Ever since we got our hands on the amazing Instant Pot pressure cooker, it hard to imagine returning to our oven-lovin’ or slow-cookin’ ways. This indispensible kitchen tool has become our “go-to” for anything that would typically require an extended cooking time – from our popular whole Pressure Cooker Chicken… to soups, stews, vegetables and even large, tough cuts of meat.
This modern day pressure cooker operates with what seems to be magic: it speeds up the cooking process exponentially and yielding tender, flavorful gourmet results with the least amount of effort. Chicken is juicer… beans are the perfect al dente… and flavors pop like never before. We’ve taken a number of our favorite dishes – ones that we used to cook in the oven, on the stove or in a slow cooker – and tested them with unrivaled success.
Unlike the slow-cooker, a pressure cooker doesn’t let a smidge of tenderness or flavor escape. The combination of heat and pressure infuse meats with aromas that roasting could never do. This process also helps to gently break down the fibers in tougher cuts that typically take hours of cooking, making even the least expensive cuts buttery soft and fork-tender. The Instant Pot has even been proven to preserve nutrients that slow-roasting typically loses.
And it does it all in an hour or less. Whether window watching while you oven-roast or waiting the whole-day away for the slow-cooker, the deadline for dinner just became stress-free. Now the only pressure is under the lid.
Pressure Cooker Pot Roast: Tender Meat for Any Meal
In our quest to simplify the feat of getting a wide variety of delicious and healthy meals to your table (with the least amount of work, stress and cost), we recently put the pressure to the test with the iconic and oh-so-humble pot roast.
With standard methods of preparing this traditional meal, we found that the meat would often lack the depth of flavor we knew it was capable of. Sometimes, it just wasn’t as tender as it ought to be or the meat dried in the hours of heat. Finding that sweet spot between fork tender and flavorful meant watching the clock in hopes of catching it just in time.
With just a few trial runs adapting our favorite Slow Cooker Pot Roast recipe, we created the simplest, most flavorful and most tender pot roast we’ve ever enjoyed.
This recipe is perfect for a large family dinner. There are also plenty of ways to enjoy the leftovers throughout the week. This pot roast has found its way into Taco Tuesdays, over mashed garlic “fauxtatoes”, tucked into Paleo Keto Paleo Dinner Rolls for mini sliders, and quickly sautéed with broccoli and coconut aminos for Asian Beef and Broccoli. We’ve also folded this fork-tender beef into our make-ahead Paleo Egg Muffins for a protein packed personal quiche for those afternoon slumps or breakfast on the go.
Ok, enough talk… let’s get (pressure) cooking!
How to Master the Pressure Cooker Pot Roast (So Easy a 5 Year Old Could Do It!)
First, grab your ingredients. You’ll need a 3 pound grass-fed chuck roast, 1 medium onion, sliced, 2 tablespoons grass-fed tallow or coconut oil, a teaspoon of high quality sea salt and 2 cups water or bone broth. [Limited Time: Our Friends at Thrive Market are Offering a Free Package of Grass-Fed Bone Broth – Just Pay Shipping!]
Like most pot roast recipes, searing the outside before cooking the roast will create what’s known as the Maillard reaction. This browning reaction between protein and sugar brings out those rich, caramel flavors that will soon be heightened by the pressure. It also helps to seal in the juicy goodness.
To do this, you’ll start by turning your Instant Pot to the “Sauté” option and adding the coconut oil or tallow. Once the fat is melted and up to heat, sear each side of the chuck roast just long enough until the meat is nicely browned.
Once all sides are golden, sprinkle in the salt…
Add in your onion…
Pour in the bone broth or water…
Close and lock the lid, set the timer to “manual” for 70 minutes, and let that pot roast float on in to tender town.
In a quick hands-off hour and ten minutes, you’ll open the lid to discover the richest, most shred-able pressure cooker pot roast with flavorful au jus for a classic home-style meal like never before.
Do you enjoy pot roast at your house? If so, we’d love to hear the many ways you enjoy it in your meals.
- 3 lb grass-fed chuck roast
- 1 medium onion, sliced
- 2 Tbsp. coconut oil or grass-fed tallow
- 1 tsp. sea salt
- 2 cups water or bone broth
- Turn Instant Pot to Saute. Add the oil.
- When shimmering, add the pot roast. Cook 2-3 minutes to golden, then flip to sear other side.
- Sprinkle on the sea salt. Top with sliced onion. Pour in the water or broth.
- Close and lock the lid. Set Instant Pot to “Manual” and program for 70 minutes.
- You may do quick release or natural release.
226 calories, 15 g fat, 7 g saturated fat, 6 g monounsaturated fat, 1 g polyunsaturated fat, 77 mg cholesterol, 1 g carbohydrate, 1 g NET carbs, 0 g sugar alcohols, 0.5 g sugar, 0.2 g fiber, 22 g protein, 387 mg potassium, 215 mg phosphorous, 479 mg sodium, 23 mg magnesium
60 % FAT | 38 % PROTEIN | 1% CARBOHYDRATE