Instant Pot: Cooking The Perfect 3Lb Roast

Cooking a 3lb roast in an instant pot takes between 60 and 80 minutes on high pressure. However, if your roast is frozen, you should add 20 to 30 minutes to the cooking time.

Cooking time: 60-80 minutes on high

If you're looking to cook a 3lb roast in your Instant Pot, you'll want to set aside 60-80 minutes on high. This will ensure your roast is cooked through and tender.

Here's a step-by-step guide to cooking your roast in this timeframe:

Step 1: Season the Meat

Generously season your roast with salt and pepper on all sides. You can also add other seasonings like onion powder, garlic powder, smoked paprika, or a steak seasoning blend.

Step 2: Sear the Meat

Set your Instant Pot to "Sauté" and add some oil. Once the oil is hot, use tongs to place the roast in the pot. Sear each side for 3-4 minutes until well-browned. Then, remove the roast and set it aside.

Step 3: Sauté the Vegetables (Optional)

If you're adding vegetables like onions, carrots, or celery, now is the time to sauté them. Add them to the pot and cook until they're softened and lightly browned. You can also deglaze the pot with some beef broth at this point to scrape up any browned bits on the bottom.

Step 4: Pressure Cook the Roast

Return the roast to the pot, along with the vegetables if you're using them. Pour in enough beef broth to cover the ingredients. Close the lid, seal the pot, and set it to cook at high pressure for 60-80 minutes.

Step 5: Natural Release

Once the cooking time is up, let the pressure naturally release for at least 10 minutes. This step is crucial to ensure your roast stays juicy and tender. After 10 minutes, you can do a quick release to release any remaining pressure.

Step 6: Shred the Meat

Open the lid and remove the roast from the pot. Transfer it to a cutting board or platter and use two forks to shred the meat into chunks.

Step 7: Make the Gravy (Optional)

If you want to make a gravy, remove the vegetables and herbs from the cooking liquid. Set your Instant Pot to "Sauté" and let the liquid simmer until it reduces by about a quarter. Then, create a slurry by whisking together cornstarch and water, and slowly whisk this into the reduced liquid until it thickens. You can also add a splash of cream for extra richness.

Step 8: Serve

Your roast is now ready to serve! Serve it with the vegetables and ladle some of the gravy on top. Don't forget to drizzle the flavorful cooking liquid over the roast as well. Enjoy!

Use chuck roast, brisket, or bottom/top round

When making a roast in an instant pot, the cooking time depends on the weight of the roast and the type of meat. For a 3-pound roast, you'll need to cook it for 60 minutes on high pressure. However, the cooking time may vary depending on the cut of meat you choose.

Chuck Roast

A chuck roast is a tender and juicy option for your instant pot roast. Its high amount of marbling (visible fat) makes it ideal for slow cooking, as it falls apart easily and is easy to shred. For a 3-pound chuck roast, set your instant pot to high pressure for 60 minutes.

Brisket

Brisket is a tougher cut of meat but can be tender and delicious when cooked right. It has a lot of connective tissue, which breaks down during slow cooking, making it tender. Brisket is a little pricier than chuck roast, but it's worth it for that melt-in-your-mouth texture. For a 3-4 pound brisket, cook it on high pressure for 60-90 minutes.

Bottom or Top Round

A bottom or top round cut of beef is what you'd typically find at the deli. It's leaner than chuck roast or brisket, so you may need to add some extra fat like oil or butter during cooking to prevent it from drying out. For a 3-pound bottom or top round roast, cook it on high pressure for 60 minutes, adding extra fat if needed.

Natural release for 10 minutes, then quick release

After cooking your roast, it's important to let the pressure release naturally for at least 10 minutes. This is a key step in the cooking process, as it helps to keep the meat moist and juicy. If you're in a hurry, you can get away with a minimum of 10 minutes of natural release, but for the best results, aim for a full natural release. This will take around 20-25 minutes.

During this time, the pressure inside the Instant Pot will slowly decrease, and the float valve will eventually drop. This is when you can safely open the lid. If you try to force the lid open before the pressure has been fully released, you could be at risk of scalding yourself with hot steam.

Once the float valve has dropped, you can then perform a quick release to get rid of any remaining steam. Be very careful when doing this, as the steam will be extremely hot. Make sure your hands and face are kept away from the vent, and use a long-handled utensil to avoid any burns.

After the steam has been fully released, you can open the lid and remove the roast. It's now ready to be shredded and served!

Sear the meat first

Searing the meat first is an important step in the process of cooking a 3lb roast in an instant pot. By browning the meat on all sides, you not only add colour and flavour to your roast, but you also help to seal in the juices, ensuring a tender and juicy end result.

To sear your meat effectively, start by patting it dry with paper towels. This will help to create a nice crust when searing. Then, season the meat generously with salt and pepper, or a seasoning mix of your choice. You can also rub the meat with oil to help the seasoning stick and create a crispier exterior.

Next, turn on your instant pot and set it to "sauté". Once the pot is hot, use tongs to place the roast inside. Be careful not to move the meat for the first 3-4 minutes, allowing it to sear and brown properly. Use tongs to turn the roast onto each side, repeating the process until all sides are evenly browned.

Once the meat is seared, you can proceed to the pressure cooking step. However, it is important to note that searing is just one part of the process, and the full cooking time for a 3lb roast in an instant pot will be around 60-80 minutes on high pressure.

By following these steps and searing your meat first, you will be well on your way to creating a delicious and tender roast in your instant pot.

Add potatoes, carrots, and onions

Once you've seared your beef and sautéed your onions and garlic, it's time to add the potatoes, carrots, and onions to your instant pot.

First, add the beef broth, bouillon, and apple cider vinegar, and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. This step is important as it adds flavour and prevents an error message from the Instant Pot while cooking at pressure.

Next, return the beef to the pot, along with the thyme, rosemary, bay leaf, and potatoes. It's okay if the liquid does not cover all of the beef and vegetables.

Seal the Instant Pot and cook at high pressure. The cooking time depends on how much beef you have—a good rule of thumb is to assume 20 minutes for every pound of meat. So, for a 3-pound beef chuck, cook at high pressure for 1 hour.

After the hour, release the pressure and shred the beef. You can also remove the beef and set it aside while you cook the vegetables.

If you want to add the vegetables later to prevent them from overcooking, pressure cook the beef for 40-50 minutes, then add the vegetables and pressure cook for another 3-10 minutes.

Frequently asked questions