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Instant Pot Pot Roast with Balsamic and Rosemary
Ingredients
- One (2 1/2 to 3-pound) boneless beef chuck pot roast
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 tablespoon vegetable oil
- 1 jumbo (12-ounce) onion, sliced
- 4 cloves garlic, chopped
- 2 (4-inch) sprigs fresh rosemary
- 3/4 cup beef broth or vegetable broth
- 1/4 cup aged balsamic vinegar
- 1 1/2 pounds new potatoes (halved if over 1 1/2 inches in diameter, quartered if even larger)
- 1 pound baby carrots (or regular carrots, peeled and cut into 1/2-inch rounds)
- 1 tablespoon chopped fresh parsley, for serving (optional)
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Instructions
- Place the roast on a dish and pat it dry with a paper towel. Season it all over with the 1 1/2 teaspoons of salt and pepper.
- Select the Sauté setting on your electric pressure cooker and heat the oil for 3 minutes, until the oil is shimmering. Using a pair of tongs, lower the pot roast into the pot and sear it for 4 minutes on top and bottom (8 minutes total), until browned. Transfer the pot roast back to the dish.
- Add onions and 1/2 teaspoon of salt to pot and sauté them for about 3 minutes, until they are a bit softened. Add the garlic and rosemary and sauté 1 minute more, until the garlic is no longer raw. Add the beef broth and balsamic vinegar, then use a wooden spoon to nudge any browned bits from the bottom of the pot.
- Use the tongs to lower the pot roast back into the pot, and spoon some of the cooking liquid over the top of the roast. Secure the lid on your pressure cooker in its Sealing position. Cancel the Sauté program, then select the Manual or Pressure Cook program for 55 minutes at high pressure. (It will take about 5 minutes for the pot to come up to pressure before the cooking program begins.)
- When the cooking program ends, let the pressure release naturally for at least 15 minutes, then move the pressure release valve from to Venting to release any remaining steam. You can also leave the pot roast on the Keep Warm setting for up to 10 hours. You do not need to vent the steam.
- Open the pot and use the tongs to transfer the roast to a cutting board. Cover the roast with aluminum foil to keep it warm.
- Set a strainer over a fat separator in the sink. Wearing heat-resistant mitts, lift the inner pot out of the pressure cooker housing and pour the cooking liquid through the strainer and into the fat separator. (If you don't have a fat separator, you can pour the liquid into a ziplock bag, tilt it, let the fat rise to the top. Then, cut a hole in the bottom corner of the bag to let the liquid strain out, stopping before you get to the fat.) Discard the rosemary stems, then add the strained onions, garlic, and rosemary leaves back to pot. Pour the liquid from fat separator back into the pot as well. Discard the fat.
- Add the potatoes and carrots to the pot and place it back in its housing. Secure the lid in its Sealing position. Cancel the cooking program, then select the Manual or Pressure Cook program for 5 minutes at high pressure. (It will take about 15 minutes for the pot to come up to pressure before the cooking program begins.)
- When the cooking program ends, perform a quick pressure release by moving the pressure release valve to Venting to release the steam.
- Open the pot, then use a slotted spoon to transfer vegetables to serving dish. Taste the cooking liquid for seasoning, adding salt and/or pepper if needed. Remove any string from the pot roast, then carve it into 1/2-inch thick slices. Arrange the pot roast on the serving plate with the vegetables. Ladle some of the cooking liquid over the meat and vegetables, garnish with parsley (if using), and serve. Did you love the recipe? Give us some stars and leave a comment below!
Source
Original recipe: View Original
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