Minimize time while maximizing this delicious flavor I can bake the recipient in an instant. Tender beef with vegetables and a juicy gravy provides the perfect comfort food without fuss!
Want to learn how to do a quick pot roast? This tutorial shows you step by step instructions on how to bake a pan in an instant pot! Continue reading more.
Maven’s quick tips
Use the correct meat cutting. We compared to the Chuck roasted part, but I shared several other tougher meats instead of enduring longer cooking in the Instant Pot.
Don’t overcook. I’ve tested this recipe with different sizes of barbecue and really found the magic number to be about 50 minutes, cut into 2.5-3 pounds of Chuck grill.
Cook meat and vegetables separately. Although if they can be cooked together, the vegetables will become very mushy if they cook the meat. So, do a favor and remove the meat before cooking the vegetables.
Thickened gravy. After cooking the baking tray and vegetables, you need to pour the instant pot back into wok mode and stir. Not only will this help thicken your gravy, it will also cook out any remaining alcohol, as the alcohol will not be cooked in the closed pressure system.
Ingredients in Instant Pot Pot Roast
- Grilled – You will use 2.5-3 pounds of cut meat as this recipe. Anything bigger takes longer to cook. If using a slightly smaller chef less time (note that I haven’t tested it yet).
- olive oil
- Salt + pepper
- Yellow onion
- onion
- garlic
- Tomato sauce
- Beef soup
- red wine
- Tamari or sauce
- Bay Leaf
- Fresh thyme
- carrot
- potato
- Corn starch
What is the best pot meat?
I personally find that barbecue is the best cut for making pot roasts in an instant pot. That being said, you can exchange for another tougher beef if you need it. Here are some options:
- Butt roast
- Chest
- Shoulder
- The barbecue at the bottom
How to cook a pot and bake in an instant pot
Step 1: Sintering Chuck Roast
Season your Chuck with salt and pepper and cut into 4-5 large pieces. Place the Instant Pot in Wok mode and add olive oil. Bake your Chuck to brown all sides (2-3 minutes per side). Remove the meat and set aside.
Step 2: Cook the meat
Add onion, shallot, garlic, tomato sauce, beef soup, red wine, field hor (or soy sauce) to your instant pot and stir. Nestle’s roasted chucks are baked into a mixture with bay leaves on top. Close the top and set the valve to seal and cook high for 50 minutes. Allow the natural steam to be released for 10 minutes and then manually release any remaining steam. Remove the pan roast and bay leaves with tongs, and cover the roast with foil to allow rest.
Step 3: Cooking Vegetables
Add the carrots and potatoes to the gravy, close the top, and seal the valve. Cook high for 3 minutes. Complete immediately after quick release of all pressure.
Step 4: Thickened Gravy
In a small bowl, mix corn starch with 1 1/2 tablespoons of warm water and stir to form a slurry. Set Instant Pot to sauté again mode. Pour the slurry into the gravy, pour potatoes and carrots into the gravy, and cook until cooked and the gravy thickens.
Step 5: Service
Chop Chuck into chop or cut between two forks and serve on the sides with cooked potatoes and carrots. Drizzle with gravy as needed.
How to customize instant pot roasting
Use different vegetables – Traditionally, pot roasts are made with potatoes and carrots, but you can use your favorite hearty root vegetables instead. Think of carrots, rutabaga, celery root, butternut squash (or other butternut squash) and sweet potatoes. Please note that if you try other vegetables, you will need to adjust the cooking time.
Use different meats – I’ve shared some other hearty meat options that you can use. If you can, try sticking with Chuck Roast as I’ve tested the recipe.
Making pulp – I usually use corn starch or tapioca starch to make the slurry. You can also remove it in arrow powder. If you don’t have any of the all-purpose flours, you can do this in a kneading.
Change the herbs – I like using bay leaves and fresh thyme. You can remove it in different herbs if you like. Fresh rosemary or sage are delicious!
Do I have to cook the vegetables alone?
I suggest you cook the roasted meat in an instant pot first, then the vegetables. Cooking together will result in very mushy carrots and potatoes.
Do I have to bake first?
This step is not essential, but it does add a lot of flavor, so I highly recommend that you do so. I usually do a reverse grill if made in the oven, but when you cook the instant pot and don’t have the feature, I recommend a quick grill before stress cooking.
Can I bake this pan in the oven?
Yes, you can definitely. If you don’t have an Instant Pot, just add the meat to a large Dutch oven or cover (after scorching), then add the vegetables and sauce. Preheat the oven to 325 degrees F and cook for 2.5-3 hours. Increase the heat to 425 degrees Celsius, expose the pan, and cook for 10 minutes for reverse grilling. Use 2 forks to chop the meat.
Can I make a quick pot roast in a slow cooker?
Yes! Of course, this purpose is a “fast” purpose, but you can certainly bake this pot in a slow cooker. I’ll cook at low points for 8 hours. Your vegetables will become a little mushy, so feel free to add them to half of your cooking. After finishing the meat, chop it with 2 forks.
FAQ
When chopping, make sure to keep the carrots and potatoes relatively large. Also, make sure to release immediately after pressure cooking.
I only bake this in an instant pot, but you can definitely make it in other pressure cookers – I just haven’t tested the chef time so it may be different.
If you like, you can remove it in another 1/2 cup beef broth and 1-2 tablespoons of red wine vinegar.
Technically, no, you don’t have to, but I still recommend you sauté the gravy to cook any remaining alcohol in the gravy.
up to you! I personally like to chop it, but if you prefer it, you can slice it thinly.
Storage instructions
refrigerator: Bake the instant pot in an airtight container in the refrigerator for up to 3 days. I recommend pouring your gravy into a separate mason jar or container so that the fat does not gather on the meat and vegetables.
refrigerator: If you prefer, you can bake the pan in a refrigerator safe container for up to 3 months and then melt in the refrigerator overnight. I personally think the meat tastes best when frozen before cooking, but it’s up to you!
More instant pot recipes
I can bake instantly
Minimize time while maximizing this delicious flavor I can bake the recipient in an instant. Enjoy the perfect comfort food in a perfect meal without fussing in a barbecue in an instant pot!
- Preparation time: 10 minutes
- Cooking time: 1 hour 10 minutes
- Total time: 1 hour 20 minutes
- yield: 4–6 Serve 1x
- category: dinner
- method: I can
- gourmet food: American
- diet: gluten free
- 2.5–3 LB Chuck Baked
- 2 teaspoons Salt
- 1/2 teaspoon Black pepper
- 1 tablespoon olive oil
- 1 Big yellow onion, Chopped
- 1 Green onion, Chopped
- 4 Garlic cloves, minced
- 2 tablespoons Tomato sauce
- 1 cup Beef soup
- 1/2 cup red wine
- 1/4 cup Tamari or sauce
- 2 Bay Leaf
- 1 LB carrots, Peel and chop
- 1 LB refers to potatoes, Cut into thin slices
- 1 1/2 tablespoons Corn starch (or tapioca starch)
- Season your Chuck with salt and pepper and cut into 4-5 large pieces.
- Place the Instant Pot in Wok mode and add olive oil.
- Bake your Chuck to brown all sides (2-3 minutes per side). Take out the meat and set it aside.
- Add onion, shallot, garlic, tomato sauce, beef soup, red wine, field hor (or soy sauce) to your instant pot and stir.
- Nestle’s roasted chucks are baked into a mixture with bay leaves on top.
- Close the top and set the valve to seal and cook high for 50 minutes. Allow the natural steam to be released for 10 minutes and then manually release any remaining steam.
- Remove pan roast and bay leaves with tongs and cover roast with foil. Discard thyme and bay leaves.
- Add the carrots and potatoes to the gravy, close the top, and seal the valve. Cook high for 3 minutes. Complete immediately after quick release of all pressure.
- In a small bowl, mix corn starch with 1 1/2 tablespoons of warm water and stir to form a slurry.
- Set Instant Pot to sauté again mode.
- Pour the slurry into the gravy, pour potatoes and carrots into the gravy, and cook until cooked and the gravy thickens.
- Chop Chuck into chop or cut between two forks and serve on the sides with cooked potatoes and carrots. Drizzle with gravy as needed.
- Store in an airtight container in the refrigerator for up to 3 days. Reheat on the microwave or stove top.
