Instant Pot Pressure Cooker Beef Roast

I love my Instant Pot! I can slow cook OR pressure cook. I have the 7-in-1 Instant Pot . Here is one of my favorite ways to use my pressure cooker… to make an amazing fall of the bone, tender, beef roast and veggies.

Here’s how I make my Beef Roast.

Ingredients:

• 2-3 lbs beef roast (shoot me an e-mail at livingcleanandfit@yahoo.com if you live in or near Rochester and would like to know where we get our local grass fed beef)
• Veggies (I prefer carrots, cabbage, and green beans)
• About a TBS or so of Sea Salt. We buy our Redmonds Real Sea Salt at Thrive Market.
• Spices of your choosing. I like the following:
• 2 tsp paprika (I really like the smoked paprika they sell at Trader Joes)
• 1 tsp pepper
• 1/2 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp red pepper flakes
• 1/4 tsp coriander
• 1/4 tsp turmeric
• 3 cups of beef bone broth OR filtered water (Beef broth gives it the best flavor but if you have chicken broth on hand that works too, or filtered water.)
• 2-3 TBS coconut oil

Directions:

1. Take your salt pepper and seasonings of your choosing and mix in a small bowl.
2. Put 2-3 TBS coconut oil in a large pot on the stove and turn the burner on high. I like to have it on the second to last setting for High on my stove.
3. Rub the seasoning all over your raw beef roast.
4. Once your pot is nice and hot carefully place the roast into the pot with kitchen tongs. Place a lid over your pot and allow the meat to cook for 2-3 minutes. Don’t touch it until at least 2 minutes when you can check and see if it’s ready to flip. After 2-3 minutes the roast should not stick to the pot much anymore and it will be ready to flip. Flip the roast and continue to sear/cook the roast on each side until each side is done. You will want each side to be crispy and dark but not burnt. If it’s just browned this is not what you are looking for and the temperature on your stove needs to be higher. If you are burning the meat it needs to be cooked at a slightly lower temperature. Each stove is different so it takes a bit of trial and error.
5. Once your roast is prepped put it into the Instant Pot with all the juices.
6. Add your broth to the pot.
7. Make sure the valve on top of the instant pot is on pressure (not vent). Pressure cook the roast (on stew meat mode) on low temperature at high pressure for 90 minutes.
8. I like to cut up and prep all my veggies while the roast is cooking then set them in the fridge until I’m ready to use them.
9. After you have cooked the meat for 90 minutes you can either wait and allow the pressure to come down naturally OR after giving the instant pot 15 min to naturally release pressure, you can carefully release the pressure of the instant pot. I use a hot pad and remove my hand quickly. Keep your face and body away from the opening as hot steam will be coming out quickly.
10. Once all the pressure has been released, take off the lid and add your veggies to the Instant Pot. Be careful not to splash the broth up (it’s very hot) and make sure you don’t fill the cooker past max capacity.
11. Close your Instant Pot (making sure the valve is set to pressure).
12. Cook the meat and veggies together on low temp with high pressure for 6 more minutes.
13. When it’s done you can either allow the pressure to release slowly on it’s own OR you can do the quick release that I explained before.
14. Use a slotted spoon, spatula, and/or tongs to place your beef and veggies on a platter. You can then use the broth to pour over your meat and veggies when you serve it up OR you could make a gravy out of it.
15. I also like to sprinkle a little sea salt on the veggies once they are on the platter and ready to be served.
16. Enjoy!

I don’t think it’s legal for me to recommend this (so don’t do it, ha) but I take my smoke detectors down before searing the meat. Without fail I always set them off when I make this dinner. My kids even remind me if I forget. They know I’m going to set them off. 🙂

Searing the roast. Yummy goodness!

Prepping veggies while the meat cooks.

Here is my full Instant Pot, then all the steam coming out with the quick release, and the pressure is down in the third photo.

My finished “fall off the bone” beef roast. It turned out incredibly tender! So good!

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