This instant pot roast in favorite Instant Pot simply tastes like the best restaurant meal. Even my kids–they are eating Chinese now! I’m not complaining, I got exactly what I paid for.
The beef in this healthy roast dish is tender, well done and low calorie. Since I’ve enjoyed the beef in this healthy Instant Pot roast recipe I’m going to tell you about some other fantastic recipes I’ve found I love to cook in this cooker.
Instant Pot Roast is a slow cooker recipe that is made to cook the potatoes, which are cut into small pieces. The ingredients are poured in a large pan and covered with water so that the pot and lid can set.
The cooking time takes around fifteen minutes. In this article I am going to show you how to make an easy and delicious Instant Pot Roast that your family will love!
Instant Pot Roast Meat is a healthy and easy way to cook steak on the grill. If you’ve never cooked a steak in an Instant Pot, you’re missing out.
Even if you’ve cooked steaks in other ways, such as a traditional slow cooker roast, an Instant Pot Roast is a flavorful and easy alternative. Many people think that Instant Pot Roast recipes are boring and lack flavor, but really they’re as good or better than many of the classic recipes people have come to know. This article will reveal why Instant Pot Roast Recipes are an excellent choice for making a meal on the grill.
Instant Pot Pot Roast RecipeCourse: DinnerCuisine: AmericanDifficulty: Easy
This is the best Pot Roast recipe I’ve tried! The meat is so tender and falling apart, you’ll want another helping! Made with flavorful dry rub, then seared, and cooked with potatoes and carrots in Instant Pot, this will be your new favorite Sunday dinner meal!
- Ingredients for Dry Rub:
½ tablespoon smoked paprika
½ tablespoon salt
¼ teaspoon cayenne
½ teaspoon onion flakes
½ teaspoon garlic powder
- Ingredients for Instant Pot Pot Roast:
3-4 pounds beef roast cut in 4 pieces
3 tablespoons olive oil
1 onion chopped
4 cloves garlic minced
2 cups beef broth
2 tablespoons tomato paste
2 teaspoons Worcestershire sauce
1 pound baby potatoes
1 pound baby carrots or 4 medium carrots
2 tablespoons cornstarch or tapioca flour
¼ cup water
- In a small mixing bowl, mix dry rub ingredients together (½ tbsp smoked paprika, ½ tbsp salt, ½ tsp onion flakes, ½ tsp garlic powder, and ¼ tsp cayenne) and set aside.
- Rinse the chunk of meat, pat dry, and cut in four equal pieces. Add dry rub ingredients and rub it into the meat, coating evenly.
- Set the Pressure Cooker to “Sauté” function.
- Add 3 tbsp olive oil and let it preheat.
- When the oil is hot, place the meat in the Pressure Cooker and let it sear for about 4-5 minutes on each side, until it gets a golden/brown crust. Then remove the meat from the pot.
- Add chopped onion and sauté it for about 5 minutes, or until it gets golden in color. Then add minced garlic and cook for another minute.
- Add 2 cups beef broth and deglaze the bottom of the pan, scraping off the burnt bits. Then add 2 tbsp tomato paste, and 2 tsp Worcestershire sauce. Mix everything, cook for another minute, then turn off the “sauté” function off.
- Put the meat back in the pot, place 1 pound baby potatoes and 1 pound carrots on top. Cover with the lid and make sure your venting knob is turned to “sealing”.
- Cook on manual high pressure for 40 minutes. When done, do a quick pressure release.
- After the meat and vegetables are done, quickly release the pressure. Take the roast and veggies out. You can put then on a serving plate and cover with foil to keep warm.
- Turn on the “Sauté” function again and let the liquid get to boil. Let it simmer for 5-10 minutes. Then mix 2 tbsp cornstarch (or tapioca flour) with water and gradually add it to the pot. Stir and cook another 5 minutes, until the gravy gets thicker to the desired consistency.
- While the gravy is cooking, take two forks and shred the meat.
- I like to serve it on a large serving plate with meat on one side and vegetables on the other side. Pour some grave over the dish before serving.
Reference : veronikaskitchen.