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The Instant Pot and Pot Roast
This is the Instant Pot version of my all time favorite Out of this World Pot Roast recipe that is normally done all day in the slow cooker. Now that we’re stuck staying at home for much longer than we had hoped for during this global pandemic, I’m finding myself craving foods that just make me feel all warm in side…. yep even living in Texas during the spring where the temperature can be 48 or 92.
A good pot roast just gives me a sense of comfort and warmth like I’m a kid again and have no worries. Like knowing I’m not the only one having to do the protecting or the dishes. Man I miss those days… I mean the dishes part. Anyway…. There have been some days that really get away from me while helping the girls with homeschooling, laundry, dishes (uuugggh dishes), and constantly picking up after my adorable tiny two-year-old tornado. And it’s always while attempting to do some fun activity, art project, or craft with the kids each day (so they don’t go too crazy all cooped up) that I forget to plan dinner. Or (more often lately) it all of a sudden is too late to start the dinner I had planned. This is where my Instant Pot shines, People!
How it all Started:
Now I know I’ve talked about my love of Instant Pots before so I’ll make this short and sweet. It all started out when I jumped on the band wagon and joined the Instant Pot Community (basically it’s a family), with a 6 qt before our youngest kiddo arrived. I found myself trying tons of new recipes and fell in love instantly with my new kitchen toy. Since then, I have gotten a 8 qt Instant Pot and this last Christmas (early.. because I couldn’t wait to try it out) I got the Instant Pot Omni Plus .
Whoa mama, that is a life changing appliance! If you haven’t had air fried bacon in less than 6 minutes, are you really living??? Okay, well needless to say I’m a huge fan and anyone reading this probably is too. If this is your first time using it, then Welcome to the family! You’re going to love it 😉
Ingredients:
- 3 pound Chuck Roast
- Olive Oil
- 1 pound bag of Baby Carrots
- 2 pounds of Potatoes ( can peel or leave peel on) cut into large chunks
- 1 Onion, chunked
- 2 Celery Stalks, chunked
- 1 cup Beef Broth
- 1 Tbsp. Corn Starch for making the gravy (optional)
- 2 Tbsp. McCormick Spicy Montreal Steak Seasoning (can substitute with the original Steak Seasoning)
- 1 Tbsp. Sea Salt
- 1 Tbsp. dried Thyme
- 1 Tbsp. dried Rosemary
Directions:
Measure out all the seasonings into a small bowl and set aside. Next, chunk up all of your vegetables and set aside in a large bowl as well.
Next, set your Instant Pot to Sauté. Take some Olive Oil and coat all sides of the roast. Sprinkle half of the seasoning mixture onto all sides and set it into the Instant Pot. The other half of the seasoning can be sprinkled onto the vegetables along with a little olive oil to help it stick.
We are searing all 4 sides of the roast to lock in all the delicious juices. Searing should be about 2-3 minutes per side.
Add your broth to the base of the Instant Pot.
Cook the roast on High Pressure for 60 minutes with a natural release of 10 minutes. Add in your vegetables coated in the seasoning. Make sure that your inner seal is clear of food and dry as you re-seal your instant pot and cook on High for 3 minutes with again a natural release of 10 minutes.
You are now ready to devour a moist, savory pot roast that will feel like a warm hug. But wait there is more if you can wait a few more minutes you can turn the juices into an optional gravy…. say what????? Yep if you want to take this roast to an even higher level it can be done.
Optional Gravy:
Remove the meat and vegetables from the Instant Pot and mix into the broth and juices from the roast equal parts cornstarch and water until thickened to your liking. I like to start with 1 Tbsp corn starch and water. If most of the broth and juices have cooked off then add 1 cup of water to the bottom of the Instant pot with the seasonings that were left behind.
Instant Pot Pot Roast
Equipment
- instant pot
Ingredients
- 3 lb Chuck Roast
- Olive Oil
- 1 lb bag of Baby Carrots
- 2 lbs Potatoes ( can peel or leave peel on) cut into large chunks
- 1 Onion chunked
- 2 Celery Stalks chunked
- 1 cup Beef Broth
- 1 Tbsp Corn Starch for making the gravy (optional)
- 2 Tbsp McCormick Spicy Montreal Steak Seasoning (can substitute with the original Steak Seasoning)
- 1 Tbsp Sea Salt
- 1 Tbsp dried Thyme
- 1 Tbsp dried Rosemary
Instructions
- Measure out all the seasonings into a small bowl and set aside. Next, chunk up all of your vegetables and set aside in a large bowl as well.
- Next set your Instant Pot to Sauté. Take some Olive Oil and coat all sides of the roast. Sprinkle half of the seasoning mixture onto all sides and set it into the Instant Pot. The other half of the seasoning can be sprinkled onto the vegetables along with a little olive oil to help it stick.
- We are searing all 4 sides of the roast to lock in all the delicious juices. Searing should be about 2-3 minutes per side.
- Add your broth to the base of the Instant Pot.
- Cook the roast on High Pressure for 60 minutes with a natural release of 10 minutes. Add in your vegetables coated in the seasoning. Make sure that your inner seal is clear of food and dry as you re-seal your instant pot and cook on High for 3 minutes with again a natural release of 10 minutes.
- You are now ready to devour a moist, savory pot roast that will feel like a warm hug. But wait there is more if you can wait a few more minutes you can turn the juices into an optional gravy…. say what????? Yep if you want to take this roast to an even higher level it can be done.
- Optional Gravy:Remove the meat and vegetables from the Instant Pot and mix into the broth and juices from the roast equal parts cornstarch and water until thickened to your liking. I like to start with 1 Tbsp corn starch and water. If most of the broth and juices have cooked off then add 1 cup of water to the bottom of the Instant pot with the seasonings that were left behind.
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