Pot Roast Recipe for Your Instant Pot
Just recently, I wrote a post describing exactly what an instant pot is. So today, since it’s so chilly out (yes, we Californians get to experience winter too lol!), I thought I would share the recipe that I recently used to make this amazing pot roast in my Pressure Cooker XL
This pot roast recipe is ready in under an hour but tastes like it has been cooking all day. This is a perfect meal for a cold winter night.
For this roast, the only vegetables that I used were yellow onions, carrots and russet potatoes. You could also add green beans or use red potatoes instead of russets. Regardless of what type of vegetables you choose to use, be sure to cut them on the larger size (like I did in the pic above) so they don’t dissolve into mush.
Adding in the Flavor
Although you can make a pot roast in the instant pot without browning the meat first, I always brown my meat first. I have tried cooking it both ways and found that browning the meat makes the roast so much tastier.
When I made this pot roast, I browned it in another pan on my stove top (I guess I was in the mood to wash extra dishes 😉 ) If you aren’t in the mood to do extra dishes, this can be done directly in the instant pot (more on this below).
Once the pan was heated up (2-3 minutes) I added the olive oil and minced garlic.
If you are browning your meat directly in the instant pot, just set the instant pot to the meat/chicken button (I have an older version of the Power Pressure Cooker XL which doesn’t have a sauté button-the meat/chicken setting is best for this since it has the longest cook time) and with the inner pot in place, cook the meat (with the top of the pot off) until it is brown on all sides.
Let the Magic Begin!
Once the meat is browned, scrape all of the brown bits from the bottom of the pan, add the remaining ingredients to the pot and stir to combine.
Place the lid on the instant pot, lock the lid and switch the pressure release valve to closed.
Press the MEAT/CHICKEN button and then press the TIME ADJUSTMENT button until you reach 20 minutes.
Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Press the CANCEL button. Switch the pressure release valve to open (see below).
When the steam is completely released, remove the lid.
That’s all there is to it. Pretty simple huh? I like to serve my pot roast with mashed potatoes (I know, I know carb overload which is why I didn’t when I made this one), but you could also serve it with a green salad or even with just the carrots and potatoes like I did.
1 (2 to 3-lb.) boneless beef chuck roast
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 yellow onion cut into wedges
- 2 medium russet potatoes, cubed
- 4 large carrots, peeled & sliced into 1 inch chunks
- 2 celery stalks cut into large pieces
- 1 cup beef broth
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tsp dried oregano leaves
- 1 tsp dried thyme leaves
- Pre-heat the instant pot so that it is ready to sauté the meat by turning it on and pressing the CHICKEN/MEAT button.
- Add the olive oil, garlic and meat to the pot and brown (with the top of the pot off) for 3-5 minutes.
- Once the meat is brown, scrape the bottom to loosen any brown bits from when you browned the meat (this is where all the flavor comes from 🙂 )
- Add onion, potato, carrots, celery, broth, oregano and thyme.
- Place the lid on the instant pot, lock the lid and switch the pressure release valve to closed (see picture above).
- Press the TIME ADJUSTMENT button to set the pot for 20 minutes.
- Switch the pressure release button to open (see picture above) to release the steam.
- Once the steam is completely released, open the pot.
- Serve warm!