Instant Pot Pot Roast
Achieve melt-in-your-mouth beef and perfectly cooked vegetables in under an hour.
Introduction to Instant Pot Pot Roast
Instant Pot pot roast is a modern twist on a classic dish, leveraging the power of pressure cooking to achieve tender, fall-apart beef and perfectly cooked vegetables in a fraction of the time. This recipe is inspired by the cooking style of Ree Drummond, also known as The Pioneer Woman, who emphasizes the importance of quality ingredients and simple preparation methods.
Ingredients for Instant Pot Pot Roast
To create this delightful dish, you’ll need the following ingredients:
- 1 whole beef chuck roast, 3 to 4 pounds, preferably with good marbling for enhanced flavor
- Kosher salt and black pepper for seasoning
- 2 tablespoons olive oil for browning the roast
- 2 whole large yellow onions, peeled and quartered
- 6 whole carrots, cut into large pieces
- 1 cup red wine for deglazing the pot
- 2 cups beef stock for cooking the roast
- 3 sprigs fresh rosemary and 3 sprigs fresh thyme for added depth of flavor
- 1 bay leaf for aromatic enhancement (optional)
Step-by-Step Instructions
Follow these steps to prepare your Instant Pot pot roast:
- Set the Instant Pot to Saute Mode and allow it to heat up until it says “Hot.”
- Season the Roast generously with kosher salt and black pepper to enhance the flavor.
- Brown the Roast on all sides in the Instant Pot using olive oil. Remove it to a plate once browned.
- Cook the Onions and Carrots in the same pot until they start to brown, stirring occasionally. Add more oil if needed.
- Deglaze with Red Wine, scraping the bottom of the pot to capture all the flavorful bits. Let the wine cook until reduced by half.
- Add Beef Stock, Herbs, and Roast back into the pot. Ensure the roast is mostly submerged in liquid.
- Pressure Cook by closing the lid, ensuring the valve is set to “Sealing,” and selecting “Manual” mode. Cook for about 60 minutes for a 3-pound roast.
- Natural Pressure Release for 10 to 20 minutes after cooking is complete. Then, carefully open the valve to release any remaining pressure.
Serving Suggestions
Once cooked, remove the roast to a cutting board and shred it with two forks. Skim excess fat from the cooking liquid and serve the shredded beef with carrots and onions, topped with pan juices.
Why Choose Instant Pot?
The Instant Pot is ideal for cooking pot roast because it significantly reduces cooking time compared to traditional oven methods, while maintaining the tender texture and rich flavors associated with slow cooking.
Frequently Asked Questions (FAQs)
Q: How long does it take to cook a pot roast in the Instant Pot?
A: Typically, a 3-pound pot roast takes about 60 minutes to cook in the Instant Pot, including pressure build-up and natural release time.
Q: Can I use other types of beef for this recipe?
A: While chuck roast is recommended for its marbling and flavor, other cuts like round or brisket can also be used, though they may require adjustments in cooking time.
Q: How do I avoid overcooking the roast?
A: To prevent overcooking, ensure you check the roast for tenderness after the recommended cooking time. If necessary, cook for a few more minutes.
Q: Can I add potatoes to the recipe?
A: Yes, you can add diced potatoes to the Instant Pot along with the carrots and onions. They will cook nicely during the pressure cooking process.
References
- https://blythesblog.com/recipe/instant-pot-pioneer-woman-pot-roast/
- https://www.thepioneerwoman.com/food-cooking/recipes/a10342/pot-roast-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a99178/instant-pot-pot-roast/
- https://www.youtube.com/watch?v=9rPeodE9oCE
- https://www.thepioneerwoman.com/food-cooking/recipes/a91726/1-pot-roast-3-easy-meals/
- https://www.youtube.com/watch?v=6N3Bi29hv-o
- https://thebestblogrecipes.com/instant-pot-pot-roast/
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