Pot Roast & Instant Pot Recipes | I Have Made So Far
: Mary Ellen P. Riley / Whisk Together
- 1 Tb. olive oil
- 3 lb. chuck roast (I have used bottom round and top round too), trimmed of fat
- 1-2 onions, quartered
- 1 carrot, 1" pieces (or I use 1 cup baby carrots)
- 1-2 celery ribs, 1" pieces
- 2 cloves garlic, minced or pressed
- 1 Tb. tomato paste (freeze the rest for later)
- 1 bay leaf
- 1 sprig of thyme or 1 tsp. dried thyme
- 1 tsp, kosher salt
- ½ tsp. ground black pepper
- 1-2 russet potatoes or red potatoes, 1" chunks (optional)
- 1 cup water or beef broth or chicken broth
- ½ cup frozen peas (optional)
- Put your oil in the instant pot and hit "sauté". Once hot, trim the meat on all sides. Turn machine off.
- Add the rest of the ingredients (except peas) into the pot. Seal the pot and make sure the toggle is on "seal" instead of "vent."
- Put the machine on "Beef" or use "Manual" and cook on high pressure for 70 minutes.
- Once finished, vent using the quick release method.
- If you want to add peas, simply add them now and close the lid. They will cook in the pot for 10 minutes.
- Serve warm and eat!
Recipe by Whisk Together at https://www.whisktogether.com/2016/07/17/pot-roast-instant-pot-recipes/
3.5.3208