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 before trying it out. 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.
Garlic Herb Pot Roast Recipe
Servings
Ingredients
- 3-4 lb chuck roast
- 1 tsp salt
- 1 tsp black pepper
- 3 cloves garlic (minced)
- 1 TBSP Italian seasoning
- 2 TBSP coconut oil (or butter)
- 1 medium onion
- ¼ cup red wine (optional)
- 2 cups beef broth
- 6 large carrots (peeled)
Instructions
- Cut beef into 2-inch cubes.
- Place the meat on a plate, sprinkle evenly with spices, and set aside.
- Turn the Instant Pot on “Saute” setting and melt the butter or coconut oil in the pot.
- Thinly slice the onions and add to the melted butter.
- Saute for 4-5 minutes until tender and slightly browned. Add the garlic during the last 1-2 minutes.
- Deglaze the pan with the red wine, if using.
- Add the 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 to stop the Saute setting and then press the “Manual” button and set the time to 40 minutes, making sure the valve is set to seal.
- While the roast is cooking, chop the carrots into 1-inch pieces.
- When the roast is finished, release the pressure by pushing the “cancel” button and then carefully turning the valve to “venting” until the pressure is released.
- When pressure releases, remove lid and quickly add the 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.
Optional Gravy:
- 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 rests.
- When cooking is finished, you can also whisk in ½ cup sour cream if desired for a creamy gravy.
- Serve immediately.
Nutrition
Notes
- You can also add 1 pound of chopped potatoes or sweet potatoes at the same cooking stage as the carrots, if desired. We prefer to serve this over white rice.
- Nutrition info does not include optional gravy
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Do you use a pressure cooker or Instant Pot? What is your favorite pot roast recipe to make in it?
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