Instant Pot Roast Beef Dinner Recipes
INSTANT POT® POT ROAST
A tasty family favorite cooked in the Instant Pot®, combining beef chuck, red potatoes, carrots, and herbs.
Provided by N8TE
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 2h5m
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 232.9 calories, Carbohydrate 10.6 g, Cholesterol 51.7 mg, Fat 14.2 g, Fiber 1.7 g, Protein 15.3 g, SaturatedFat 5.4 g, Sodium 536 mg, Sugar 2.5 g
INSTANT POT ROAST BEEF DINNER
Instant Pot Roast Beef Dinner with brown gravy is made all in your instant pot in about 90 minutes. This family favorite traditional recipe is perfect for flavorizing and tenderizing cheap tough cuts of beef.
Provided by Diane
Categories Instant Pot Recipes
Time 1h40m
Number Of Ingredients 10
Steps:
- Set the Instant Pot to saute-more. Pour in the oil. Lay the roast beef into the instant pot.
- Brown the roast beef on all sides. Remove the beef and set aside. Press the cancel button.
- Add in your prepared vegetables and the beef broth.
- Lay the meat on top of the vegetables. Sprinkle the seasonings and Worcestershire sauce over all.
- Close and seal the lid. Press the manual function. Toggle to HIGH pressure. Set the time to 55 minutes by using the +/-key. Walk away!
- When the Pot dings that it's done let it natural release at least 15 minutes so the roast can rest and increase in flavor and tenderness.
- Remove the beef to rest on a platter with the veggies.
- Select Sauté and bring the cooking juices to just a boil.
- Whisk together 2 Tablespoons cornstarch whisked with 1/4 cup of cold water.
- whisk the roux into the cooking juices.
- Heat the gravy to a boil while whisking constantly about a minute until you get the desired thickness.
- Pour the gravy into a gravy boat and serve with the dinner.
Nutrition Facts : Calories 622 calories, Carbohydrate 71 grams carbohydrates, Cholesterol 116 milligrams cholesterol, Fat 14 grams fat, Fiber 7 grams fiber, Protein 51 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 2825 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
INSTANT POT® CLASSIC POT ROAST
Classic pot roast-in your Instant Pot®? Yes, you read that right. Feast on perfectly seasoned, fall-apart-tender beef roast plus all the extras, like carrots, potatoes, onions and celery, in a fraction of the time it used to take. Our easy Instant Pot® roast beef takes the classic recipe and reinvents it for today's kitchen. Save it to your recipe box now, and keep it for a lifetime!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 8
Number Of Ingredients 13
Steps:
- Rub beef with salt and pepper. Spray 6-quart Instant Pot® insert with cooking spray. Select SAUTE; adjust to normal. Melt butter in insert. Add beef; cook 4 to 6 minutes on first side until browned. Turn and cook 4 to 6 minutes on second side until browned. Transfer to medium bowl using tongs.
- Add onions; cook 3 to 4 minutes or until softened and beginning to brown. Stir in broth. Select CANCEL. Stir in carrots, celery, garlic and thyme. Stir in potatoes. Add beef to mixture in insert.
- Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 45 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
- Remove beef to serving platter. In small bowl, beat cornstarch and water with whisk. Select SAUTE, and adjust to normal; heat liquid to simmering. Gently stir in cornstarch mixture; cook 1 to 2 minutes, stirring frequently, until thickened. Select CANCEL. Serve vegetables with beef.
Nutrition Facts : Calories 410, Carbohydrate 43 g, Cholesterol 70 mg, Fat 1, Fiber 5 g, Protein 25 g, SaturatedFat 7 g, ServingSize About 1 1/3 Cups, Sodium 690 mg, Sugar 7 g, TransFat 1/2 g
INSTANT POT® 'POT ROAST'
Pot roast in an Instant Pot® with potato, carrots, and celery.
Provided by Gary Mills
Time 2h15m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 372.3 calories, Carbohydrate 18.5 g, Cholesterol 77.5 mg, Fat 21.2 g, Fiber 2.6 g, Protein 22.6 g, SaturatedFat 7.9 g, Sodium 196.1 mg, Sugar 3.1 g
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