I was a skeptic, I’m not going to lie. How can one kitchen gadget cook what normally takes hours upon hours in an hour or less? Is it safe to consume? Are my foods being pumped up with some supernatural something or another that’s making them cook insanely fast? Will the machine blow up in my face? WHAT HAPPENS IF THE INTERNET IS LYING TO ME AND THE FOOD SUCKS?

Well, it turns out the internet isn’t lying, there aren’t any crazy ingredients being pumped into my food and yes, a kitchen gadget really does exist that cooks items WAY faster than you ever thought possible. Introducing the pressure cooker. Instant Pot makes a version, Crock Pot makes a version and pretty soon your mom may even make a version [sorry, had to]. Basically, these devices have the ability to cook a variety of ways [slow cooker, saute, steam, heck you can make yogurt in them for goodness sake] and can take what used to be four hours to make your nightly dinner and turn it into 30 minutes or less thanks to the pressure cooker option. The first time I used my Crock Pot we made chicken fajitas using frozen chicken and twenty minutes later they were done and delicious. This go around, I really wanted to put it to the test so I thought there is no better way than with pot roast. I typically make my pot roast in the slow cooker and have it on low for 8 hours or so. Well, what happens if I decide last minute that I really need pot roast in my life? Gone are the days of “Sorry Charlie, maybe tomorrow” because now if you have an hour to spare, it can happen. Here’s how [recipe adapted from here!] This recipe far exceeded our expectations and was every bit of delicious as it is after cooking for 8+ hours.

4 from 1 vote

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Instant Pot Pot Roast

Ingredients

• 3 lb Beef Chuck Roast
• 4 Tbsp Olive Oil Divided
• 2 Cups Beef Broth
• 1 Package Onion Soup Mix
• 1 Onion, Quartered
• 1 lb Red Baby Potatoes
• 1 Cup Baby Carrots

Instructions

1. Salt and pepper both sides of the beef roast and set aside. 

2. Add 2 Tablespoons of olive oil to your pressure cooker and set to saute. Once it becomes hot and bubbly, add your roast and saute on each side for 4-5 minutes. 

3. Add beef broth to the pressure cooker. 

4. In a gallon size ziplock bag, combine the potatoes, onion and baby carrots with 2 Tablespoons olive oil and onion soup seasoning packet. Shake until your veggies are evenly coated. 

5. Put your veggies and potatoes in the pressure cooker on top of your roast.

6. Place the lid on your pressure cooker with the steam valve CLOSED. 

7. If you have an Instant Pot, use the manual setting to set for 60-80 minutes on high pressure. If using the Crock Pot Express, use the meat option and adjust the time to 65 minutes. 

8. Do a natural release for 10 minutes and then quick release by changing the valve to OPEN. 

9. Your pot roast should shred to the touch! Plate your roast and veggies and use remaining broth over top. Season with salt and pepper, enjoy! 

And if you like pictures as a visual for the step by step instructions above – here you go!

1. Gather all ingredients 2. Salt and pepper that meat all over the place 3. After heating your oil on the saute feature, stick your chuck roast in while still on saute and brown 4-5 minutes on each side. Yes, the lid stays off for this! 4. Coat all of your veggies and potatoes with the oil and onion soup packet. Throw in some salt and pepper along with garlic powder if you’re feeling extra courageous! 5. Place your veggies and potatoes on top of your roast! Seal that baby up and set your timer for 60-80 minutes. 6. After allowing it to do a natural release for 10 minutes, switch the valve to open. Wait for the steam to stop and then carefully open! Your delicious meal is ready for you…7. Break out the butter and your best bottle of wine and dig in! A tender, juicy plate full of meat, potatoes and veggies await!

What’s your favorite meal you’ve made so far in your pressure cooker below? Drop it in the comments below so I can keep the experiments going!