Instant Pot Roast Recipe

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There is an easy recipe of Instant Pot Roast.

Preparation Time: 10 minutes Cook Time: 1 hour 55 minutes

Ingredients: Instant Pot Roast Recipe

Makes: 2 to 4 Servings

  • 1-3 lbs. chuck roast
  • Two small sliced onions
  • Four minced garlic cloves
  • 1 tbsp light soy sauce
  • 1 cup homemade chicken stock (unsalted)
  • 1 tbsp olive oil
  • 1 tbsp fish sauce
  • One pinch of thyme
  • One pinch rosemary, dried
  • 2 tbsps balsamic vinegar
  • Two bay leaves
  • Black pepper, freshly ground
  • Kosher salt
  • Two chopped carrots
  • Eight sliced white mushrooms
  • Cornstarch slurry = 2 tbsps water + 1 ½ tbsp cornstarch
  • 2-4 (divided into four parts) potatoes

Instructions: Instant Pot Roast Recipe

  • Pat dry chuck roast with paper towel and season generously with black pep-Per and kosher salt.
  • Add olive oil into the instant pot.
  • Select the “saute” setting on the instant pot.
  • When oil starts to shimmer, add seasoned chuck roast.
  • Brown for 10 minutes a side and flip over, brown for another 10 minutes.
  • With a slotted spoon, removed browned chuck roast into a bowl and allow to cool.
  • Retain few tbsps of fats and oil in the instant pot.
  • Add a pinch black pepper & kosher salt; add garlic and onions into the in-Stant pot.
  • Saute for 2 minutes approximately, until the aroma of garlic cooking fills the air, and the onion becomes tender.
  • Add mushroom into the instant and combine and saute for 2 min-Utes more.
  • Add vinegar or red wine into the instant pot.
  • Scrape and stir the insides of the instant pot to loosen stuck bits of fats and onions.
  • Pour chicken stock, fish sauce and soy sauce into the instant pot.
  • Add two bay leaves and a pinch of thyme and dried rosemary.
  • Check for seasoning and add pepper and salt as necessary.
  • Close the lid of the instant pot, and set vent to “sealed”.
  • Select “manual’ setting on the instant pot and select a 45 minute cook time.
  • Once the cooking time has been reached, select the “cancel” setting and allow pressure to be released naturally for 20 minutes until the float valve drops down.
  • Open the instant pot lid.

Note: 

Make sure pressure has been released before opening the lid of the instant pot.

  • Transfer cooked chucked roast from the instant pot and allow to cool.
  • Add potatoes and carrots into the instant pot.
  • Close instant pot lid and set vent to “sealed.”
  • Select “manual” setting on the instant pot and select a 4 minute cook time.
  • After cook time has been reached, select cancel button and slide steam re-Lease handle to “venting” position for quick release, until the float valve, drops down.
  • Open the instant pot lid.

Note Again: 

Make sure pressure has been released before opening the lid of the instant pot.

  • Check the sauce for seasoning add salt and pepper as necessary.27. Stir in the cornstarch slurry into the sauce a little at a time until a thick con-Consistency is reached.28. Cut meat into smaller bits and serve with carrots, potatoes, and gravy.
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