Low Fodmap Instant Pot Beef Pot Roast One Pot Meal Paleo Whole30 Recipes

EASY INSTANT POT POT ROAST AND VEGGIES (WHOLE30, PALEO, GF)

Steps:

• Set instant pot to saute function and add the oil. When the oil is hot, add beef chunks and sear for 1 minute on both sides. Remove the beef with tongs and set aside
• Add potatoes to the bottom of the instant pot, then layer the carrots on top. Season with garlic powder, salt and pepper. Add the sliced onions on top of the carrots, layering the onion discs (slices) if needed
• Place the beef on top of the vegetables, pour in the bone broth and put the lid on. Set the venting valve to "sealing"
• Cook on manual high pressure for 60 minutes. Once done, do a quick release and remove the lid
• Remove the beef and shred (beef should shred extremely easily with a fork or your tongs). Remove vegetables with a slotted spoon
• Mix the arrowroot flour and cold water together in a small dish until dissolved. Set the instant pot again to sauté and add the arrowroot mixture to the liquid left in the instant pot
• Stir frequently with a whisk or a fork. When it comes to a rolling bubble it will begin to thicken. If you want a thicker gravy (my personal preference), add another 1/8 cup arrowroot mixed with cold water to the gravy. The amount of arrowroot needed will depend on the amount of liquid your beef and vegetables yielded, so you can adjust arrowroot as needed.
• Pour gravy over pot roast and vegetables and serve!

LOW FODMAP INSTANT POT BEEF POT ROAST ONE-POT MEAL (PALEO, WHOLE30)

Steps:

• Have the leek chopped and ready before starting; the remaining vegetables can be chopped while the roast is cooking.
• Press the "Sauté" button on your 6-quart Instant Pot, 8-quart Instant Pot, or comparable electric pressure cooker, and add garlic-infused olive oil. While the Instant Pot is heating up, dry roast well with paper towels. Sprinkle with kosher salt and freshly-ground black pepper.
• Once the display on the Instant Pot reads "Hot," using tongs, add roast to the pot and sear for 2 minutes on each long side and 1 minute on each short side until all sides are brown. Remove roast to a plate.
• Add leek and sauté for 2 minutes, stirring frequently so that it does not burn.
• Press "Cancel" on the Instant Pot. Add beef broth to deglaze the pot, wait 15 seconds, and scrape the bottom of the pot clean with a plastic spoon.
• Add tomato paste, coconut aminos, thyme, 1 teaspoon kosher salt and ½ teaspoon black pepper to the pot and stir. Put the roast back in the pot and scrape any juices that it left behind on the plate into the pot with a spatula (leave no flavor behind!!!). Close the lid of the Instant Pot and set pressure release valve to "Sealing." Press the "Meat" button and set timer for 50 minutes. While the roast is cooking, chop carrots, potatoes and oyster mushrooms.
• Once the cooking cycle has completed, quick release the pressure. Using a fresh set of tongs, carefully flip the roast over to the opposite side in the pot. Add the carrots, potatoes and mushrooms to the broth around the roast, being careful of hot, splashing broth. Use the tongs to gently push the vegetables as far down into the broth as possible.
• Close the lid of the Instant Pot and set pressure release valve to "Sealing." Press the "Pressure Cook" or "Manual" button and set timer for 3 minutes.
• Once the cooking cycle has completed, quick release the pressure. Carefully remove roast to a serving platter using tongs. Using a slotted spoon, remove vegetables to a serving vessel. Pour pan juices into a measuring cup or gravy boat and serve over the meat and potatoes.