This tender, juicy electric pressure cooker …
…Instant Pot pot roast will be on your table in half the time…
…it would take in the oven or on the stove.
To me, pot roast is the quintessential Sunday supper….
My mother made a delicious pot roast almost every Sunday…
…it was our special dinner, regardless of the season.
Every week, I looked forward to it…
Now I’m the one in charge of Sunday dinners. On Sundays, however…
…I don’t have to rush home to get dinner on the table because…
…I make my roasts in the pressure cooker. And, because it cooks faster…
…you can have it whenever you want a special meal.
One of the most popular electric pressure cooker brands is the Instant Pot….
They’re simple to operate, and your Instant Pot can assist you…
…in making this delectable Old-Fashioned Instant Pot Pot Roast!
Cooking a pot roast in the Instant Pot allows you to brown…
…the meat (which is necessary for making flavorful gravy)…
…and cook the roast in the same pot.
Which way do you prefer, in a nutshell?
That’s how you should prepare it!
Longer response: I prefer fork-tender roasts, so I cook them a little longer….
The roast in this recipe, on the other hand, cooks to fork tenderness…
…while still holding together well enough to be sliced!
If you’re a firm believer in the fall-apart-tender method….
…I’d recommend increasing the cook time by 5 to 10 minutes…
…and the natural pressure release time by 5 minutes.
When cooking marbled meats like pot roast, you should aim…
…for an internal temperature of at least 200°F to allow the collagen…
…to soften and break down, resulting in tender, flavorful meat.
Use an instant-read thermometer to verify the pot roast is…
…at least 200°F in the thickest part after cooking.
What’s the deal with chuck roast?
Chuck roast is one of my favorites! It’s a cheap cut of meat…
…that’s frequently on sale. (In fact, that is what prompted me to write this post.)
When I went grocery shopping, there was a great buy-one-get-one-free…
…deal on chuck roasts.) I’m really looking forward to making it again!
It’s simple to locate. It’s been marbled to add flavor…
It’s also flat, making it simple to brown…
Before we continue talking about Old-Fashioned Pressure Cooker Pot Roast…
…let’s hear our friend’s story…
This is Ella’s story…
One of my favorite cuts of meat, especially for pressure cooking, is pork shoulder…
It’s supposed to be cooked for a long time, low and slow…
However, we’ll use pressure to get a leg up. We’ll still get a tender pork roast…
…but it’ll only take a couple of hours from start to finish.
As we all know, when cooking in a pressure cooker…
…there are two options for pressure release: natural or rapid.
So, how can you know when to employ which of these methods?
While I don’t have a scientific explanation, here’s my one theory…
When cooking meat, never utilize a rapid pressure release.
I’ve discovered that rapid pressure release changes the texture of the meat…
…making it rough and chewy.
Pressure cooking is the process of cooking food under high pressure steam, employing water or a water-based cooking liquid, in a sealed vessel known as a pressure cooker. High pressure limits boiling, and permits cooking temperatures well above 100 °C (212 °F) to be reached. Pressures up to one atmosphere above STP are generally employed.
Pressure Cooking according to Wikipedia
Continue reading…
Old-Fashioned Pressure Cooker Pot Roast Full Recipe
Ingredients of Pressure Cooker Pot Roast Recipe
- 3 pounds beef chuck roast, about 2.5 inches thick, cut into 3 equal pieces
- Salt and freshly ground pepper, for seasoning
- 1 tablespoon vegetable oil
- 128 fluid ounces of Happy Belly Vegetable Oil. Packaging may vary
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- 2/3 cup diced onion (I used frozen)
- 3 1/2 cups water*
- 3 teaspoons beef base or 3 beef bouillon cubes*
- 1 tablespoon tomato paste
- 1 bay leaf
- About 10 small new potatoes, optional
- 3 large carrots, cut into 2-inch pieces, optional
- 1/2 cup all-purpose flour
- Our all-purpose flour is an essential ingredient for every baker yielding exceptional results. Unbleached and unbromated, this flour is milled to be versatile: strong enough for bread, and gentle enough for tender, delicate scones and cakes
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Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.
- 1/2 cup cold water
Instructions of Pressure Cooker Pot Roast Recipe
- Using paper towels, pat the roast dry. Season the roast on both sides with salt and pepper. Preheat the pressure cooker and select Sauté. Add the vegetable oil once the pan is hot. Place the three pieces of roast in the cooking pot, flattening them out. Cook until the beef is browned and easily pulls away from the sides of the pot. Place on a plate to cool.
- Toss the onion into the pot of boiling water. Sauté for 3 minutes, or until tender, scraping up any browned bits from the bottom of the pot with a spatula. Combine the 3 1/2 cups water, beef base or bouillon, tomato paste, and bay leaf in a large mixing bowl. Return the roast to the pot, along with any accumulated juices. Close the lid and secure it. Select High Pressure and a cook time of 50 minutes.
- Turn off the pressure cooker when the cooking time is up. Allow for a 10-minute natural pressure release before performing a quick pressure release. Carefully remove the lid once the valve has dropped. Cover the roast with aluminum foil and place it on a cutting board.
- If you wish to cook potatoes and carrots with this meal, proceed with steps 4-6. Otherwise, skip to step 7: Add potatoes and carrots directly to the juices remaining in the cooking pot. Lock the lid in place. Select High Pressure and 3 minutes cook time.
- Turn off the pressure cooker when the cooking time is up. Quickly release the pressure. Carefully remove the lid once the valve has dropped. Check to see if the potatoes are done. If necessary, select Sauté and continue to cook in the juices until the potatoes are tender.
- Transfer the potatoes and carrots to a serving bowl with a slotted spoon and top with parsley. Until ready to serve, cover with foil.
- Using a mesh strainer, strain the juices from the cooking pot into a fat separator. (If you like onions in your gravy, you can skip the strainer.) But don’t forget to take out the bay leaf!) Remove any excess fat with a skimming motion. Return the cooking liquids to the pot.
- In a small bowl, whisk together the flour and 1/4 cup cold water until smooth. Add ½ cup hot cooking juices to the flour mixture and stir to combine. Add the slurry to the pot, stirring constantly. Select Sauté and bring the gravy to a boil, stirring constantly until it thickens. Taste the gravy and season with salt and pepper to taste.
- To serve, cut the roast into pieces and place on a rimmed serving platter. Ladle half the gravy over the roast and pour the rest of the gravy into a gravy boat to serve with the potatoes and carrots.
- 7-IN-1 FUNCTIONALITY: Pressure cook, slow cook, rice cooker, yogurt maker, steamer, sauté pan and food warmer.
Prices pulled from the Amazon Product Advertising API on:
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.
Sum Up
This mouthwateringly tender Instant Pot Pot Roast is so filling…
…and flavorful that it will quickly become a favorite in your family’s meals.
An Instant Pot Recipe using easy cupboard items and a 50 to 60 minute…
…hands-off pressure cooking time is a winner all around.
Pot roast is a down-home, old-fashioned American staple supper….
Beef roast can be made the traditional method in the oven…
…which takes around 3 hours to roast. Everyone will be…
…rushing to the kitchen to see if dinner is done!
This one-hour Instant Pot dish won’t heat up your kitchen…
…and will serve your hungry crew in less time.
Conclusion
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…or if you have more questions about it.
Feel free to interact with us and leave a comment!
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Hi there! I’m a food enthusiast and journalist, and I have a real passion for food that goes beyond the kitchen. I love my dream job and I’m lucky enough to be able to share my knowledge with readers of several large media outlets. My specialty is writing engaging food-related content, and I take pride in being able to connect with my audience. I’m known for my creativity in the kitchen, and I’m confident that I can be the perfect guide for anyone looking to take their culinary journey to the next level.
