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Instant Pot Roast

October 15, 2020

Cold weather is around the corner and its time to make a cozy pot roast. Here is an easy recipe that takes 15-20 minutes of prep time and one hour in a 6 litre Instant Pot. Get ready for a fork tender juicy pot roast. Here we go!

Load into stainless Instant Pot insert in the following order.

  • 1 large onion – cut into 1/4’s
  • 1 lb. peeled carrots – cut into large chunks
  • 1 red bell pepper – seeded, cored and coarsely chopped
  • 4 ribs of celery – cut into large chunks
  • 1/2 cup red wine, beer, white wine, kombucha or orange juice (do not add any more than 1/2 cup of alcohol to pot)
  • 2 lbs. beef chuck roast ( flat iron, round and blade also work)
  • 5 cloves crushed garlic
  • 2 tbsp. salt
  • 4 tbsp. Italian seasoning
  • 1 tsp. cinnamon

Pressure cook on “meat/stew” setting for 60 minutes. Make sure valve is on “sealing“. At the end of the 60 minutes, you should have a fork tender pot roast and your house will smell delicious.

VARIATIONS

  • For a plant based version sub beef with 2 cups cubed portobello mushrooms and two blocks cubed tempeh for protein.
  • Sub spices for equal parts of dry garlic powder, onion powder, sage, cinnamon and pink salt. (1 tbsp. of each is perfect for the 2 lb. roast.)
  • Sub beef with 1/2 bone in chicken. Cut cooking time to 40 minutes.
  • For the Instant Pot Mini – cut the recipe in half and be mindful not to go over the max fill line.
  • Sub carrots, celery and bell pepper with chunks of pumpkin.