I have been making pot roast in my Instant Pot for years; it's a family favorite. I usually use beef broth, cook the roast first, do a quick release, put in the vegetables, and set it for another 8-10 minutes. Another quick release and am ready to go. Even though I don't do the natural release, the meat has always been fall-apart tender. I also use a variety of spices and that changes each time I make it, so it's always just a little different. This is the type of thing you can experiment with in so many different ways to find what you and your family likes best. Thank you so much to "I Want to Cook" for providing such a great video! Since I've never done it before, I'm going to try the veggies on the bottom and the Yukon potatoes 😀.
That sounds delicious, and you are so correct: There's a lot of personal variation you can enjoy with this recipe. Thank you so much for watching and sharing your experience. Happy cooking!
Personally, I like to use beef broth (plus a little red wine) instead of water, then pull out the meat and veggies, turn on Saute and thicken the liquid with some Roux Cubes (which I make and keep in the freezer). Then I season the gravy, usually with thyme, rosemary Worcester sauce and soy sauce.
I remember one time in August I was in line at the grocery store with ingredients to make chili. The cashier said “ it’s too hot for chili “ to which I replied “ you ever been to Mexico?” Pot roast is good any time:) Making this tonight. Thanks
I believe you’re completely right about searing. I wonder how many people have ever tried not searing. When I started learning to cook traditional Mexican food I noticed that they very rarely sear their meats and I found that I actually prefer the flavor and or can’t tell the difference in most dishes.
Honestly, I used to sear my roast on all sides on a BBQ grill using Hickory lump charcoal.. Before adding to Instant Pot Makes absolutely no difference.
When I am out of beef broth I use what I have in my kitchen. For the liquid I use 1 and 1/2 cups of water and add the following to the water: 1 tablespoon of ketchup, 1 small squeeze of bbq sauce, 1 tablespoon of already chopped garlic, 1 tablespoon of browning seasoning sauce, & 1 chopped up chicken seasoning cube. Water alone just isn’t it. Great video.
That's the way my grandma taught me to make it. I used beef broth when I got older. But honestly I do either depending on my mood. And always have better than bullion at home. 😊❤
I hate to blaspheme, but here goes... sprinkle an entire packet of McCormick Pot Roast seasoning and use low sodium chicken stock for the liquid. It rocks. Don't be afraid of the store bought season packet.
I'm finally graduating to making "Big Girl Meals" like beef stew, pot roast, whole hens, etc. I'm gunna do a potroast this week and I'm going to sear it first. However, my next roast I'm going to not sear it and see if theres a noticeable difference.
An Instant Pot (or any other electric pressure cooker) needs time to pressurize as well as de-pressurize, in addition to the cook time. In fact, as a safety feature it locks the lid in place until the pressure is low enough to not fling pot roast or whatever else is cooking onto your walls. That’s a good thing. 👍
Water? Try wine, ketchup, pickle juice, anything but water will up your flavor profile and your cooking agenda. I save leftover whatever just for these things with much success.
Keep in mind that it MUST be a watery liquid like broth or thin juice, wine, soda, etc. The water is needed to convert to steam for pressure cooking. If use something thick like ketchup or tomato sauce, the solids suspended in the liquid will likely burn, causing the Instant Pot to shut off (as a safety feature).
Hi m8, Have you tried to cook roasting joint with Sous Vide function? I have that function as well on my instant pot. Which would be better to have better tender meat?
Greetings! Short answer is I’ve only used sous vide for steak, cooking it to about 125 F, then searing the outside. I think it might work for pot roast, but my hunch is slow cooking in a crock or this Instant Pot method yields better results. Without having to seal a bag as needed for sous vide, by essentially braising you get both tender meat, potatoes, etc, plus that delicious juice. I think it would be difficult - and potentially messy - to try to replicate that via sous vide. If you try before I do, pls report your results. Cheers!
I also have a 6 quart Instant Pot but a different model, and I have gotten away with making some pretty good beef stews. But my pot roasts shred on the outside and leave a center of tough grey meat. Next time I will try it going longer and the natural release still plugged in at LO. There are so many Instant Pot Recipes it's a crap shoot sometimes.
That has proved to be the best solution, or just quartering depending on the size of the meat and how many people are expected to be served. I deluded myself thinking that the magic of the Instant Pot was going to turn the leanest Eye Round into unctuous Marbled Chuck, as you can imagine I was disabused of that fantasy. I will say that I have had satisfactory results using round cubed just short of a gaming die to make a version of 'pot o' red" chili. (I also appreciate the battle worn Instant Pot, I use mine almost daily.) @@IWantToCook
The time to cook depends mainly on the size of your pieces (more than the weight). For a large, thick chuck roast or pork shoulder, I start at 90 minutes. However, that time can be reduced by cutting it up into smaller pieces. For example, I do a 3 lb roast cut into three pieces for about 75 minutes.
I made this today as you did, and the potatoes and carrots were far too mushy for my family. The flavor is good tho. Next time I will either omit the vegetables or add them later in the cooking. Thanks.
Great video…some of these comments…yikes… I always season my meat or food to my liking…unless you’re use this specific recipe, calm down use water use beef broth, use chicken broth, vegetable broth. It’s not that serious… I don’t always look at videos for the seasonings. I typically look for different styles,and pointers. Whether you use a stove, crockpot, instant pot or a grill.
Thanks much. I appreciate the support, and moreover appreciate when viewers "get it." I take the "teach a person to fish" approach, and that's what this video is about... or maybe more aptly "teach a person to make pot roast," lol. Happy cooking!
Yes, I find the meat is tender and the veggies are firm yet pliable. For bigger cuts of meat, I advise slicing into two or three big chunks before cooking. The liquid will be watery. If you want to make gravy, you’ll need to do that separately. You can use the liquid and make gravy by thickening via a cornstarch slurry or a roux.
@IWantToCook that's what I do. Remove and strain the liquid. Put it back in the insta pot. Set to Sautee low and add a cornstarch or flour slurry. It only takes a minute and the gravy is perfect 👌 ❤
@@IWantToCook It worked! I made pork roast and used carrots as a trivet. I even made gravy in my instant pot! I’ve owned this duo crisp IP for three or four years. This is the first time I’ve tried to make anything with it! Ty!
For real, I’m the same way. I actually do a lot of my cooking outside, and that also goes for appliances like an Instant Pot. If coking outdoors is an option for you - even on a small table on a patio - I highly suggest it.
Broth can impart a deeper flavor. Just watch the sodium and nix adding extra salt. As for presentation, you can of course plate it as you wish. Cheers!
I have been making pot roast in my Instant Pot for years; it's a family favorite. I usually use beef broth, cook the roast first, do a quick release, put in the vegetables, and set it for another 8-10 minutes. Another quick release and am ready to go. Even though I don't do the natural release, the meat has always been fall-apart tender. I also use a variety of spices and that changes each time I make it, so it's always just a little different. This is the type of thing you can experiment with in so many different ways to find what you and your family likes best. Thank you so much to "I Want to Cook" for providing such a great video! Since I've never done it before, I'm going to try the veggies on the bottom and the Yukon potatoes 😀.
That sounds delicious, and you are so correct: There's a lot of personal variation you can enjoy with this recipe. Thank you so much for watching and sharing your experience. Happy cooking!
Personally, I like to use beef broth (plus a little red wine) instead of water, then pull out the meat and veggies, turn on Saute and thicken the liquid with some Roux Cubes (which I make and keep in the freezer). Then I season the gravy, usually with thyme, rosemary Worcester sauce and soy sauce.
This is making my mouth water! 👍
Yes me too its so good like this so On second this recipe 😋
I remember one time in August I was in line at the grocery store with ingredients to make chili. The cashier said “ it’s too hot for chili “ to which I replied “ you ever been to Mexico?”
Pot roast is good any time:)
Making this tonight. Thanks
Fantastic! Hope you enjoy :-)
Looks great. I bought an Instant Pot but haven’t used it yet, but I love my slow cooker. Make roasts in there a lot. Love your vids. 👍
Thank you! I hope you enjoy the recipe if you try it. Christen that Instant Pot! 😀
Slow cooker is 80's tech.
8 hours vs. 1 hour
Game changer!
I believe you’re completely right about searing. I wonder how many people have ever tried not searing. When I started learning to cook traditional Mexican food I noticed that they very rarely sear their meats and I found that I actually prefer the flavor and or can’t tell the difference in most dishes.
Honestly, I used to sear my roast on all sides on a BBQ grill using Hickory lump charcoal.. Before adding to Instant Pot
Makes absolutely no difference.
Everybody seems to have their own style, which is groovy. Thanks for a nice video. I like food.
Looks like your channel is growing! Keep up the awesome vids! I appreciate the information and fun delivery!
Thank you so much! I appreciate the support 🙏🙏
Mine just went into the pot! Wish me luck!
Good luck! 👍
When I am out of beef broth I use what I have in my kitchen. For the liquid I use 1 and 1/2 cups of water and add the following to the water: 1 tablespoon of ketchup, 1 small squeeze of bbq sauce, 1 tablespoon of already chopped garlic, 1 tablespoon of browning seasoning sauce, & 1 chopped up chicken seasoning cube. Water alone just isn’t it. Great video.
That sounds delicious! Thank you for watching 🙏
That's the way my grandma taught me to make it. I used beef broth when I got older. But honestly I do either depending on my mood. And always have better than bullion at home. 😊❤
Came out great!
So glad to hear! Way to go!! 🙌
I hate to blaspheme, but here goes... sprinkle an entire packet of McCormick Pot Roast seasoning and use low sodium chicken stock for the liquid. It rocks. Don't be afraid of the store bought season packet.
lol, no worries about culinary blaspheme. That all sounds delicious!
I do love those as well!
I have used that seasoning for years. It’s sold in grocery stores across America for a reason.
I love this channel!!! Great videos as always!
Thank you very much! 🙏
I'm finally graduating to making "Big Girl Meals" like beef stew, pot roast, whole hens, etc. I'm gunna do a potroast this week and I'm going to sear it first. However, my next roast I'm going to not sear it and see if theres a noticeable difference.
Right on and way to go! Thanks for watching and happy cooking 👍
There is no benefit to searing when braising meat in an Instant Pot
Put some Kitchen Bouquet in the water. I use the whole bottle and it also gives great flavor to your roast, carrots and potatoes. Yummy!
How did an hour turn into two hours of cook time?
An Instant Pot (or any other electric pressure cooker) needs time to pressurize as well as de-pressurize, in addition to the cook time. In fact, as a safety feature it locks the lid in place until the pressure is low enough to not fling pot roast or whatever else is cooking onto your walls. That’s a good thing. 👍
I use it in my scratch deli, and get great results. Beef stock in that roast, and maybe a little A-1, no water.
Water? Try wine, ketchup, pickle juice, anything but water will up your flavor profile and your cooking agenda. I save leftover whatever just for these things with much success.
Great suggestion and easy substitute. I especially like the idea of a shortcut beef bourguignon with red wine. Cheers!
Also leftover coffee, tea, pop, V8 ...
Keep in mind that it MUST be a watery liquid like broth or thin juice, wine, soda, etc. The water is needed to convert to steam for pressure cooking. If use something thick like ketchup or tomato sauce, the solids suspended in the liquid will likely burn, causing the Instant Pot to shut off (as a safety feature).
^^ excellent advice
visionware thanks for the recipe
🙌
Hi m8,
Have you tried to cook roasting joint with Sous Vide function? I have that function as well on my instant pot. Which would be better to have better tender meat?
Greetings! Short answer is I’ve only used sous vide for steak, cooking it to about 125 F, then searing the outside. I think it might work for pot roast, but my hunch is slow cooking in a crock or this Instant Pot method yields better results. Without having to seal a bag as needed for sous vide, by essentially braising you get both tender meat, potatoes, etc, plus that delicious juice. I think it would be difficult - and potentially messy - to try to replicate that via sous vide. If you try before I do, pls report your results. Cheers!
@@IWantToCook thanks very much for your great prompt response. Greetings from Scotland 🏴
Thank you. 💜
Thanks for watching and happy cooking! 🙏
recipe looks amazing! and my answer is the pyrex visions
Thank you! 🙏
Pyrex glass ovenware?
3:08 start cooking
What ingredients were used to season the meat?
If I recall I went pretty simple with ground black pepper and kosher salt.
Tastes better after searing the outside of the meat and adding in some crushed garlic. Searing, gives it a nice smoky taste.
I also have a 6 quart Instant Pot but a different model, and I have gotten away with making some pretty good beef stews. But my pot roasts shred on the outside and leave a center of tough grey meat.
Next time I will try it going longer and the natural release still plugged in at LO. There are so many Instant Pot Recipes it's a crap shoot sometimes.
For larger cuts I find it very helpful to cut the piece in two. You might try that as well. Cheers!
That has proved to be the best solution, or just quartering depending on the size of the meat and how many people are expected to be served. I deluded myself thinking that the magic of the Instant Pot was going to turn the leanest Eye Round into unctuous Marbled Chuck, as you can imagine I was disabused of that fantasy. I will say that I have had satisfactory results using round cubed just short of a gaming die to make a version of 'pot o' red" chili.
(I also appreciate the battle worn Instant Pot, I use mine almost daily.) @@IWantToCook
Lol. I bought that one like 7 years ago and it’s probably cooked a thousand meals!
The time to cook depends mainly on the size of your pieces (more than the weight). For a large, thick chuck roast or pork shoulder, I start at 90 minutes. However, that time can be reduced by cutting it up into smaller pieces. For example, I do a 3 lb roast cut into three pieces for about 75 minutes.
@@guycoburn163320 mins. per pound
I made this today as you did, and the potatoes and carrots were far too mushy for my family. The flavor is good tho. Next time I will either omit the vegetables or add them later in the cooking. Thanks.
It's all about experimenting and finding what you like. Glad you tried it!
Wrap the veg in foil and place on top of the meat.
Easy-peasy 😊
This should work for a non-electric pressure cooker as well.
Great video…some of these comments…yikes… I always season my meat or food to my liking…unless you’re use this specific recipe, calm down use water use beef broth, use chicken broth, vegetable broth. It’s not that serious… I don’t always look at videos for the seasonings. I typically look for different styles,and pointers. Whether you use a stove, crockpot, instant pot or a grill.
Thanks much. I appreciate the support, and moreover appreciate when viewers "get it." I take the "teach a person to fish" approach, and that's what this video is about... or maybe more aptly "teach a person to make pot roast," lol. Happy cooking!
Wouldn't the carrots and potatoes turn to absolute mush after cooking them for that long?
I find them soft, but not mush - and delicious 😋
Double boiler
I like to cut slits in my roasts and put in garlic. Makes the meat so tasty!
Great idea! Sounds delicious 😋
The meat is tender, the veggies on the bottom are not mushy, and is the gravy is thick or watery?
Yes, I find the meat is tender and the veggies are firm yet pliable. For bigger cuts of meat, I advise slicing into two or three big chunks before cooking. The liquid will be watery. If you want to make gravy, you’ll need to do that separately. You can use the liquid and make gravy by thickening via a cornstarch slurry or a roux.
@IWantToCook that's what I do. Remove and strain the liquid. Put it back in the insta pot. Set to Sautee low and add a cornstarch or flour slurry. It only takes a minute and the gravy is perfect 👌 ❤
My instant pot doesn’t have a manual mode. Do I just press “pressure cook” ?
Whatever allows you to set the time manually should work! 👍
@@IWantToCook It worked! I made pork roast and used carrots as a trivet. I even made gravy in my instant pot! I’ve owned this duo crisp IP for three or four years. This is the first time I’ve tried to make anything with it! Ty!
Fantastic!! So happy to hear this. You nailed it. Hope you enjoy many more meals from this machine :-)
@@IWantToCook My next challenge is to try to use the attached air fryer. 🍟
Visions cookware
Bronco handsome.
🙏
I use a slow cooker but I don't like the smell of meat cooking for hours. I tend to have a pb and j sandwich for dinner.
For real, I’m the same way. I actually do a lot of my cooking outside, and that also goes for appliances like an Instant Pot. If coking outdoors is an option for you - even on a small table on a patio - I highly suggest it.
Same with me on coming bacon. I've learned to use my electric skillet outdoors. I cook large batches and freeze it. I can have blts anytime i want!
Pyrex.
Corning Visions
Calm down bud, clacked ur tooth with that fork pretty hard. 6:22.
Still feeling it 🤣
Why did you put the vegetables in first??? They are going to be mushy!!!! Vegetables only need a few minutes!!!
They were fine. Root vegetables can endure moderate heat for some time. But by all means, add later if you prefer. 👍
Corning Vision
Carrots make your roast taste like dirt when overcooked
pyrex
Don’t go crazy with the seasonings or anything
Corning vision cookware.
Why use just water??? I've been using beef broth and it is totally delicious...! Your plate didn't look too appetizing...
Broth can impart a deeper flavor. Just watch the sodium and nix adding extra salt. As for presentation, you can of course plate it as you wish. Cheers!
Clean your equipment
beautiful dog!
Thank you! He enjoys pot roast, too 😋