Instant Pot 5 Ingredient Pot Roast Dinner Recipes

INSTANT POT POT ROAST

Steps:

• Turn the Instant Pot to saute mode. Season the roast generously all over with salt and pepper.
• Add the olive oil to the pot, then place the meat in the pot. Cook for 4-5 minutes per side or until browned.
• Remove the meat from the pot and cover to keep warm.
• Add the onion to the pot and cook for 4-5 minutes or until tender. Add the garlic and cook for 30 seconds.
• Season the vegetables with salt and pepper to taste.
• Pour the wine into the pot; let it simmer for 2-3 minutes.
• Add the beef broth, tomato paste, Worcestershire sauce, Italian seasoning, bay leaf and smoked paprika to the pot. Stir to combine.
• Place the roast back into the pot. Seal the pot, then set it to manual high pressure for 45 minutes.
• Manually release the pressure, then add the carrots and potatoes to the pot, along with salt and pepper to taste.
• Seal the pot again, then set it to manual high pressure for 15 minutes more.
• Let the pressure release naturally for 10 minutes, then manually release the pressure.
• Remove the meat and vegetables from the pot and arrange on a platter. Shred the meat with two forks.
• Discard the bay leaf from the pot, then turn the pot to saute mode and bring the liquid to a simmer.
• Whisk together the corn starch with 3 tablespoons of cold water. Add the corn starch mixture to the Instant Pot. Bring to a boil and cook for 1 minute or until gravy has just thickened.
• Pour the gravy over the meat and vegetables. Sprinkle with parsley, then serve.

INSTANT POT® POT ROAST

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
• Combine salt, marjoram, rosemary, garlic powder, onion powder, black pepper, and paprika in a small bowl. Rub mixture all over roast to coat all sides.
• Drizzle oil into the preheated pot. Wait 30 seconds, then place roast into the pot; do not move the meat, allowing it to sear for 3 or 4 minutes. Turn the roast and sear again, 3 to 4 minutes. Repeat until all sides are browned, about 15 minutes total.
• Add potatoes, carrots, and onion to the pot. Pour in broth and Worcestershire sauce. Close and lock the lid; set vent to sealing. Select high pressure according to manufacturer's instructions; set timer for 60 minutes for a 3-pound roast or 80 minutes for a 5-pound roast. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Transfer roast, potatoes, carrots, and onions to a platter for serving.