Ella Walter
Instant Pots have revolutionised the way we cook, making it possible to enjoy a delicious pot roast on any day of the week. With an Instant Pot, you can have mouth-wateringly tender beef and vegetables cooked in rich gravy in a fraction of the time it would take in an oven. The pressure-cooking process intensifies the flavours of the ingredients and makes the meat tender, and the best part is that you only need one pot! This introduction will cover the benefits of using an Instant Pot for your pot roast, the typical cooking process, and some tips and tricks to get you started.
| Characteristics | Values |
|---|---|
| Type of meat | Beef |
| Cut of meat | Tougher cuts with high amounts of collagen, such as chuck, brisket, rump roast, or round roast |
| Size of roast | 3-5 pounds |
| Seasoning | Salt, pepper, onion powder, garlic powder, fresh garlic, fresh rosemary, fresh thyme, bay leaf |
| Vegetables | Onions, carrots, celery, potatoes |
| Other ingredients | Beef broth, bouillon, apple cider vinegar, cornstarch, water, cream, red wine |
| Cooking time | 60-90 minutes on high pressure, plus 10-20 minutes natural release |
| Cooking method | Sear meat on all sides, pressure cook, then shred |
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What You'll Learn
Choosing the right cut of beef
Chuck roast is the classic choice for a pot roast. It is cut from the shoulder and neck region of the animal and is typically sold as 'shoulder steak', 'boneless chuck roast', 'chuck shoulder pot roast', 'chuck seven-bone pot roast', or 'beef chuck arm'. Chuck roasts usually weigh between 2 and 3 pounds and are known for their rich flavour. The marbling in a chuck roast will make your pot roast extra tender and juicy.
However, chuck is a little fattier than brisket or round, so if you prefer a leaner cut, opt for one of these. Brisket is a tough, sinewy piece of meat rich in beefy flavour and collagen, which is why it's a popular choice for smoking and braising. When choosing a brisket for pot roast, you can choose between the point cut or the flat cut. The point is a triangular cut that is more tender and fatty than the flat cut, which yields a more rectangular shape and texture.
If you're looking for a lean cut, try the round roast, which comes from the rear leg area of the animal. Look for rump roast or bottom round roast. This cut has a fine grain, making it great for slicing, but it may lack the big, beefy flavour of the other two cuts.
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Preparing the beef
To prepare the beef for a pot roast in an instant pot fryer, start by selecting the right cut of meat. Tougher cuts of beef with some fat and visible marbling are ideal, such as chuck, rump roast, brisket, or round. The fat will help keep the meat moist and juicy during the cooking process.
Next, you'll want to season the meat generously on all sides. You can use a variety of seasonings, such as salt, pepper, onion powder, garlic powder, rosemary, thyme, or bay leaf. Be sure to get the seasonings into the incisions you will make. Making small incisions in the meat will help the flavours permeate the beef. You can also insert slivers of garlic into these cuts for added flavour.
If you have time, you can let the beef sit in the refrigerator for at least an hour or even overnight after seasoning. This will help the surface of the meat dry out, which will result in a better crust when cooked.
When you're ready to cook, add oil to the instant pot and set it to the sauté function. Sear the meat on all sides until golden brown, then transfer it to a plate. This step will add flavour and help create a delicious gravy.
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Cooking the roast
First, season the meat generously on all sides with salt and pepper. You can also add other seasonings like onion powder, garlic powder, rosemary, and thyme. If your roast is lean, you may want to add some extra oil or butter to prevent it from drying out.
Next, set your Instant Pot to \"Saute\" and add some oil to the pot. Once the pot is hot, sear the roast until it is browned on all sides. Remove the roast to a clean plate.
Now, you can add your vegetables. Many people recommend adding onions and carrots, as well as celery and potatoes. Cook the vegetables for a few minutes, stirring occasionally. You can also add some red wine to deglaze the pot, scraping up any browned bits from the bottom.
Then, pour in your beef broth or stock, along with any herbs or spices you wish to include. Place the roast back into the pot, put on the lid, and set the pot to \"Pressure Cook\" on high. The cooking time will depend on the size of your roast, but a good rule of thumb is 20-25 minutes per pound of meat. For a 3-pound roast, cook for 60-75 minutes.
Once the cooking time is complete, allow the Instant Pot to naturally vent for at least 10 minutes, but 20 is better. Then, carefully release the remaining pressure by pushing the valve open with a wooden spoon. Remove the lid and skim off as much fat as you can from the top of the liquid.
Finally, remove the roast to a cutting board and shred it with two forks. Serve the roast with the vegetables and gravy from the pot.
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Cooking the vegetables
When cooking vegetables in an Instant Pot, you can steam, boil, or sauté them. The Instant Pot can be used to cook vegetables such as potatoes, carrots, onions, and celery.
Steaming
To steam vegetables in the Instant Pot, add a cup of liquid and your desired vegetables to the pot. Seal the lid and set the manual/pressure cook button to 5 minutes. When the timer beeps, let the pot sit for an additional 5 minutes if you want softer vegetables. If you prefer your vegetables to be less soft, perform a quick release by moving the valve to venting. Open the pot and serve the vegetables with desired seasonings, such as butter, salt, and pepper.
Boiling
The Instant Pot can also be used to boil vegetables. Simply add water to the pot, place the steamer basket filled with vegetables inside, and set the timer according to the type of vegetable you are cooking. For example, starchy vegetables like potatoes and corn should be cut into 1-inch pieces and boiled for 4 minutes.
Sautéing
To sauté vegetables in the Instant Pot, press the sauté button and add olive oil to the pot. Once the oil is hot, add the desired vegetables and seasonings. For example, you can briefly sauté garlic until fragrant, and then add steamed vegetables to the pot to coat them in the garlic-infused olive oil. Season to taste and serve warm.
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Making the gravy
Firstly, it is important to utilise the juices and flavours left in the instant pot after cooking your roast. You can do this by pressing the 'Saute' function on your instant pot and adding a tablespoon of butter and some chopped onions. Allow the onions to cook and slightly caramelise for around 2-3 minutes. Next, add some garlic and cook for a further minute.
Now, it is time to add the liquid. You can use a combination of chicken stock and beef bone broth, or simply use beef broth, depending on your preference. You can also add apple cider vinegar for a tangy flavour. Bring the liquid to a rapid simmer and cook for around 5-7 minutes, stirring occasionally. You can also add tomato paste and Worcestershire sauce to add depth to your gravy.
After this, you can use an immersion blender to puree the contents of the pot, creating a smooth, lump-free gravy. If you prefer a super-smooth gravy, you can strain the pureed mixture through a sieve to catch any unblended bits. Return the strained gravy to the pot and add a pinch of salt and pepper to taste.
If you would like to thicken your gravy, create a slurry by mixing flour and cold water in a separate bowl until smooth. Turn on the saute function again and gradually add the slurry to the gravy, continuously stirring until it reaches your desired consistency. Finally, stir in some butter for a glossy finish, and serve the gravy hot.
Your instant pot gravy is now ready to be served with your pot roast and vegetables. Enjoy!
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Frequently asked questions
To cook a pot roast in an instant pot, start by seasoning the meat generously on all sides. Add oil to the pot and set it to the saute setting. Sear the meat, then set the pressure cook setting to high. Add beef broth along with potatoes, onions, and carrots if desired, cover, and cook.
The cooking time depends on how much beef you have. A good rule of thumb is 20 minutes for every pound of meat. For example, for a 3-pound beef chuck, cook at high pressure for 1 hour.
The best cuts of meat for a pot roast are tougher cuts of beef, such as chuck, brisket, or round. These cuts become melt-in-your-mouth tender when cooked in an instant pot.
Yes, you can cook a frozen roast in an instant pot. Simply rub the spices on the roast and put it in the pot, adding about 20-30 minutes to your pressure-cooking time.
To make gravy, remove the beef, veggies, and herbs from the pot and use the saute function to simmer the liquid until it reduces. Then, whisk in a mixture of cornstarch and water, with a splash of cream if desired, to thicken the gravy.
