So I jumped on the bandwagon and bought an Instant Pot. If you don’t know what an Instant Pot is, you have probably been living under a rock! An Instant Pot is an electric pressure cooker, rice cooker, and slow cooker all in one. Since I bought it, I have been obsessively researching all the things I can make in the pressure cooker and I have joined about 1,000 Facebook groups on the topic. So far I have made pork ribs (recipe coming soon), chili mac for my kids (unfortunately, not low carb), and this delicious Pressure Cooker Pot Roast!
First thing I can tell you about the Instant Pot is that you shouldn’t get overwhelmed. I’ve read several accounts from people who have bought one and then left it in the box for eternity because they were afraid they were going to burn their arm off or set the house on fire. The Instant Pot is intimidating, but it is so worth it because I can honestly say, I have never tasted meat so tender in my whole life! Seriously, the ribs were so tender, I almost cried.
This recipe for pressure cooker pot roast cannot get any easier with only 2 ingredients…perfect for a busy mom! The Instant Pot is also perfect for a busy mom! Those super tender pork ribs I made took 1 hour; that chili mac I made my kids took 10 minutes; this tender pot roast took an hour and a half. Perfect for when you forget to turn on the slow cooker. You can also cook meat from frozen! Seriously, the Instant Pot is my new BFF.
So lets get to this pressure cooker pot roast, shall we. First things first is you want to brown your roast on both sides. Did I forget to tell you the Instant Pot has a sauté function? How cool is that! So to sauté your roast you just need to select the sauté button on the instant pot and add some fat to the pot. I like to use bacon grease. Get both sides nice and brown then hit Cancel. Remove the roast from the pot and add your beef both. You want to scrape any browned bits from the bottom of the pan or else the pot may have trouble coming to pressure.
Season your roast sparingly with salt. The pressure cooker will intensify the salt flavor so you want to use it sparingly. Now you can add your roast back to the pot and put the lid on it. Press the Manual button and set the time to 70 minutes. After the pot is brought up to pressure, the timer will start to count down. When the time is up, you want to let it release the pressure naturally. This takes about 15 minutes. I would not use quick release with meats as that could dry them out. After the pressure is released, you can remove the lid and revel in your meat masterpiece.
If you want to use the juices to make a quick sauce, you can remove the pot roast, hit that sauté button again, and let your liquid reduce for about 15 minutes. Once reduced you can add a tsp of xanthum gum to thicken it up. I just recently started using xanthum gum to thicken sauces while keeping them low carb. I am definitely impressed! It is expensive at first but that bag will last you a very long time.
Serve up this delicious pressure cooker pot roast with some cauliflower mash.
- 1, 2-3 lb beef pot roast
- 2 cups beef broth
- Xanthum Gum (optional)
- Using your electric pressure cooker and the sauté setting, brown the roast on both sides and remove from pan
- Add beef broth and scrape any browned bits from the bottom of the pot
- Season the roast sparingly with salt and add the roast back to the Instant Pot
- Lock the lid on the pot and set the timer to 70 minutes
- When the time is up, let the pressure release naturally, about 15 minutes
- Remove the roast from the pan and put the pot back on sauté
- let the liquid reduce for 15 minutes
- Stir Xanthum gum to thicken the sauce
- Season with salt to taste