Who DOESN’T love Pot Roast? It’s such a feel good yummy recipe, and man oh man... did the house smell incredible while making it. I’m telling you, I think my oven being broken was a blessing in disguise.
I looked at a few different recipes for this, but I liked this one the most because it had all the classics, and wasn’t tricked up. IF YOU HAVE TIME, Make some mashed potatoes first, set them aside while the pot roast cooks and pour this pot roast over the mashed potatoes. You can make the mash potatoes in the instapot too. It’s so simple. I’ve provided part 1 (pot roast recipe), and part 2 (mashed potatoes recipe below).
https://amindfullmom.com/instant-pot-pot-roast/
INGREDIENTS:
1/2 tablespoon olive oil, vegetable oil or canola oil
1 3lb chuck roast
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon onion powder
1 tablespoon minced garlic
1/4 cup prepared horseradish
4 cups beef stock
3 lbs potatoes (quartered)
1 lb carrots (peeled and cut into 2 inch chunks)
INSTRUCTIONS:
1) First Season your Roast, generously with salt and pepper.
2) Turn the pressure cooker to “saute” button. Once hot, ad in the oil. Sear the meat on all sides, 3-4 minutes per side. Remove the meat from the inner pot. Use tongs for this guys... a strong pair...the roast gets heavy.
3) Pour in the beef broth and scrape up any browned bits on the bottom of the instapot.
4) Add the roast back into your instapot. Along with onion powder, garlic, and horseradish.
5) Cook on high pressure for 40 min.
6) When the cook time has elapsed, allow for pressure to release for 10-20 min slowly.
7) Open it up and add the carrots, potatoes, seal pressure cooker and cook on high for 20 min.
8). Allow pressure cooker to naturally release pressure for 10-20 minutes before releasing. Any remaining pressure. Serve the pot roast over the mash potatoes.
PART 2 - MASHED POTATOES IN INSTAPOT.
https://thesaltymarshmallow.com/instant-pot-mashed-potatoes/
When I was pregnant with Pea, I couldn’t keep much down... except potatoes. I loved mashed potatoes & baked potatoes. So, this recipe hits home for me.
INGREDIENTS :
3 lbs Potatoes (I use Idaho)
Water to cover potatoes (about 4-5 cups)
2 Teaspoons salt (divided)
1/4 Cup Butter
1/4 Cup Sour Cream
1/4 Cup Milk
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Black Pepper
INSTRUCTIONS :
1) Place the peeled and sliced potatoes into the bottom of the instapot.
2) Cover the water and add 1 teaspoon of salt all over.
3) Place the lid on the instapot and set valve to seal.
4) Cook on manual pressure for 8 min.
5) When the timer goes off, turn the instapot off.
6) Quick release the pressure from the pot.
7) Drain the potatoes and return to the instapot.
8) Add the remaining salt, pepper , garlic powder, butter, WHOLE MILK, and sour cream to the potatoes. Mash with your potatoe masher or electric mixer until smooth.
9) Serve with more slices of butter and fresh parsley.
I looked at a few different recipes for this, but I liked this one the most because it had all the classics, and wasn’t tricked up. IF YOU HAVE TIME, Make some mashed potatoes first, set them aside while the pot roast cooks and pour this pot roast over the mashed potatoes. You can make the mash potatoes in the instapot too. It’s so simple. I’ve provided part 1 (pot roast recipe), and part 2 (mashed potatoes recipe below).
https://amindfullmom.com/instant-pot-pot-roast/
INGREDIENTS:
1/2 tablespoon olive oil, vegetable oil or canola oil
1 3lb chuck roast
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon onion powder
1 tablespoon minced garlic
1/4 cup prepared horseradish
4 cups beef stock
3 lbs potatoes (quartered)
1 lb carrots (peeled and cut into 2 inch chunks)
INSTRUCTIONS:
1) First Season your Roast, generously with salt and pepper.
2) Turn the pressure cooker to “saute” button. Once hot, ad in the oil. Sear the meat on all sides, 3-4 minutes per side. Remove the meat from the inner pot. Use tongs for this guys... a strong pair...the roast gets heavy.
3) Pour in the beef broth and scrape up any browned bits on the bottom of the instapot.
4) Add the roast back into your instapot. Along with onion powder, garlic, and horseradish.
5) Cook on high pressure for 40 min.
6) When the cook time has elapsed, allow for pressure to release for 10-20 min slowly.
7) Open it up and add the carrots, potatoes, seal pressure cooker and cook on high for 20 min.
8). Allow pressure cooker to naturally release pressure for 10-20 minutes before releasing. Any remaining pressure. Serve the pot roast over the mash potatoes.
PART 2 - MASHED POTATOES IN INSTAPOT.
https://thesaltymarshmallow.com/instant-pot-mashed-potatoes/
When I was pregnant with Pea, I couldn’t keep much down... except potatoes. I loved mashed potatoes & baked potatoes. So, this recipe hits home for me.
INGREDIENTS :
3 lbs Potatoes (I use Idaho)
Water to cover potatoes (about 4-5 cups)
2 Teaspoons salt (divided)
1/4 Cup Butter
1/4 Cup Sour Cream
1/4 Cup Milk
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Black Pepper
INSTRUCTIONS :
1) Place the peeled and sliced potatoes into the bottom of the instapot.
2) Cover the water and add 1 teaspoon of salt all over.
3) Place the lid on the instapot and set valve to seal.
4) Cook on manual pressure for 8 min.
5) When the timer goes off, turn the instapot off.
6) Quick release the pressure from the pot.
7) Drain the potatoes and return to the instapot.
8) Add the remaining salt, pepper , garlic powder, butter, WHOLE MILK, and sour cream to the potatoes. Mash with your potatoe masher or electric mixer until smooth.
9) Serve with more slices of butter and fresh parsley.
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