Instant Pot Beef Roast! Just do it!!!

I did it!  I totally caved to the hype and started using an Instant Pot.  It has taken me a year or more of seeing various ads and blogs about it.  I guess I was just skeptical that it would be any better than just using a slow cooker.  I use my slow cooker a lot, and I am also really good about planning meals, so I didn't really see a need for it.  Well, last night we had a need for it!  Our dinner plans were cancelled at the last minute and the only thing available to make for supper was a roast I was planning to put in the slow cooker this morning.  It would have taken about 6 hours in the slow cooker, but I knew it was going to be good!  Anyway, when the plans were cancelled, I said, "Let's put this thing to the test!"

It was really late in the day to be starting a roast, but I peeled and cut the carrots and onions, and hubby prepped the potatoes and started the cooking process.  In about 9 minutes time, we were ready to put a lid on it and let it do its thing!  It made a little noise, which made me nervous that I'd done it wrong and it was going to explode all over the kitchen.  So I went to hide downstairs!!  Fortunately the little noises are normal pressure cooker noises, and nothing exploded.  Even better, after just 80 minutes of cook time in the Instant Pot, the roast came out really tender and delicious!!  We used regular potatoes because that's what we had, but I recommend fingerlings or baby red potatoes because they hold up better with the skin on.  Regular ones are fine, they will just be slightly on the mushy side.

I will be trying a lot more recipes in the Instant Pot... so stay tuned!

Instant Pot Beef Roast

3# beef chuck roast
salt and pepper to taste
2 TBSP olive oil
2 cup beef brother
1 yellow onion, cut into big chunks
1# fingerling or baby potatoes (can sub peeled and quartered regular potatoes)
4 large carrots, cleaned and cut into chunks (can sub 1 cup baby carrots)

Salt and pepper both sides of roast and set aside.
Salt and pepper potatoes, carrots, and onions and set aside.
Add olive oil to Instant Pot and set to sauté.
When oil is hot, add beef roast and sear uncovered for about 4 minutes on each side. (I use tongs and a serving fork to turn it.)
Add beef broth.
Add potatoes, carrots, and onion to Instant Pot and distribute around the roast.
Set steam release handle to "Sealing" and put lid on Instant Pot.
Ensure pressure is set at High, and adjust time to 80 minutes.
Once done, wait about 10 minutes to allow some natural release, then turn the valve to "Venting."
Remove roast and vegetables from Instant Pot and serve.

I will repurpose the left over beef into Shepherd's Pie so I reserved the au jus for that!


A few notes about using the Instant Pot as a pressure cooker:  Please don't put your face near the valve!  When you release the steam, it comes out pretty strong and you know it's going to be H-O-T! To cook, place your Instant Pot in a location where it won't be near anything that might not like all that steam.  We have pendant lights over our kitchen island, and I just don't know how they might do with that blast of steam.  At the very least, it seems like just something else I might need to clean up, and we really don't want that!  I also keep it away from the cupboards because prolonged exposure to the moisture could be damaging.

What are you eating today?  Whatever it is, Keep it Clean!!

Disclaimer:  I was not paid by Instant Pot for this post nor did they provide me with the appliance.