Instant Pot Roast with Vegetables
For Christmas a couple of years ago, my husband gave me an Instant Pot. I have been experimenting, using different foods and trying different methods, and have found this appliance to be a great addition to my collection. I am using a rolled rump roast in this recipe, but a traditional chuck roast is also a great choice.
Equipment
- Instant Pot or Pressure Cooker
Ingredients
- 1 tbsp avocado or olive oil
- 1 1-3 lbs rolled rump roast
- Kosher salt, freshly ground black pepper
- 1 tsp dried oregano
- 1 small yellow onion sliced
- 3 fat cloves garlic minced
- 1 tbsp Worcestershire Sauce
- 2 cups beef stock
- 1½ lbs new potatoes (red or golden) well washed
- 1 lb small multi-colored carrots peeled and trimmed
Instructions
- Turn your Instant Pot pressure cooker to "sauté", add oil and bring to temperature. Season roast liberally with salt and pepper on all sides. Add the roast to the hot oil in the pot and sear on all sides. (about 3 minutes per side). Once the roast is seared on all sides, remove from the pot and place in a bowl.Add beef stock and Worcestershire to pot and stir with a wooden spoon to scrape up browned bits which may be stuck to the pot. Place a trivet into the pot and set roast onto the trivet. Pour any juices that may have collected in the bowl over the roast. Add oregano by rubbing it between your palms over the roast, top roast with garlic and onion slices and place lid on the pressure cooker. Cook on high pressure for 17 minutes per pound and allow the pressure to naturally release for 15 minutes.Once the pressure has released, remove the roast and place on a cutting board. Tent with foil and allow to rest while the vegetables cook.Add potatoes and carrots to cooking liquid in the Instant Pot. Close the lid and cook on high pressure for 12 minutes. Allow pressure to naturally release for 10 minutes and then do a quick release.
Notes
I like to make a slurry of 1 tbsp cornstarch and 2 tbsp cold water, add it back to the (boiling) strained cooking liquid, (stirring constantly), and simmer a couple of minutes until slightly thickened. Adjust seasoning as desired and serve with roast and vegetables.
Slightly Spicy Black Beans
These are wonderful on their own or mixed into white rice with cilantro. Don't skip the squeeze of lime at the end, it really makes a difference.
Equipment
- Instant Pot / Pressure Cooker
Ingredients
- 1 tbsp avocado or grape seed oil
- ½ medium yellow onion diced
- 3 cloves garlic minced
- 1 red bell pepper diced
- 1 jalapeño pepper seeded and minced
- ½ cup fresh cilantro, (leaves and tender stems) chopped
- 1 lb dry black beans rinsed (soaking is not necessary)
- 1½ tbsp ground cumin
- 1 tsp ancho chili powder
- 1 tsp smoked paprika
- 1 tsp fine sea salt or to taste
- 4 cups water
- ½ cup prepared salsa verde I used Trader Joe's
- 1 lime juiced
Instructions
- Set Instant Pot to Sauté. Add oil and onions and sauté for a few minutes until onions are translucent. Add garlic, fresh cilantro, red pepper, jalapeño, spices and black beans. Sauté for a minute, stirring and being sure not to scorch.
- Cancel the Sauté mode. Add water and salsa verde, close lid and set to Pressure Cooker mode at HIGH pressure for 45 minutes. Allow cooker to do a natural release. Add lime juice, stir and serve with additional cilantro.
Instant Pot Corned Beef with Roasted Vegetables and Guinness Mustard Sauce
This turns out wonderfully every time and is an especially great way to make it if you are pinched for time.
Equipment
- 1 Instant Pot
Ingredients
- 1 pkg corned beef (2.5-3 pounds) flat cut is best
- 1 head green cabbage cored and thickly sliced
- 6-8 carrots peeled and cut into pieces
- 1-2 medium apples, cut into 2" chunks Pink Lady or Granny Smith work well
- 1 Walla Walla Sweet or Mayan onion peeled, halved and thickly sliced
- 1 large yellow onion peeled, halved and cut in ¼" slices
- 4 cups beef stock or water
- 1-2 lbs new potatoes, red, white, gold or a combination washed
- extra-virgin olive oil,
- butter, salt, pepper, fresh parsley to taste
Instructions
- Place onions in the pot and set the corned beef on top of the onions, fat side up. Add stock or water. Sprinkle the pickling spice packet over top of the corned beef.Lock the Instant Pot lid, turning vent to 'sealing'. Choose manual setting, high pressure, 80 minutes.
- While corned beef is cooking, scrub the potatoes and cut them into 2-inch pieces.
- When time is up, allow the pressure in the instant pot to naturally release. (This should take about 15 minutes). Remove the meat from the pot and set on a cutting board. Cover with foil to allow it to rest and stay warm.
- Preheat oven to 400° F. Place carrots, cabbage, apples, and sweet onion on a parchment lined rimmed baking sheet. Drizzle generously with olive oil and season with salt and pepper. Toss to coat. Place vegetables in the preheated oven and roast for 20 minutes, turning half-way through. (I cook until browned and the carrots still have a slight snap).
- Strain out the onions from the cooking liquid, and then return the liquid to the pot. (You may want to skim off excess fat before adding the broth back to the pot.) Add potatoes to the pot. Lock the lid in place, turning vent to 'sealing'. Choose manual setting, high pressure and set for 2 minutes.When time is up, release the pressure.Strain potatoes and stir into melted butter and season with salt, pepper and freshly chopped parsley.Serve alongside roasted vegetables, slices of corned beef and plenty of Guinness mustard sauce.
Guinness Mustard Sauce
This is particularly wonderful with Corned Beef.
Ingredients
- ½ cup course-grained mustard
- 2 tbsp Dijon mustard
- 2 tbsp Guinness Stout beer
- 1 tbsp shallot minced
- 1 tsp light brown sugar
Instructions
- Mix all ingredients together in a bowl to blend.Cover and refrigerate at least 2 hours.Can be made 2 days ahead, keep refrigerated.
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