Instant Pot Fall Recipes: Instant Pot Pot Roast (+More Delicious Dishes!)

🧂 Ingredients

• 1 tablespoon beef tallow

  (or extra virgin olive oil, or coconut oil)
• 2.5-3 lb chuck roast

  (or bottom round roast, brisket, top round, or cross rib roast)
• 2 tablespoon pot roast seasoning
• 2 cups beef broth
• 1 tablespoon beef bouillon

  (optional)
• 1 tablespoon garlic

  (minced)
• 1 cup yellow onion

  (chopped)
• 2 medium carrots

  (chopped)
• 3 ribs celery

  (chopped)
• 2 medium russet potatoes

  (cubed)

Instructions

• 1 Set your Instant Pot to saute and add 1 tablespoon beef tallow (or EVOO or
  coconut oil).
• 2 As your Instant Pot is heating, use paper towels to pat your 2.5-3 lb chuck
  roast dry. Then, season it generously all over with 2 tablespoon pot roast
  seasoning.
• 3 Once the Instant Pot is hot, place the roast inside. Sear for 2-3 minutes on
  each side (the end pieces too), using tongs to carefully turn the roast.
• 4 After you have seared the roast on all sides, carefully remove it and place the
  trivet into your Instant Pot. Set the roast on top of the trivet and pour in 2
  cups beef broth and the optional 1 tablespoon beef bouillon if using.
• 5 Select the option to pressure cook on high for 80 minutes with a natural
  pressure release (NPR) of 15 minutes. Seal the lid and the steam vent and let
  cook.
• 6 After the NPR is finished, you can carefully open up your Instant Pot and remove
  the roast to a plate or cutting board. Loosely tent a piece of foil over the top
  and let it rest for at least 5 minutes.
• 7 As the roast rests, add 1 tablespoon garlic, 1 cup yellow onion, 2 medium
  carrots, 3 ribs celery, and 2 medium russet potatoes to your Instant Pot. Cook
  on high for 3-4 minutes or until tender.
• 8 Use a slotted spoon to transfer the cooked veggies from your Instant Pot and
  serve with the pot roast.

Nutrition Info