If you love the idea of a juicy, tender pot roast but dread the long cooking times, the Instant Pot is your new best friend. Cooking a roast in an Instant Pot dramatically cuts down the time while locking in all those rich flavors. Here’s your friendly, step-by-step guide on how to cook a roast in an Instant Pot that will impress your family and friends!
Why Use an Instant Pot for Roast?
The Instant Pot combines pressure cooking with slow cooking and sautéing, making it perfect for tougher cuts of meat like chuck or blade roast. It breaks down the fibers quickly, resulting in a melt-in-your-mouth texture in just about an hour-compared to several hours in the oven or slow cooker.
What You’ll Need
– A 3 to 5-pound beef roast (chuck or blade roast works best)
– Salt, pepper, garlic powder, onion powder, and other seasonings
– Oil for searing
– Beef broth or stock (about 2 cups)
– Vegetables like carrots, onions, and potatoes (optional but recommended)
– Worcestershire sauce or tomato paste for added flavor (optional)
– Fresh herbs like thyme or rosemary (optional)
Step-by-Step Instructions
1. Season the Roast
Generously season your roast on all sides with salt, pepper, garlic powder, onion powder, and any other spices you like. This step is crucial for flavor.
2. Sear the Meat
Turn your Instant Pot to the “Sauté” setting and add a bit of oil. Once hot, place your roast in the pot and sear it on all sides until browned. This usually takes about 3-4 minutes per side. Searing locks in the juices and adds a delicious caramelized flavor.
3. Sauté the Vegetables (Optional)
Remove the roast and add chopped onions, carrots, and other veggies to the pot. Sauté them until they start to brown. This step adds depth to your pot roast’s flavor.
4. Deglaze the Pot
Pour in beef broth and Worcestershire sauce or tomato paste, scraping up the browned bits stuck to the bottom of the pot with a wooden spoon. This step prevents the dreaded “burn” message and builds a rich base for your gravy.
5. Pressure Cook the Roast
Place the roast back into the Instant Pot, nestle the vegetables around it, and add any fresh herbs. Seal the lid and set the valve to “Sealing.” Cook on high pressure for about 60 minutes for a 3-pound roast, adding more time for larger roasts (about 20 minutes per pound is a good rule of thumb).
6. Natural Release, Then Quick Release
Once the cooking time is up, let the pressure release naturally for 10 minutes to keep the meat juicy. Then, carefully switch the valve to “Venting” to release any remaining pressure.
7. Rest and Shred
Remove the roast and vegetables to a platter. Let the meat rest for a few minutes before shredding or slicing. This resting period helps keep the juices locked in.
8. Make the Gravy (Optional)
Turn the Instant Pot to “Sauté” again. Mix cornstarch with water to create a slurry, then whisk it into the pot juices. Simmer until thickened. Season with salt, pepper, and garlic powder to taste. Pour this luscious gravy over your roast and veggies.
Tips for the Best Instant Pot Roast
– Don’t skip searing: It adds significant flavor and improves the texture of the meat.
– Add veggies later: To avoid mushy vegetables, add them after the initial cooking or cook them for just a few minutes under pressure.
– Use quality broth: Good broth or stock makes a big difference in flavor.
– Cut roast into chunks for faster cooking: If short on time, cut the roast into 2-3 inch pieces and reduce cooking time to 40-50 minutes.
– Frozen roast? No problem: Just add 20-30 minutes to the cooking time.
What to Serve with Your Instant Pot Roast
Classic sides like mashed potatoes, crusty bread, or a simple green salad complement the rich flavors of the roast and gravy perfectly.
Cooking a roast in the Instant Pot is a game-changer for busy home cooks who want hearty, flavorful meals without the wait. With just a few simple steps, you’ll have a tender, juicy roast that tastes like it’s been simmering all day. Enjoy your delicious, stress-free meal!