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.