Instant Pot Pot Roast With Potatoes And Carrots 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 RECIPE

Steps:

• Turn on your instant pot and set it to "saute". In a small bowl stir together salt, pepper, garlic powder, onion powder, and smoked paprika. Rub mixture all over the roast to coat all sides.
• Drizzle oil in instant pot, wait about 30 seconds, then use tongs to place roast in the pot. Do not move it for 3-4 minutes until well-seared and browned. Use tongs to turn the roast onto another side for 3-4 minutes, repeating until all sides are browned.
• Switch instant pot to "pressure cook" on high and set to 60-80 minutes (60 for a 3 pound roast, 80 for a 5 pound roast. see notes if using baby carrots). Add potatoes, onions, and carrots to pot (just arrange them around the roast) and pour beef broth and worcestershire sauce over everything. Place lid on the pot and turn to locked position. Make sure the vent is set to the sealed position.
• When the cooking time is up, do a natural release for 10 minutes (don't touch anything on the pot, just let it de-pressurize on it's own for 10 minutes). After 10 minutes, turn vent to the venting release position and allow all of the steam to vent and the float valve to drop down before removing the lid.
• Transfer the roast, potatoes, onions, and carrots to a platter and shred the roast with 2 forks into chunks. Use a handheld strainer to scoop out bits from the broth in the pot. Set instant pot to "soup" setting. Whisk together the water and corn starch. Once broth is boiling, stir in corn starch mixture until the gravy thickens. Add salt, pepper, and garlic powder to taste.
• Serve gravy poured over roast and veggies and garnish with fresh thyme or parsley if desired.

INSTANT POT ROAST WITH CARROTS & POTATOES

Steps:

• Using a sharp knife, or kitchen shears, trim as much fat/fatty deposits from your roast. Place the prepped meat on a clean cutting board, and pat dry with paper towels. Set aside.
• To a small mixing bowl add the rosemary, oregano, thyme, and garlic powder. Stir together to evenly combine.
• Liberally season both sides of the roast with salt & pepper. Then pour the seasoning mix out over it, rubbing & pressing it in to all sides to evenly coat.
• Press the 'SAUTE' button and adjust it to the more setting. When the pot says 'hot' add the oil to the liner.
• Add the prepared roast to the pot, and allow it to sear- about 2-3 minutes. Carefully flip the roast using sturdy tongs, and let the other side sear another 2-3 minutes. Remove the roast to a waiting plate. Set aside.
• Hit the 'CANCEL' button. Then press the 'SAUTE' button again, this time leaving it on the normal setting.
• Add the onions and garlic to the pot, and let them cook for 2-3 minutes- just until tender.
• Add the tomato paste, wine, broth, and Worcestershire sauce to the pot. Stir the mixture together with a sturdy spoon, scraping up any browned bits from the bottom of the pot as you do.
• Return the roast to the pot, and then add the potatoes and carrots on top. Do not stir, and it's ok if only the meat is submerged- this is what you want.
• Add the lid to the pot, turning to close, and set the vent valve to the sealed position. Pressure cook on HIGH for 35 minutes. Once done- allow the pot to naturally release for 10 full minutes. Carefully open the vent valve, and allow the rest of the trapped steam to completely release. Press CANCEL to turn off the pot.
• Carefully scoop out the vegetables and transfer them to a serving dish/platter. Loosely cover the dish with foil to keep the veggies warm, but prevent them from continuing to cook. Set aside.
• Carefully remove the beef to a waiting platter. Let is rest for 5-10 minutes, undisturbed.
• Using two forks, or meat claws, pull the beef apart into bite sized chunks/pieces.
• Serve the shredded beef roast with the vegetables and enjoy!

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® 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.

INSTANT POT® 'POT ROAST'

Steps:

• Pat roast dry and season liberally with salt and pepper.
• Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Add roast to the hot pot and brown for 5 to 8 minutes per side. Remove to a plate.
• Add onion to the pot, adding more oil if needed, and saute until browned, 5 to 7 minutes. Add mushrooms; cook and stir until browned, 3 to 4 more minutes. Add wine and scrape up any browned bits with a wooden spoon. Stir in tomato paste, garlic, and thyme.
• Add beef broth. Place roast on top of the mushrooms and onions. Add potatoes, carrots, and celery. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 80 minutes. Allow 5 to 10 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Remove roast and vegetables to a bowl.
• Switch to Saute function. When juices begin to bubble, whisk in flour and cook to thicken, 2 to 3 minutes.