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Three Cup Chicken
Pot Roast
| By : |
Make this hearty Pressure Cooker Pot Roast Recipe in less than 2 hrs. Your family will LOVE the tender & juicy beef soaked in a deliciously rich umami gravy!
| Prep Time | 10 minutes |
| Cook Time | 2 hours |
| Servings |
2-4 servings
|
Ingredients
- 1-3 pounds chuck roast cut
2 inces thick - 4 cloves garlic minced
- 2 small onions sliced
- 1 cup chicken stock low sodium
- 1 tablespoon light soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon olive oil
- 1 pinch rosemary dried
- 1 pinch thyme
- 2 bay leaves
- 2 tablespoons red wine or balsamic vinegar, to deglaze
- kosher salt to taste
- black pepper ground, to taste
- 8 white mushrooms sliced
- 2 carrots chopped
- 2 - 4 potatoes quartered
- 1 1/2 tablespoons cornstarch mixed with
2 tablespoons water
Ingredients
|
Instructions
- Press Sauté button and click the adjust button to go to Sauté More function on the Instant Pot. Wait until the indicator says "hot" to promote Maillard reaction and prevent excessive moisture loss.
- Pat dry roast with a paper towel. When the Instant Pot is hot, season the chuck roast with generous amount of kosher salt and ground black pepper.
- Add 1 tablespoon of olive oil into the pot. Ensure to coat the oil over the whole bottom of the pot. Add the seasoned chuck roast into the pot, then let it brown for exactly 10 minutes on each side (don’t need to keep flipping). Remove and set aside.
- Reduce the heat to medium by pressing cancel button, then press sauté button. Add in the sliced onions and stir. Add a pinch of kosher salt and ground black pepper to season if you like. Cook the onions for roughly 1 minute until soften. Then, add garlic and stir for 30 seconds until fragrance. Add in the mushroom and season with another pinch of kosher salt if you like. Stir and cook for another 2 minutes.
- Deglaze: Pour in a dash of red wine or balsamic vinegar and deglaze the bottom of the pot with a wooden spoon.
- Add chicken stock, light soy sauce, fish sauce, dried rosemary, thyme, and bay leaves into the pressure cooker. Taste the seasoning and add more salt and pepper if desired.
- Place the chuck roast back with all its meat juice into the pot. Close lid and pressure cook on Manual at High Pressure for 45 minutes
- Turn off the heat. Do not touch and let it fully Natural Release for 25 minutes. Open the lid carefully.
- Remove the chuck roast and set aside. Cover the chuck roast with aluminum foil and let it rest while pressure cooking the vegetables. Emerge the quartered potatoes into the sauce and stack the chopped carrots on top of the potatoes.
- Close lid and pressure cook on Manual at High Pressure for 4 minutes. Cover the vent with a towel and do a Quick Release. Open the lid carefully.
- Taste the sauce one final time and adjust the seasoning if necessary. Mix
1 1/2 tablespoons of cornstarch with2 tablespoons of water and mix it into the sauce one third at a time until desired thickness. - Slice the meat against the grain. Serve with the gravy, potatoes and carrots. Immediately enjoy this umami filled dish you have just created!
- Small cooking tip: rub the herbs between your fingers as you add them into the food to “activate” the flavors.
Recipe Notes
TASTE: Remember to taste Taste TASTE as you cook! Taste & season at every step will greatly enhance the flavors of the dish and improve your cooking skills too.
Amy and Jacky are a husband and wife team behind pressurecookrecipes.com. Born and raised in families from the restaurant industry, they have what they have coined “foodie genes”. Surrounded by so much food growing up and in their own food media company they started on their own, they fell in love with every aspect of food from photography to recipe development. In their exploration of delicious food and cooking techniques, they stumbled across pressure cooking and more importantly, Instant Pot! Amy and Jacky started their blog to bring happiness to the world through good food that is easy to make and delicious to eat! They want all of their readers to feel inspired and excited when cooking with their very own pressure cooker.
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Came out very tender and tasty. Made some seasoning swaps, and it still worked well.
This recipe created the best and most flavorful roast I’ve ever had. We used a piece of meat that was approximately the size in the instructions, but the first time we made it, the meat was dry but also tough and didn’t fall apart.
The next time we made it, though, we increased the pressure cooking time from 45 minutes to 55 minutes. This was our sweet spot for us.
Don’t be afraid of the fish sauce, and instead of whatever the deglazing fluid, we used balsamic, which was a great choice.
Delicious! Not sure why its rated as difficult… pretty simple recipe!
YUMMY!
So delish
Really simple. Just a few steps but a great way to gettinng used to using the IP in a couple of ways for a single meal.
The roast was tender. I maybe would give it an extra 5 minutes. Cooked 2 1/2 lbs in 8qt pot.
Amazes me how quickly those potatoes and carrots cook.
Its delicious.
I added the extra step of making a roux to thicken the gravy.
The corn starch didnt quite donit.
Otherwise everything turned out perfect.
This was the first pot roast I’d ever made and it came out amazing! Adjusted the cook time to 60 mins because my roast was 4 lbs. The gravy it made was some of the best I’ve ever had. Excellent recipe!
Really great recipe. I added 1 tbs dijon to help balance the flavors. The meat just falls apart.
I used boston butt roast…because the grocer was out of chuck roast. The flavors still mingled great with pork
Super yummy. I cheated and put the veggies in with the meat to cook. Turned out great.
My roast is cooking right now. What i appreciate most are your precise directions. I’m new to the IP and need every step explained. So helpful. Thanks. Smells so good.
Perfect, but salty, going to cut back on the salt next time.
This isnt a 10 min prep – you need to chop up veggies etc so allow some time to do that. This also requires you to use multiple settings at different stages of the cooking process (not a throw in the pot kind of dish) so you cant just walk away from the instapot (you’ll be in and out of the kitchen). That said this is supper tasty and we’ll be making it again.
Browned per instructions 15-20 mins. w/generous sprinkles of spices and 1 chopped onion. My round roast was 2.4 lbs. frozen solid. Once browned, added 1.5 cups water and 1 pkt meat marinade. Set on HP for 75 mins. Very tender! Removed roast and stirred in close to 3 TBSP corn starch, carrots, potatoes for 5 mins. RESULT: BEST POT ROAST EVER! ( Didnt follow every little detail in recipe, just most important ones).
Great and accurate instructions! Broth produced is delicious and makes a rich gravy once thickened. We used flour instead of corn starch.
Very delicious!!! Turned out perfectly and the details you shared were so much help!!! Thanks i will be using this again!
I have 2 pieces of beef, both Chuck Roasts, one is 2 1/3 pounds, the other 2 3/4 lbs. Can I cook them both at once? And for how long? I’m confused as to whether I add the amounts together or count it as one 3 lb roast since it is in 2 pieces and will cook together?
Pressure cooking cooks items by its thickness. If they are both 2 inches thick then you do not need to adjust the time . If they were one piece instead of 2 pieces then it would need a time increase as it would be thicker. Similar to how a whole potatoes takes longer to cook than if it was cut up.
Instant Pot is so quiet and it doesn’t take that long to cook a small chuck roast with carrots and potatoes.
This roast was so tender and the vegetables were perfect. The gravy was so flavorful. My husband is super picky and he loved it!! The only change i made was to substitute italian seasoning for the thyme & rosemary. Will definitely make this one again!
This turned out fantastic! The onion ended up liquifiying in the gravy, this was a good thing. I don’t think I’d rate it higher than a medium in terms of difficulty. The extra steps were perfect to keep you just busy enough, until the main cook. I will definitely be cooking this again.
This is the best pot roast I ever had! Did not change the recipe one iota.
Delicious!