You’ve probably heard of theInstant Pot ¯\_(ツ)_/¯
But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.
Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!
PRINTABLE RECIPE & NUTRITION INFO: https://www.thereciperebel.com/instant-pot-pot-roast-recipe-pressure-cooker-pot-roast-video/
2 teaspoons seasoning salt (I use Lawry’s)
1 teaspoon garlic powder
1 teaspoon dried parsley
½ teaspoon onion powder
½ teaspoon black pepper
3 lb beef chuck roast cut into 1lb chunks
1 tablespoon canola oil
1 cup low sodium beef broth
1 tablespoon tomato paste
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
1 ½ lb Creamer potatoes (or baby potatoes) whole
3 big carrots peeled and cut into thick slices
OPTIONAL: corn starch to thicken juices
In a small bowl, combine seasoning salt, garlic, parsley, onion powder and pepper. Sprinkle over roast to season.
Turn Instant Pot to saute. When it reads hot, add the oil and sear roast on all sides. To do this, put the roast in the pot and do not move for 2-3 minutes. When you flip it, it should release from the pan easily. You may need to add extra oil to brown all of the pieces and cook them in 2 batches. When browned, removed the meat from the Instant Pot.
To the Instant Pot add broth, tomato paste, vinegar and Worcestershire sauce — if there are brown bits stuck to the bottom from the meat, give them a scrape with a wooden spoon and they should release easily — this will assist to prevent a burn message. Stir to combine.
Add the meat back into the pot. put the lid on and turn the valve to sealing. Select Manual or Pressure Cook and set the cook time for 65 minutes on high pressure, depending how big your pieces are.
When the cook time is over, turn the Instant Pot off and let the pressure release naturally (this should take 10-15 minutes) before turning the valve to venting and opening the lid.
Add the potatoes and carrots (optional: if your roast is tender at this point, you can remove it, put it on a plate and cover with foil to rest), put the lid back on, turn the valve to sealing and select Manual or Pressure Cook for 3 minutes.
When the cook time is over, let pressure release naturally for 10 minutes before moving the valve to venting, releasing remaining pressure and opening the lid.
Remove beef from the Instant Pot and cut or pull as desired. Serve with potatoes and carrots.
OPTIONAL: If desired, combine equal parts corn starch and water, stir into the remaining juices and turn the Instant Pot to saute. Whisk continuously until juices are thickened. Taste sauce and adjust seasoning as desired, adding a tablespoon of honey if you want to add a little sweetness.