Instant Pot Pot Roast

Few meals are as satisfying as Pot Roast. Pot Roast traditionally takes about 3 hours to make in the oven or on the stove top, but if you use an *Instant Pot, you can reduce that time by more than half. And because the Instant Pot cooks under pressure, the roast will be extremely tender. It’s my new favorite way to cook pot roast.

Items used to make this recipe:

(affiliate links)

• Instant Pot (this one is my favorite) https://amzn.to/36k4SZU

• My favorite chef’s knife https://amzn.to/39n6yUb

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Instant Pot Pot Roast Recipe

makes 4-6 servings

Printable Recipe

Ingredients

• 2 pounds chuck roast, cut into large chunks (3 to 4-inches)

• 1 pound white or red bliss potatoes, roughly chopped

• 1 pound carrots, peeled and cut into 2-inch pieces

• 1 large onion, roughly chopped

• 1 teaspoon kosher salt

• 2 cups low-sodium beef or chicken stock

• 1 whole clove garlic, peeled

• 1 tablespoon dried parsley

• 1 bay leaf

• olive oil

Directions

1. Place carrots and potatoes into the instant pot insert.

2. In a cast iron skillet over medium high heat, brown onion in olive oil until caramelized, stirring frequently.

3. Pour caramelized onions over carrots and potatoes.

4. Sprinkle chuck roast pieces with kosher salt; in same skillet used to cook the onions, add olive oil and sear all sides of beef pieces (do this in batches if necessary).

5. Place seared beef on top of the onions in the instant pot insert.

6. Deglaze skillet with beef or chicken stock; pour into insert and add remaining garlic, parsley, and bay.

7. Cover and seal instant pot lid; cook on “manual” or “high pressure” for 1 hour, then allow pressure to release naturally for 30 minutes before serving.

Notes

• Using the recipe as written, the carrots will retain their shape, but their texture will be very soft. If you prefer your carrots a bit firmer, cook them separately and stir in at the end.

• When choosing potatoes, avoid starchy varieties such as Idaho and Russet. Starchy potatoes will fall apart during the cooking process. Instead, choose waxy varieties such as red bliss, red new, or thin-skinned white potatoes. Waxy varieties will retain their shape well in this recipe. I have not tested Yukon gold potatoes which fall somewhere in the middle of the waxy/starchy scale.

Instant Pot Broccoli Cheddar Jack Soup

I’m a huge fan of broccoli cheese soup, especially when pepper jack cheese is involved! I streamlined my old stove-top method to speed up the process using my Instant Pot to do most of the work, then I stir in copious amounts of shredded cheese, and a quick roux made on the stovetop to thicken the soup up.

Items used to make this recipe:

(affiliate links)

• 6 quart instant pot https://amzn.to/33rIs7L

• cheese grater https://amzn.to/3l81JBp

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Instant Pot Broccoli Cheddar Jack Soup

makes 4 servings

Printable Recipe

Ingredients

• 2 tablespoons unsalted butter

• 2 cups diced onions

• 1 cup diced celery

• 1 cup shredded carrots

• 4 cups bite-size broccoli florets

• 3 cups chicken stock (try my homemade)

• 4 tablespoons unsalted butter

• 4 tablespoons all-purpose flour

• 2 cups whole milk

• 12 ounces pepper jack cheese, shredded

• 1 teaspoon dijon or spicy brown mustard

• salt and pepper to taste

Directions

1. Using the “sauté” function, place the butter and onions in the inner pot and cook, stirring frequently, until the onions are translucent, about 3 or 4 minutes.

2. Add the celery and carrots and sauté for another couple of minutes, stirring frequently; press “cancel” on the instant pot to stop the sautéing process.

3. Add the broccoli florets and chicken stock to the inner pot and cover with lid (locked and vent set to “sealing”); press the “manual” or “pressure” button and select a cook time of 1 minute.

4. Manually release the pressure from the instant pot.

5. On the stovetop over medium-high heat, melt 4 tablespoons butter in a 10-inch skillet or 2-quart saucepan, then add 4 tablespoons of flour and whisk together until no dry flour remains; continue whisking for 3 or 4 minutes.

6. Slowly whisk the milk into the butter/flour mixture and continue whisking until the mixture reaches a full boil and thickens; remove from heat.

7. Pour the butter/flour/milk mixture into the instant pot; add the shredded cheese and mustard and stir until the cheese is completely melted.

8. Taste the soup and add salt and pepper as needed.