Instant Pot – Pot Roast

This post contains affiliate links, which means I may earn a small commission if you make a purchase from some of the links in this post.  All thoughts and opinions are my own, and I only promote products that I personally use and believe in.

So if I haven’t already told you in person how amazing it is, let me catch you up with what’s been happening in my kitchen the last few weeks.  On July 12th, it was Amazon Prime Day, and it was amazing.  I love Amazon Prime any day of the week, but July 12th was extra amazing.  The Instant Pot – the kitchen gadget I had been eyeing up for over a year – was on sale for $50 off, and I went for it.  Actually, first I bought one for my Dad as a belated Father’s Day present, and then I kept thinking about how awesome it was going to be, and I had to get one for myself as well.  And guys, it really is awesome.

So now you’re all like, okay but what’s an Instant Pot?  A better question would be, What isn’t an Instant Pot?  Because seriously, it’s everything.  It’s an electric pressure cooker, a rice cooker, a yogurt maker, a slow cooker, a steamer, a stockpot warmer, and it can sauté as well.  So go throw out all your other kitchen appliances – ha!

Instant Pot | (healthy) Vittles and Bits

This is all you need now.

I’ve always been intrigued by the idea of pressure cooking, because I’m about the most impatient person ever, and it kills me to wait 8 hours to cook something in a crock pot.  However, I’m also super paranoid about fire and also the possibility of a pressure cooker exploding all over me and/or the kitchen.  So I’ve always held off.  But I did a lot of reading about how the Instant Pot has a million and one (or like ten) safety features that make it just about idiot-proof (ie, me-proof – not even kidding. I once sprayed a lit grill with Pam spray……whoops…..).  So when it popped up on my facebook feed for like 40% off on Prime Day I couldn’t resist.

Guys.  I am obsessed. I’m not even being dramatic.  I LOVE THIS THING.  I think I’ve already convinced about seven people to buy one because it’s just the greatest.  I love it so much I finally convinced myself to sign up to be an Amazon Affiliate (hence the affiliate links in this post), which is something I’d been meaning to do for a while to try to make a little bit of money to help pay to keep this blog running (it does get expensive when you know nothing about web design and hosting). I figured if I’m going to be recommending it to everyone I may as well earn a small commission.  However, know that I only ever recommend things that I personally use and 100% love.  Even if I wasn’t an affiliate I would still recommend the Instant Pot on a daily basis because I seriously love it that much.  So if any of you do click the links in this post and purchase it on Amazon – Thank You!  You’re helping to keep the recipes coming!  And I really do appreciate it.

Okay, so let’s get a little bit more into why this Pot is so incredible.  I really want to call it Magic Pot, but then that also sounds like I’m referring to some illegal substance…..so we won’t do that, but I do feel a bit like Hermione Granger when I throw a few ingredients in, lock the lid on this baby, and an hour later this happens………

Instant Pot Pot Roast | (healthy) Vittles and Bits

BAM!!!  Perfect Pot Roast in less than an hour and a half from start to finish.  I mean COME ON people!  Isn’t that the greatest thing you’ve ever seen!?!?!  Don’t worry, I’ve got the recipe later on in this post, so keep reading!

For those of you unfamiliar with Pressure Cooking, basically it reduces your cooking time by up to 70% – ie, you have more time to play with your puppy and avoid doing grad school do whatever you want.  It’s not uncommon for me to spend about 6-8 hours on a Sunday prepping all my food for the week.  Not anymore though!  This past weekend I spent about 2-2.5 hours and prepared four different things (including this pot roast) to eat throughout the week, and it was so easy.  One of my favorite aspects of this Pot, is that you can pretty much set it and forget it.  You put your food in, select the cooking mode and time, and then go do whatever you want.  Once the cooking time/cycle you’ve selected is done, it goes into a “keep warm” mode for up to 10 hours.  So if you get busy doing something like laundry or downloading Harry Potter audiobooks in Spanish (nerd alert) and forget to go take your food out and turn off the pot, no big deal.  Your food is ready and waiting for you when you’re done.  I’ve only had my Instant Pot for a few weeks, and I can’t wait to see what other wonders this pot has in store.  I’ve seen people use the Instant Pot to make everything from Mac and Cheese, to Cheesecakes, to Bone Broth, and just about everything in between.  Here’s everything I’ve been having a blast making so far…..(sorry, most pictures were taken with my phone so they’re not great.)

The first thing I tried (after thoroughly reading the instruction manual of course) was baked potatoes.

Instant Pot  |   (healthy) Vittles and Bits

They came out perfectly done, and only cooked for like 10 minutes!

Then I made a Salsa Verde type chicken dish.  (It’s hard to tell in the picture but the chicken has a green type of sauce, which is from  a jar of green taco sauce. Trust me, it tasted awesome even though it doesn’t look awesome, lol).

Instant Pot  |   (healthy) Vittles and Bits

The chicken breasts cooked in 10-15 minutes and then it shredded easily just like it had been in a crock pot all day.  I used this all week – in corn tortillas for tacos, on salads, on the baked potatoes I just made, and then I put it on tortilla chips with banana peppers and roasted garlic dressing to make cheese-less nachos!

Instant Pot salsa verde chicken-8

Yeah….those were delicious.

Then I cooked a whole chicken in the Instant Pot in just 25 minutes and it literally just fell apart as I took it out of the pot.

Instant Pot  |   (healthy) Vittles and Bits

So I added some water to the broth that was still in the pot, then threw in about 4 bags of frozen veggies I had on hand, some spices, and pressure cooked for 7 minutes.  While the veggies were cooking, I shredded the chicken, and then when the veggies were done I threw the chicken in and had a giant pot of delectable soup!

Instant Pot  |   (healthy) Vittles and Bits

Then I wanted to try hard boiling eggs.  I LOVE hard boiled eggs and usually make a dozen every weekend.  I do have an egg cooker that cooks them up easily, so I was skeptical that the Instant Pot could be better and more convenient than my egg cooker, but spoiler alert, it was.

Instant Pot  |   (healthy) Vittles and Bits  The eggs cook for only about 5 minutes on high pressure. They peel amazingly easily, and best of all, I can do as many as I want all at once!  With the egg cooker I can only do 7 at a time, and as eggs are sold by the dozen, that always annoys me.  Why would I only hard boil 7 of my eggs? Nonsense.  Instant Pot wins.

Then I wanted to try quinoa, and I LOVE quinoa but don’t make it often because I’m lazy and you have to sort of stand there while it’s cooking and make sure it’s simmering but not boiling.  With the Instant Pot, I just put in the quinoa and the water, and then cooked on high pressure for 8 minutes and let the pressure naturally release (aka just leave it alone once it’s done cooking until the pin drops down – this makes more sense if you have the pot and know what I’m talking about).  Annnnnnd voila!

Instant Pot  |   (healthy) Vittles and Bits

Perfectly cooked quinoa!

The next thing I did was just a different variation on the shredded chicken. I used about 2 lbs of boneless thighs and added about a cup of marinara sauce that I had leftover in the fridge and needed to use up, and mixed that with 1/2 cup of water.  Then I cooked the chicken for just about 15 minutes and then shredded it afterwards and saved some of the saucey goodness to put back on top to marinate the shredded chicken more.

Here it is in the pot after it finished cooking….

Instant Pot  |   (healthy) Vittles and Bits
And out of the pot all shredded up and ready for eating….

Instant Pot | (healthy) Vittles and Bits

Again, I’ve been eating this all week on salads, quinoa, whatever I’m feeling that day.

And then, I made my pot roast.  And life was good.

Instant Pot Pot Roast | (healthy) Vittles and Bits

I luuuuuuuuuuuv a good pot roast, but I hardly ever eat it.  Why? Because I’m lazy, and it’s always seemed like a lot of work.  I’ve never actually made one myself before, so in all honesty I wasn’t expecting this to be as phenomenal as it was.  And I wish I was being brag-y and taking all the credit myself, but honestly, all the credit goes to the pot.  I’m pretty sure a 12 year old could make this and it would still come out superb.

Here’s how easy it was:

Instant Pot Pot Roast

Instant Pot Pot Roast

Ingredients:

  • 3-4 lbs beef chuck or rump roast
  • rubbed sage (or other herb of your choice), about 2 tsp
  • salt and pepper
  • 1 Tbsp coconut oil or butter
  • 2 medium yellow onions, roughly chopped
  • 1 Tbsp minced garlic
  • 2 bay leaves
  • 1/2 a bag large carrots (about 7 large carrots - or more if you really love carrots)
  • 1 small bag of baby gold potatoes

Method:

  1. Pat the roast dry with a paper towel, and then sprinkle about a tsp of sage (or other spice), and also salt and pepper to taste, on the roast, and then sort of rub/pat it in with your hand. Flip the roast over and do the same on the other side.
  2. Plug your Instant Pot in, and press the Sauté button. Add the tbsp of coconut oil or butter and let it melt. Add the meat and sear each side (basically just let it cook for a few minutes on each side to get it browned on the outside). Remove the meat and set it aside for now.
  3. Add the chopped onion and the minced garlic to the pot and sauté them for a few minutes until the onions are translucent. Then hit the "cancel/keep warm" button and remove the onions and set aside.
  4. Turn the Instant Pot off and add to the inner pot, 1.5 cups water, the 2 bay leaves, and return the roast to the pot. Lock the lid, make sure the steaming vent is set to "sealed", and push the "meat" button. Adjust the time to 50-55 minutes. I did 55 minutes and next time I make this I am going to do 52 minutes.
  5. While the roast is cooking, dice up your carrots and potatoes. Wash the baby potatoes and cut them into bite size (but still big) chunks. Peel your carrots and then chop them into bite sized (but again, not too small) pieces.
  6. When the timer goes off, do a Quick Release to let the pressure out. Open the lid and add the potatoes, and then the carrots on top. Close and lock the lid again, reset the steam valve to "sealed" and push the "Manual" button and set time to 10 minutes. When the timer beeps, do another Quick Release.
  7. Remove the veggies and meat. Remove and discard the bay leaves. Slice up meat and serve over the potatoes and carrots, and don't forget to put your sautéd onions on top! Pour some of the broth that was created during the cooking on top to keep things extra juicy. Save any leftover broth to make soup or just drink on a cold day 🙂
http://www.healthyvittlesandbits.com/2016/07/26/instant-pot-pot-roast/

Instant Pot Pot Roast | (healthy) Vittles and Bits

I can’t even describe how happy I was when I took my first taste 🙂

It was easy, and it was amazing.  If you’re confused by the directions talking about a “quick release” and pushing the different Instant Pot buttons, don’t worry, it all makes perfect sense when you’re looking at the pot and you’ve read the instructions.  I promise, if I can figure it out and not have the pot explode all over the kitchen, so can you.  I love the Instant Pot because the way it’s designed, you really can’t open the lid if it’s still pressurized, so if you can’t turn the lid – don’t force it open!  As long as you wait for that pin to drop down, you’re good to go! And always turn the steam valve to the “venting” position before you open the lid just in case.

So what do you think?  Doesn’t it look scrumptious?!?!

Instant Pot Pot Roast | (healthy) Vittles and Bits

I made this on Sunday, and the leftovers are already gone 🙁

Guess that means it’s time to make it again, right? 😉

This is the first in a long line of Instant Pot recipes that will appear on this blog. Don’t worry, it won’t all be about the Instant Pot, but cut me a little slack for the next few months because I’m having so much fun with my new toy 🙂  I do have some exciting non-food posts coming up though, like a Yoga Gear Giveaway in a few weeks!

If you haven’t already, check out the Instant Pot on Amazon and read from thousands of other ecstatic customers who rave about this gizmo.  And if you do end up getting one, let me know.  I wanna share ALLLLLL THE RECIPES!

This post contains affiliate links, which means I may earn a small commission if you make a purchase from some of the links in this post.  All thoughts and opinions are my own, and I only promote products that I personally use and believe in.

SHARE THIS POST:Share on FacebookTweet about this on TwitterPin on PinterestGoogle+Share on LinkedInShare on RedditEmail to someonePrint this page

Related posts:

2 comments on “Instant Pot – Pot Roast

    1. Yay!!!!! Me too!!! I realized last night that I haven’t even turned my oven on since I got the pot in July. I do all my food prep in it on Sunday and it only takes me about two hours to make a week’s worth of food. Can’t beat that! I have a recipe for Instant Pot Cabbage and Turkey Soup I’m hoping to get posted sometime soon 🙂

Comments are closed.