Could it be that you just joined the instant pot craze? And for clarity purposes, I say ‘instant pot’ because it’s the model that I possess and is evidently familiar with everyone. Evidently, I’m often obsessed with this heavenly kitchen accessory.
Pot roast and potatoes are undoubtedly one of my absolute awesome childhood meals. Juicy and delicious instant pot roast and potatoes make a perfect family dinner. I recall the way my mum would prepare it every Sunday. I never got sick of it. Till today, I always ask her to prepare me one whenever I visit them; it seems to take me many years back, it’s just plain good food.
Is it possible to cook a pot roast and potatoes in instant pot?
Oh yes! What’s more, cooking a tender and juicy roast in an instant pot is possible and extremely easy. It’s a true depiction of absolute perfection.
How long does it take to do this cooking in an instant pot?
This varies with the size of your roast and potatoes and if it’s frozen or thawed. For a 3-5 pounds pot roast and potatoes, it will need 60 or so minutes at most. If the ingredients were frozen, an extra 20-30 minutes cooking time will prove handy.
What do you need to cook pot roast and potatoes in instant pot?
- 1 tablespoon oil
- 1/4 cup water
- 1 pound baby red potatoes
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 large yellow onion, chopped
- 1 3-5 pound beef chuck roast
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika optional
- 4 cups beef broth
- 2 tablespoons cornstarch
How Do You Cook A Roast in an Instant Pot?
Start by seasoning the meat generously on all sides. Hoping you’ve already done this, go ahead and…
- Switch on the instant pot and set it to “sauté”. Stir salt, garlic powder, pepper, onion powder and smoked paprika in a small bowl and rub the mixture over the roast to ensure all sides are coated.
- Add oil to the pot and wait for approximately 30 seconds. Use tongs to put the roast into the pot. Before moving it, wait for 3-4 minutes until it’s well browned and seared. Turn the roast onto a different side for 3-4 minutes. Repeat this until all sides are browned.
- Adjust the instant pot to “pressure cook” and set to 60-80 minutes. Add onions and potatoes to the pot and just arrange them all over the roast. Add beef broth over everything. Cover the pot with its lid and lock it. Ensure the vent is adjusted to the sealed position.
- After the cooking time is over, do a natural release for 10 minutes. After this, adjust vent to the venting release option and give it some time for the steam to vent and the float valve to lower before removing the lid.
- Transfer the potatoes, roast, and onions to a platter and cut the roast with 2 forks into chunks. Use a strainer to get bits from the broth into the pot. Adjust the pot into ‘soup’ setting. Wick together the cornstarch and water. Once the broth is boiling, stir it in cornstarch mixture to make it gravy thick. Put pepper, salt and garlic powder to taste.
- Serve it with gravy powder over roast and garnish with fresh parsley if desired. This one pot dinner will trill even the picky eaters.
This recipe is for thawed pot roast and potatoes. For frozen roast, add 20-30 minutes to your cooking time.
See, the fact is that there are other varied means to prepare this delicacy. However, as you’ll notice, pot roast and potatoes in instant pot comes second to none. First, it’s easy since one can sear the roast and sauté onions and cook it in one pot. Did I mention the easy cleanup process? Yes, it is. Secondly, it’s fast and ultimately, the outcome is overly delicious, I have tried it and must say it’s absolutely tender and easy to shred. Enjoy your pot roast and potatoes and thank me later.