Instant Pot Pot Roast

from ButterYum

makes 4-6 servings

Ingredients

• • 2 pounds chuck roast, cut into large chunks (3-4-inches)

  • 1 pound white or red bliss potatoes, roughly chopped

  • 1 pound carrots, peeled and cut into 2-inch pieces

  • 1 large onion, roughly chopped

  • 1 teaspoon kosher salt

  • 2 cups low-sodium beef or chicken stock

  • 1 whole clove garlic, peeled

  • 1 tablespoon dried parsley

  • 1 bay leaf

  • olive oil

Directions

• 1. Place carrots and potatoes into the instant pot insert.

  2. In a cast iron skillet over medium high heat, brown onion in olive oil until caramelized, stirring frequently.

  3. Pour caramelized onions over carrots and potatoes.

  4. Sprinkle chuck roast pieces with kosher salt; in same skillet used to cook the onions, add olive oil and sear all sides of beef pieces (do this in batches if necessary).

  5. Place seared beef on top of the onions in the instant pot insert.

  6. Deglaze skillet with beef or chicken stock; pour into insert and add remaining garlic, parsley, and bay.

  7. Cover and seal instant pot lid; cook on “manual” or “high pressure” for 1 hour, then allow pressure to release naturally for 30 minutes before serving.

Notes

• • Using the recipe as written, the carrots will retain their shape, but their texture will be very soft. If you prefer your carrots a bit firmer, cook them separately and stir in at the end.

  • When choosing potatoes, avoid starchy varieties such as Idaho and Russet. Starchy potatoes will fall apart during the cooking process. Instead, choose waxy varieties such as red bliss, red new, or thin-skinned white potatoes. Waxy varieties will retain their shape well in this recipe. I have not tested Yukon gold potatoes which fall somewhere in the middle of the waxy/starchy scale.