Instant Pot Roast: Tender, Juicy, and Easy Recipe

Let’s be honest, who doesn't adore a good, hearty Sunday roast? That mouthwatering aroma of roasting meat, the crisp potatoes, the rich gravy - it's the epitome of comfort food. But here's the catch: traditional roasts often demand hours of your time, and frankly, I'm not always up for spending a whole afternoon in the kitchen. That's where my trusty instant pot comes in.

My Instant Pot has been a kitchen hero for years, whipping up everything from soups and curries to, you guessed it, perfect roasts. It's a complete game-changer. Quick, effortless, and producing the most tender, juicy meat you've ever tasted, it's practically cheating!

Today, I'm sharing my foolproof Instant pot roast recipe. It's fantastic for a weeknight dinner or a weekend feast, and so simple that even a cooking newbie can ace it. Trust me, this recipe will become your go-to for delicious roasts.

(Part 1) choosing the right cut: The Foundation of a Great Roast

The first step towards a glorious roast is selecting the right cut of meat. Personally, I gravitate towards chuck roast or shoulder roast. These are naturally tougher cuts that benefit immensely from the Instant Pot's magic. They're often more flavorful and budget-friendly, and they transform beautifully in the Instant Pot, becoming unbelievably tender.

You can absolutely use a prime rib roast, but be aware that it's going to be a splurge. You might also need to trim some fat, depending on your preference. But let's face it, a little fat is a good thing!

Choosing the Right Cut: A Quick Guide

(Part 2) Prepping the Meat: Getting Ready for Instant Pot Magic

Alright, now you've picked your perfect cut of meat, it's time to prep it. First, pat it dry with some kitchen paper. We want to remove any excess moisture. Next, season it generously with salt and pepper. Don't hold back on the salt; it will bring out the meat's natural flavours.

Here's where I get creative! I love adding a little something extra to my roast. Here are a few of my favorite flavour combinations:

1. Garlic and Herbs: A classic and always a winner. My go-to blend is rosemary, thyme, and garlic, but feel free to experiment with your preferred herbs.
2. Paprika and Cumin: This adds a touch of smoky flavour, perfect for a Mexican-inspired roast.
3. Mustard and Brown Sugar: Creates a sweet and savory glaze that's simply irresistible. Don't skip this one!
4. Honey and Soy Sauce: A fantastic choice for an Asian-inspired roast, giving the meat a beautiful, glossy glaze.

Once your meat is seasoned, you can either rub the seasonings in or put it into a freezer bag and give it a good shake. I find the freezer bag method is the easiest way to ensure the roast is coated evenly.

(Part 3) The Magic of the Instant Pot: Unleashing Flavor

Now, let's get to the heart of it! The Instant Pot is where the real magic happens. I use my 6-quart Instant Pot for this recipe, but adjust it based on your pot's size. First, turn your Instant Pot to "Sauté" mode and let it heat up for a couple of minutes. Add a tablespoon or two of oil (I prefer olive oil), then sear the meat on all sides. This will give it a beautiful crust and intensify the flavor.

Once the meat is nicely browned, remove it from the Instant Pot and set it aside. Now, add your favorite vegetables. My usual go-to is onions, carrots, and celery - they're classic, adding a delightful flavor to the broth. Sauté these until they're softened, about 5 minutes.

Here's the fun part: Add in your chosen liquid. I typically use beef broth or red wine, but chicken broth or even water will work well. Just make sure the liquid covers the bottom of the Instant Pot by about an inch.

(Part 4) Pressure Cooking Perfection: The Instant Pot's Power

We're almost there! Time to unleash the Instant Pot's magic. Place the meat back in the Instant Pot, making sure the vegetables are underneath and it's completely submerged in the liquid. Seal the Instant Pot lid and turn the valve to the "seal" position.

Set the Instant Pot to "Manual" or "Pressure Cook" and adjust the cooking time based on the type of meat you're using. Here's a general guide:

1. Chuck Roast or Shoulder Roast: 60-75 minutes
2. prime rib roast: 45-60 minutes

After the cooking time is up, let the pressure release naturally for about 10 minutes. This allows the meat to rest and become even more tender. After that, carefully release the remaining pressure by turning the valve to the "vent" position.

(Part 5) A Delicious Revelation: Unveiling the tender roast

Now, the moment of truth! Carefully remove the meat from the Instant Pot and let it rest for about 10 minutes. This allows the juices to redistribute, resulting in a more tender and juicy roast. While the meat is resting, use a slotted spoon to remove the vegetables from the Instant Pot.

Look at that! Isn't that meat absolutely perfect? It's so tender, it practically falls apart. It's a masterpiece of flavor, thanks to the Instant Pot's magic.

Don't toss away the cooking liquid yet! It's brimming with flavor, and we're going to use it to create the most delicious gravy.

(Part 6) The Perfect Gravy: A Simple Technique for Rich Flavor

Let's make that gravy! I've got a super simple technique that always delivers. It's all about separating the fat and the flavorful broth.

First, use a spoon to scoop out any excess fat from the cooking liquid. It's not that it's bad, it's just that it will make your gravy a bit too rich. Don't worry, you can use it for something else later!

Now, pour the remaining liquid into a saucepan. I prefer a small saucepan, as it makes it easier to control the gravy consistency. Bring the liquid to a simmer, then add a couple of tablespoons of cornstarch mixed with a couple of tablespoons of cold water. This will thicken the gravy and give it a lovely, silky texture. Whisk constantly until the gravy reaches your desired thickness.

Season the gravy to taste with salt and pepper. I also like to add a dash of Worcestershire sauce for an extra layer of complexity. Now you've got a gravy that's just as good as the meat itself. It's the perfect finishing touch to your roast dinner.

(Part 7) Serving Up Perfection: A Feast for the Senses

Right, it's time to plate up this masterpiece. Slice the meat thinly across the grain and arrange it on a platter. Surround it with the roasted vegetables and ladle the gravy generously over the top. Add some mashed potatoes on the side, maybe some yorkshire puddings, and you've got yourself a real feast. It's the perfect way to end a long week, don't you think?

(Part 8) Leftovers - A Delightful Surprise: The Beauty of Day-After Roast

And the best part? Leftovers are just as delicious as the original! Honestly, I think the flavor of the roast intensifies overnight. You can slice it up for sandwiches, add it to a salad, or simply reheat it for another delicious meal.

This Instant Pot roast is one of those dishes that's just as good on day two as it is on day one. Maybe even better! And that's a real win in my book.

FAQs: Answering Your Instant Pot Roast Questions

1. Can I use a different type of meat for this recipe?

Absolutely! This recipe is versatile and works beautifully with various cuts of meat. You can substitute chuck roast or shoulder roast with a pork shoulder roast, a beef brisket, or even a whole chicken. Just adjust the cooking time accordingly.

2. Can I make the gravy ahead of time?

You can absolutely make the gravy ahead of time! The gravy will keep well in the fridge for a couple of days. Just reheat it gently over low heat before serving.

3. What if I don't have an Instant Pot?

No worries! This recipe can also be made in a slow cooker. Simply brown the meat as described above, then transfer it to your slow cooker along with the vegetables and liquid. Cook on low for 6-8 hours or high for 3-4 hours.

4. How can I make this recipe more flavorful?

There are countless ways to add extra flavor! Experiment with different herbs and spices, add a splash of red wine to the cooking liquid, or even use a different type of broth, like a mushroom broth. It's all about personal preference!

5. Can I freeze leftover roast?

Yes, you can freeze leftover roast! Simply wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer bag. It will keep in the freezer for up to 3 months. Just remember to thaw it overnight in the fridge before reheating.

There you have it! A simple, delicious, and easy Instant Pot roast recipe that's sure to become a family favourite. It's the perfect way to impress your loved ones with minimal effort. And hey, if you're feeling extra adventurous, try adding some roasted root vegetables, like sweet potatoes or parsnips. The possibilities are endless!

Happy cooking, everyone!