Instant Pot Chuck Roast Recipe

Sprinkle the chuck roast generously all over with salt and pepper. Turn a 6-quart Instant Pot® to the high saute setting. Add the oil and once …

Rating: 3.6/5(71)
Author: Food Network Kitchen
Servings: 6-8
Category: Main-Dish
1. Sprinkle the chuck roast generously all over with salt and pepper. Turn a 6-quart Instant Pot® to the high saute setting. Add the oil and once hot, add the beef and cook until deeply browned on both sides, about 5 minutes per side. Remove the beef from the pot, add the tomato paste and garlic and stir to combine. Add the flour and stir to make a paste. Whisk in the red wine until well combined and bring to a boil. Cook until slightly thickened, about 3 minutes.
2. Add the broth, potatoes, carrots, celery, rosemary, thyme, 1 tablespoon salt and a large pinch of pepper. Nestle the beef on top and place the onions on top or around the beef, wherever they fit best. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour 15 minutes.
3. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Allow the beef to sit in the sauce, uncovered, for 10 minutes.
4. Remove the herbs from the sauce and transfer the meat to a cutting board. Slice against the grain and put on to a large rimmed serving platter. Top with the sauce and vegetables.

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Place the frozen chuck over it and season the chuck with salt, pepper, garlic powder and onion powder. Place the lid on the instant pot, set the valve to sealing and cook …

Rating: 5/5(3)
Total Time: 1 hr 40 mins
Category: Main Course
Calories: 477 per serving
1. Load beef stock into your instant pot pressure cooker. Place the frozen chuck over it and season the chuck with salt, pepper, garlic powder and onion powder. Place the lid on the instant pot, set the valve to sealing and cook for 90 minutes on manual/pressure cook.
2. When the instant pot beeps, allow 10 minutes of natural pressure release and then manually release pressure. Allow chuck roast to rest for 10 minutes on your clean chopping board.
3. Using a carving knife, carve the beef into medium roast beef slices or shred with meat claws and serve.

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Set your 6 qt. Instant Pot to Saute mode. Add in vegetable oil. When hot, place one half of the roast, seasoned side down, into the pot. Sear for 4 minutes on the first side, …

Rating: 4.9/5(11)
Calories: 747 per serving
Category: Main Course
1. Mince garlic and onion and cut your boneless chuck roast in half. Season one side of each half generously with salt.Set your 6 qt. Instant Pot to Saute mode. Add in vegetable oil. When hot, place one half of the roast, seasoned side down, into the pot. Sear for 4 minutes on the first side, then flip and sear on the opposite side for another 4 minutes. Remove, set aside, and repeat with the second half of the roast.
2. Add vegetable oil to the pot along with your garlic and onions. Saute for 3-4 minutes, stirring often. When soft and fragrant, add red wine. Saute in the wine for 5 minutes, stirring frequently, until the wine reduces to about half.
3. Return the roast halves to the pot along with beef broth, tomato sauce, fresh thyme, fresh rosemary, and a pinch of salt and pepper. Stir the liquids and submerge the roast in it.Secure the Instant Pot lid and set the timer to 70 minutes. Once 70 minutes is up, naturally release the pressure for 20 minutes or so. After 20 minutes, you can release the vent to allow any extra steam to escape before removing the lid.Remove the meat from the pot and set aside. Remove the thyme and rosemary sprigs and discard. Skim the top of the liquid with a ladle to remove any excess fat, and discard.
4. Place corn starch in beef broth, stir until combined. Slowly add the slurry to the Instant Pot with the drippings from the roast beef. Stir until the mixture thickens, then pour the sauce into a serving dish. Serve gravy over your pot roast, and enjoy!Serve this Instant Pot Pot Roast with roasted potatoes, mashed potatoes, or potatoes of choice. Glazed carrots or any other hearty vegetable would also make a great side dish.

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Rub mixture all over roast to coat all sides. Step 3. Drizzle oil into the preheated pot. Wait 30 seconds, then place roast into the pot; do not move the meat, allowing it to sear for 3 or 4 minutes. Turn the roast and sear again, 3 to 4 minutes. Repeat until all sides are browned, about 15 minutes total. Step 4.

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Step 6: Pressure cook the roast. Close the lid of the Instant Pot. Set the valve to ‘SEALING’. Pressure cook on high for 1 hour. It will take some time for the pressure to build up (about 10 minutes), after which the timer will begin. I used a 3.5 lb chuck roast, so the actual time needed would be 70 minutes.

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Generously salt and pepper both side of the roast, set aside. Turn on the instant pot sauté function to more, and add the tablespoon of olive oil. When hot, put in the roast and brown on each side for 3-5 minutes. Pour in the 2 cups of beef broth. Add fresh thyme, fresh rosemary and the onion.

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Turn the Instant Pot on to the “Sauté” function. Wait 2 minutes for it to heat up, and then add the chuck roast. Let it sear on the first side, and then flip it and let it sear on the second side. Add the Worcestershire sauce, garlic, and water (or beef stock). Secure the lid.

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Directions: Set a 6-qt Instant Pot® to the high saute setting. Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Heat oil; add beef and cook until evenly browned, about 2-3 minutes per side; set aside. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes.

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Load frozen chuck into the instant pot and season well. Add adequate beef stock and pressure cook for 90 minutes. Peel and dice your carrots and potatoes. When the instant pot is done, remove the chuck and put to one side to rest. Load in carrots and potatoes and pressure cook for 5 minutes. Make gravy + slice + serve.

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On a 6 quart Instant Pot®, select the Saute setting. Heat the oil. Add the beef (in batches, if needed) and cook for 15 minutes or until well browned on all sides. Remove the beef from the pot. Add the wine and cook, stirring to scrape up the …

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Pour tomato mixture over roast. Lock lid; adjust to pressure-cook on high for 35 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Remove roast and strain cooking juices, reserving vegetables; keep roast and …

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Remove all the potatoes, carrots and beef to a cutting board and shred the beef with two forks. Add 2.5 tablespoons of cornstarch to 1/4 cup of cold water. Set the Instant Pot to sauté with all of the liquid still in the pot. Add the cornstarch water and bring to a boil. Stir for a few minutes until the gravy thickens.

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Instructions. Generously season chuck roast with salt and pepper. Set Instant Pot to Sauté for 15 minutes, and heat oil. When oil is shimmering, add beef and sear on both sides, about 5 minutes per side. Remove beef and add onion. Cook, stirring occasionally, until onion is soft, about 5 minutes.

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9. Instant Pot Mississippi Coke Roast–This Mississippi roast uses a soda (coke) as liquid instead of the pepper juice. The sweetness of the coke really balances the tanginess from the other ingredients via Aunt Bee’s Recipes.. 10. Instant Pot Barbecue Beef Roast–Your Instant Pot can make a tough chuck roast into tender, shredded barbecue beef as quickly as …

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Instant Pot Roast Beef. Gone are the days when a delicious pot roast is just reserved for Sunday dinners or trips to grandma’s house. Making a pot roast in the Instant Pot takes just 1.5 hours from start to finish and it’s all done in one pot including the juicy fall apart roast, the tender crisp veggies, and a rich flavourful gravy.

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Pressure Cook Pot Roast: Add 1 cup (250ml) of chicken stock, 1 tbsp (15ml) regular soy sauce, 1 tbsp (15 ml) fish sauce, 1 pinch of dried rosemary, 1 pinch of thyme, and 2 bay leaves in Instant Pot. Taste the seasoning and add more salt and pepper if desired. Place the chuck roast and all its meat juice in Instant Pot.

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Frequently Asked Questions

What is the best roast for instant pot?

What is the Best Beef for Pot Roast

  • Beef Chuck roast – This is one of the most common choices when it comes to making pot roast. Sometimes, this cut is even labeled pot roast.
  • Beef brisket – This is often used when it comes to doing BBQ, like being used in a smoker. ...
  • Bottom round roast- Most commonly used for roast beef, this is another excellent choice when it comes to making pot roast.

What can you cook in an instant pot?

The First 7 Things You Should Cook in Your Instant Pot

  • Soup. No matter the season, there’s something very satisfying about coming home to a warm bowl of soup. ...
  • Roast chicken. You can throw a whole chicken into your Instant Pot to keep you and your loved ones fed and full all week long.
  • Oatmeal. ...
  • Desserts. ...
  • Egg dishes. ...
  • Condiments. ...
  • Rice dishes

What you can cook in an instant pot?

Scroll through to see the soups, apps, sides, and full-on meals your Instant Pot can make. If you're considering investing in an Instant Pot, here's exactly what you can cook in it. Check out the best (and easiest) pressure cooker recipes for dinner ...

How do you cook a roast in an instant pot?

Instructions

  • In a small bowl, combine salt, pepper, and garlic powder and stir to combine.
  • Rub pork roast with 1 tablespoon of olive oil and season with the salt mixture on all sides.
  • Select the Sauté button to heat the Instant Pot. ...
  • Add the seasoned pork roast and sear on all sides, approximately 4 minutes per side.

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