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INSTANT POT OLD-FASHIONED POT ROAST

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Have you ever cooked with a pressure cooker? I bought an Instant Pot last year on Black Friday and I’ve only used it a couple of times in the past year. That was then, this is now. After making this pot roast I can’t believe I waited this long to really dive into pressure cooking. It was SO great being able to make this comfort food recipe in one pot and I never had to turn on the oven! While this pot roast recipe has a few stages of cooking, it’s 100% worth the effort!!

This recipe for Old-Fashioned Pot Roast with Gravy and Vegetables is from my friend Barbara’s new cookbook, The Electric Pressure Cooker Cookbook. I met Barbara back in September while on a trip to Iowa. Barbara is just about the sweetest lady ever. Her blogs Barbara Bakes and Pressure Cooking Today are must-read sites.

During the trip, we chatted a few times about using an Instant Pot and how versatile it really is. Use it as a pressure cooker, a slow cooker, a rice cooker, saute, make soup, this list goes on and on. Barbara even started to teach us about how to turn slow cooker recipes into pressure cooker recipes so they could be made quickly in the evening versus cooking all day. She knows all the tricks. So, when her pressure cooker cookbook came out I had to get my hands on it.

INGREDIENTS

  • 3 pound chuck roast
  • 1 tablespoon vegetable oil
  • 1 cup brown or yellow onion, diced
  • 14.5 ounces low-sodium beef broth
  • 1 tablespoon tomato paste
  • 2 bay leaves
  • 3 medium carrots, peeled and cut into 2-inch pieces
  • 6 red potatoes, cut into quarters
  • 1 tablespoon fresh parsley, finely chopped
  • 1/4 cup all-purpose flour
  • 1/4 cup water

Salt and pepper

INSTRUCTIONS


  1. Remove roast from package and pat dry with a paper towel. Season liberally with salt and pepper on all sides.
  2. Turn your Instant Pot on to saute. Once hot, add the vegetable oil to the vessel. Place the roast in the hot pan and sear on each side for 5 minutes until browned. Remove the roast to a plate and set aside.
  3. Add onions to the vessel. Cook for 3 minutes until softened. Stir occasionally, scraping the brown bits off the bottom of the pan. 
  4. Add the beef broth, tomato paste, and bay leaves to the onions. Stir until the tomato paste is incorporated. Add the roast back to the pan. Cover and lock the lid in place. With the valve on sealing, use the manual option to set the Instant Pot to high pressure for 75 minutes.
  5. Once the cooking is done. Let the pressure release naturally for 15 minutes. Then do a quick release of the remaining pressure. (I use a kitchen towel when moving the valve to prevent steam burns.) Take the roast out of the pan and place it on a plate or cutting board. Cover with foil and set aside.
  6. See more instruction here : https://breadboozebacon.com/instant-pot-old-fashioned-pot-roast/

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