Instant Pot Pot Roast Dinner Is Fast & Flavorful 

Fantastic! Hope you enjoy :-)

This is making my mouth water! 👍

Thank you! I hope you enjoy the recipe if you try it. Christen that Instant Pot! 😀

lol, no worries about culinary blaspheme. That all sounds delicious!

That sounds delicious! Thank you for watching 🙏

Thank you so much! I appreciate the support 🙏🙏

Right on and way to go! Thanks for watching and happy cooking 👍

Thank you very much! 🙏

Good luck! 👍

Thank you! 🙏

Great idea! Sounds delicious 😋

For larger cuts I find it very helpful to cut the piece in two. You might try that as well. Cheers!

That has proved to be the best solution, or just quartering depending on the size of the meat and how many people are expected to be served. I deluded myself thinking that the magic of the Instant Pot was going to turn the leanest Eye Round into unctuous Marbled Chuck, as you can imagine I was disabused of that fantasy. I will say that I have had satisfactory results using round cubed just short of a gaming die to make a version of 'pot o' red" chili. (I also appreciate the battle worn Instant Pot, I use mine almost daily.) @@IWantToCook

Lol. I bought that one like 7 years ago and it’s probably cooked a thousand meals!

The time to cook depends mainly on the size of your pieces (more than the weight). For a large, thick chuck roast or pork shoulder, I start at 90 minutes. However, that time can be reduced by cutting it up into smaller pieces. For example, I do a 3 lb roast cut into three pieces for about 75 minutes.

Great suggestion and easy substitute. I especially like the idea of a shortcut beef bourguignon with red wine. Cheers!

Also leftover coffee, tea, pop, V8 ...

Keep in mind that it MUST be a watery liquid like broth or thin juice, wine, soda, etc. The water is needed to convert to steam for pressure cooking. If use something thick like ketchup or tomato sauce, the solids suspended in the liquid will likely burn, causing the Instant Pot to shut off (as a safety feature).

^^ excellent advice

Yes, I find the meat is tender and the veggies are firm yet pliable. For bigger cuts of meat, I advise slicing into two or three big chunks before cooking. The liquid will be watery. If you want to make gravy, you’ll need to do that separately. You can use the liquid and make gravy by thickening via a cornstarch slurry or a roux.

For real, I’m the same way. I actually do a lot of my cooking outside, and that also goes for appliances like an Instant Pot. If coking outdoors is an option for you - even on a small table on a patio - I highly suggest it.

Same with me on coming bacon. I've learned to use my electric skillet outdoors. I cook large batches and freeze it. I can have blts anytime i want!

Broth can impart a deeper flavor. Just watch the sodium and nix adding extra salt. As for presentation, you can of course plate it as you wish. Cheers!