INSTANT POT® POT ROAST
A tasty family favorite cooked in the Instant Pot®, combining beef chuck, red potatoes, carrots, and herbs.
Provided by N8TE
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 2h5m
Yield 12
Number Of Ingredients 14
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
- Combine salt, marjoram, rosemary, garlic powder, onion powder, black pepper, and paprika in a small bowl. Rub mixture all over roast to coat all sides.
- Drizzle oil into the preheated pot. Wait 30 seconds, then place roast into the pot; do not move the meat, allowing it to sear for 3 or 4 minutes. Turn the roast and sear again, 3 to 4 minutes. Repeat until all sides are browned, about 15 minutes total.
- Add potatoes, carrots, and onion to the pot. Pour in broth and Worcestershire sauce. Close and lock the lid; set vent to sealing. Select high pressure according to manufacturer's instructions; set timer for 60 minutes for a 3-pound roast or 80 minutes for a 5-pound roast. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Transfer roast, potatoes, carrots, and onions to a platter for serving.
Nutrition Facts : Calories 232.9 calories, Carbohydrate 10.6 g, Cholesterol 51.7 mg, Fat 14.2 g, Fiber 1.7 g, Protein 15.3 g, SaturatedFat 5.4 g, Sodium 536 mg, Sugar 2.5 g
QUICK + EASY INSTANT POT POT ROAST
Make pot roast fit for an elegant dinner party for a weeknight meal. This healthy dish is ready in about an hour.
Provided by DanaAngeloWhite
Categories Meat
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Set Instant Pot to sauté mode, add beef and sear for 2 to 3 minutes per side.
- Season with salt and pepper, then add garlic, Worcestershire sauce, thyme, tomato paste and beef broth.
- Top beef with potatoes and carrots.
- Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 40 minutes. When the cook time is done, allow the pressure to naturally release for 15 minutes.
- Release remaining pressure and remove the lid. Using a slotted spoon, transfer carrots and potatoes to a serving dish. Transfer pot roast to same dish and garnish with parsley.
- If a gravy is desired, set the pot to saute mode and bring cooking liquid to a simmer. Mix a tablespoon of cornstarch with 3 tablespoons of cooking liquid. Add the cornstarch mixture back to the simmering liquid; cook and stir until thickened. Spoon some of the gravy over the pot roast before serving.
- Serves: 6; Calories: 342; Total Fat: 8 grams; Saturated Fat: 3 grams; Total Carbohydrate: 19 grams; Sugars: 4 grams; Protein: 45 grams; Sodium: 538 milligrams; Cholesterol: 123 milligrams; Fiber: 4 gram.
EASY POT ROAST
This recipe is what a recipe should be. Good, simple, and inexpensive.
Provided by David R. Turner
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 1h40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Score roast on top and sides, and place in a medium sized oven bag. Combine water, soup mix, and Worcestershire sauce; pour over roast. Arrange vegetables around meat. Place oven bag on a roasting pan.
- Place roast in oven, and immediately reduce heat to 300 degrees F (150 degrees C). Bake for 1 1/2 hours for medium well done, or adjust time for desired doneness.
Nutrition Facts : Calories 550 calories, Carbohydrate 24.5 g, Cholesterol 130.8 mg, Fat 32 g, Fiber 3.3 g, Protein 39.1 g, SaturatedFat 12.5 g, Sodium 432.7 mg, Sugar 2.5 g
INSTANT POT POT ROAST
There's something about the tender meat, potatoes, carrots, and THAT SAUCE that is so comforting and delicious. This is the BEST POT ROAST RECIPE of all time. Found on line
Provided by Bonnie G 2
Categories Roast Beef
Time 1h5m
Yield 1 pot roast, 6 serving(s)
Number Of Ingredients 16
Steps:
- Set Instant Pot to "Sauté".
- Sprinkle both sides of the pot roast with salt, black pepper and paprika and set aside.
- Add oil and butter to the Instant Pot. When the oil is hot and has a shimmer, use tongs to add the roast (resist the urge to flip it for 3-4 minutes). The roast should have a beautiful golden brown sear. Turn the roast over and sear it on the opposite side. Transfer the roast to a plate.
- Add the quartered onion and carrots. Cook 3-4 minutes or until vegetables begin to caramelize and brown. Add garlic and sear for 30 seconds.
- Slowly add the broth (deglaze) while scraping the bottom of the pot with a wooden spatula.
- Place the Instant Pot trivet over the vegetable/broth/wine mixture and set the Instant Pot to "Pressure Cook or Manual" on HIGH and set for 55 minutes.
- Place the roast in the Instant Pot on top of the trivet.
- Place the rosemary and thyme sprigs on the roast.
- If adding root vegetables (to eat as a side) place them on the top of the roast and sprinkle with additional kosher salt and pepper.
- our the broth over the vegetables and roast.
- Place the lid on the pot and turn to LOCK position. Set the vent to the SEALED position.
- When the cooking time (55 minutes on Manual High) is done, allow the Instant Pot to natural release. This will take about 10 minutes. When the float valve (red valve) drops, it is safe to open the lid.
- Transfer the root vegetables to a platter, and (carefully) remove the roast by the handles of the trivet. Discard the herb sprigs and transfer the roast to the platter with the vegetables. Cover the platter with foil to keep the food warm.
- Set the Instant Pot to "Sauté".
- To make the gravy, use an immersion (or hand) blender to purée the liquid and vegetables in the bottom of the pot. (If an immersion blender isn't available, carefully purée the mixture in a regular blender, in batches.) If needed, season the gravy with salt & pepper, and cook the gravy for 3-5 minutes or until it thickens a little.
- While the gravy thickens, use a fork to remove excess fat from the roast and the divide the roast into large chunks, for serving. Quarter the carrots.
- Serve the root vegetables and roast with the hot gravy.
- Enjoy!
Nutrition Facts : Calories 790.7, Fat 49.3, SaturatedFat 20.1, Cholesterol 197.2, Sodium 673.1, Carbohydrate 27.2, Fiber 4.7, Sugar 6.4, Protein 54
INSTANT POT® CLASSIC POT ROAST
Classic pot roast-in your Instant Pot®? Yes, you read that right. Feast on perfectly seasoned, fall-apart-tender beef roast plus all the extras, like carrots, potatoes, onions and celery, in a fraction of the time it used to take. Our easy Instant Pot® roast beef takes the classic recipe and reinvents it for today's kitchen. Save it to your recipe box now, and keep it for a lifetime!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 8
Number Of Ingredients 13
Steps:
- Rub beef with salt and pepper. Spray 6-quart Instant Pot® insert with cooking spray. Select SAUTE; adjust to normal. Melt butter in insert. Add beef; cook 4 to 6 minutes on first side until browned. Turn and cook 4 to 6 minutes on second side until browned. Transfer to medium bowl using tongs.
- Add onions; cook 3 to 4 minutes or until softened and beginning to brown. Stir in broth. Select CANCEL. Stir in carrots, celery, garlic and thyme. Stir in potatoes. Add beef to mixture in insert.
- Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 45 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
- Remove beef to serving platter. In small bowl, beat cornstarch and water with whisk. Select SAUTE, and adjust to normal; heat liquid to simmering. Gently stir in cornstarch mixture; cook 1 to 2 minutes, stirring frequently, until thickened. Select CANCEL. Serve vegetables with beef.
Nutrition Facts : Calories 410, Carbohydrate 43 g, Cholesterol 70 mg, Fat 1, Fiber 5 g, Protein 25 g, SaturatedFat 7 g, ServingSize About 1 1/3 Cups, Sodium 690 mg, Sugar 7 g, TransFat 1/2 g
EASY INSTANT POT BEEF POT ROAST
Just a few ingredients thrown in the instant pot makes for the perfect Sunday dinner pot roast.
Provided by Steph
Categories Main Course
Number Of Ingredients 6
Steps:
- Add all the ingredients into the Instant Pot. Place the lid on top and move the knob to "sealing".
- Press the MEAT/STEW button for 60 minutes.
- Let the Instant Pot do a natural release (may take 15-20 minutes).
- Remove the roast and cut into slices (it should be very tender and fall apart easily).
- Serve roast with potatoes and carrots on the side.
Nutrition Facts : Servingsize 4 serving, Calories 292 kcal, Fat 19 g, SaturatedFat 7 g, Cholesterol 100 mg, Sodium 948 mg, Carbohydrate 6 g, Sugar 2 g, Protein 21 mg
More about "quick easy instant pot pot roast recipes"
INSTANT POT® EASY POT ROAST RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (4)Category EntreeServings 6Total Time 1 hr 40 mins
- Trim beef, and cut into 4 equal pieces (or 6 pieces for larger cuts of meat.) Season beef with 1 1/4 teaspoons of the salt and the pepper.
- Spray 6-quart Instant Pot® insert with cooking spray. Select SAUTE; adjust to normal. Heat olive oil in insert. Add beef; cook 4 to 6 minutes on first side until browned. Turn and cook 4 to 6 minutes on second side until browned. Using tongs, transfer beef to medium bowl. (For 6 pieces of meat, brown in 2 batches.)
- Add onion slices; cook 3 to 4 minutes, stirring frequently, until softened and beginning to brown. Stir in garlic; cook about 30 seconds or until fragrant. Stir in broth and tomato paste until well mixed. Select CANCEL.
- Stir in carrots, potatoes, rosemary and remaining 1/4 teaspoon salt. Add beef to mixture to insert. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 45 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
QUICK AND EASY INSTANT POT POT ROAST - PERFECT KETO
From perfectketo.com
Estimated Reading Time 4 minsCalories 257 per servingTotal Time 1 hr 15 mins
- Turn Instant Pot off, add the broth, collagen, tomato paste, Worcestershire sauce, and coconut aminos, stirring to combine.
- Add the lid and lock it, turn the pressure release to seal, and press the meat button, making sure the time is set to 45 minutes, then do a quick release.
INSTANT POT POT ROAST RECIPE | ONE POT RECIPES
From onepotrecipes.com
4.9/5 (13)Total Time 1 hr 10 minsCategory Main CourseCalories 503 per serving
35 QUICK INSTANT POT RECIPES READY IN 30 MINUTES - TASTE …
From tasteofhome.com
INSTANT POT POT ROAST | CLASSIC TASTE IN 40 MINUTES
From twosleevers.com
BEST EASY INSTANT POT POT ROAST - RECIPETEACHER
From recipeteacher.com
EASY INSTANT POT POT ROAST (TENDER AND JUICY) - INSPIRED …
From inspiredtaste.net
EASY INSTANT POT ROAST - RECIPES THAT CROCK!
From recipesthatcrock.com
EASY INSTANT POT POT ROAST - IN LESS THAN 1HR! - NOSHTASTIC
From noshtastic.com
NINJA FOODI THANKSGIVING RECIPES - EASY RECIPES
From recipegoulash.cc
TOP 42 QUICK POT ROAST RECIPE OVEN RECIPES - HOLA.CHURCHREZ.ORG
From hola.churchrez.org
INSTANT POT BRAISED RED CABBAGE RECIPE - THESPRUCEEATS.COM
From thespruceeats.com
59 EASY INSTANT POT RECIPES - FOOD.COM
From food.com
INSTANT DUTCH OVEN – SIMPLE POT ROAST – INSTANT POT RECIPES
From recipes.instantpot.com
EASY INSTANT POT POT ROAST (TENDER AND JUICY) - YOUTUBE
From youtube.com
TOP 41 POT ROAST IN INSTANT POT RECIPE RECIPES
From jus.motoretta.ca
POT ROAST – INSTANT POT RECIPES
From recipes.instantpot.com
TOP 41 ROAST BEEF INSTANT POT RECIPE RECIPES
From dmax.youramys.com
QUICK POT ROAST RECIPE | SUPER SIMPLE SLOW COOKER OR INSTANT POT …
From kitchenstewardship.com
PRESSURE COOKER WHITE RICE - INSTANT POT RECIPE
From msn.com
INSTANT POT POT ROAST - ALL RECIPES GUIDE
From allrecipesguide.net
15 POT ROAST IN ELECTRIC PRESSURE COOKER RECIPE
From selectedrecipe.com
You'll also love