Pressure Cooking Roast: How Long For Tender Meat?

Instant Pot roasts are a great way to save time without sacrificing flavour. The pressure cooker function of the Instant Pot helps to intensify the flavours of the ingredients and makes the meat tender.

The cooking time for an Instant Pot roast depends on the size of the roast. A general rule of thumb is 20-25 minutes per pound of meat. For example, a 3-pound roast should be cooked for around 70 minutes. A 2-pound roast should take 45-50 minutes, while a larger 5-pound roast can take up to 2 hours.

It's important to note that the cooking time may vary depending on the specific model of Instant Pot and the desired level of doneness. It's always a good idea to refer to the instructions that came with your Instant Pot for more precise cooking guidelines.

Cooking time

The cooking time for an Instant Pot roast depends on the size of the roast. A general guideline is to cook for 20-25 minutes per pound of meat. For example, a 3-pound roast should be cooked for around 70 minutes, while a 2-pound roast should take 45-50 minutes and a larger 5-pound roast can take 90 minutes to 2 hours.

Natural Release

After the cooking cycle is complete, it is important to allow the Instant Pot to naturally release the pressure for about 10-15 minutes before using the quick-release function. This gradual release of pressure helps to keep the meat tender and juicy.

Frozen Meat

It is highly recommended to thaw your meat before cooking. This is because you cannot sear frozen meat, and searing adds a lot of flavor to the dish. If you must use frozen meat, assume a cooking time of 30 minutes per pound.

Tough Meat

If your roast is still tough after cooking, it probably wasn't cooked for long enough. You can simply put the meat back in the Instant Pot and continue cooking. Try cooking for an additional 20 minutes at a time until the desired tenderness is reached.

Crisp-Tender Vegetables

If you prefer your vegetables to be more crisp-tender, add them later in the cooking process. Twenty minutes before the cooking time is up, release the pressure, remove the lid, and add the vegetables. Then, set the Instant Pot to high pressure for 10-15 minutes, depending on the size of your vegetables.

Gravy

Making gravy in the Instant Pot is easy. Remove the roast and vegetables when they are done, switch the Instant Pot to "saute", and add beef broth if there aren't enough beef drippings. Combine cold water and cornstarch to form a slurry, and slowly whisk this into the drippings until it becomes a gravy consistency. Simmer for about three minutes, adding more beef broth if needed. Season with salt, black pepper, and garlic powder to taste.

Choosing the right cut of meat

The three best cuts of meat for pot roast are:

• Chuck roast: This cut comes from the shoulder of the cow, and it's famously beefy in flavor. A chuck roast typically weighs 2 to 3 pounds and is sometimes sold as a shoulder steak or chuck shoulder pot roast. It has several veins of fat, making it rich, and it shreds or slices into chunks.
• Brisket: Brisket comes from the breast of the animal, just above the front legs. These muscles are worked hard, so they have a lot of connective tissue that gets soft and juicy during long braising. Brisket is made up of two cuts: the flat brisket or "first cut," which is leaner and uniform in thickness, and the point brisket or "second cut."
• Round roast: This cut comes from the hindquarters of the animal, including the rump and leg. Round is lean and fine-grained, and it slices evenly. Bottom round is typically a bargain cut and will give you the best bang for your pot roast dollar.

Natural release

After the cooking cycle completes, allow the Instant Pot to naturally release the pressure for about 10-15 minutes before using the quick-release function. This gradual release of pressure helps to keep the meat tender and juicy.

If you do a quick-release of pressure, you will likely end up with a tough pot roast.

The cooking time depends on how much beef you have. A good rule of thumb is to cook for 20 minutes for every pound of meat. For example, cook a 2-pound pot roast at high pressure for 40 minutes and a 3-pound roast for 60 minutes.

If your roast is still tough, you will need to cook it longer. Put the lid back on, seal the pressure cooker, and cook at high pressure for another 10 to 20 minutes.

Searing the meat

Firstly, heat up your Instant Pot by pressing the "sauté" button. Once the pot is hot, add some oil – this will prevent your meat from sticking to the pan. You can use canola or vegetable oil, or another oil of your choice.

Next, season your meat with salt and pepper, or a seasoning mix of your choice. Once the oil is hot, place your seasoned meat into the pot. Sear the meat for around 3-4 minutes on each side, or until it is browned. You will know when to flip the meat when it forms a crust and releases from the pan.

Once the meat is seared, remove it from the pot and set it aside. You can now add your vegetables to the pot, if you are including them in your recipe. Sauté these for a few minutes until they are softened.

Now it's time to add the meat back into the pot. Place the seared meat on top of the vegetables, and add in your herbs and liquid (this could be wine, broth, stock, or water).

Close the lid of the Instant Pot and cook on high pressure for 60-80 minutes, depending on the size of your cut of meat. For a 3-5lb beef chuck roast, it takes an average of 70 minutes to cook under pressure. Remember to allow for a natural release of pressure for at least 10 minutes before manually releasing any remaining pressure.

Finally, remove the meat and vegetables from the pot and shred the meat using two forks. Use a fine-mesh sieve or spider strainer to remove any bits and pieces left in the cooking liquid. Set your Instant Pot to sauté and add a cornstarch slurry (a mixture of cornstarch and water) to thicken the liquid and create a gravy. Season with salt and pepper to taste, and serve with your roast and vegetables.

Gravy

Using Cornstarch

One method to make gravy in your Instant Pot is to use cornstarch. This will thicken the juices in your pot to create a flavoursome gravy. To do this, you will need to remove the meat and vegetables from your pot and turn the Instant Pot onto the sauté function. Then, stir together cornstarch and water and pour this mixture into the juices, simmering until the gravy has thickened. You can also add in some beef broth or water to thin the gravy if you prefer.

Using Flour

Alternatively, you can use flour to thicken the juices and make a gravy. To do this, you will need to remove the meat and vegetables from the pot and turn the Instant Pot onto the sauté function. Then, sprinkle flour into the juices and whisk until the flour is absorbed. You can also add in some beef broth or water to thin the gravy if you prefer.

• For extra flavour, you can add in some dried or fresh herbs to your gravy, such as thyme or rosemary.
• If you prefer a smooth gravy, you can use a whisk to remove any lumps.
• If you like your gravy with some chunks, you can use a wooden spoon to stir in the cornstarch or flour.
• For a more luxurious gravy, you can add in some butter or cream at the end.
• If you prefer a thicker gravy, you can add more cornstarch or flour.
• For a thinner gravy, you can add in some more beef broth or water.

Frequently asked questions