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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🍳 烹饪流程
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.
烹饪步骤
简要烹饪顺序
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.
开场介绍
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.
步骤 1
Prepare the vegetables by peeling the carrots, washing and cutting the potatoes into wedges, and cutting the onion into large wedges.
步骤 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.
步骤 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.
步骤 4
Scatter the onion wedges, whole garlic cloves, dried thyme, and bay leaves on top and around the beef roast.
步骤 5
Pour 2 cups of water into the bottom of the pot to help build pressure and create the braising liquid.
食材清单
重要提醒
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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