Jenny
Angel Diva
Remember, I’ve never actually followed this exact recipe. I use it as a guide for time more than anything else. I usually start with a frozen roast, so searing it hasn’t ever been a thing, and I don't even know what prepared horseradish looks like, much less how it gets that way. But it sounds good - I’ll do it sometime.
Instant Pot Pot Roast
Source: amindfullmom.com
INGREDIENTS
1/2 tablespoon oil
3 pound chuck roast
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon onion powder
1 tablespoon minced garlic
1/4 cup prepared horseradish
4 cups beef stock
3 pounds potatoes quartered
1 pound carrots peeled and cut into 2 inch chunks
DIRECTIONS
Cooking a Fresh Pot Roast (Thawed)
Season roast with salt and pepper liberally.
Turn the pressure cooker to saute. Once hot, add in the oil. Sear meat on all sides, 3-4 minutes per side. Remove meat from inner pot.
Pour in beef broth and scrape up any browned bits on bottom of instant pot.
Add roast back into pressure cooker, along with the onion powder, garlic and horseradish.
Cook on high pressure for 20 minutes per pound.
When the cook time has elapsed, allow for pressure to release for 10-20 minutes.
For Frozen Pot Roast
Place roast, beef broth, salt, pepper, onion powder, garlic and horseradish in inner pot of pressure cooker.
Cook on high pressure for 30 minutes per pound.
When cook time has elapsed, allow for pressure to release for 10-20 minutes.
Pot Roast with Carrots and Potatoes
Sear the meat as directed if using a fresh roast.
Add remaining ingredients into pressure cooker and cook for 20 minutes LESS than directions state (Cook for 40 minutes on high pressure for FRESH 3 pound Pot Roast or 70 minutes on high pressure for FROZEN 3 pound roast)
Allow pressure to release naturally for 10 minutes.
Open instant pot and add in carrots and potatoes, seal pressure cooker and cook on high pressure for 20 minutes.
Allow pressure cooker to naturally release pressure for 10-20 minutes before releasing any remaining pressure. Serve the pot roast.
NUTRITION
Saturated Fat 7g
Cholesterol 93mg
Sodium 603mg
Potassium 1351mg
Carbohydrates 23g
Fiber 4g
Protein 32g
Vitamin C 20mg
Calcium 91mg
Iron 7.7mg
Instant Pot Pot Roast
Source: amindfullmom.com
INGREDIENTS
1/2 tablespoon oil
3 pound chuck roast
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon onion powder
1 tablespoon minced garlic
1/4 cup prepared horseradish
4 cups beef stock
3 pounds potatoes quartered
1 pound carrots peeled and cut into 2 inch chunks
DIRECTIONS
Cooking a Fresh Pot Roast (Thawed)
Season roast with salt and pepper liberally.
Turn the pressure cooker to saute. Once hot, add in the oil. Sear meat on all sides, 3-4 minutes per side. Remove meat from inner pot.
Pour in beef broth and scrape up any browned bits on bottom of instant pot.
Add roast back into pressure cooker, along with the onion powder, garlic and horseradish.
Cook on high pressure for 20 minutes per pound.
When the cook time has elapsed, allow for pressure to release for 10-20 minutes.
For Frozen Pot Roast
Place roast, beef broth, salt, pepper, onion powder, garlic and horseradish in inner pot of pressure cooker.
Cook on high pressure for 30 minutes per pound.
When cook time has elapsed, allow for pressure to release for 10-20 minutes.
Pot Roast with Carrots and Potatoes
Sear the meat as directed if using a fresh roast.
Add remaining ingredients into pressure cooker and cook for 20 minutes LESS than directions state (Cook for 40 minutes on high pressure for FRESH 3 pound Pot Roast or 70 minutes on high pressure for FROZEN 3 pound roast)
Allow pressure to release naturally for 10 minutes.
Open instant pot and add in carrots and potatoes, seal pressure cooker and cook on high pressure for 20 minutes.
Allow pressure cooker to naturally release pressure for 10-20 minutes before releasing any remaining pressure. Serve the pot roast.
NUTRITION
Saturated Fat 7g
Cholesterol 93mg
Sodium 603mg
Potassium 1351mg
Carbohydrates 23g
Fiber 4g
Protein 32g
Vitamin C 20mg
Calcium 91mg
Iron 7.7mg