Description
Indulge in a cozy meal with this Instant Pot pot roast, featuring tender beef and vibrant vegetables simmered to perfection for a heartwarming dining experience.
Ingredients
Scale
- Key Ingredients
- 3–4 pounds chuck roast
- 2 cups low-sodium beef broth
- 3 medium carrots, sliced
- 3 medium potatoes, cut into chunks
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Instructions
- 1. Searing the Meat: – Turn your Instant Pot to 'Sauté' mode. Season the chuck roast generously with salt and pepper. Sear the meat for about four minutes on each side until browned. Remove the roast and set aside.
- 2. Sautéing Vegetables: – In the same pot, add the diced onions and sauté until translucent (about three minutes). Stir frequently to prevent sticking.
- 3. Adding Garlic and Seasonings: – Add minced garlic and thyme to the onions. Cook for another minute until fragrant.
- 4. Building Flavor: – Pour in the beef broth while scraping up any bits stuck to the bottom of the pot. Return the chuck roast back into the pot along with carrots and potatoes.
- 5. Pressure Cooking: – Close the lid securely and set it to 'Pressure Cook' on high for 60 minutes.
- 6. Release & Serve: – After cooking, allow a natural pressure release for ten minutes before switching to quick release. Carefully open the lid and transfer everything to plates or a serving platter, drizzling some juices over each serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 350
- Sugar: 4g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg