Classic Pot Roast in Instant Pot …
and our other favorite uses of the pressure cooker
We love comfort food and it doesn’t get much more classic or comforting that good ole Pot Roast. While there are many ways to bring Classic Pot Roast to the table, one of the most recent additions to many kitchens lately is the pressure cooker. I debated for a while whether I needed to purchase one of these trendy pieces of equipment but then I won one in a giveaway on Instagram back in 2018 from a lady who would later become a dear friend of mine. (I do appreciate how social media can be used for good and to bring like-minded folks together.)
Continuing to drag my feet when I should have been learning how to use my new gift, it took me a while to try out some recipes. The first and foremost use of our Instant Pot was to make boiled eggs. Here is a tutorial of my Mr. Patient showing how the IP produces perfectly boiled eggs.
Later, my second and favorite IP recipe is one that I have served multiple times to guests. It is even super simple to pull together while camping or in a small kitchen. Check out my friend and me making my delicious IP Vegetable Beef Stew.
Most recently the IP has served our family well by producing a VERY tender and tasty Classic Pot Roast. In the video tutorial, I discuss all of the recipe variations on seasonings, liquid, timing, etc. This is where I encourage cooks to learn to prepare food without recipes. Doing so is, I suppose, an art form or a skill but well-worth the time and effort to learn. Primarily, it takes practice, practice, practice. But, hey, you have to eat every day anyway so why not learn to cook better and more wisely.
Instant Pot Classic Pot Roast ~~ so tender and delicious!
- 1 6 quart instant cooker (Instant Pot)
- 3 pounds chuck or English cut roast
- salt and pepper
- 2 T. oil, butter, lard or preferred fat
- 1 splash red wine optional
- 1 splash Worcestershire sauce optional, may use Bragg's Amino Acids
- 1+ cup beef broth
- 1/4 cup French onion soup mix (recipe on Heritage Ways YouTube and in Katie's first cookbook)
Preparing the meat cuts
- Rub both sides of meat with salt and pepper. I prefer Redmond's Real Salt and fresh ground black pepper. Allow meat to set out of refrigerator until it reaches room temperature. An hour is adequate time. This step is not absolutely necessary but does help with proper cooking.
Preparing the pressure cooker
- I use an Instant Pot but any instant pressure cooker will do. Just follow the user's directions with your cooker.
- On "Sauté" setting, melt the fat and sear the meat. Refer to video tutorial for detailed instructions. Searing helps seal in the flavor, juices and provides browning. Return seared meat to platter.
- Deglaze the fond (cooked bits) from the bottom of the cooker with a splash of red wine and cooking spoon. If wine is not used, a splash of broth will work. When bits are loosened, add the remaining broth and Worcestershire sauce, if using. Stir. Add French Onion Soup Mix.
- Return meat to cooker and replace the top. Settings for 6 quart Instant Pot: Cancel to turn off Sauté. Top value to Sealing. Pressure Cook, high pressure, 60 minutes. (A detailed discussion regarding times is found in the tutorial video.)
- Allow to naturally depressurize for 10 minutes. Release pressure.
- Enjoy tender Classic Pot Roast and be inspired to begin cooking without using recipes after watching the accompanying video tutorial.