Instant Pot Pot Roast Dinner
ID: 93395c13...
This Instant Pot Pot Roast is a complete, comforting dinner made in under two hours. Using an electric pressure cooker makes a traditionally slow-cooked, tough cut of meat incredibly tender and juicy, accompanied by perfectly cooked carrots, potatoes, and onions.
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🍳 調理の流れ
Prep the potatoes, carrots, and onions. → Place carrots and potatoes at the bottom of the Instant Pot to serve as a trivet. → Lay the seasoned beef roast on the vegetables and add onions, garlic, herbs, and water. → Pressure cook on High for 60 minutes, then let the pressure release naturally. → Shred the beef and serve with vegetables and juices.
調理手順
簡単な手順
Prep the potatoes, carrots, and onions. → Place carrots and potatoes at the bottom of the Instant Pot to serve as a trivet. → Lay the seasoned beef roast on the vegetables and add onions, garlic, herbs, and water. → Pressure cook on High for 60 minutes, then let the pressure release naturally. → Shred the beef and serve with vegetables and juices.
イントロ
This Instant Pot Pot Roast is a complete, comforting dinner made in under two hours. Using an electric pressure cooker makes a traditionally slow-cooked, tough cut of meat incredibly tender and juicy, accompanied by perfectly cooked carrots, potatoes, and onions.
ステップ 1
Prepare the vegetables by peeling the carrots, washing and cutting the potatoes into wedges, and cutting the onion into large wedges.
ステップ 2
Place the prepared carrots and potato wedges at the bottom of the Instant Pot inner pot to act as a trivet for the meat.
ステップ 3
Season the beef roast generously with kosher salt and black pepper on all sides, then place it on top of the potato and carrot trivet.
ステップ 4
Scatter the onion wedges, whole garlic cloves, dried thyme, and bay leaves on top and around the beef roast.
ステップ 5
Pour 2 cups of water into the bottom of the pot to help build pressure and create the braising liquid.
材料リスト
重要なメモ
Using Yukon Gold or waxy potatoes instead of Russet potatoes ensures they hold their shape and do not turn to mush under pressure.
Laying the vegetables at the bottom acts as a natural trivet, which lifts the meat off the bottom of the pot to prevent scorching and promote even cooking.
Always allow a natural pressure release for meat; forcing a quick release can cause the meat fibers to constrict rapidly, making it tough.
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