INSTANT POT POT ROAST (TAVERN STYLE)
A Sunday dinner-worthy meal made in about an hour thanks to the Instant Pot and just a handful of ingredients.
Provided by Heather Cheney
Categories Main Course
Time 1h40m
Number Of Ingredients 12
Steps:
- Set Instant Pot on "Saute" mode and allow to heat until the display reads "HOT".
- Meanwhile, combine flour salt and pepper in a large bowl and place beef into the seasoned flour, coating the entire roast. Reserve remaining flour.
- Add oil to the Instant Pot, heat until it shimmers, and add roast to the pan, cooking until it's browned on all sides. Add remaining flour to the pot, followed by the onions. Stir to combine and cook until onions start to become tender and flour starts to brown.
- Pour the beer and beef broth over the meat and onions, followed by the carrots. Stir to combine and place lid on the Instant Pot.
- Set the Instant Pot to cook for 65 minutes (for a 3 lb roast) more or less depending on how large your roast is. Follow the cooking time recommendations in your manual for best results. Allow the Instant Pot to release pressure naturally or wait at least 10 minutes before doing a manual release.
- Remove roast from the post and place on a cutting board. Set aside.
- Combine gravy mix with cream and whisk until combined. Slowly whisk gravy mixture into the juices in the pot and bring to a simmer to thicken.
- Cut meat into smaller portions and place back into the gravy. Serve over mashed potatoes, pasta or rice and top with french fried onions and chopped fresh parsley.
Nutrition Facts : ServingSize 1 serving, Calories 922 kcal, Carbohydrate 25 g, Protein 69 g, Fat 55 g, SaturatedFat 21 g, Cholesterol 255 mg, Sodium 1508 mg, Fiber 2 g, Sugar 3 g
INSTANT POT BBQ BEER ROAST
This Instant Pot BBQ Beer Roast is so easy to throw together and gives your a flavorful roast that is tender and juicy! It will be added to your go-to list immediately!
Provided by Aunt Lou
Categories Main
Time 1h35m
Number Of Ingredients 4
Steps:
- Take 1/4 cup of your favorite BBQ seasoning, salt and pepper and rub in all over your roast.
- Place your frozen roast in a 6-quart instant pot.
- Gently pour your beer/non-alcoholic beer over your roast.
- Sprinkle on a little more seasoning.
- Seal and cook on manual, high, for 90 mins.
Nutrition Facts : Calories 455 kcal, Carbohydrate 7 g, Protein 45 g, Fat 27 g, SaturatedFat 12 g, Cholesterol 156 mg, Sodium 189 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
INSTANT POT ROOT BEER PULLED PORK RECIPE BY TASTY
We can't get enough of this easy root beer pulled pork recipe. Let the Instant Pot do all the work, leaving you with the juiciest barbecue pork. Serve on buttery brioche buns or as sliders and top off with a simple pickled onion slaw.
Provided by Betsy Carter
Categories Lunch
Time 1h45m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Make the pulled pork: In a small bowl, combine the garlic powder, onion powder, salt, pepper, coriander, and paprika.
- Add the pork to a large bowl and sprinkle with the spice mixture, tossing to coat evenly.
- Turn an Instant Pot to the sauté setting. Add the canola oil and heat on medium heat. Working in batches, add the pork to the pot in batches and brown all over, 2-3 minutes per side. Transfer to a cutting board.
- Add the onion to the pot and cook for 3-5 minutes, scraping up any browned bits from the bottom of the pot, until the onion is soft and translucent. Add the root beer, vinegar, and barbecue sauce to the pot and stir to combine.
- Return the pork to the pot, nestling the pieces in together so they fit in a single layer and are sitting evenly in the cooking liquid. Put on the lid and seal the pressure valve.
- Cook on normal pressure for 60 minutes. Once the timer has stopped, let the valve naturally release for 15 minutes before manually opening the valve.
- While the pork is cooking, make the pickled onion slaw: In a medium bowl, combine the cabbage, pickled onions, carrot, vinegar, mayonnaise, salt, and pepper. Toss well to coat. Chill in the refrigerator until ready to serve.
- Using tongs, transfer the pork from the Instant Pot to a large bowl. Turn Instant Pot to the sauté setting and reduce the braising liquid by half, 10-12 minutes.
- Meanwhile, use 2 forks to shred the pork into small pieces, discarding any large pieces of fat or sinew.
- Starting with ½ cup (120 ml), gradually add the reduced braising liquid back to the pork until juicy and well-coated.
- To serve, spread barbecue sauce on both sides of each roll. Place a generous scoop of pork on each bottom bun and top with a small scoop of pickled onion slaw. Top with the top bun and serve.
- Enjoy!
Nutrition Facts : Calories 732 calories, Carbohydrate 58 grams, Fat 35 grams, Fiber 4 grams, Protein 47 grams, Sugar 49 grams
POT ROAST MADE WITH BEER FOR THE PRESSURE COOKER
Make and share this Pot Roast Made With Beer for the Pressure Cooker recipe from Food.com.
Provided by petlover
Categories Roast Beef
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in pressure cooker ( medium).
- Brown beef on both sides, then remove and set aside.
- Add to same pan: small amount of beer and loosen/stir up bits.
- Add flour and tomato paste to pan and cook over medium for one minute.
- Place the meat and everything else ( and the rest of the beer ) in the pan.
- Close this lid and cook on high pressure for about 1 hour.
- Let pressure come down naturally.
- Serve over rice or noodles.
Nutrition Facts : Calories 450.8, Fat 21.3, SaturatedFat 6.2, Cholesterol 112.3, Sodium 869.1, Carbohydrate 21.4, Fiber 4.2, Sugar 7, Protein 39.5
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- Rub the meat with the spices, add the beef broth to the Instant Pot, place meat into the pot, and top with half of the BBQ sauce
- Place lid on pot, make sure valve is on sealing position, and hit PRESSURE COOK for 60 minutes. Pot will take a few minutes to reach pressure. After cooking, allow a 15 to 20 minute release, then do a quick release for remaining pressure. Carefully remove lid when pin drops
- Remove meat to a large plate, and shred with fork. Drain most of the cooking liquid, then place the shredded beef back into the pot, and add remaining BBQ sauce. Use SAUTÉ to thicken if desired and KEEP WARM until ready to eat
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