Instant Pot Pot Roast – We have exposed some secret pot roast tips that nobody will tell you!
You might have been searching how to make the perfect instant pot roast in such a way that it’ll enchant your whole family’s heart in just a few seconds! A well-cooked instant pot pot roast will melt in your mouth like magic; yes, that’s much tasty it is! In this fantastic article, I will shed light upon many common queries regarding instant pot pot roast; from how to pick the perfect beef cut to how to prepare the cut, all will be covered! So stay with me till the end!
The instant pot pot roast recipe that I will share with guys will leave you spellbound as you will get the lip smacking meal to brighten your boring summer brunches. You can use any kind of pressure cooker or instant pot for this recipe. Pot roast is a soulful food, and its yumminess cannot be compared with anything. We all have cherished the classic gourmet version of pot roast made by our grannies, and I am sure you would like to create the same magic again in your recipes. We all are familiar with the versatility of Instant pot, which allows you to experience the unmatchable tenderness of beef. You’ll save lots of time so that you can spend more time with your pals on a relaxing weekend! This yummy pot roast will be ready within an hour to cheer up your mood!
What is pot roast?
A tasty pot roast is a lot more than just a meat treat and cooking! When you cook it right, it will quickly melt in your mouth like magic, and its lovely taste cannot be forgotten! You can prefer an oven, Dutch oven on the stove-top, slow cooker, or a simple pressure cooker for pot roast recipe.
What is the best cut of beef for instant pot pot roast?
Instant pot pot roast is a dish in which meat is cooked at a low temperature for a significant long period. Usually, beef cuts that are used for pot roast are cheap, and a tough cut of meat is used for such kinds of recipe. Chuck roast is part of the meat that comes from a shoulder part of the cow. Whenever I make instant pot roast beef recipes, I always prefer a tough chuck roast. Rump roast is a meat that comes from cow’s hindquarters. This meat part is much softer as compared to the chuck roast.
You can use both types of cuts for this recipe, and both will be suitable for pot roast. Both roasts usually belong to the parts of the cow that have very high levels of collagen, and they have connective tissue, which makes its texture quite tough. Collagen breaks down significantly into gelatin making it very soft, and the gravy becomes smooth, velvety when it is cooked at low temperature and slowly.
What is the best way to prepare the beef for instant pot pot roast?
One unique thing you can do to speed up your cooking is to cut large meat into chunks and cook it in a pressure cooker or instant pot. Doing this will save your lots of time that many traditional ways of cooking pot roast take. There is one excellent benefit of doing this, you can even get a chance to season your meat chunks with dry aromatic herbs, so there will be a lot more flavor. You can even get rid of the extra fat and trim it well to get your gravy game on point.
Simply cut the chunks of roast into 4 to 6 pieces by using a sharp knife. The amount of your chunks would depend on the quantity of your roast. It is beneficial to cut the highly marbled chuck at the seams, the part where you can observe the fat veins running clearly. Simply get rid of extra fat by trimming it well from all the edges, repeat the process for every piece. Even if you do it well, there still will be some amount of fat deposits, but that’s fine if you are using a highly marbled piece of chuck. You might end up trimming the 1/2 pound of fat from a highly marbled piece. You see, leaner cuts of the chuck are much easier to trim, and you can save more meat. And in the end, your recipe will be more delicious and tender.
Can you use frozen beef for an instant pot pot roast recipe?
Yes, you can use frozen beef. This query is very often asked by many readers. However, your recipe will take more time as the cooking gets longer. You can use the previously thawed beef to save your time. This will also allow browning from the outer part of the meat before braising it. This process adds lots of flavor to your pot roast, making it very tasty.
How can you tell if a pot roast is completely done?
You can say a pot roast is completely done when it is very soft and can be pulled apart by lightly poking it with a fork. An adequately cooked beef should fall apart after being poked by a fork; this means your beef is nicely cooked, and the pressure cooker has done all of its work as all the connective tissues of beef are broken down.
What if my pot roast is tough?
Many times a pot roast can remain tough, even after cooking for a significantly long period. If you find that your beef is still tough, it simply means that it needs time to braise, and in the end, the fantastic taste will be created after all the connective tissues are broken down.
If you still find your beef is not tender enough even after completing the suggested cooking time in a pressure cooker, in such a case, you should cook your beef again into the pot on a high pressure after sealing it. You can cook your beef for an additional 10 to 20 minutes.
EASY INSTANT POT POT ROAST WITH POTATOES
Ingredients
- 3-5 pound beef chuck roast
- 1 tbsp Oil
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp Smoked paprika, optional
- 1 pound Baby red potatoes
- 4 large sized Carrots, chopped into large chunks
- 1 large Yellow onion, chopped
- 4 cups Beef broth
- 2 tbsp Worcestershire sauce
- 1/4 cup Filtered water
- 2 tbsp Corn starch
Instructions
- Take your instant pot and turn it on, and set the "saute" function on the instant pot. Stir together salt, pepper, salt, onion powder, garlic powder, and smoked paprika in a small bowl. Coat the roast with the whole mixture on all sides.
- Stream some oil into an instant pot, take 30 seconds rest, and after that, place roast into it by using tongs. Do not move the roast until it is nicely seared and browned, or for 3-4 minutes. Flip the roast by using tongs, sear on another side for 3-4 minutes, keep repeating the process until all the sides are nicely browned.
- After that, set the instant pot to "pressure cook" mode on high and set the timer of 60-80 minutes. Add onions, potatoes, and carrots into the pot; you can just place them around the roast. Pour the Worcestershire sauce and beef broth upon everything. Keep the lid and lock it. You should ensure that the vent is set into the sealed position.
- When the timer runs, give a natural release of about 10 minutes. Make sure you don’t touch the pot; Move the vent into the venting release position after 10 minutes and allow the complete natural release of steam and let the float valve drop down before you take out the lid.
- Shift the onions, potatoes, roast, and carrots into a platter. Take two forks and shred the roast into chunks. You can use the handheld strainer to eradicate the tiny bits from your broth. Set “soup” setting on the instant pot. Whisk corn starch and water together into it. Once your broth starts to boil, drizzle up some starch blend to the point gravy becomes thicker. Add pepper, salt, and garlic powder for enhanced taste.
- Serve the dish with gravy sprinkled over roast and vegetables. You can garnish it with fresh parsley and fresh if you want, enjoy!
