Instant Pot Italian Pot Roast Recipes

INSTANT POT ITALIAN POT ROAST

Steps:

• In a small bowl, combine salt, pepper and garlic powder. Pat dry roast with a paper towel to remove any excess moisture. Rub seasoning mixture over entire roast.
• Pour olive oil into insert of your Instant Pot and set to sauté. When oil is heated, using tongs, sear roast on all sides until browned (approximately 3 minutes each side). Turn off Instant Pot.
• Sprinkle Italian seasoning over roast. Pour in beef broth, wine, tomatoes and juices. Add onion and bay leaf.
• Place the lid on pressure cooker and lock. Steam release knob should be set on "sealing". Cook on manual setting (high pressure) for 60 minutes. Allow pressure to release naturally for 10 minutes, then quick release remaining pressure.
• Carefully transfer beef, tomatoes and onions to a serving platter (use a large slotted spoon for tomatoes and onions) and cover loosely with foil. Remove and discard bay leaf. Turn off Instant Pot.
• Allow fat to rise in liquid, then skim off the fat.
• Set Instant Pot to sauté. Prepare cornstarch slurry by whisking together cornstarch and water in a small bowl or large measuring cup. When the liquid reaches a boil, pour in cornstarch slurry and stir until thickened (about 2 minutes). Turn off Instant Pot. Season gravy with salt and pepper, if desired.
• Serve roast over rice (if desired) topped with gravy.

INSTANT POT® POT ROAST

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.

QUICK + EASY INSTANT POT POT ROAST

Steps:

• Set Instant Pot to sauté mode, add beef and sear for 2 to 3 minutes per side.
• Season with salt and pepper, then add garlic, Worcestershire sauce, thyme, tomato paste and beef broth.
• Top beef with potatoes and carrots.
• Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 40 minutes. When the cook time is done, allow the pressure to naturally release for 15 minutes.
• Release remaining pressure and remove the lid. Using a slotted spoon, transfer carrots and potatoes to a serving dish. Transfer pot roast to same dish and garnish with parsley.
• If a gravy is desired, set the pot to saute mode and bring cooking liquid to a simmer. Mix a tablespoon of cornstarch with 3 tablespoons of cooking liquid. Add the cornstarch mixture back to the simmering liquid; cook and stir until thickened. Spoon some of the gravy over the pot roast before serving.
• Serves: 6; Calories: 342; Total Fat: 8 grams; Saturated Fat: 3 grams; Total Carbohydrate: 19 grams; Sugars: 4 grams; Protein: 45 grams; Sodium: 538 milligrams; Cholesterol: 123 milligrams; Fiber: 4 gram.

INSTANT POT ITALIAN BEEF ROAST RECIPE

Steps:

• Season roast with salt and pepper on all sides.
• Pour 1-2 Tablespoons of olive oil in the bottom of your Instant Pot and turn on the "saute" feature. Saute your roast on all sides for 2-3 minutes on each side, or until browned.
• In a bowl, mix together all three packets and 1 cup of beef broth.
• Pour broth mixture into your Instant Pot over your roast and seal the lid. Set pot to HIGH pressure. Set your knob to sealing and the timer to 60 minutes.
• Let your roast come to pressure and cook for 60 minutes. Then do a natural release for 10 minutes, followed by a quick release.
• Remove your roast and slice or shred with forks.