
Cooking a pot roast in a pressure cooker is a great way to save time and still manage to eat dinner at a reasonable hour. The cooking time depends on the size of your roast and whether it is frozen or thawed. For a thawed 3-5 pound roast, it will need 60-80 minutes on high. For a frozen roast of the same size, you’ll need to add about 20-30 minutes to the cooking time. If you want your beef to be very tender but not quite fall-apart, aim for a cooking time of 15 minutes per pound with a 15-minute release.
Characteristics | Values |
---|---|
Total Time | 1 hour 40 minutes to 2 hours |
Prep Time | 20 minutes to 25 minutes |
Cook Time | 1 hour 20 minutes to 1 hour 45 minutes |
Inactive Time | 35 minutes |
Serving | 6 to 8 |
Meat | Beef chuck roast, brisket, rump roast, bottom or top round |
Meat Weight | 3 to 5 pounds |
Natural Pressure Release Time | 10 minutes to 30 minutes |
Quick Pressure Release Time | 10 minutes |
What You'll Learn
How to season and sear the beef
To season and sear the beef for your pot roast, follow these steps:
Firstly, remove the beef from the refrigerator and let it sit at room temperature for 30 minutes to an hour. This will ensure that the beef cooks evenly throughout. Blot the beef with a paper towel to remove any excess moisture, as this can cause more steaming and less browning when searing.
Next, choose your pan. A stainless steel skillet, roasting pan, cast iron, or enameled cast iron Dutch oven is best. Make sure the pan is big enough so that the beef has plenty of room and won't steam. Preheat the pan on medium-high heat for 5-10 minutes.
Now, season the beef. Sprinkle salt generously on all sides of the beef. You can also add other seasonings like garlic, black pepper, and herbs, but some cooks prefer to use only salt so that the other spices don't burn.
Add oil to the pan. Use 1-2 tablespoons of oil with a high smoke point, like avocado oil, beef tallow, or light olive oil. Swirl the oil around the bottom of the pan so it's evenly coated.
Place the beef in the pan and let it sit undisturbed for about 3 minutes or until a golden-brown crust forms. Then, flip the beef to the other side and cook for another 3 minutes. Using tongs, hold the beef upright on its sides to sear the edges.
Once the beef is seared on all sides, it's ready to be finished cooking in the oven, slow cooker, or pressure cooker.
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How to sauté the onion and garlic
To sauté the onion and garlic, start by turning on your instant pot and setting it to "sauté". Chop up a large yellow onion and add it to the pot. You can use a spatula or wooden spoon to scrape up any browned bits from the bottom of the pot. Sauté the onion until it softens and begins to brown.
Next, stir in the garlic. You will need 4-6 cloves of garlic, depending on your taste preference, smashed with the flat side of a knife and peeled. Sauté the garlic for about a minute, stirring frequently, until it becomes fragrant.
Once the onion and garlic are sautéed, you can add the tomato paste, Worcestershire sauce, and beef broth to the pot. Stir everything together well, making sure that there are no browned bits stuck to the bottom of the pot. This step is important to ensure that you do not get an Instant Pot burn message during the pressure cooking process.
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How to deglaze the pot
Deglazing is a simple process that involves adding a small amount of liquid to the bottom of a pan in which you've seared meat or vegetables. This technique is used to remove the "sucs" or "fond", which are the brown, flavorful bits that get stuck to the pan when cooking at high temperatures.
Step 1: Searing the Meat
Firstly, heat oil in a pressure cooker over medium-high heat. Then, sear the seasoned roast on all sides in the hot oil until browned. Remove the roast to a plate and set aside.
Step 2: Searing the Vegetables
Next, add the vegetables to the same hot pan. You can use onions, carrots, and celery, and cook them until they are lightly browned and slightly softened. Remove the vegetables from the pan and set aside with the meat.
Step 3: Deglazing the Pan
Now it's time to deglaze the pan. With the burner still on high, add a splash of liquid such as red wine, beef broth, or even red wine vinegar. You can also add a bit of acidity to your deglazing liquid by using vinegar or citrus juices. Pour in about a cup of liquid and use a whisk or a wooden spoon to scrape up all the wonderful flavor stuck to the bottom of the pan.
Step 4: Building Flavor
At this point, you can add more flavorings such as tomato paste and fresh herbs before returning the meat and vegetables to the pot. Seal the pot and proceed to cook your pot roast according to your preferred recipe.
Tips:
- It is best to use stainless steel, aluminum, or cast-iron cookware for deglazing, as these materials allow food to stick and caramelize, which is essential for developing flavor.
- Avoid using non-stick pans, as they go against the principle of deglazing since the ingredients won't stick and caramelize.
- If you're using a flimsier pan, let it cool slightly before adding the liquid to avoid warping or damaging the pan.
- For a natural release, let the pressure release for 10 minutes, then do a quick release for the remaining pressure.
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How to pressure cook the roast
Preparation
To prepare your roast, season it generously on all sides with salt, pepper, garlic powder, onion powder, and smoked paprika. You can also add beef broth, potatoes, onions, and carrots if desired.
Searing the Meat
Add oil to the pot and set to the saute setting. Sear the meat on all sides in the oil until browned. You can skip this step if you're short on time, but it does add a lot of flavor and helps to keep the juices in the meat.
Pressure Cooking
Once you've seared the meat, set the pressure cook setting to high. Add in the beef broth, potatoes, onions, and carrots (if using), and cover.
Cooking Time
The cooking time will depend on the size of your roast. A good rule of thumb is to allow 20 minutes of cooking time per pound of meat. For example, a 3-pound roast will need about 60 minutes, while a 5-pound roast will need 80-100 minutes. If your roast is frozen, add about 20-30 minutes to the cooking time.
Releasing Pressure
Once the cooking time is up, do a natural release for 10 minutes, followed by a quick release until the float valve drops.
Shredding the Meat
Remove the lid and transfer the roast to a platter. Use two forks to shred the meat into chunks.
Making the Gravy
If you'd like to make a gravy, use a handheld strainer to scoop out bits from the broth in the pot. Set the instant pot to the "soup" setting and whisk together a mixture of water and cornstarch. Once the broth is boiling, stir in the cornstarch mixture until the gravy thickens.
Serving
Serve the gravy poured over the roast and veggies, and garnish with fresh thyme or parsley if desired.
Tips
- It's best to leave out the vegetables while the roast cooks, and add them later. This way, you'll have perfectly cooked veggies that aren't mushy.
- If you're using baby carrots, keep in mind that they cook faster than large chunks of carrots. Set your pressure cooking time 10 minutes shorter than the recipe states, leave the carrots out of the pot, and then add them for the last 10 minutes.
- Always do a natural release for at least 10 minutes when cooking meat in a pressure cooker. This helps to ensure that the meat stays moist and juicy.
- If you prefer your meat well done, you can add additional time to the pressure cooking process.
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How to add the potatoes and carrots
When making a pot roast in a pressure cooker, you'll want to add the potatoes and carrots after the roast has initially cooked under pressure. Here's a step-by-step guide:
Prepare the Ingredients:
Before you begin, ensure you have all the necessary ingredients, including potatoes, carrots, oil, seasoning, broth, and a roast.
Sear the Meat:
Heat oil in the pressure cooker and sear the roast on all sides until browned. You can also do this step in a separate skillet if preferred.
Initial Pressure Cooking:
Season the roast with salt, onion powder, and pepper. Add the broth, sauce, and onion, then seal the lid. Cook under low heat and maintain full pressure for 30 minutes.
Release Pressure:
Use the quick-release method to lower the pressure.
Add Potatoes and Carrots:
Now it's time to add the potatoes and carrots. Open the lid and place the potatoes and carrots into the pressure cooker. You can add them whole or cut them into bite-sized pieces before cooking.
Return to Full Pressure:
Seal the lid again and bring the cooker back to full pressure. Cook for an additional 15 minutes.
Final Release:
Use the quick-release method again to release the pressure. Transfer the roast and vegetables to a serving dish.
Your pot roast, potatoes, and carrots are now ready to be served! You can also make a gravy using the cooking liquid left in the pressure cooker.
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Frequently asked questions
The time depends on the size of your roast and whether it is frozen or thawed. For a thawed 3-5 lb roast, cook for 60-80 minutes on high. For a frozen roast of the same size, add 20-30 minutes to the cooking time.
Chuck roast, brisket, or bottom or top round. Chuck roast is tender, falls apart easily, and is juicy when cooked down due to its marbling. Brisket has a lot of connective tissue that makes it tender after slow cooking, but it is pricier. Bottom or top round is leaner and may require adding extra fat while it cooks so it doesn't dry out.
Yes, you can go from freezer to Instant Pot. Because the meat cooks with steam and pressure, it will thaw and cook at the same time. Add 20-30 minutes to the pressure cooking time and skip the searing step.
First, season the meat generously on all sides. Add oil to the pot and sear the meat on all sides. Then, add beef broth, potatoes, onions, and carrots, cover, and cook. Once finished cooking, do a natural release for 10 minutes, then a quick release until the float valve goes down. Transfer the roast and veggies to a platter and shred the meat.