How to Make Pot Roast in Your Instant Pot
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- Опубліковано 24 чер 2022
- Pot Roast is a classic Sunday dinner, and it's also the perfect dish to make in an Instant Pot, without heating up your house! Join Jenn & Barbara from Pressure Cooking Today to get all of our tips and tricks!
This recipe works with an #InstantPot or ANY other brand of electric pressure cooker, including the #NinjaFoodi #Zavor or #PowerPressureCooker.
Ingredients
3 pounds beef chuck roast, about 2.5 inches thick, cut into 3 equal pieces
Salt and freshly ground pepper, for seasoning
1 tablespoon vegetable oil
2/3 cup diced onion (I used frozen)
3 1/2 cups water*
3 teaspoons beef base or 3 beef bouillon cubes*
1 tablespoon tomato paste
1 bay leaf
About 10 small new potatoes, optional
3 large carrots, cut into 2-inch pieces, optional
1/2 cup all-purpose flour
1/2 cup cold water
Get the full recipe directions here: www.pressurecookingtoday.com/...
Is your pot roast frozen? Our from-frozen recipe uses only 3 ingredients: www.pressurecookingtoday.com/...
#instantpotroast #instantpotdinner #instapot #instantpotrecipe #instantpotmeal #pressurecook #pressurecooker #electricpressurecooker #pressurecooking #instantpotpotroast
The attention to details in this video are excellent for instant pot owners (and people new to cooking in general). The little things like swirling the oil around on the crowned bottom of the pot and waiting until it shows "hot" before searing. A lot, not all, vids skip over those tips. I've still have my First generation instant pot. The original when it first came out. The stainless steel has held up all these years and its going strong. I've only had to replace the sealing ring. Great video for the newbies:) The two of you together are so pleasant, thanks for taking the time producing this video:)
What a sweet review - thanks so much!!
That just absolutely looks beautiful I love pot roast my mom used to make it all the time. I just ordered the instapot pro and it arrives Saturday January 7th my 66th birthday. I subscribed to your Channel because I have no idea what I'm getting into but I do love to cook.
A perfect gift - have fun!
A big square of paper towel makes a great splatter screen! I just lay it on top. It won't hold in excess steam, but it will catch the splatter. no washing required! 😉
I love the recipe! Thanks for all of the small but very important tips like browing the meat and also about the tomato paste. I didn't think to freeze the leftover paste!
So nice - thank you!
kinda of simple and to the point nothing fancy just to the point and perfect Thank You
Two things I do differently here to boost the flavor just a little bit, is when you initially deglaze with the onions, and add the cup of water, use red wine instead for just that step. Use water later like you did here. Next thing is instead of mixing flour and water to make a slurry and adding it to your broth for gravy, I instead make a nice dark rue by cooking the flour in butter and then add the broth to that. Once it thickens up it will have a deeper richer flavor!!! Give it a try!
Thanks for the great suggestions.
This was how I cooked it, and it came out great. Used 1/2c of a red (made sure that the alcohol cooked out) with 3c water, and used 4T butter and 4T flour for the roux.
Gravy over everything, love the video. Bob from UK
Right! Thanks :)
Gravy: try using cornflour (corn starch) as it makes it less gloopy and taste less floury and keeps the colour of the original gravy, flour also makes the gravy look anaemic or add some gravy browning. Flour alone needs a good cooking out too, whereas cornflour is cooked almost instantly when mixed with the hot cooking stock.
I use the slow cooker function for a pot roast - it makes for a deeper flavour and add a small sprinkle of Worcester sauce + garlic, herbs, whole button mushrooms and also replace some of the liquid with a dark beer like Guinness, Stout or Porter.
You should also brown each cut surface of the meat - it makes it more succulent.
I like corn starch with turkey gravy but prefer flour with beef. I'm not a big slow cooker fan, but it's great that it works well for you. Thanks for sharing your tips.
Y’all are so cute! That little shoulder bump ☺️
😊 thank you
Bought this today and this was the first thing I made. It was so easy and tasted great
🤌
P.s : If you take tablespoons of left over tomatoe paste, put it on a little baking tray in freezer w some Parchment paper. When frozen, bag them. It's great to pull out tablespoons already measured to pop in your stews, etc. You dont need to throw out anymore 😂
So glad it was a hit on your first try. Thanks for sharing the tip. Have fun!
Thank you. Great Chemistry between mother and daughter. It's a fun time to watch these. Many of the pressure cooking videos I was looking for are "so serious" and often hard to watch. I love how light hearted and playful this instruction is.
That's so nice to hear - thanks!!
I love the yorkshire pudding itea! Better thn Bullion is my favorite. Nice job ladies
great video. I'm most interested in pressure cooking recipes.
I really love your video . I learn alots with your precise instructions. Thank you very much for both of you.🥰
Thanks for watching!
Another fun and informative video. Love your UA-cam videos and cookbooks.
Glad you like them! Thanks
I love this channel, always great videos.
Thank you very much!
That looks delicious watching from Scotland
My mom always used a lot of garlic and as a finishing touch she would add a capful of kitchen bouquet which is a Browning sauce which would make your gravy darker as well as taste better
Thanks for sharing!
The shy and the hyper😆😆
And she’s a living Doll……👍🏼🌹🌹👍🏼
I have watched your great tutorial about 15 times now and tonight is the night I am preparing it for my neighbors! I love the details you offer-I feel pretty confident-fingers crossed!
How fun - I'm sure you'll do great!
Hi, Jen and Barbara are you both mom and daughter if you will that's awesome I liked the way you explained how to make the perfect pot roast recipe with delicious deglazing gravy however I've never tasted but I'm sure this will be awesome you consume
Thanks! We are mom and daughter. I hope you'll give it a try.
Great
Thank you for another great video! What size Instant Pot are you using? Thank you
Thanks! Our recipes are generally create using a 6 quart Instant Pot.
Ty❤😍
Hi great video 👍 , please could you share where you got the inner basket with handle from please, many thanks Glenn .ps I am from UK 👍
Thanks! I bought it on Amazon. amzn.to/3TMv9pQ (affiliate link) You can probably search Amazon Uk to see if it's available there.
I just made this last night! So delicious! Thx for your recipe! Question..do the other 6qt stainless steel instant inner pots fit into your ultimate lid pot? I need some additional inner pots but I noticed this instant pot is shorter and wider than the others so I wasn't sure if the inner pots currently on the market would be too tall for the ultimate lid pot.
No, the other inner pots will not fit. You need one specifically for the Ultimate lid.
@ 10:02 lol Sauna time! 😂
lol
When I spoke with customer service on an issue with the lid,they told me not to add oil till display reads hot. No big deal I’m sure.
Tx so much, so helping. Btw I need yr advise, just bought
the new one, the black metal type, crisp 11 in 1 jut like yours. When I do sous vide, preheating is stuck , not change to cooking. Tried to reset and unplug, but still not working. Then I tried pressure cooking, it works well. Means nothing wrong with the lid. Can you pls advise. Thx
Some have had the same experience with using the slow cooker function. It takes a long time for it to come up to temperature and stays on preheat for a long time. To speed up the process, they use the saute function to heat it up faster.
@Pressure Cooking Today | Instant Pot Recipes have tried, but when I turn to sous vide button again, it starts preheating and never end. So frustating
Great channel! Question: what pot size are you using here?
Thanks! Our recipes are created using a 6 quart Instant Pot.
Good to know! Thanks for such a quick reply! 😊
Is the basket an optional accessory? Also can you use beef stock instead ofwater
Yes, the basket is an optional accessory and you can use beef stock instead of water if you prefer. Here's a link to our Amazon store to purchase the basket if you'd like. www.amazon.com/shop/pressurecookingtoday as well as a link to the basket amzn.to/3FbR9VI it comes in 3 sizes. (affiliate link).
Is there anything more delicious than pot roast with potatoes (preferably mashed) and fabulous gravy? I always looked forward to the Sundays when my mom made pot roast. Her gravy was always fabulous. I don't know that she did anything special but people always raved and said, "No one makes gravy like Sara." Regularly I'd skip dessert and have a second helping of mashed potatoes and gravy. Your video makes me want to run right out and get a pot roast.
Jenn you mentioned Yorkshire pudding twice. I've of course heard of it but never had it. How about the two of you teaching us how to make it on a video, even if it's not done in the IP
And a final comment. One has to be careful when using flour and water to make gravy that it doesn't get lumpy with the flour. I learned a number of years ago, that making gravies is much easier if you use Wondra instead of regular flour. Give it a try if you haven't already. I keep a can of Wondra in my kitchen cabinet just for that purpose.
I agree pure comfort food. Here's a link to our Yorkshire Pudding recipe www.barbarabakes.com/yorkshire-pudding/ I've started using Wondra too, it's a great option. Thanks!
@@PressureCookingToday I can just taste that fabulous pot roast gravy dripping over the Yorkshire Pudding. I can see why Jenn loves it. It takes some effort to make it, but maybe I can give it a try. Thanks for sharing the recipe.
How to make white meat turkey roast in the Instant pot if you have any suggestions and Recipes I Would like to see a video of that I really appreciate thank you.
How long is it suppose to take the for the instapot rio to come to pressure for this kind of recipe? I’ve been waiting for 30 min. :( turned it off because steam was just coming out of the black spout thing and rim. So I reseated that and quickly put the lid back on. Feel like I ruined my pot roast tho. 🥺 took it another 10 min to come to pressure and now I finally have the timer on display.
You didn't ruin it, you did just the right thing. Any time you see steam around the rim, it means the gasket is not in place properly and you need to fix it. When you have cold ingredients in the pot, it can take a while to come to pressure. With a big pot of soup using cold ingredients, it can take up to 30 minutes to come to pressure.
As a self-professed "kitchen gadget nerd", I am hoping to get an Instant pot for Christmas. While binge watching "Pressure Cooking Today", I saw the handy steamer basket in the Pot Roast video. I like the fact that yours had possibly silicon coated feet to protect the pot. Any info on where to purchase one for an 8qt Instant pot would be appreciated. 😊
Thanks for watching! Sounds like a perfect Christmas gift. The basket is available on Amazon in an 8 quart size amzn.to/3Wdcply (affiliate link).
I have an 8 quart pressure cooker I say bigger the better what would I need to do different with 8 quart.. i’m a male learning how to pressure cook so be easy on me
Lots of guys love pressure cooking. I'm sure you'll do great. Most recipes are created for a 6 quart, so with your 8 quart, just make sure use at least 1 1/2 cups of thin liquid or water.
What size pot did you use for this?
We made this is a 6 quart.
Hi, how many ate from three pounds please?
It will serve 6 to 8 people.
@@PressureCookingToday thank you so much for answering.
Never use powder bouillon as it contains Monosodium Glutamate.
What flour did you use?
I like to use Wondra flour but all purpose flour works well too.
@Pressure Cooking Today | Instant Pot Recipes thx
I concern on this as I'm on Keto diet
I haven't tried it but xanthan gum is a thickener in some Keto gravies.
Lástima que no explican las funciones de la olla que es por lo que uno ve el vídeo
We don't explain the functions in each recipe because each Instant Pot / Pressure Cooker buttons are different. We have How To Use videos explaining the functions. ua-cam.com/play/PLTPq-lsSvn0CAzrReVP-kVCTcMHIaSNCc.html Thanks for watching
actually shredding beef itll cool off faster.
You forgot to brown the sides. (6 sides)
When we have time, we often do brown the sides. You're right, it will add more flavor.
If you're using grass fed grass finished beef, make sure you use the fat. It doesn't have the toxic material that industrial beef has. Ultra lean protien causes a huge insulin spike (just like sugar) and long term leads to insulin resistance and eventually type 2 diabetes
I do prefer using meat with a little more fat in the pressure cooker.
You don’t have to measure the tomato paste or BTB eyeball is fine I love the tube I buy when at a time. Mom s got it right. I have the basket as well, love the basket, I use wondra flour you just add and whisk, you’ll,get the hand of it,I don’t measure because I have used wondra for decades, also,it has no raw flour taste in case your wondering.
Thanks for the tip!
why no onions?
chunks
Personal preference. You could certainly add onion with the vegetables if you prefer.
I think you posted the wrong recipe! Chicken?
Thanks for the heads up - I added the correct ingredients.
You can see the time you get to the meat and veggies on your plate it is cold. Gravy color looks like turkey gravy not beef. Beef stew is what I would call this. Why not add some Gravy Master to enhance the color and taste? Why not add the meat and veggies back in the pot to heat it all through. Why not cut the meat cooking time a bit less then add the veggies in and cook all together? So much can be done differently.
The great thing about a recipe is you can changed it up the way you like it. We don't cook the meat with the veggies so you can be cutting up the meat while the veggies are cooking. Filming everything is different than when you're serving it to your family. I can assure you the meat and veggies are served piping hot and the gravy is delicious!