QUICK + EASY INSTANT POT POT ROAST
Make pot roast fit for an elegant dinner party for a weeknight meal. This healthy dish is ready in about an hour.
Provided by DanaAngeloWhite
Categories Meat
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
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® PORK ROAST WITH CAULIFLOWER GRAVY
Pork shoulder starts off in the Instant Pot® and finishes up in the oven while you prepare the tasty, cauliflower-based mushroom gravy in this low-carb, paleo meal.
Provided by Stephannie
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Pork Gravy
Time 1h55m
Yield 4
Number Of Ingredients 10
Steps:
- Place cauliflower, water, onion, celery, and garlic in the bottom of a multi-functional pressure cooker (such as Instant Pot®). Place pork roast on top and season with salt and pepper. 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 carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer pork to a baking dish and transfer cooked vegetables and broth to a blender.
- Preheat the oven to 400 degrees F (200 degrees C).
- Bake pork in the preheated oven while you prepare the gravy, allowing the fat to render and edges to crisp up.
- Cover the blender and hold lid down with a potholder; pulse a few times before leaving on to blend vegetables until smooth.
- Turn the Instant Pot® to the Saute function. Add coconut oil and mushrooms and cook until soft, 3 to 5 minutes. Pour in blended vegetables and continue to cook until gravy has thickened, 5 to 7 minutes.
- Remove pork from the oven and shred with two forks. Serve with mushroom gravy.
Nutrition Facts : Calories 406.8 calories, Carbohydrate 12.5 g, Cholesterol 89.1 mg, Fat 28.3 g, Fiber 4.2 g, Protein 27.1 g, SaturatedFat 13.7 g, Sodium 562 mg, Sugar 4.9 g
INSTANT POT ROAST WITH GRAVY
The original stovetop pressure cooker recipe from November 2000 Southern Living (http://www.food.com/recipe/sl-roast-with-onion-and-mushroom-gravy-6-qt-pressure-cooker-513644) needed to be tweaked to succeed in the popular electric pressure cookers available today (2018). While I was tweaking, I did away with the can of condensed mushroom soup and replaced it with a mock "Condensed Cream of Whatever" recipe (thank you, Jill Selkowitz [aka "This Old Gal"]), and sauteed an entire 8-ounce carton of cremini mushrooms (aka baby bella mushrooms) with a splash of dry sherry to suit us mushroom lovers (we vote for 1 pound of mushrooms next time!). However, you may use a can of Condensed Cream of Mushroom Soup if you wish. By the way, Cook Time includes time for pressure cooker to come to pressure and then depressurize. It is important to allow a full natural release (pin going down without any intervention) for the texture of the meat. You will get A LOT of gravy.
Provided by KateL
Categories Meat
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Press Saute button on electric pressure cooker to heat up pan. When the display says "Hot", add the oil, and wait until it shimmers.
- Sprinkle roast evenly with pepper.
- Brown chuck roast in one layer (if it doesn't all fit, brown in 2 batches, but it is best if all fits on one level) on both sides. Remove chuck roast temporarily.
- Add onion soup mix, beef bouillon cubes, and 2 cups water. Using a flat spatula, deglaze bottom of pan. Return chuck roast to pan.
- Secure lid. Set for Pressure Cooking at High pressure, adjust time if necessary to 25 minutes. Begin "SAUTE MAUSHROOMS".
- When pressure cooking has completed, allow pressure to reduce naturally, until the pin drops on its own, about 20-30 minutes. Remove lid, directing steam away from you.
- Remove roast, keep warm. Press Saute button.
- SAUTE MUSHROOMS:.
- While roast is cooking, saute mushrooms. Once sauteed, toss in a splash of dry sherry, and let cook down until liquid evaporates. Magic is happening. Once cooked, remove from heat.
- MOCK CREAM OF WHATEVER SOUP:.
- In a 2-cup liquid measuring cup, whisk milk and cornstarch until well blended. Whisk in softened butter, beef bouillon granules, salt and pepper.
- In the pressure cooker pan (which should be on Saute on the "Normal" or "More" setting), whisk continuously as you slowly add the milk/cornstarch mixture to the pressure cooker pan.
- Whisk until the contents come to a boil (easier at "More" setting). Press Keep Warm/Off button. Press Saute button, then press Adjust button until it shows "Less". Simmer for one minute to thicken.
- FINISH:.
- Add sauteed mushrooms to sauce, and simmer for 1-2 minutes.
- Slice roast into large chunks or thick slices, and plate.
- Pour onion and mushroom gravy over slices, or serve in a gravy boat.
BEST INSTANT POT GRAVY
Learn how to make super easy Instant pot gravy using chicken stock and beef bone broth for ultimate flavor and luxurious, velvety finish. No drippings or roasting meat required! Make any time in just 15 minutes and pour over anything you like: mashed potatoes, pan-fried chicken, steak, or sausages.
Provided by Instant Pot Eats
Categories Condiments
Time 20m
Number Of Ingredients 9
Steps:
- Press the Sauté function on the Instant Pot (Normal setting). Add 1 tablespoon of butter and onions and cook for 3 minutes to caramelise slightly.
- Then add the garlic and cook for another minute. Then, add 1 cup of chicken stock (stock cube dissolved in hot water) and 1.5 cups of beef bone broth or stock. Bring to a rapid simmer and cook for 5-7 minutes, stirring a few times. Cancel to stop the Saute function.
- Taste and add a good pinch of salt and pepper to taste.
- Use an immersion blender to purée the contents of the pot to make a smooth gravy. If you like your gravy super smooth, strain the pureed broth through a sieve to catch any unblended bits of onion. Return the strained gravy to the pot.
- To thicken the gravy further, mix 2 tablespoons of flour and 3-4 tablespoons of cold water in a small bowl until smooth. Then, turn on the sauté function again. Pour in the flour slurry gradually in small batches while continuously stirring with a spatula, until the gravy thickens.
- Then stir in the remaining tablespoon of butter. Bring the gravy to a simmer and once the bubbles come up, press Cancel to stop the Sauté. Stir and pour into a serving bowl or a jug.
- Serve the gravy while hot! You can refrigerate the gravy for up to 5 days or freeze the leftover gravy in a silicone ice cube mold so you can pop out a cube whenever you feel like some gravy on your meal.
Nutrition Facts : ServingSize 1/2 cup, Calories 51 calories, Sugar 1.9 g, Fat 1 g, Carbohydrate 7.6 g, Protein 3.2 g
REVERSE-SEARED INSTANT POT PRIME RIB AND GRAVY
Holiday roasts can be tricky and nerve wracking when the pressure is on to pull off the perfect meal. Give yourself a break by making this prime rib roast that is packed with flavor and couldn't be easier. Pressure cooking results in an ultra moist and incredible evenly cooked roast; browning it at the end creates a crisp, golden exterior that stays just way-crisp and golden.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Make 4 evenly spaced small slits about 1/2 inch deep on the top of the roast with a small paring knife. Put a few rosemary leaves on top of each slit and push them in using a piece of garlic. Repeat on the other side of the roast. Make two slits on the ends of the roast and stuff with the remaining rosemary and garlic.
- Combine 5 teaspoons salt and 1 tablespoon pepper in a small bowl and stir to combine. Sprinkle all over the roast, firmly pressing the mixture onto the exterior and stuffing some into the slits.
- Place the trivet in the bottom of the insert of a 6-quart Instant Pot®. Pour in the beef broth and 1/4 cup of the wine. Place the roast on the trivet, fat-side up, then set it to pressure cook on low for 10 minutes with the keep warm feature turned on (see Cook's Note). Once the pressure cook cycle ends let the pot stand, closed, for 45 minutes. Open the lid and transfer the roast to a plate. Remove the trivet and pour the broth into a heatproof container. Rinse the insert and return it to the machine.
- Set the machine to sauté and add the butter. Once the butter is melted and foamy add the roast and sear until dark brown on all sides and an instant-read thermometer inserted into the center of the roast registers 120 degrees F for medium rare, about 4 minutes per side. Transfer the roast to a cutting board and let rest for 15 minutes before slicing.
- Meanwhile, immediately add the remaining 1/4 cup wine to the insert, scraping up the browned bits that are stuck to the bottom. Continue to cook until almost all the wine has evaporated then sprinkle in the flour. Stir until a uniform paste forms then whisk in the reserved broth. Bring to a boil and simmer until the flavor of the flour has cooked out, about 5 minutes. Adjust the seasoning, if needed, and whisk in a bit more beef broth if the gravy becomes too thick. Strain through a mesh strainer into a gravy boat and stir in the herbs right before serving. Serve alongside the roast.
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INSTANT POT ROAST BEEF AND GRAVY - OR WHATEVER YOU DO
From orwhateveryoudo.com
4.5/5 (46)Total Time 1 hr 30 minsCategory Instant PotCalories 760 per serving
- Season the piece of beef well with the salt, pepper, onion powder, garlic salt, and seasoned salt.
- Place the roast into the pre-heated Instant Pot, and let cook for 5-6 minutes, or until the bottom is well-browned.
- Carefully flip the roast over onto the other side and brown that side well for another 5-6 minutes.
EASY INSTANT POT ROAST BEEF DINNER | HOMEMADE FOOD …
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4.6/5 (5)Total Time 1 hr 40 minsCategory Instant Pot RecipesCalories 502 per serving
- Lay the meat on top of the vegetables. Sprinkle the seasonings and Worcestershire sauce over all.
INSTANT POT POT ROAST WITH VEGGIES AND GRAVY - TASTE AND …
From tasteandsee.com
4.8/5 (9)Total Time 1 hr 36 minsCategory DinnerCalories 476 per serving
- Add 1 tablespoon of olive oil into the instant pot. (I used the DUO 6 quart IP for this recipe.) Coat the entire bottom of the pot. Turn on the saute (high) mode of the IP. Add the seasoned chuck roast into the pot, then let it brown for 5 minutes on each side. Remove and set aside.
- Add in the sliced onions, and a few tablespoon of stock to deglaze the bottom of the pot. Cook the onions for roughly 2 minutes, using a rubber spatula scrape brown bits off the bottom of the pot. Then, add minced garlic and stir for 30 seconds until fragrant. Pour 2 more tablespoons of stock in the pot, and add in the mushrooms. Saute for 5 minutes, stirring and making sure the bottom of the pot has no brown bits. Brown bits = burn notice.
INSTANT POT BEEF POT ROAST WITH GRAVY - CHEW OUT LOUD
From chewoutloud.com
5/5 (11)Calories 482 per servingCategory Main Dish
- Trim a bit of excess fat, but leave most of it for tenderness. Use paper towels to pat-dry beef thoroughly. Slice beef roast into 8 even sized pieces. Sprinkle sides of beef with a light layer of kosher salt and freshly ground black pepper, pressing down to adhere seasoning to the meat.
- In the inner pot of Instant Pot, add 2 TB oil over sauté mode. Once oil is hot, brown half the beef pieces on all sides. Remove from pot and repeat with remaining half of beef pieces. Add back all browned beef.
- Add garlic, onion, bay leaves, tomato paste, soy sauce, and beef broth. Switch setting to Pressure Cook on High, and set for 1 hour cook time (be sure vent is turned to correct position.) After 1 hour, do a manual Quick Release, and add carrots, celery, and potatoes. Stir them into the beef mixture, close lid tightly, and set to pressure cook for 5 more minutes. Do a manual Quick Release and transfer meat, vegetables, and potatoes to a large serving dish and keep warm, while leaving the sauce/liquid in the pot. Skim fat off top of sauce.
- Turn on Sauté mode to bring gravy/sauce to a gentle boil. Gradually stir in fully dissolved cornstarch (must be completely dissolved in water, without any trace of white streaks left) and stir until sauce thickens into a gravy-like consistency. Add kosher salt and black pepper to taste.
INSTANT POT ROAST WITH GRAVY - RECIPES THAT CROCK!
From recipesthatcrock.com
5/5 (12)Estimated Reading Time 6 minsCategory MainTotal Time 1 hr 15 mins
INSTANT POT POT ROAST WITH CARROTS AND POTATOES | VALERIE ...
From fromvalerieskitchen.com
4.8/5 (328)Calories 569 per servingCategory Main Course
- Cut the chuck roast into 4 to 6 chunks, separating at the seams to expose the fat deposits (if using a highly marbled chuck roast). Use a sharp knife to trim as much of the fat as possible from the chunks of roast. It's fine if some fat remains but trim as much as you can to ensure that your gravy will not be overly greasy. Place the trimmed chunks of roast on a large piece of foil for easy cleanup.
- Combine the spice rub ingredients in a small bowl. Sprinkle the rub over the pieces of beef and use your hands to press the seasoning into the meat. Wash those hands!
- Press the SAUTÉ key on the instant pot and the ADJUST key to toggle to the MORE setting. Wait for the pot to say "HOT" before adding ingredients.
- Add 2 tablespoons olive oil to the heated pot. Add half of the seasoned beef (or as much as will fit comfortably without being too crowded) and sauté for 2 to 3 minutes per side, or until nicely seared. Transfer seared beef to a plate and repeat with remaining 1 tablespoon oil and the rest of the beef. Transfer second batch of beef to the plate and set aside.
INSTANT POT ROAST BEEF AND GRAVY - MUNCHKIN TIME
From munchkintime.com
5/5 (3)Category Main CoarseCuisine AmericanCalories 386 per serving
- First pat dry chuck roast beef with paper towels, and season with salt and pepper on both salt. Then turn Instant Pot on saute mode and preheat 2 tablespoons of olive oil.
- After, remove steak onto a plate, then add 1 sliced onion and saute until softened about 5 minutes. Next add 3 finely chopped garlic cloves, 1 tablespoon of Montreal Steak Spice, 2 bay leaves and saute for 1 minute.
- Pour in 2 1/2 cups of chicken broth, 1 tablespoon of soy sauce, 2 tablespoons of red wine, taste and season with salt and pepper, if needed. Return steak back into the Instant Pot. Cover with a lid and select Meat/Stew Mode cook at High Pressure for 45 minutes then Natural Release for 25 minutes.
BEST EASY INSTANT POT POT ROAST - RECIPETEACHER
From recipeteacher.com
5/5 (19)Category DinnerCuisine AmericanTotal Time 456697 hrs 51 mins
- Trim chuck roast of excess fat and cut into fist-sized chunks, about 4-6. Season on all sides with the seasoning rub.
- Scrub potatoes clean, leave whole. Cut carrots into large chunks (about 3″ each), peel and slice onion into large chunks.
- Pour beef broth into Instant Pot and add the Worcestershire Sauce. Place meat into liquid, followed by onions, potatoes and carrots. Secure lid.
- Pressure cook on high pressure for 40 minutes followed by a 15 minutes natural release (quick release any remaining pressure after 15 minutes).
INSTANT POT ® POT ROAST - CAMPBELL SOUP COMPANY
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4/5 (1)Total Time 1 hr 25 minsServings 6Calories 451 per serving
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INSTANT POT ITALIAN POT ROAST - THE BLOND COOK
From theblondcook.com
Reviews 2Category Instant PotCuisine ItalianTotal Time 1 hr 40 mins
- In a small bowl, combine salt, pepper and garlic powder. Pat dry roast with a paper towel to remove any excess moisture. Rub seasoning mixture over entire roast.
- Pour olive oil into insert of your Instant Pot and set to sauté. When oil is heated, using tongs, sear roast on all sides until browned (approximately 3 minutes each side). Turn off Instant Pot.
- Sprinkle Italian seasoning over roast. Pour in beef broth, wine, tomatoes and juices. Add onion and bay leaf.
- Place the lid on pressure cooker and lock. Steam release knob should be set on “sealing”. Cook on manual setting (high pressure) for 60 minutes. Allow pressure to release naturally for 10 minutes, then quick release remaining pressure.
INSTANT POT BEEF AND GRAVY - 365 DAYS OF SLOW COOKING AND ...
From 365daysofcrockpot.com
4.3/5 (3)Total Time 1 hrCategory BeefCalories 199 per serving
- Turn your Instant Pot to the saute setting. When the display says HOT add in the butter and swirl it around until it is melted. Add in the onion and saute for about 2 minutes. Then add in the mushrooms and saute for about 3 minutes. Add in the garlic and saute for 20 seconds.
- Deglaze the pot with the beef broth. Add in the Worcestershire sauce, stew meat and salt and pepper.
- Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 30 minutes. When the time is up let the pot naturally release.
- Remove the lid. Turn the pot to the saute setting. Stir the cold water and cornstarch together in a small bowl until smooth. Add the mixture into the Instant Pot. The sauce will thicken quickly.
INSTANT POT SIRLOIN TIP ROAST WITH GRAVY AND VEGETABLES ...
From kissglutengoodbye.com
Reviews 74Calories 934 per servingCategory Instant Pot
- Add 2 tablespoons of olive oil to the Instant Pot and turn it to the Saute Less function for 8 minutes.
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From eatfoodlicious.com
5/5 (2)Total Time 55 minsCategory Main Course
- Press the saute button; add 2 tbsp butter and olive oil. Sear the roast chunk until golden brown on both sides. Remove the roast and repeat with the beef shank. Set all the beef aside.
INSTANT POT BEEF ROUND ROAST WITH GRAVY - KISS GLUTEN GOODBYE
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Servings 8Total Time 1 hr 48 minsCategory Instant PotCalories 583 per serving
- Remove roast and pour in the beef broth to deglaze the Pot. This is a very important step to avoid the Burn message when the Pot is coming to pressure. Scrape any brown bits from the bottom of the Pot.
BEEF POT ROAST WITH GRAVY | ULTIMATE GUIDE - MOM'S DINNER
From momsdinner.net
5/5 (5)Total Time 4 hrs 5 minsCategory DinnerCalories 553 per serving
- Place your Dutch Oven or heavy bottom pot on the stove top over medium heat, add 2 tbsp olive oil to warm.
- Meanwhile pat your chuck roast dry with a couple paper towels then sprinkle on the 2 tsp salt and 1 tsp pepper, coating both sides.
- Place the seasoned chuck roast in the pot and brown on the first side for 5 minutes, then flip and brown the other side for 5 minutes.Expert Tip: Do not disturb the roast while it is browning, it needs to stay in contact with the pan to properly brown.
THE ULTIMATE INSTANT POT POT ROAST - FIT FOODIE FINDS
From fitfoodiefinds.com
5/5 (8)Calories 447 per servingCategory Dinner
- First, prepare pot roast seasoning by mixing together all of the spices in a small bowl. Set aside.
- Next, generously sprinkle seasoning on top of pot roast, rubbing it into all of the nooks and crannies. Make sure that you cover the entire thing (all 4 sides) with the seasoning as this is what adds so much flavor. Set aside.
- Prepare veggies by chopping a small white onion. Cut the green part off of your leek and chop the white part into 2-inch chunks, chop carrots and celery and quarter red potatoes. Set aside.
- Next, saute veggies. turn on the Instant Pot’s sauté feature. Add 2 tablespoons of olive oil. When olive oil is fragrant, add in garlic cloves, white onion, and leek. Save the carrots, celery, and potatoes for later in the recipe. Sauté for 3-4 minutes.
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4.9/5 (51)Calories 291 per servingCategory Main Course
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From homemadeforelle.com
5/5 (3)Category DinnerCuisine AmericanCalories 161 per serving
- Add in onion, celery, carrots, and baking soda. Saute until veggies are softened and butter has browned. Add in beef broth, soy sauce, and bay leaves. Scrape off all of the drippings off the bottom of the pan. Place roast on top, lock lid, and cook on high pressure for 55 minutes.
- Let pressure release naturally for 10 minutes, then use the quick release to release any remaining pressure. Place roast on a plate and cover with foil.
INSTANT POT POT ROAST | EASY BEEF POT ROAST WITH VEGGIES ...
From lifemadesweeter.com
Ratings 3Category DinnerCuisine AmericanTotal Time 1 hr 15 mins
- Season the roast with salt, black pepper, garlic powder and Italian seasoning. Allow the roast to rest for about 30 minutes.
- Turn on the Instant Pot and press the SAUTE button. Add the olive oil and once it gets hot, use tongs to gently lower the meat and allow it to sear and brown (undisturbed) for about 4 minutes on all sides.Toss in the chopped onions and mushrooms and allow them to cook for 1-2 minutes until fragrant.Add the tomato paste & Worcestershire sauce.Pour in the broth and cover with lid. Turn the valve to SEALING and press the PRESSURE COOK on high setting.Set the timer to 60 minutes.It will take about 10-15 minutes for the Instant Pot to reach pressure before the cook time begins counting down.
- When the cook time is up, allow the pressure to release naturally for 10 minutes and then do a quick release.Add the vegetables - we used radishes, celery, cauliflower, zucchini and bell peppers (if not low carb - you can add potatoes and carrots if desired) then cover with lid.Turn the valve to SEAL again and press the PRESSURE COOK once more on high setting for 2 minutes.When the cook time is over, allow the pressure to release naturally again for 10 minutes and then do a quick release.
- Transfer the roast to a cutting board or a large platter. Use two forks to shred into chunks. Arrange vegetables around roast. Serve hot with gravy.
INSTANT POT 4-INGREDIENT POT ROAST AND BROWN GRAVY - 365 ...
From 365daysofcrockpot.com
5/5 (2)Calories 420 per servingCategory Beef
- Cut excess fat off of roast. Then slice the roast into 2 inch slices across the grain. Coat the slices in the ranch dressing mix. Place the roast into the Instant Pot and pour in the beef broth.
- Cut excess fat off of roast. Then slice the roast into 2 inch slices across the grain. Coat the slices in the ranch dressing mix and brown gravy mix. Place the roast into the slow cooker and pour in the beef broth.
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From recipesthatcrock.com
Cuisine AmericanTotal Time 1 hr 50 minsCategory MainCalories 352 per serving
INSTANT POT POT ROAST WITH MASHED POTATOES AND GRAVY ...
From lecremedelacrumb.com
5/5 (59)Total Time 1 hr 30 minsCategory Main CourseCalories 383 per serving
- Set instant pot/pressure cooker to saute. Salt and pepper the meat generously all over. Drizzle oil in the pot and add meat chunks, allowing to brown for 2-3 minutes, then flip over and sear on the other side for 2-3 minutes. Sprinkle onion soup mix over the meat, add potatoes and broth.
- Cover, make sure vent is set to sealed position, and set to PRESSURE COOK or MANUAL for 60 minutes. Do a natural release for 15-20 minutes (don't do anything, just let it naturally depressurize) then quick release (turn valve to VENT) and remove lid once float valve drops down.
- Transfer beef to a serving platter and shred with two forks. Use a strainer to remove any fat or large bits from the liquid in the pressure cooker. Set to SOUP setting and move on with the next step.
- Transfer potatoes to a large bowl. Add sour cream, salt, pepper, and garlic and hand mash or use an electric hand mixer until creamy and smooth.
EASY INSTANT POT POT ROAST (PERFECT EVERY TIME) - SPEND ...
From spendwithpennies.com
5/5 (13)Total Time 1 hr 40 minsCategory Beef, Main CourseCalories 436 per serving
- Add olive oil to the Instant Pot and turn on to saute. Sear beef in batches to brown, about 4 minutes per side.
- Remove beef and add onions to the Instant Pot (you can add a bit more oil if needed). Cook 2-3 minutes to soften.
- Add red wine to the Instant Pot. Scrape the bottom to remove any brown bits (to avoid a burn notice).
INSTANT POT POT ROAST WITH GRAVY - THE TASTY TRAVELERS
From thetastytravelers.com
4.5/5 (2)Total Time 1 hr 30 minsCategory Dinner, Beef, Pot RoastCalories 433 per serving
- Cut chuck roast into 4X4 inch pieces. If you opt to not cut your roast into pieces, you will need to increase the pressure cook time from 65 minutes to 90 minutes.
- Turn Instant Pot on “saute”on hi and let it heat up. While the Instant Pot is heating up, lightly season chuck roast with salt and pepper on all sides. Once Instant Pot is heated up, pour in 1 tablespoon of Olive Oil and then add chuck roast. Saute roast on each side for 2-3 minutes- you just want to sear it and not cook it through. Continue to turn until all sides are seared. This should take about 10 minutes. Remove roast from pot and set aside.
- Pour in chopped onion and saute for 3 minutes. When you add in the onions, they will create a bit of liquid, you want to use this liquid to deglaze the pot to make sure that nothing burns to the bottom during the pressure cooking process. Do so by gently scraping the bottom and the sides of the pot with a plastic or silicone spoon or spatula. Do not use a metal utensil as you may scratch your pot. (I used the non-stick pot and it will scratch).
- Add in the garlic, tomato paste and red wine and stir for one minute. Pour in the beef broth, Worcestershire sauce, thyme and rosemary. Stir and then add the seared chuck roast back to the Instant Pot. Add the bay leaf on top.
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