlic powder, onion powder, salt, pepper, coriander, and paprika.
• Add the pork to a large bowl and sprinkle with the spice mixture, tossing to coat evenly.
• Turn an Instant Pot to the sauté setting. Add the canola oil and heat on medium heat. Working in batches, add the pork to the pot in batches and brown all over, 2-3 minutes per side. Transfer to a cutting board.
• Add the onion to the pot and cook for 3-5 minutes, scraping up any browned bits from the bottom of the pot, until the onion is soft and translucent. Add the root beer, vinegar, and barbecue sauce to the pot and stir to combine.
• Return the pork to the pot, nestling the pieces in together so they fit in a single layer and are sitting evenly in the cooking liquid. Put on the lid and seal the pressure valve.
• Cook on normal pressure for 60 minutes. Once the timer has stopped, let the valve naturally release for 15 minutes before manually opening the valve.
• While the pork is cooking, make the pickled onion slaw: In a medium bowl, combine the cabbage, pickled onions, carrot, vinegar, mayonnaise, salt, and pepper. Toss well to coat. Chill in the refrigerator until ready to serve.
• Using tongs, transfer the pork from the Instant Pot to a large bowl. Turn Instant Pot to the sauté setting and reduce the braising liquid by half, 10-12 minutes.
• Meanwhile, use 2 forks to shred the pork into small pieces, discarding any large pieces of fat or sinew.
• Starting with ½ cup (120 ml), gradually add the reduced braising liquid back to the pork until juicy and well-coated.
• To serve, spread barbecue sauce on both sides of each roll. Place a generous scoop of pork on each bottom bun and top with a small scoop of pickled onion slaw. Top with the top bun and serve.
• Enjoy!

POT ROAST IN BEER

Steps:

• Heat a roasting pan over high heat, and coat bottom with oil. Sear meat on all sides. Remove from pan, and set aside.
• Reduce heat to low, saute onion, celery and garlic, scraping up browned bits. Cover, and cook on low for 15 minutes.
• Mix in cream of mushroom soup and beer. Wrap bay leaves and cloves in cheesecloth, tie with string, and add to pan. Place roast on top of vegetables, spooning some sauce over meat. Cover with foil, and place lid over foil to seal well. Reduce heat, and simmer 1 1/2 hours.
• Remove meat from pan, and slice. Return to the pan, and spoon sauce over. Cook an additional 30 minutes.

POT ROAST MADE WITH BEER FOR THE PRESSURE COOKER

Steps:

• Heat oil in pressure cooker ( medium).
• Brown beef on both sides, then remove and set aside.
• Add to same pan: small amount of beer and loosen/stir up bits.
• Add flour and tomato paste to pan and cook over medium for one minute.
• Place the meat and everything else ( and the rest of the beer ) in the pan.
• Close this lid and cook on high pressure for about 1 hour.
• Let pressure come down naturally.
• Serve over rice or noodles.