I’ve recently been experimenting with my new favorite kitchen appliance: the Instant Pot. What is it? An electric, programable, pressure-cooker. Think pressure cooker meets slow cooker.
Why Instant Pot/Pressure Cooker?
I must confess, while I’ve known about the Instant Pot for a really long time, and even had one for several months, I put off using it because I had my tried-and-true cooking methods and pressure cookers seemed kind of old-fashioned.
Now that I’ve been using this thing often (aka: daily) for several weeks, I’m kicking myself for not trying it much sooner, as it drastically shortens the cooking time of almost any food and creates better (and faster) results than a slow cooker.
Don’t Have One?
No worries… I didn’t for a long time and this recipe can work perfectly well without one (though check this link if you want to try one, because they are often on sale for up to 50% off!).
If you don’t have an Instant Pot, you can adapt this pot roast recipe by following the instructions for a beef roast on your regular pressure cooker or cook in a slow-cooker on low for 6-8 hours.
Garlic Herb Pot Roast Recipe
One of my favorite go-to recipes for the Instant Pot is this Garlic Herb Pot Roast. It is a variation of the basic slow-cooker pot roast recipe I’ve made for years, but in a pressure cooker/Instant Pot it cooks in about 45 minutes instead of 8 hours. I’ve found that the flavors also intensify in a pressure cooker and the meat gets more tender, so less seasoning is needed.
- 3-4 pound beef chuck roast
- 1 teaspoon salt
- 1 teaspoon white pepper (or black pepper)
- 1 teaspoon garlic powder (or 3 cloves fresh, minced)
- 1 tablespoon Italian Seasoning or equivalent dried herbs of choice
- 2 tablespoons coconut oil or butter
- 1 onion, peeled
- 2 cups bone broth
- ¼ cup red wine, optional
- 6 large carrots, peeled
- 4 ounces cremini mushrooms, optional
- ¼ cup red wine, optional
- 4 tablespoons butter, optional
- ½ teaspoon dried thyme, optional
- Cut beef into 2-inch or smaller cubes. Place on a plate and sprinkle evenly with spices and set aside.
- Turn Instant Pot on "Saute" setting and melt the butter or coconut oil in the pot.
- Thinly slice the onions and add. Saute for 4-5 minutes until tender and slightly browned. Deglaze the pan with the red wine, if using.
- Add roast pieces in a single layer on top of the onions.
- Pour the broth over the roast.
- Put the lid on the Instant pot, lock and seal.
- Press cancel or unplug the Instant Pot to stop the Saute setting and then press the "Manual" button and set the time to 40 minutes.
- When finished, carefully release the pressure by pushing the "cancel" button and then turning the lock to "venting" until the pressure is released. While the roast is cooking, chop the carrots into 1-inch pieces.
- When pressure releases, remove lid and quickly add chopped carrots. Quickly replace lid and use the manual setting to program a 10-minute additional cook time.
- When cooking has finished. Press cancel and either quick release the pressure or allow it to release naturally.
- Let cool slightly and serve.
- Optional: To create a gravy for this roast, remove the meat and vegetables from the pressure cooker and set aside in a covered container. Turn on the "Saute" setting, add the chopped mushrooms, extra wine, butter and thyme and let the liquid reduce for about ten minutes while meat cools. When cooking is finished, you can also whisk in ½ cup sour cream if desired for a creamy gravy.
- Serve immediately.
Do you use a pressure cooker or Instant Pot? What is your favorite pot roast recipe to make in it?