Instant Pot Pot Roast With Carrots And Potatoes Recipes

INSTANT POT BEEF ROAST WITH POTATOES & CARROTS

Steps:

• Trim all fat from the chuck roast steak, then sprinkle salt on each side (about ½ teaspoon).
• Turn the Instant Pot, set it to Sauté and wait until it heats up. Add 2 teaspoons of the olive oil and sear meat on both sides. Remove roast from the pot.
• Add the remaining 2 teaspoons of olive oil to the pot and add the onions and garlic. Sauté for a few minutes until fragrant, then deglaze with broth, tomato paste, and Worcestershire sauce or coconut aminos. Get all those brown bits up from the bottom of the pot to flavour your meat and veggies and make a killer gravy!
• Add the beef back to the pot, along with potatoes. Place carrots in a steamer basket on top of the meat and potatoes. Lock the lid and set for HIGH pressure for 60 minutes.
• After cook time, release the pressure naturally, it should take about 15 minutes. If you are hangry or impatient, you could switch it over to quick release anytime after this point and you will be good.
• Remove the beef roast and the veggies to a casserole dish. Enjoy as is or make a quick gravy by removing 1/2 cup of the stock and mixing it with 1 tablespoon of your thickener. Add this slurry back to the Instant Pot and set the IP to Sauté again. Simmer until the gravy thickens to your liking, stirring frequently. Taste for salt and pepper and season as needed. You might also like to add a teaspoon of balsamic vinegar or lemon juice.

INSTANT POT POT ROAST WITH CARROTS AND POTATOES

Steps:

• Peel and chop the potatoes into roughly 1-inch pieces. Peel and mince garlic cloves. Set aside.
• Pat dry the beef roast and place on a clean plate. Season generously with salt, pepper, and onion powder on both sides.
• Drizzle one tablespoon of olive oil into the bottom of the Instant Pot. Set the Instant Pot to "Saute." Saute the garlic for one minute, or until fragrant. Then place the beef roast in the Instant Pot and brown on all sides. Remove the browned beef roast back to a clean plate. Turn the Instant Pot to "Off."
• Pour the beef broth into the Instant Pot to deglaze the pan, stirring well and scraping up any browned bits from the bottom of the pot. Place the beef roast back into the Instant Pot. Lock and seal the lid, and slide the valve to "sealed." Cook on High Pressure for 40 minutes, and Quick Release the pressure afterward.
• Remove the lid. Arrange the carrots and potatoes around the roast. Lock and seal the lid and valve once again. Cook on High Pressure for 10 minutes, and then allow the pressure to naturally release for 15 minutes.
• Arrange the roast and vegetables on a serving platter.
• Gently slice the beef roast and place the au jus into a gravy boat or other serving dish.
• Serve.

INSTANT POT® POT ROAST WITH POTATOES AND CARROTS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in 2 tablespoons oil. Add roast to hot oil and cook until browned all over, 4 to 5 minutes per side. Add broth.
• Combine remaining oil, potatoes, carrots, onion, and soup mix in a resealable plastic bag. Seal and shake to coat evenly. Pour mixture into the pressure cooker and spread out evenly.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove roast from pot and place on a serving platter, leaving drippings in the pot.
• Select Saute function and bring drippings to a boil. Combine water and cornstarch in a bowl and add to drippings. Cook, stirring frequently, until slightly thickened, 2 to 3 minutes. Season gravy with garlic salt and pepper.
• Slice roast and serve with vegetables and gravy.

SUNDAY POT ROAST WITH CARROTS AND POTATOES

Steps:

• Press SAUTÉ, set it for MEDIUM, NORMAL, OR CUSTOM 300°F for set the time for 10 minutes.
• As the pot heats, warm the oil in the insert set in a 5-, 6-, or 8-quart Instant Pot. Season the beef with the salt and pepper. Add the chunks and brown well, turning occasionally, about 8 minutes.
• Add the onion and garlic. Cook, stirring frequently for 1 minute, just until aromatic. Pour in the broth and scrape up any browned bits on the bottom of the insert (turning the pieces of beef this way and that). Stir in the parsley, oregano, sage, and allspice. Turn off the SAUTÉ function and lock the lid onto the cooker.
• MAX Model: Set for PRESSURE COOK on MAX. Set the time for 40 minutes with the KEEP WARM setting off. Other Instant Pot Models: Set for PRESSURE COOK on HIGH pressure. Set the time for 45 minutes with the KEEP WARM setting off.
• When the pot has finished cooking, turn it off and let the pressure return to normal naturally, about 30 minutes. Unlatch the lid and open the cooker. Transfer the chunks of beef to a nearby cutting board. Add the potatoes, carrots, celery, and tomatoes to the sauce. Stir well and lock the lid back onto the pot.
• Set for PRESSURE COOK on HIGH pressure. Set the time for 18 minutes with the KEEP WARM setting off.
• When the pot has finished cooking a second time, use the quick-release method to bring the pressure back to normal. Unlatch the lid and open the cooker. Return the chunks of beef to the pot.
• Press SAUTÉ, set it for MEDIUM, NORMAL, OR CUSTOM 300°F for set the time for 9 minutes.
• As the sauce comes to a simmer, whisk the cornstarch and water in a small bowl until smooth. Whisk this slurry into the simmering sauce and cook, stirring constantly, until thickened, about 1 minute. Turn off the SAUTÉ function and use hot pads or silicone baking mitts to transfer the (hot!) insert to a nearby wire rack to stop the cooking. Serve in bowls with lots of sauce and vegetables around the meat.

INSTANT POT BEEF DAUBE STEW WITH MASHED POTATOES RECIPE

Steps:

• Sprinkle beef cubes with salt and pepper.
• Press the SAUTE button on the Instant Pot.
• Add oil into the pot. When the oil is hot, sear outside of beef cubes for a few minutes (we aren't cooking the meat, just searing the outside!). Set meat aside.
• Add carrots, celery, onion, and garlic into the pot and cook for 4-5 minutes or until they vegetables start to get tender and turn golden brown.
• Add in tomato paste with the vegetables and cook for about 1 minute.
• Pour in the cranberry juice, scraping the bottom of the pot to remove any of the browned bits on the bottom (this will prevent the burn notice).
• Add the beef back into the pot.
• Dump in the tomatoes, beef broth, rosemary, thyme, bay leaf, and dash of cloves. Also add more salt and pepper to taste.
• Place the lid on the Instant Pot. Turn knob to SEALING (not venting).
• Press the PRESSURE COOK button and set timer for 30 minutes. Let pressure do a NATURAL RELEASE (for at least 10 minutes, but the longer you can let it sit, the more tender it will be!).
• Throw away the bay leaf.
• Serve beef stew over hot mashed potatoes (these Instant Pot Mashed Potatoes are our favorite!)