Yield: 4 Servings

Adapted from https://www.pressurecookrecipes.com/pressure-cooker-pot-roast/

October 2017: I got an Instant Pot multi-cooker this year. I used this recipe for my pressure cooker test and it’s wonderful. The recipe takes great advantage of the multiple functions of the Instant Pot. The meat is sauteed, then pressure cooked. After that, the potatoes and carrots get a six minute pressure cook and Bob’s your uncle, it’s pot roast.  You need an Instant Pot.

• 2-3lb USDA Choice Grade chuck roast
• Kosher salt and ground black pepper to taste
• 1TBS olive oil
• 2small onions, sliced
• 4cloves garlic, minced
• 8oz white mushrooms, sliced
• 1cup unsalted homemade chicken stock
• 1TBS soy sauce
• 1TBS fish sauce
• 1pinch of dried rosemary
• 1pinch of thyme
• 2bay leaves
• 2TBS red wine or balsamic vinegar to deglaze
• 3large russet potatoes, quartered (means quarter lengthwise then half making 8 pieces)
• 3medium to large carrots, chopped in 1-inch pieces
• 3stalks celery, chopped in 1-inch pieces (optional)
• flour and butter in equal amounts as required for roux.

Prepare the Chuck Roast:

Pat roast dry with paper towels and season generously with salt and ground black pepper.

Prepare the Pressure Cooker:

Set a 6-qt Instant Pot to the SAUTÉ HIGH setting. Add the olive oil into the pot, coating the oil over the whole bottom of the pot and heat until shimmering.

Brown the Chuck Roast:

Add the seasoned chuck roast into the pot, then let it brown for 10 minutes on each side (don’t need to keep flipping). Remove and set aside.

Sauté the Onion and Garlic:

Reduce the heat to medium (Instant pot: press CANCEL button, then press SAUTÉ button, then MINUS). Add in the sliced onions and stir. Add a pinch of salt and ground black pepper to season if you like. Cook the onions for 3 to 5 minutes to soften. Add garlic and stir for 30 seconds until fragrant. Add in the mushrooms and season with another pinch of salt. Stir and cook for another 2 to 4 minutes until mushrooms start to brown.

Deglaze:

Pour in a dash of red wine or balsamic vinegar and scrape the bottom of the pot with a wooden spoon. Add the chicken stock, soy sauce, fish sauce, 1 pinch of dried rosemary, 1 pinch of thyme, and 2 bay leaves into the pressure cooker. Adjust the seasoning as needed.

Pressure Cook the Chuck Roast:

Place the chuck roast back into the pot with all its meat juice. Seal Instant Pot and set to MANUAL HIGH pressure for 45 minutes.

Let pressure naturally release for 25 minutes. Open the value to release any remaining pressure then open the lid carefully.

Remove the pot roast and set aside. Cover the roast with aluminum foil and let it rest while pressure cooking the vegetables.

Pressure Cook the Vegetables:

Submerge the quartered potatoes into the sauce and stack the chopped carrots and optional celery on top of the potatoes. Seal Instant Pot and set to MANUAL HIGH pressure for 5 minutes. Cover the pressure vent with a towel and do a Quick Release. Open the lid carefully. Use a spider or slotted spoon to remove vegetables to bowl.

Make the Gravy:

Carefully pour the sauce into a large measuring cup. In a suitably sized saucepan make a roux of 50:50 flour and butter (1½ TBS per cup) for the amount of sauce you have and cook for a couple of minutes. De-grease the sauce and pour into the saucepan. Cook, stirring until thickened and boiling. Reduce heat and simmer a few minutes. Adjust seasoning.

Serve:

Slice the meat against the grain. Serve with the gravy, potatoes & carrots and celery.