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Pioneer Woman Instant Pot Pot Roast

If you’re looking for a dish that will satisfy your need for comfort food, go no further than this Pioneer Woman Instant Pot Pot Roast recipe. This simple dish calls for beef that is so soft that it falls apart, potatoes, and carrots, all swimming in a rich sauce. This dish is ideal for serving to the whole family on Sunday evening for supper.

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Why You’ll Love This Instant Pot Pot Roast Recipe:

  • A chuck roast prepared in Instant Pot results in a pot roast that is astonishingly tender and tasty, and it may be ready in a fraction of the usual cooking time.
  • To prepare this dish, you will only need one pot, which might be your Instant Pot (or any type of pressure cooker).
  • The leftovers are delicious after being reheated. Below you can find further reading about how to reheat a pot roast.
Pioneer Woman Instant Pot Pot Roast
Pioneer Woman Instant Pot Pot Roast

What Is Instant Pot Pot Roast?

Instant pot roast is a meal that is prepared by slowly cooking a piece of beef that is often tough in heat that is wet. When using this method, it is best to work with more robust kinds of meat, such as chuck steak, bottom round, short ribs, and 7-bone roast. These are American words for butchering cuts; in other parts of the Anglophone world and beyond, butchering is done using various terms and techniques. Although the roughness of the fibers renders them unsuitable for oven roasting, the meat may be tenderized by slow cooking, and some of the liquid’s tastes can be transferred to the beef in the process.

What Is The Difference Between A Roast And A Pot Roast?

The most notable distinction between pot roast and roast beef is that pot roast is prepared using a liquid, but roast beef is typically cooked without any added liquid. Roast beef may be made from almost any cut of cattle muscle if it is dry roasted beforehand. Even some cuts that are more often prepared as steaks can be used.

What Kind Of Meat Is Pot Roast?

Pot roast is a large, boneless beef chuck roast cut that is seared, covered, and slow-cooked with herbs and vegetables in a rich broth until it is fall-apart tender. Chuck roast is often an inexpensive cut of beef that is ideal for slow cooking. There are several different cuts of beef roast that may be used to make a delicious pot roast, including chuck roast, round roast, and briskets.

What Ingredients To Make Pioneer Woman Instant Pot Pot Roast?

In this Pioneer Woman recipe for Instant Pot Pot Roast, uncomplicated ingredients are combined to create a dish that is rich in taste and satisfies the appetite.

  • Beef Chuck Roast: Chuck Roasts from Beef A boneless beef chuck roast is the sort of roast that works the best for making a pot roast. If you choose a chuck roast for your pot roast, the marbling in the meat will make it extraordinarily soft and moist.
  • Salt & Pepper: To season the beef roast, we will use salt and pepper.
  • Olive oil: will be used to caramelize the meat and soften the onion.
  • Onion & Garlic: The taste of the pot roast is greatly enhanced by the addition of a yellow onion and fresh garlic.
  • Tomato paste: gives the gravy a more savory taste and helps to thicken it out a little bit.
  • Worcestershire sauce: has a flavor that is similar to umami and brings out the flavor of beef. You can replace balsamic vinegar if you like.
  • Beef Brot: The liquid that is required to assist the pot in reaching the desired level of pressure is provided by the broth. In addition to that, it serves as the foundation for the gravy. It is highly recommended that you make use of beef broth that is low in sodium to have a greater degree of control over the total amount of salt that is present in the finished dish.
  • Thyme: The flavor of the beef is enhanced by the addition of thyme, which I use as a seasoning in this pot roast. You can use either fresh or dried thyme in this recipe.
  • Carrots and Baby Potatoes: Two of the most traditional vegetables served with pot roast, carrots, and baby potatoes contribute to the heartiness and coziness of this dish.
  • Cornstarch and water:  are the two ingredients required to generate a cornstarch slurry, which is then utilized to thicken the gravy once the roast has finished cooking.
Pioneer Woman Instant Pot Pot Roast
Pioneer Woman Instant Pot Pot Roast

How To Make Pioneer Woman Instant Pot Pot Roast?

  1. The beef chuck roast should be cut in half lengthwise.
  2. The steak should be seasoned on all sides with salt and pepper.
  3. Using the saute function of the Instant Pot, bring the olive oil up to temperature until it is hot.
  4. Put the beef that has been seasoned into the saucepan and brown it on both sides, which should take approximately four minutes on each side. Do not move the steak until you are ready to flip it; after it has seared, it should readily release from the bottom of the pot. Do not move the meat until you are ready to turn it. 
  5. After browning the beef on both sides, place it on a plate that has been thoroughly cleaned.
  6. The onion should be added to the Instant Pot while the sauté function is still active. Cook for about 4 minutes, stirring frequently and scraping the bottom of the pot to remove any browned bits until the vegetables have become softer and have a light brown color. After stirring in the garlic, turn off the Instant Pot by pressing the cancel button.
  7. To the beef broth, tomato paste, and Worcestershire sauce, add the beef broth. Give it a good stir, and then use a wooden spoon to scrape any browned bits off the bottom of the pot.
  8. Return the beef to the pot it was cooked in. You can use either fresh thyme sprigs or dried thyme in this recipe.
  9. After the food has been cooked, make sure the lid is on the Instant Pot and move the steam release valve to the sealing position. Prepare food by hand or under pressure. 
  10. Cook under high pressure for a total of one hour. When the timer for the cook cycle goes off, let the pressure release naturally for ten minutes, and then quickly release any pressure that is still built up by moving the valve to the venting position.
  11. After the Instant Pot has been opened, the potatoes and carrots should be placed on top of the beef. Put the lid back on and continue to use the Manual/Pressure Cook function to cook the food for an additional five minutes at high pressure.
  12.  When the cooking time is up, let the pressure naturally release for ten minutes before opening the lid. Then, quickly release any pressure that is still present by adjusting the steam release valve so that it is in the venting position.
  13. Take the beef and vegetables out of the Instant Pot, but keep the juices that have accumulated in the pot. Throw away the stems of the thyme (if you used fresh thyme). Make chunks out of the roast by tearing them with two forks.
  14. Make the juices in the Instant Pot more concentrated (this step is optional): Sauté is the mode that should be selected for the Instant Pot. After combining two tablespoons of cornstarch and two tablespoons of water in a small bowl, transfer the mixture to the pot and stir to combine. Continue cooking, stirring the mixture every so often, until the gravy has reached the desired consistency.
  15. Carve the roast and serve it with the gravy.

Recipe Tips 

  • Do not miss the time allotted for the natural release. The meat becomes more tender when the pressure is allowed to naturally release on its own.
  • Make sure that you carefully follow the directions in the recipe and that you begin by pressure cooking the chuck roast on its own before adding the potatoes and carrots. Do not give in to the urge to cut out a step by adding the vegetables right away to speed up the cooking process. If you pressure cook your potatoes and carrots for an hour, they will be overdone and mushy due to the extended cooking time.
  • Before adding the veggies, the roast should pressure cook for an initial period of 60 minutes at high pressure. The roast should be fresh and not frozen. Add 10 additional minutes per pound to the total cooking time if your roast is bigger than average.
  • Following comments from customers who found that cooking the veggies for 10 minutes resulted in overcooked vegetables, the recipe has been modified to call for only 5 minutes of cooking time for the vegetables.
  • If your roast weighs more than three pounds, add ten minutes to the pressure cooking time for each additional pound.
  • To prepare a pot roast from frozen, you do not need to sear the meat before cooking it. Cook a beef chuck roast weighing 3 pounds in the pressure cooker for 90 minutes, followed by a natural pressure release that lasts 10 minutes. After that, add your potatoes and carrots and continue cooking under pressure for another 5 minutes, followed by a natural release for 10 minutes. If your roast weighs more than three pounds, add ten additional minutes to the initial pressure cooking time for every pound.

How To Use Pioneer Woman Instant Pot Pot Roast Leftover?

You can either chop it up or shred it, pioneer woman. Pot Pot Roast may be utilized in a wide number of dishes; the following is a summary of some of the potential uses for any leftover Instant Pot Pot Roast:

  • You should try the beef stroganoff. Cooking tough meat slowly in liquid tenderizes the rough fibers, so put any leftover Instant Pot Pot Roast to good use by making beef stroganoff in a slow cooker.
  • Construct Yourself Some Burritos.
  • Mix your Instant Pot Pot Roast with the Ramen Noodle.
  • Instant Pot Pot Roast Stew from the Leftovers.

What Is The Best Cut Of Meat For Pot Pot Roast?

To create a pot roast, you don’t need to spend a lot of money on a high-quality cut of meat because the Instant Pot can tenderize even a less costly roast in under an hour. This is one occasion in which you may save costs without sacrificing the quality of the dish in any way.

In light of the aforementioned, the most popular option for pot roast is chuck roast, which is what it will be known in the United States, and blade roast, which is what it will be called in Canada. It is a very inexpensive cut, but it has a high marbling content, which makes the flesh exceptionally soft. You are free to use any variety you choose, but if you are shopping in Canada, look for a roast that is branded “pot roast.”

Pioneer Woman Instant Pot Pot Roast
Pioneer Woman Instant Pot Pot Roast

How Long Do You Cook A Pot Roast In The Instant Pot?

The length of time that a roast must be cooked under pressure is mostly determined by the size of either the roast itself or the pieces that are cut from it. My preference is to chop roasts into pieces that are around one pound in weight (so if you have a roast that is three pounds, you will cut it into three separate pieces).

However, the amount of time needed to cook the pieces is also determined by the thickness of the pieces, so there has to be some leeway. If you want to err on the side of caution, you may always allow for a little more time while pressure cooking the meat. I prefer to cook smaller pieces of meat for around one hour under high pressure.

If your roast has been frozen, or if it is one enormous piece, you will need to add a substantial amount of additional time to the cooking process to guarantee that the flesh is soft enough to come apart.

What To Serve With Pioneer Woman Instant Pot Pot Roast?

This pot roast, when combined with the veggies and gravy, makes for a substantial supper that doesn’t require much in the way of other side dishes. When there is leftover gravy, I prefer to serve some Ciabatta Bread or Cabbage Rolls on the side so that people can soak it up. This one-pot supper would be enhanced by the  Blueberry Crisp and refreshing Green Bean Salad.

Can I Cook A Frozen Roast In The Pioneer Woman Instant Pot Pot Roast?

Absolutely! The cooking time should be increased to 90–100 minutes for a roast weighing 3 pounds, 100–110 minutes for a roast weighing 4 pounds, and 120 minutes for anything weighing more than 4 pounds. Even though you won’t be able to sear a frozen roast, you may still season it with salt and pepper and add liquids as the recipe asks for below.

Why Is My Pot Pot Roast Tough?

There’s a good chance that it hasn’t been cooked for long enough. Because a beef roast is safe to cook well before it is ready, there is no harm in giving it a little bit of additional time to prepare it.

When I make pot roast, I prefer to chop it into smaller parts so that it can simmer and become soft in a shorter amount of time. You might want to chop the roast into even smaller pieces if you are using a less-than-ideal sort of roast, such as one that is quite lean and does not contain a lot of fat.

How Long Does Leftover Pioneer Woman Instant Pot Pot Roast Last In The Fridge?

After it has been cooked, the Pioneer Woman Instant Pot Pot Roast that has been produced can be kept for up to 5 days in the refrigerator before it goes bad. Even after that, it may still have an acceptable flavor, but when it comes to food, it is best to err on the side of caution because you never know what can happen.

How To Freeze Leftover Pioneer Woman Instant Pot Pot Roast?

After it has been given a sufficient amount of time to cool, transfer your Pioneer Woman Instant Pot Pot Roast to a container that can be securely sealed, and then store it in the freezer for up to three months. I find that separating the roast, vegetables, and gravy into individual servings and then freezing them gives me the most flexibility when it comes to putting together fast dinners at a later time. Allow the frozen food to defrost in the refrigerator overnight before you attempt to reheat it.

How To Reheat Pioneer Woman Instant Pot Pot Roast?

In The Oven:

  • After cutting the Pioneer Woman Instant Pot Pot Roast, transfer it to a baking dish in its sliced form. 
  • After that, I pour any remaining fluids from the pan over the meat, topping it out with additional beef broth if necessary.
  • Cover the dish, then place it in the oven at 325 degrees Fahrenheit for exactly ten minutes. 
  • This prevents the Instant Pot Pot Roast from being overcooked or dry by preventing the loss of moisture while cooking.

In The Microwave:

  • Put the Pioneer Woman Instant Pot Pot Roast in a dish that can be heated in the microwave.
  • Place the dish in the microwave and select the reheat option.
  • Warm the Pioneer Pot Pot Roast for an additional thirty seconds.
  • Check on the roast in the pot.
  • It may be necessary to repeat steps 3 and 4.
  • Using a slow cooker to reheat previously cooked pot roast.
  • Place the slow cooker in a warm setting.
Pioneer Woman Instant Pot Pot Roast
Pioneer Woman Instant Pot Pot Roast

FAQ Section

Do I Have To Trim My Roast?

It is entirely up to you! In most cases, I don’t cut much of the roast since the fat renders the meat so moist as it cooks. After it has been cooked, it may be trimmed with relative ease.
You can trim the bigger chunks of the fat if you would want to use less fat while cooking with it.

How To Thaw Instant Pot Pot Roast?

Take the soup out of the freezer the night before it is required, and place it in the refrigerator to thaw out. You can get a quicker thaw by placing the bagged soup in a microwave and defrosting it by the directions provided by the microwave. Reheat the thawed soup by placing it in a dish and heating it in the microwave. Alternately, place the defrosted soup in a pot and reheat it at a heat setting between low and medium.

What Is The Best Roast To Use For A Pot Roast?

When I want to cook a pot roast, I usually search for a chuck roast since it is a reasonably priced piece of meat that is also nicely marbled, which results in a very soft pot roast. You may also achieve satisfying results by utilizing a bottom round roast, rump roast, or even a brisket.

How Can I Make It Keto?

Remove the carrots from this recipe for a keto-friendly pot roast because of their high carbohydrate content. If you want to make keto gravy, you will need to use a different thickener, such as xanthan gum, rather than flour to achieve the desired consistency.

Try More Recipes:

Instant Pot Pot Roast  Nutrition Facts

Amount Per Serving

  • Calories 628
  • Total Fat 38g
  • Saturated Fat 14g
  • Cholesterol 137mg
  • Sodium 854mg
  • Total Carbohydrate 11g
  • Dietary Fiber 2.7g
  • Sugars 5.2g
  • Protein 54g
  • Vitamin A 239%
  • Vitamin C 12%
  • Calcium 8%
  • Iron 30%

Nutrition Facts Source: Source

Pioneer Woman Instant Pot Pot Roast

Difficulty:BeginnerPrep time: 25 minutesCook time:1 hour 5 minutesRest time: 35 minutesTotal time:2 hours 5 minutesServings:8 servingsCalories:628 kcal Best Season:Available

Description

If you’re looking for a dish that will satisfy your need for comfort food, go no further than this Pioneer Woman Instant Pot Pot Roast recipe. This simple dish calls for beef that is so soft that it falls apart, potatoes, and carrots, all swimming in a rich sauce. This dish is ideal for serving to the whole family on Sunday evening for supper.

Ingredients

Instructions

  1. The beef chuck roast should be cut in half lengthwise.
  2. The steak should be seasoned on all sides with salt and pepper.
  3. Using the saute function of the Instant Pot, bring the olive oil up to temperature until it is hot.
  4. Put the beef that has been seasoned into the saucepan and brown it on both sides, which should take approximately four minutes on each side. Do not move the steak until you are ready to flip it; after it has seared, it should readily release from the bottom of the pot. Do not move the meat until you are ready to turn it. 
  5. After browning the beef on both sides, place it on a plate that has been thoroughly cleaned.
  6. The onion should be added to the Instant Pot while the sauté function is still active. Cook for about 4 minutes, stirring frequently and scraping the bottom of the pot to remove any browned bits until the vegetables have become softer and have a light brown color. After stirring in the garlic, turn off the Instant Pot by pressing the cancel button.
  7. To the beef broth, tomato paste, and Worcestershire sauce, add the beef broth. Give it a good stir, and then use a wooden spoon to scrape any browned bits off the bottom of the pot.
  8. Return the beef to the pot it was cooked in. You can use either fresh thyme sprigs or dried thyme in this recipe.
  9. After the food has been cooked, make sure the lid is on the Instant Pot and move the steam release valve to the sealing position. Prepare food by hand or under pressure. 
  10. Cook under high pressure for a total of one hour. When the timer for the cook cycle goes off, let the pressure release naturally for ten minutes, and then quickly release any pressure that is still built up by moving the valve to the venting position.
  11. After the Instant Pot has been opened, the potatoes and carrots should be placed on top of the beef. Put the lid back on and continue to use the Manual/Pressure Cook function to cook the food for an additional five minutes at high pressure.
  12.  When the cooking time is up, let the pressure naturally release for ten minutes before opening the lid. Then, quickly release any pressure that is still present by adjusting the steam release valve so that it is in the venting position.
  13. Take the beef and vegetables out of the Instant Pot, but keep the juices that have accumulated in the pot. Throw away the stems of the thyme (if you used fresh thyme). Make chunks out of the roast by tearing them with two forks.
  14. Make the juices in the Instant Pot more concentrated (this step is optional): Sauté is the mode that should be selected for the Instant Pot. After combining two tablespoons of cornstarch and two tablespoons of water in a small bowl, transfer the mixture to the pot and stir to combine. Continue cooking, stirring the mixture every so often, until the gravy has reached the desired consistency.
  15. Carve the roast and serve it with the gravy.

Notes

  • Do not miss the time allotted for the natural release. The meat becomes more tender when the pressure is allowed to naturally release on its own.
  • Make sure that you carefully follow the directions in the recipe and that you begin by pressure cooking the chuck roast on its own before adding the potatoes and carrots. Do not give in to the urge to cut out a step by adding the vegetables right away to speed up the cooking process. If you pressure cook your potatoes and carrots for an hour, they will be overdone and mushy due to the extended cooking time.
  • Before adding the veggies, the roast should pressure cook for an initial period of 60 minutes at high pressure. The roast should be fresh and not frozen. Add 10 additional minutes per pound to the total cooking time if your roast is bigger than average.
  • Following comments from customers who found that cooking the veggies for 10 minutes resulted in overcooked vegetables, the recipe has been modified to call for only 5 minutes of cooking time for the vegetables.
  • If your roast weighs more than three pounds, add ten minutes to the pressure cooking time for each additional pound.
  • To prepare a pot roast from frozen, you do not need to sear the meat before cooking it. Cook a beef chuck roast weighing 3 pounds in the pressure cooker for 90 minutes, followed by a natural pressure release that lasts 10 minutes. After that, add your potatoes and carrots and continue cooking under pressure for another 5 minutes, followed by a natural release for 10 minutes. If your roast weighs more than three pounds, add ten additional minutes to the initial pressure cooking time for every pound.
Nutrition Facts

Servings 8


Amount Per Serving
Calories 628
Calories from Fat 342
% Daily Value *
Total Fat 38g59%
Saturated Fat 14g70%
Trans Fat 1.9g
Cholesterol 173mg58%
Sodium 854mg36%
Potassium 1042mg30%
Total Carbohydrate 11g4%
Dietary Fiber 2.7g11%
Sugars 5.2g
Protein 54g108%

Vitamin A 239%
Vitamin C 12%
Calcium 8%
Iron 30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.