When I got an Instant Pot for my birthday last year, I was overjoyed. I had seen so many recipes and tips for utilizing an Instant Pot to make delicious meals in next to no time and I couldn’t want to use it. If you’re not familiar with an Instant Pot, it’s an incredibly user-friendly, electronic, programmable pressure cooker that uses pressure to cook foods perfectly in a fraction of the time.
The model I have functions as 6 appliances in 1:
My first adventure in using the Instant Pot was making homemade broth. Instead of my usual 20 hours in the crock pot, I was able to make chicken broth in 2 hours. For a family that loves to have servings of broth in the freezer at all times, this was game changing.
Other than broth, I’ve used the pressure cooker to make fall off the bone ribs and delicious steamed vegetables like kale, carrots and cabbage. I’ve also enjoyed using this as another slow cooker when prepping big meals for a crowd or simply on the warm setting to keep food warm when we host a party. The footprint of an Instant Pot takes up less space than a standard slow cooker, which is nice when you need to save space on a buffet table.
A few weeks ago, in the rush of getting out of the house to get to work, I completely forgot to put my ingredients for pot roast into the slow cooker before I left. I had purposely saved this easy, crock pot meal for this day because it was going to be a hectic night and I needed something easy for dinner. I decided when I got home that I would bust out the Instant Pot and make this work.
For some reason I tend to over think the Instant Pot, probably because the word pressure cooker brings to mind things like explosions in the kitchen. This is not your Grandma’s pressure cooker, this version is extremely safe and has so many safe guards in place to make sure you can enjoy using it and not have to worry about a thing. Once I got past my little phobia about safety, I’ve realized this appliance is a breeze to use.
This recipe came together in no time and we were able to get this delicious meal on the table in the midst of the after school and work chaos. When you’re able to keep your life in order and still get something healthy and delicious on the table, that is such a win in my book! I hope you enjoy this simple recipe for making pot roast in your Instant Pot.
- 3 lb chuck roast, cut into 2 inch cubes
- 1 1/2 cups broth
- 6 Yukon gold potatoes, cut into 1-2 inch pieces
- 2 cups baby carrots or 2 standard carrots, sliced
- 2 Tbsp seasoning of choice or substitute salt and pepper to taste
- Set Instant Pot to sauté.
- Cut roast into 2-3 inch cubes.
- When screen says "Hot", add meat and sear on all sides.
- Once meat is seared, about 5 minutes, add 1 1/2 cups broth, 1 tablespoon of seasoning, close the lid and press the Stew/Meat button and the instant pot will show 35 minutes and will start building pressure. Once instant pot reaches the right pressure it will automatically start your timer.
- While your meat is cooking, cut up your potatoes and carrots (if using regular size, otherwise you can just throw in baby carrots as they are).
- When timer is done, manually release the pressure, by opening the steam valve. Do not put hands or face over steam, stand back and do this.
- Once the pressure is released, you will be able to open the lid and add potatoes and carrots and one more tablespoon of seasoning.
- After adding potatoes and carrots, close the lid, close your steam vent, hit "Manual" and set the time for 10 minutes.
- Instant Pot will reach pressure again and will start counting down from 10 minutes automatically. Once the timer goes off, you can again manually release the pressure or you can allow the pressure to naturally release (instant Pot will automatically switch to warm).
- Using a slotted spoon, serve pot roast and vegetables in bowls.
- These directions are pretty specific, which is helpful if you're new to using your pressure cooker.
- If you don't have a pressure cooker, you can simply add your beef, veggies, seasoning and broth to a slow cooker for 7 hours on low.
- As far as seasoning goes, we love to use blends from Trader Joe's, FlavorGod and Primal Palate.
This recipe is paleo and Whole30 compliant.