Instant Pot Cranberry Thyme Pot Roast Food

INSTANT POT® CRANBERRY-THYME POT ROAST

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; pour olive oil into the pot. Sprinkle roast with salt and pepper and sear in the hot oil until well browned, 3 to 4 minutes per side. Transfer roast to a plate.
• Stir garlic into the pot and cook for 30 seconds. Pour in beef broth and scrape up all bits that have stuck to the pan. Stir in cranberry sauce, balsamic vinegar, and Worcestershire sauce. Place roast into the sauce and spoon some sauce over the top. Place onion and thyme around and on top of the roast.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, at least 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Transfer roast to a serving plate. Remove onions and thyme sprigs from the pot. Select Saute function. Mix cornstarch and water together in a bowl and stir into the pot; let simmer until gravy starts to thicken, about 10 minutes. Serve gravy with roast.

INSTANT POT POT ROAST

Steps:

• Sprinkle the chuck roast generously all over with salt and pepper. Turn a 6-quart Instant Pot® to the high saute setting. Add the oil and once hot, add the beef and cook until deeply browned on both sides, about 5 minutes per side. Remove the beef from the pot, add the tomato paste and garlic and stir to combine. Add the flour and stir to make a paste. Whisk in the red wine until well combined and bring to a boil. Cook until slightly thickened, about 3 minutes.
• Add the broth, potatoes, carrots, celery, rosemary, thyme, 1 tablespoon salt and a large pinch of pepper. Nestle the beef on top and place the onions on top or around the beef, wherever they fit best. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour 15 minutes.
• After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Allow the beef to sit in the sauce, uncovered, for 10 minutes.
• Remove the herbs from the sauce and transfer the meat to a cutting board. Slice against the grain and put on to a large rimmed serving platter. Top with the sauce and vegetables.

QUICK + EASY INSTANT POT POT ROAST

Steps:

• Set Instant Pot to sauté mode, add beef and sear for 2 to 3 minutes per side.
• Season with salt and pepper, then add garlic, Worcestershire sauce, thyme, tomato paste and beef broth.
• Top beef with potatoes and carrots.
• Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 40 minutes. When the cook time is done, allow the pressure to naturally release for 15 minutes.
• Release remaining pressure and remove the lid. Using a slotted spoon, transfer carrots and potatoes to a serving dish. Transfer pot roast to same dish and garnish with parsley.
• If a gravy is desired, set the pot to saute mode and bring cooking liquid to a simmer. Mix a tablespoon of cornstarch with 3 tablespoons of cooking liquid. Add the cornstarch mixture back to the simmering liquid; cook and stir until thickened. Spoon some of the gravy over the pot roast before serving.
• Serves: 6; Calories: 342; Total Fat: 8 grams; Saturated Fat: 3 grams; Total Carbohydrate: 19 grams; Sugars: 4 grams; Protein: 45 grams; Sodium: 538 milligrams; Cholesterol: 123 milligrams; Fiber: 4 gram.

INSTANT POT CRANBERRY BEEF ROAST - DUMP AND GO DINNER

Steps:

• **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.** Combine the cranberries, orange juice, water, brown sugar, white sugar and cinnamon together in inner pot. Mix well. Saute for 5 minutes until cranberries start to burst. Add roast and dried onions. Lock lid into place and seal steam nozzle. Cook on high pressure for 40 minutes. Release pressure naturally, about 15 minutes. Remove roast and cranberries with a slotted spoon.

INSTANT POT ROAST BEEF WITH CRANBERRY GRAVY

Steps:

• In a small bowl, combine seasoning salt, garlic powder, Italian seasoning, onion powder and pepper. Rub over roast.
• Turn the Instant Pot to saute and add the oil. Sear the roast on all sides until golden brown and releases from the pan easily. *You can skip this step, but it does help to keep the juices in the meat and adds flavor.
• Add beef broth to Instant Pot and scrape the bottom of the pan if there are any bits stuck on -- this prevents the burn method from appearing.
• Close the lid, turn the valve to sealing and select Manual or Pressure Cook for 80-90 minutes (depending on the size of your roast. If you cut it into two or three pieces, you can reduce the time slightly). The Instant Pot will take about 10 minutes to build pressure and begin counting down.
• After the cook time is up, allow the pressure to release naturally for 10 minutes. Open the lid, remove the roast to a cutting board and let rest.
• Drain all juices from the Instant Pot except for 1 1/2 cups. Add cranberry sauce, sugar, garlic and red chili flakes for a bit of spice if desired. Turn to saute and cook and whisk until bubbly and combined.
• Adjust salt and pepper to taste. Shred or pull beef and serve with cranberry gravy.

INSTANT POT POT ROAST

Steps:

• Start by seasoning the chuck roast with salt and pepper.
• Set your pressure cooker to sauté and heat up your vegetable oil.
• Once it's hot, sauté the roast in it until it is deeply brown on both sides.
• Pour in the beef broth, thyme, garlic, and onions put on the lid, and set it to cook on high pressure for 45 minutes.
• Release the pressure naturally for 10 minutes then add in the potatoes and carrots and cook on high pressure for 15 minutes.
• Release pressure naturally for 10 minutes then remove the lid and serve.

CRANBERRY POT ROAST

Steps:

• Preheat the oven to 375 degrees.
• Heat the oil in a Dutch oven to medium-high. Season with roast with 1 teaspoon salt and ½ teaspoon black pepper. Once the oil is hot, add the roast and brown each side until a crust forms. Remove from the pot and place on a plate; set aside.
• Reduce the heat to medium and add the onion, carrots and celery to the pot. Sauté 4-5 minutes or until slightly soft. Stir in the garlic and sauté 30-60 seconds or until fragrant. Stir in the cranberries, stock, balsamic vinegar, honey, maple syrup or brown sugar and the remaining salt and black pepper. Add the roast back to the pot as well as the thyme and rosemary.
• Place a lid on the Dutch oven and transfer to the oven. Cook 3-4 hours or until roast is pull-apart tender. Remove the sprigs of thyme and rosemary; discard. Serve roast with cranberries, vegetables and cooking liquid spooned on top.

INSTANT POT VENISON ROAST

Steps:

• Pat the roast dry with paper towels. Make 20 deep slits evenly all over the roast and slip a garlic slice into each slit.
• Combine 1 tsp of the oil, salt, pepper, rosemary, thyme, onion and garlic powders in a small dish. Rub the mixture all over the roast. Cover the roast and refrigerate at least 2 hours and up to 1 day.
• Remove the roast from the refrigerator and let it sit at room temperature for 1 hour.
• Press "Saute" on your Instant Pot and set the heat to "More". Add the remaining oil and, when it's shimmering, add the roast. Sear it on all sides until it's nicely browned. Remove the roast and set it aside.
• Pour the beef broth into the pot and scrape up any browned bits on the bottom (this is very important as anything stuck to the bottom of the pot could prevent the pot from coming to pressure). Place the roast back in the pot.
• Close and lock the lid. Press "Meat/Stew" and set the timer for 60 minutes. Make sure the pressure valve is set to "sealing".
• When the time is up, wait 10 minutes, then release any remaining pressure.
• Place the roast on a cutting board and tent it with foil. Let it rest for 10 minutes, then slice it and serve.
• OPTIONAL: Set the Instant Pot back to "saute" and bring the liquid in the pot to a boil. Boil for 5 minutes or until it's reduced to about half. Mix together 1 tbsp cornstarch with 2 tbsp cold water to form a slurry. Add to the pot and stir constantly until it's thickened, about 2 minutes. Taste and season as necessary. Serve the gravy with the roast.

INSTANT POT POT ROAST

Steps:

• Set the Instant to "Saute" and allow to warm.
• Season roast generously with salt and pepper. When Instant Pot says "Hot," add in olive oil and sear roast until browned on all sides. Remove to a clean plate.
• Add in onions and carrots and cook for an additional 3-4 minutes, stirring occasionally. Deglaze with red wine, scraping the bottom of the pot to get all of the delicious bits. Add in the beef stock, rosemary, thyme and the beef.
• Lock the lid into place, place vent to sealing, push "Manual," and set time to 1 hour 20 minutes. The Instant Pot will release some steam as it comes up to pressure, then it will seal automatically.
• When the cooking time is done, allow the Instant Pot to naturally vent for at least 10 minutes, 20 is better. Using a wooden spoon, carefully push the valve open to release the rest of the pressure. Remove lid.
• Skim a much fat off the top of the liquid as you can before disturbing the roast. Remove the roast to a cutting board and with two forks shred roast. Serve alongside carrots and onions, topped with the pan juices. Serve with mashed potatoes.

INSTANT POT POT ROAST

Steps:

• Turn the Instant Pot on to saute mode and season beef all over with salt & pepper, coating generously. After a few minutes, add the olive oil and wait until oil is hot to add chuck roast. Sear on four sides for 2-3 minutes each side until browned.
• Remove roast from heat and add red wine, simmering another 2 minutes until pot is deglazed. Turn Instant Pot off, then add beef broth, chuck roast, onion soup mix, garlic, Worcestershire, onions, potatoes, carrots and herbs, in that order.
• Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 40 minutes. Instant Pot will take about 10 minutes to come to pressure then pressure cook for 40 minutes.
• Let the pressure naturally release (should take about 15 minutes). Open the lid when pressure gauge has dropped and the lid opens easily.
• Gently remove vegetables and set on a platter, then shred the pot roast before adding to the veggies. Meanwhile, mix the water and cornstarch together in a small bowl to form a slurry.
• Turn the Instant Pot back to saute mode and stir in slurry, bringing the juices to a boil to make the gravy. Simmer for 5 minutes or so until thickened, then pour over pot roast and veggies. Serve and enjoy!

30 BEST INSTANT POT RECIPES

Steps:

• Pat the whole chicken completely dry using a paper towel. Rub on oil, salt, pepper, paprika, Italian seasoning, and garlic powder evenly to season. Set aside on a plate for at least 30 minutes or refrigerate overnight. When ready to cook, it's ideal to bring the marinated chicken to room temperature to achieve even cooking and more tender and juicier meat.
• Stuff the lemon half and fresh thyme into the cavity of the chicken.
• Truss the chicken by tying the chicken snugly with cooking twine so that the wings and legs stay close to the body. This helps cook the whole chicken evenly.
• Place a rack that can be fitted into the instant pot into the pot and add broth. The broth will be used to make gravy later, it also stops the chicken drippings from burning.
• Place the chicken (breast side up) on the rack and seal the lid (the steam release knob must be turned to the sealed position). Set the chicken on pressure cooking for 25 minutes. For each extra pound of chicken, cook 6 more minutes.
• Once the time is up, let the instant pot slowly release the pressure, about 15 minutes. The internal temperature of the thickest part of the breast should reach 165F as read on a meat thermometer.
• To make chicken skin extra crispy and browned, turn on the oven broiler and set it to high. Broil the chicken on a baking sheet for 5-7 minutes. Keep a close eye on the broiler because things can heat up and burn quickly. Remove the pan from the oven and let the chicken sit at room temperature for at least 15 minutes.

EASY INSTANT POT POT ROAST (AIP, PALEO, WHOLE30)

Steps:

• Rub salt on beef and allow to come to room temperature.
• Place 2 TBSP olive oil into Instant Pot and heat on saute function. Add seasoned beef to Instant Pot. Sear 2-3 mins per side until brown and then remove from pot.
• Add remaining 1 TBSP oil to Instant Pot along with shallots. Sauté until onions turn translucent, stirring frequently, about 3-4 minutes. Add garlic and nomato sauce and stir until fragrant, about 1 minute.
• Return beef to pot and add chopped carrots, sweet potatoes, coconut aminos, bone broth, bay leaves and thyme.
• Place lid on Instant Pot and set pressure to high and cook for 45 minutes. Allow to slow release 15 minutes
• Remove beef, carrots and sweet potatoes from the Instant Pot and shred beef, using two forks.
• In a small bowl, whisk together arrowroot starch and 2 TBSP cold water. Select sauté setting on Instant Pot and bring liquid in the pot to a boil. Stir in the tapioca/arrowroot slurry and whisk to combine until the mixture begins to thicken 1-2 minutes. Adjust salt if necessary.
• Garnish shredded beef with fresh thyme and serve with carrots, sweet potatoes and gravy.

CRANBERRY PORK ROAST IN THE INSTANT POT

Steps:

• Score fatty layer of pork roast. Place in Instant Pot. Throw 1 Tbs of minced garlic on top. Also salt and pepper. In small bowl mix can of whole berry cranberry sauce, half a cup of apple cidar, 1 Tbs of apple cidar vinegar, ! Tbs of dijon mustard until smooth. Slice up half a yellow onion. Layer on top. Pour the other half cup of cidar around the pork roast. Slowly pour the sauce mix on top. Close pot and make sure valve is in closed position. Hit manual and set for 50 minutes. Once the timer goes off let it naturally release it's pressure. May take up to 20 mins. Remove roast. Let rest while making the sauce thicker. You can do this with a cornstarch slurry and turning the pot to saute.

INSTANT POT CRANBERRY SAUCE

Steps:

• Add Cranberries, Orange juice, Sugar ,Cinnamon and Orange Peel - in that order.Do not stir.
• Close the lid.Select PRESSURE COOK for 2 minutes.
• Let the steam escape for 5 minutes, Quick release after.
• Open,Mash with the end of a ladle or a spoon or a potato masher.
• Saute for 10 minutes till it thickens.