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Instant Pot Pot Roast
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Time to Build and Release Pressure: 40 minutes
Total Time: 2 hours 10 minutes
3 pounds beef chuck roast
2 tablespoons olive oil
1 onion, diced
1/2 cup red wine, or beef broth
1 pound baby potatoes, whole
3 carrots, diced
1 celery stalk, diced
2 sprigs fresh rosemary or 1 teaspoon dry
2 cloves garlic
2 cups beef broth
2 tablespoons tomato paste
1 bay leaf
1/2 cup broth or water, or as needed
3 tablespoons cornstarch
Cut beef into 3-inch chunks.
Turn Instant Pot to saute. When it reads hot, add the olive oil. Place the roast in the pot and do not move for 2-3 minutes to give it a nice sear. (You may have to cook beef in 2 batches, adding more oil if needed.) When browned, place beef on a plate and set aside.
Add the onion and cook, stirring, until softened, adding more oil if needed. Add the garlic and cook for 30 seconds or until fragrant.
Add red wine (or 1/2 cup beef broth if using) and scrape up any browned bits from the bottom of the pot with a wooden spoon. (This will prevent a burn notice).
Add the rosemary and tomato paste. Add the beef and mix to combine with other ingredients. Add the bay leaf.
Put the lid on and turn the valve to sealing. Select the Manual or Pressure Cook and set the cook time for 65 minutes on high pressure.
When the cook time is over, turn the Instant Pot off and let the pressure release naturally, his should take 10-15 minutes, before turning the valve to venting and opening the lid.
Use a slotted spoon to remove the beef and place on a platter, cover and let rest. Remove bay leaf and discard.
Add the potatoes, carrots and celery, put the lid back on, turn the valve to sealing and select Manual or Pressure Cook for 3 minutes on high pressure. Remove potatoes and carrots from Instant Pot and place on a platter with the beef.
To make a gravy, whisk together the cornstarch and 1/2 cup beef broth and stir into pot with remaining ingredients. Turn Instant Pot to saute and cook, stirring frequently, until gravy has thickened. Serve with beef and vegetables.
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