{"id":737,"date":"2017-12-13T16:30:18","date_gmt":"2017-12-14T00:30:18","guid":{"rendered":"http:\/\/nowellfamily.org\/cookbook\/?p=737"},"modified":"2025-10-12T20:24:10","modified_gmt":"2025-10-12T20:24:10","slug":"pot-roast-pressure-cooker","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2017\/12\/13\/pot-roast-pressure-cooker\/","title":{"rendered":"Pot Roast (IP)"},"content":{"rendered":"<h5 style=\"text-align: center;\">Yield: 4 Servings<\/h5>\n<h6 style=\"text-align: center;\">Adapted from <a href=\"https:\/\/www.pressurecookrecipes.com\/pressure-cooker-pot-roast\/\">https:\/\/www.pressurecookrecipes.com\/pressure-cooker-pot-roast\/<\/a><\/h6>\n<p>October 2017: I got an Instant Pot multi-cooker this year. I used this recipe for my pressure cooker test and it&#8217;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\u2019s your uncle, it\u2019s pot roast.\u00a0 You need an Instant Pot.<\/p>\n<ul>\n<li><span class=\"quantity\">2-3<\/span><span class=\"ingredient-name\">lb USDA Choice Grade chuck roast <\/span><\/li>\n<li><span class=\"id-ingredient-name\">Kosher salt and ground black pepper to taste<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS olive oil<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">small onions, sliced<\/span><\/li>\n<li><span class=\"quantity\">4<\/span><span class=\"ingredient-name\">cloves garlic, minced<\/span><\/li>\n<li><span class=\"quantity\">8<\/span><span class=\"ingredient-name\">oz white mushrooms, sliced<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">cup unsalted homemade chicken stock<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS soy sauce, optional<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS fish sauce, optional<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">pinch of dried rosemary<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">pinch of thyme<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">bay leaves<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS red wine or balsamic vinegar to deglaze<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">lbs russet potatoes, quartered (means quarter lengthwise then half making 8 pieces)<\/span><\/li>\n<li><span class=\"quantity\">3<\/span><span class=\"ingredient-name\">medium to large carrots, chopped in 1-inch pieces<\/span><\/li>\n<li><span class=\"quantity\">3<\/span><span class=\"ingredient-name\">stalks celery, chopped in 1-inch pieces (optional)<\/span><\/li>\n<li><span class=\"id-ingredient-name\">flour and butter in equal amounts as required for roux.<\/span><\/li>\n<\/ul>\n<p><strong><br \/>\nPrepare the Chuck Roast:<\/strong><\/p>\n<p>Pat <strong>roast<\/strong> dry with paper towels and season generously with <strong>salt<\/strong> and ground <strong>black pepper.<\/strong><\/p>\n<p><strong>Prepare the Pressure Cooker: <\/strong><\/p>\n<p>Set a 6-qt Instant Pot to the <strong>SAUT\u00c9<\/strong> <strong>HIGH<\/strong> setting. Add the olive oil into the pot, coating the oil over the whole bottom of the pot and heat until shimmering.<\/p>\n<p><strong>Brown the Chuck Roast:<\/strong><\/p>\n<p>Add the <strong>seasoned chuck roast<\/strong> into the pot, then let it brown for 10 minutes on each side (don\u2019t need to keep flipping). Remove and set aside.<\/p>\n<p><strong>Saut\u00e9 the Onion and Garlic:<\/strong><\/p>\n<p>Reduce the heat to medium (Instant pot: press <strong>CANCEL<\/strong> button, then press <strong>SAUT\u00c9<\/strong> button, then <strong>MINUS<\/strong>). Add in the sliced <strong>onions<\/strong> and stir. Add a pinch of <strong>salt<\/strong> and ground <strong>black pepper<\/strong> to season if you like. Cook the <strong>onions<\/strong> for 3 to 5 minutes to soften. Add <strong>garlic<\/strong> and stir for 30 seconds until fragrant. Add in the <strong>mushrooms<\/strong> and season with another pinch of <strong>salt.<\/strong> Stir and cook for another 2 to 4 minutes until <strong>mushrooms<\/strong> start to brown.<\/p>\n<p><strong>Deglaze:<\/strong><\/p>\n<p>Pour in a dash of <strong>red wine<\/strong> or <strong>balsamic vinegar<\/strong> and scrape the bottom of the pot with a wooden spoon. Add the <strong>chicken stock, soy sauce, fish sauce,<\/strong> 1 pinch of dried <strong>rosemary,<\/strong> 1 pinch of <strong>thyme,<\/strong> and 2 <strong>bay leaves<\/strong> into the pressure cooker. Adjust the <strong>seasoning<\/strong> as needed.<\/p>\n<p><strong>Pressure Cook the Chuck Roast:<\/strong><\/p>\n<p>Place the <strong>chuck roast<\/strong> back into the pot with all its <strong>meat juice.<\/strong> Seal Instant Pot and set to <strong>MANUAL HIGH<\/strong> pressure for 45 minutes.<\/p>\n<p>Let pressure naturally release for 25 minutes. Open the value to release any remaining pressure then open the lid carefully.<\/p>\n<p>Remove the <strong>pot roast<\/strong> and set aside. Cover the <strong>roast<\/strong> with aluminum foil and let it rest while pressure cooking the <strong>vegetables.<\/strong><\/p>\n<p><strong>Pressure Cook the Vegetables:<\/strong><\/p>\n<p>Submerge the quartered <strong>potatoes<\/strong> into the <strong>sauce<\/strong> and stack the <strong>chopped carrots<\/strong> and optional <strong>celery<\/strong> on top of the <strong>potatoes.<\/strong> Seal Instant Pot and set to <strong>MANUAL HIGH<\/strong> 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 <strong>vegetables<\/strong> to bowl.<\/p>\n<p><strong>Make the Gravy:<\/strong><\/p>\n<p>Carefully pour the <strong>sauce<\/strong> into a large measuring cup. In a suitably sized saucepan make a <strong>roux<\/strong> of 50:50 <strong>flour<\/strong> and <strong>butter<\/strong> (1\u00bd TBS per cup) for the amount of <strong>sauce<\/strong> you have and cook for a couple of minutes. De-grease the <strong>sauce<\/strong> and pour into the saucepan. Cook, stirring until thickened and boiling. Reduce heat and simmer a few minutes. Adjust <strong>seasoning.<\/strong><\/p>\n<p><strong>Serve:<\/strong><\/p>\n<p>Slice the <strong>meat<\/strong> against the grain. Serve with the <strong>gravy, potatoes<\/strong> &amp; <strong>carrots<\/strong> and <strong>celery.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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&#8217;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\u2019s your uncle, it\u2019s pot roast.\u00a0 You need an Instant Pot. 2-3lb USDA Choice Grade chuck roast Kosher salt&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2017\/12\/13\/pot-roast-pressure-cooker\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":2514,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[8],"tags":[42,68,188,190,192],"class_list":["post-737","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","tag-beef","tag-carrots","tag-pot-roast","tag-potatoes","tag-pressure-cooker"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2020\/01\/PotRoastPR.jpg?fit=645%2C645&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/737","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=737"}],"version-history":[{"count":5,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/737\/revisions"}],"predecessor-version":[{"id":55472,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/737\/revisions\/55472"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/2514"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=737"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=737"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=737"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}