Instant Pot Pot Roast
As I’m sure you’ve heard, Instant Pots are all the rage. I love mine but it’s not the reduction in cooking time that impresses me about the pressure cooker. It’s the infusion of flavor. Yes, making tender fall-off-the-bone ribs in 40 minutes as opposed to 4 hours is great, but the true bonus is having the flavor of the rub and sauce infiltrate the meat in every bite.
Anyway, I made this pot roast recipe from start to finish in about 2 hours.
Because I am picky about texture, I cooked the carrots and potatoes separately from the beef because my fear was that the vegetables would turn to total mush if I let them cook as long as the beef. Only babies like mushy carrots.
Instructions and Ingredients
2.5-3 lbs. chuck roast
1 tablespoons ranch seasoning
2 tablespoons balsamic vinegar
2 cups beef broth, plus 3-4 tablespoons
2 cups Yukon gold potatoes, 1-2 inch pieces
2 cups carrots, 1-2 inch pieces
2 tablespoons butter, separated
salt and pepper
Start by cutting the beef into 5 or 6 large pieces. Salt and pepper the beef and set aside at room temperature while you prepare the vegetables.
As you are chopping the potatoes and carrots be sure to keep them roughly the same size. I go for about a 1-2 inch hunk.
Place your carrots in the Instant Pot with 1 tablespoon butter and 1 tablespoon broth, and sprinkle with salt and pepper. Cook in high pressure for 2 minutes and the carrots will be soft yet al dente.
Remove carrots from the pot and set aside. Now add the potatoes to the Instant Pot with 2 tablespoons butter, 2 tablespoons broth, and sprinkle with salt and pepper. Cook in high pressure for 6 minutes. Then, remove from pot and set aside with the carrots. Wipe out the Instant Pot with a paper towel.
You can cover the carrots and vegetables to keep them warm or put them in a 250-300 degree oven for about 20 minutes before meal time.
Turn on the sauté function and 1 tablespoon of a light oil to the Instant Pot. Brown the beef in batches on all sides and set aside. Whisk together 2 cups of beef broth, balsamic vinegar, and ranch seasoning.
Add the beef back to the pot and pour the broth over top. Cook on high pressure for 45 minutes.
Arrange the beef over top of the vegetables and pour some of the sauce they cooked in over top. Garnish with something green like chives or scallions or parsley. Enjoy!