How To Make Pot Roast Instant Pot Fast!
Nothing brings dread faster than hearing, “What’s for dinner?” especially when you have no idea. Sometimes it feels like the best idea is to get fast food, but with Instant Pot, fast food happens in the comfort of your kitchen! With Instant Pot, you can take delicious pot roast from craving to table faster than your family can ask, “What smells so good?” The best part is how easy it is to make! Enjoy!
How To Make Pot Roast Instant Pot Fast!
What You Need To Make Pot Roast In An Instant Pot:
- 3 pound Chuck Roast
- 1 cup beef broth
- 1 cup red wine (optional)
- 1/2 cup reduced sodium soy sauce
- 1 teaspoon black pepper
- 4 chopped carrots
- 4 large potatoes in large cubes
- 3 cloves garlic, (diced or whole depending on your preference)
- 2 tablespoons oil
- 2 large sweet onions, quartered or diced (optional)
- 2 cups sliced mushrooms (optional)
How To Make Pot Roast In An Instant Pot:
1. Set Instant Pot to ‘saute’ and add oil.
2. Once the oil becomes hot, add the roast and sear for 4-5 minutes on each side. Turn off ‘saute’
3. In a small bowl, combine broth, wine, soy sauce, and black pepper. Pour the mixture over the meat.
4. Add vegetables in evenly spaced around the meat, and sprinkle garlic on top.
5. Place lid on Instant Pot with steam valve closed.
6. Switch setting to ‘manual’ and set for 70 minutes on ‘high’ pressure (you can go up to 80 minutes if your roast is a little bigger than 3 pounds, or as little as 60 if it’s under 3 pounds).
7. Do a ‘natural release’ for at least 10 minutes, then a quick release.
8. Remove and plate roast and veggies. Pour juice from cooking over the top as a natural au jus, and serve. Enjoy!
Pro Tip: Want to change things up a bit? Use a mixture of root vegetables (potatoes, radishes, sweet potatoes, turnips, rutabaga, parsnips) to add a variety of flavors without changing the cooking time! Or for a low-carb version, focus more on mushrooms, peppers, and other low-carb veggie goodness!
How To Make Pot Roast in the Instant Pot
Ingredients
- 3 pound Chuck Roast
- 1 cup beef broth
- 1 cup red wine optional
- ½ cup reduced sodium soy sauce
- 1 teaspoon black pepper
- 4 chopped carrots
- 4 large potatoes in large cubes
- 3 cloves garlic (diced or whole depending on your preference)
- 2 tablespoons oil
- 2 large sweet onions quartered or diced (optional)
- 2 cups sliced mushrooms optional
Instructions
- 1. Set Instant Pot to 'saute' and add oil.
- 2. Once the oil becomes hot, add the roast and sear for 4-5 minutes on each side. Turn off 'saute'
- 3. In a small bowl, combine broth, wine, soy sauce, and black pepper. Pour the mixture over the meat.
- 4. Add vegetables in evenly spaced around the meat, and sprinkle garlic on top.
- 5. Place lid on Instant Pot with steam valve closed.
- 6. Switch setting to 'manual' and set for 70 minutes on 'high' pressure (you can go up to 80 minutes if your roast is a little bigger than 3 pounds, or as little as 60 if it's under 3 pounds).
- 7. Do a 'natural release' for at least 10 minutes, then a quick release.
- 8. Remove and plate roast and veggies. Pour juice from cooking over the top as a natural au jus, and serve. Enjoy!
This post useful for you.
Thank you for this recipe, today I will cook it for my family. I really like to collect different unusual recipes since I was a college student, prepare food is my passion! Now I work as a writer and I run my own blog and If you don’t mind I’d like to share your recipe on it.
You need to deglaze IP after sauté. If you don’t, can get “burn” message from not removing the little bits from the bottom.
The recipe was very easy to prepare. The beef was very tender. The vegetables were too soft at the end of the cook time. Next time will add vegetables half way through the cooking time.