Not sure why there are so many five star reviews, when they clearly state that they don’t cook the vegetables nearly as long. That is a very important tip regarding this recipe, do not add your vegetables until the last 10 minutes, or they will be completely mush. I am a bit of a saltoholic, so I did add more salt. I also added celery and mushrooms, and I did sauté the mushrooms before adding, to get rid of some of the moisture it would add to the mix. but other than that, it is a solid recipe. I also added celery and mushrooms, and I did sauté the mushrooms before adding, to get rid of some of the moisture it would add to the mix. Decent recipe, adjust as you see necessary.
We LOVED IT! I will admit, I didn't add the veggies in from the beginning. I did the roast for the full 60, then manually released the pressure, added the veggies back in and did them for 10 minutes with immediate release. We like our gravy thicker, so I added a bit more cornstarch.
Delicious!
Very delicious pot roast and so easy to make in the IP! Perfect meal for a cold night that is simply comforting. The only change I made was cooking the roast for 50 minutes, added the vegetables to the pot, set timer for 10 minutes, and quick released again. I also added some celery because I had some to use up. The meat was tender and veggies cooked perfectly. This recipe will be a repeat here. Thanks for sharing!
The roast was very tender and flavorful. I usually make a pot roast in the slow cooker, but the Instant Pot made the meat so tasty. It takes about 20 min. to prep, 60 minutes to cook and 20 minutes cool down. So allow an hour and 40 minutes to cook and 15 minutes more for the gravy. My family wants me to make pot roast with this recipe from now on. I used baby carrots and the carrots were a little on the soft side. I will use larger carrots next time. I left the red potatoes whole and the potatoes were great.
Cooking potatoes and carrots the full time will give you mush. I sauté the roast, add the beef broth then pressure cook for 50 minutes. Slow release pressure after 10 minutes, open pot, add potato and carrots, reseal lid then pressure cook 10 minutes with another 10 minute cool down, then open pot, remove meat and veggies. Mix corn starch and water to broth in pan, boil to thicken then serve.
"How the Instant Pot Saved Christmas Dinner!" My husband wanted to do a giant prime rib for Christmas dinner, but he waited too long to thaw it, so it was still frozen in the middle when it was time to start cooking. It was too big for the IP, so we went to Plan B = I raided the freezer and pulled out five small venison backstraps, frozen solid and vacuum-sealed. I threw them into a pan of cool water to defrost, and 15 minutes later, they were ready to cook. Browned them, threw in the liquid, and started the IP. Cooked them for 35 minutes, then added the veggies and cooked for 10 more minutes. Needless to say, the roasts were done 90 minutes BEFORE the prime rib was done. Did the IP save Christmas dinner? Yes! Will I hold this over my husband's head forever? Yes. :)
This recipe was such a time saver from my normal pot roast I make in the oven and had wonderful flavor! I put all my ingredients in the pressure cooker and set the timer for 40 minutes. At that point my vegetables were done so I removed them and reset the pressure cooker for 20 minutes to finish the roast. Once I had the gravy made I added the vegetables back in for just a couple of minutes to reheat. The vegetables were cooked perfectly at 40 minutes so next time I will just add the veggies at the 20 minute mark. Thanks for the great recipe!
Made for the first time for company no less and everyone loved it. Meet was tender and flavorful. I added extra potatoes and carrots to make sure there was enough for everyone but otherwise stuck to the recipe. Definitely a make again.
I used whole red potatoes and carrots, added at the same time as the meat. If I were to do it again I would hold off on the carrots until 30 mins. before done.
It still tasted REALLY good!
