Victoria is a stay-at-home mom, author, educator, and blogger at Healthy at Home. She currently lives in Colorado with her family.
I'm sure that if you do any cooking at all, or have seen others cook, it's been using the stove, the microwave, and the oven. Other than the Crock-Pot, which is a fairly new invention, these have been the only way to cook. Something like a pot roast may have been initially browned on the stove in a pan but was then transferred to a large casserole dish, traditionally with veggies, and was cooked in the oven for a long while using high heat.
With the invention of the Crock-Pot, it was easier to simply drop your roast and veggies in and cook low and slow all day long. Most of us simply don't have that kind of time—or the necessary forethought first thing in the morning—and the oven uses a great deal of electricity and heats up the whole house.
Since I was gifted my Instant Pot, every meal is becoming a whole lot easier. It isn't any more difficult than using a Crock-Pot, but there isn't the cleanup a Crock-Pot typically takes, and I don't have to monitor it during the cooking process. It's literally a dump-in-and-walk-away kind of machine that you can start at the last second and still have a meal fit for a king.
That's my kind of meal! I've really been enjoying my Instant Pot for a couple of years now, though I've been getting into it more this last year, and I decided to jazz up all of my old recipes by figuring out how to make them in the Instant Pot. So here you go!
I don't know if anyone has tried to make a pot roast in the Instant Pot, but I thought it might be interesting. Since we are trying to clean out our freezer for our big move to Kentucky coming up, I've been using my Crock-Pot to cook up all of the chicken and hamburger we had frozen out in the garage to start using it in our meals every night.
We had a great roast outside that was begging to be made, and I didn't have access to the Crock-Pot, so it seemed like just the right time for this meal. Let me show you how I did it. And it was amazing! I may never go back to cooking this in the Crock-Pot again.
Read More From Delishably
|Prep time||Cook time||Ready in||Yields|
1 hour 20 min
1 hour 30 min
8-10 adult servings of pot roast
- 4-5 pound chuck roast
- 3 tablespoons coconut oil
- 4 cups beef broth, homemade preferred
- 1 teaspoon each thyme, rosemary, oregano, and paprika
- 8 tablespoons minced garlic
- 1 onion, roughly chopped
- 1/4 cup organic soy sauce (or coconut aminos)
- 2 tablespoons Worcestershire sauce
- 4 tablespoons grass-fed butter
- 2 tablespoons whole wheat flour
- Start by setting your Instant Pot to the Saute setting and melt your coconut oil in the bottom of the pot.
- Once melted, set your thawed pot roast into the bottom to brown. Flip after 5 or so minutes, when the side facing down has completely seared (see pictures).
- Sear the other side for an additional 5 minutes or so.
- Pour half of your beef broth into the pot and (with two hands) lift the pot roast and scrape the pot out underneath the roast.
- Add each of your seasonings to the top of your pot roast, and your minced garlic around the bottom of the pot.
- Chop your onion into large pieces and slide it into the pot on either side of your roast.
- Pour the rest of your beef broth into the pot, and then add in your Worcestershire and organic soy sauce.
- Finally, top the whole thing with your pat of butter. No need to melt it first.
- Close and lock the lid of your Instant Pot and set it for 75 minutes to 100 minutes, depending on the thickness of your pot roast. I set mine for 75 minutes for my 2-inch roast. However, if your roast is 4 inches or thicker, I would set the time for 100 minutes.
- Keep in mind, you have 20 minutes for your Instant Pot to pressurize before cooking, and 10 minutes to depressurize after cooking. So make sure to count that in your cook time so that dinner can be ready on time.
- When the Instant Pot has depressurized, remove the pot roast and shred it off to the side.
- In the meantime, add your flour to the pot and whisk to incorporate. It will thicken as you are shredding your roast.
- Add the roast back in to soak up all of those yummy juices and serve. We served ours with green beans and a yummy spinach salad.
Obviously you could serve it with the traditional potatoes and carrots if you wish. Those could be steamed on the stove, baked in the oven, or when you pulled your pot roast out to shred it, you could simply drop your chopped veggies into the sauce, close up the Instant Pot again, and cook them for another 4 minutes on manual followed by a quick release.
We had potatoes two nights in a row before this meal, so instead, we opted for some of my canned green beans and some delicious spinach salad. My husband has always said he loved my salads. I enjoy finding all sorts of great toppings for them, like cranberries, nuts, and pumpkin seeds. Dinner was amazing, and we've had it two more times since then. This recipe makes plenty of leftovers, especially when you pair it with amazing sides.
If you haven't gotten yourself an Instant Pot yet, I highly suggest getting one of these for yourself. You won't regret it. If this is your first time using it, or even if you've been using it for a while, I've got some great recipes you should try. Check out my Instant Pot Creamy Italian Chicken and Hamburger Chili for starters, and be on the lookout for many more of my great recipes for your Instant Pot!
© 2019 Victoria Van Ness