Instant Pot Roast: Perfect Cooking Times and Tips

Let's be honest, sometimes even the most enthusiastic home cook just wants a hearty, flavourful meal without spending hours in the kitchen. That's where the instant pot steps in, and honestly, it's a game-changer. It's become my go-to for a delicious and tender roast in a fraction of the time.I'm talking about the kind of Instant Pot roast that makes you feel like you've just pulled off a culinary masterpiece, even if you're just a weeknight warrior. That's what I'm all about – making amazing food accessible and easy.This article is your one-stop shop for all things Instant Pot roast. We'll cover everything from picking the perfect cut of meat to mastering the perfect cooking times, and even throw in a few of my favourite tips and tricks along the way. Grab a cuppa, get comfy, and let's get cooking!

Part 1: choosing the right cut of Meat

The first step in any good Instant Pot roast is choosing the right cut of meat. There are plenty of options, but some cuts are simply better suited for the Instant Pot's pressure-cooking magic.

Beef, Lamb, or Pork? Let's Talk Taste

Choosing your protein is the first big decision. You can't go wrong with any of these, but each has its own distinct personality. I tend to gravitate towards beef for that rich, satisfying flavour. It's just so wonderfully classic. But lamb has a more delicate, slightly gamey flavour that's perfect for a lighter, more aromatic dish. And then there's pork, which always seems to be a crowd-pleaser with its tender, succulent flavour.

The Best Cuts for Instant Pot Roasting

Here are some of my favourite cuts for Instant Pot roasting, and why I love them: chuck roast: This is the classic for a reason. It's wonderfully affordable, packed with flavour, and becomes outrageously tender in the Instant Pot. It's a workhorse of a cut, and always delivers. Brisket: This one is for those times when you want to go all out. It takes a little longer, but the result is gloriously tender and flavorful. Perfect for a crowd-pleasing dinner or a special occasion. Shoulder Roast: This is another great option for a hearty roast. It’s a bit more rustic and has a wonderfully rich flavour. Just remember to trim off any excess fat before you start cooking. Pot Roast: This one is just as it sounds – the quintessential roast. You can't go wrong with a good pot roast, and it's a fantastic choice for the Instant Pot.

Tips for Choosing the Right Cut

Here's what to look for when picking your cut: Marbling: Look for a cut with good marbling. This means it has streaks of fat throughout, which helps keep the meat juicy and tender during cooking. Your Butcher is Your Friend: Don't be afraid to ask your butcher for advice! They can help you choose the right cut for your recipe and your desired cooking time. They know their stuff, so lean on their expertise.

Part 2: Preparing the Meat

You've got your cut, now it's time to prep it for the Instant Pot. This is where things get fun – you're about to become a culinary alchemist.

Trimming the Fat

First things first: give that roast a good trim. You want to remove any excess fat, but leave a little bit behind. That fat is what's going to keep your roast moist and flavourful. Don't worry, you can always render the extra fat and use it to make delicious gravy later.

Seasoning the Meat

This is the moment to unleash your creativity. There are so many ways to flavour your roast, it's really just a matter of personal preference. Here are a few tried and true seasonings, but don't feel limited! Classic: A simple blend of salt, pepper, garlic powder, onion powder, and paprika. Italian: Garlic, oregano, basil, thyme, rosemary, salt, pepper – a little bit of sunshine on your plate. French: Dijon mustard, garlic, shallots, rosemary, salt, pepper – for a touch of elegant flavour. Mexican: Chili powder, cumin, paprika, garlic, onion powder, salt, pepper – a bold and spicy twist.

The Art of Browning

Here's a tip that makes a world of difference: browning your roast before you put it in the Instant Pot. It adds a depth of flavour that's hard to replicate otherwise.

1. Heat a tablespoon or two of oil in your Instant Pot on the sauté setting.
2. Once the oil is hot, carefully add the roast and brown it on all sides. This should only take a few minutes, so don't overcook it.
3. Transfer the browned roast to a plate and set it aside.

Part 3: The Magic of the Instant Pot

Time to put that Instant Pot to work! We're about to unlock the secret to melt-in-your-mouth roast in a fraction of the time.

The liquid base

The Instant Pot isn't just about pressure cooking; it's about creating a moist and flavorful environment. You need some liquid in the bottom of the pot to create steam and prevent the roast from drying out. My favourites are: beef broth: This is a classic choice for a rich and flavourful roast. Red Wine: Adding a splash of red wine can give your roast a deeper, more complex flavour. Water: If you're keeping things simple, water will do the trick.

The Perfect Vegetables

You can't have a roast without some delicious vegetables, right?Here are some great options that cook beautifully in the Instant Pot: Carrots: They add a sweet and earthy flavour to your roast. Potatoes: A classic roast companion. They're so easy to cook in the Instant Pot and absorb all that wonderful flavour. Onions: They add a touch of sweetness and complexity to the dish. Celery: It adds a subtle, refreshing flavour to the roast.

The Secret Ingredient: Flavour Boosters

Here's where you can really take your Instant Pot roast to the next level. Garlic: Fresh garlic cloves or garlic powder add a pungent, aromatic flavour that complements the roast perfectly. Onion: Adding an onion, whether chopped or sliced, will add a sweet and savoury depth to your dish. Fresh Herbs: Fresh herbs like rosemary, thyme, or sage can elevate your roast to a whole new level. Bay Leaves: A couple of bay leaves add a subtle, earthy flavour to your dish.

Part 4: The Cooking Time Conundrum

Okay, the moment of truth: figuring out how long to cook your roast. This can be a bit tricky, but don't worry, I've got your back.

General Guidelines for Cooking Time

Here are some general guidelines for cooking time:| Cut of Meat | Cooking Time (Minutes per Pound) ||---|---|| Chuck Roast | 45-60 || Brisket | 60-90 || Shoulder Roast | 45-60 || Pot Roast | 45-60 |

Factors That Affect Cooking Time

The cooking time for your roast will also depend on a few other factors: Size of the roast: A larger roast will need more time to cook. Thickness of the roast: A thicker roast will also need more time to cook. Desired tenderness: If you want your roast to be incredibly tender, you might need to cook it for a little longer.

The Manual Pressure Release Method

For a more tender roast, try the manual pressure release method. Once the cooking time is up, let the pressure release naturally for at least 10 minutes before manually releasing the remaining pressure. This allows the steam to do its magic and create that melt-in-your-mouth texture.

Part 5: The Art of the Finishing Touch

Your roast is cooked, now it's time to make it shine!

The Importance of Resting

Before you slice and serve, let your roast rest for at least 15 minutes. This lets the juices redistribute throughout the meat, resulting in a more tender and flavorful roast. Think of it as a little time for the meat to relax and settle in.

Making a Delicious Gravy

Don't forget the gravy! It's the perfect way to tie all those delicious flavors together.

1. Skim any excess fat from the cooking liquid in your Instant Pot. You want to keep those lovely flavours, but not the excess fat.
2. Add a tablespoon or two of cornstarch to a small bowl and whisk in a couple of tablespoons of the cooking liquid. This will make a slurry, which helps thicken the gravy.
3. Pour the slurry into the Instant Pot and whisk it into the cooking liquid. Bring the mixture to a simmer and cook for a few minutes, or until the gravy thickens.
4. You can strain the gravy if you want a smoother texture. This is a good option if you're using a lot of vegetables.

Part 6: Serving Your Instant Pot Roast Masterpiece

Okay, time to showcase your culinary skills. Get ready to impress!

The Perfect Plate

Slice the roast into thin, even pieces and arrange them on a platter. Surround them with your favourite vegetables and a generous helping of gravy.

The Sides to Make Your Roast Sing

Here are some classic sides that go perfectly with Instant Pot roast: mashed potatoes: You can't go wrong with a creamy, comforting side of mashed potatoes. Roasted vegetables: Roasted vegetables bring a lovely touch of sweetness and complexity to the dish. green beans: A simple and classic side. They pair perfectly with the richness of the roast. Mac and cheese: A comforting and cheesy side that's always a hit. Cornbread: For a touch of southern charm, cornbread is a great option.

The Wine Pairing

If you're feeling fancy, pair your roast with a glass of wine. Here are some good choices: Beef: Cabernet Sauvignon, Merlot, Zinfandel Lamb: Pinot Noir, Syrah, Merlot Pork: Pinot Grigio, Sauvignon Blanc, Riesling

Part 7: Tips and Tricks From My Kitchen to Yours

Now, let's talk about those little hacks and tricks that can make your Instant Pot roast even more delicious.

Don't Overcrowd the Pot

When you're cooking your roast, make sure it fits comfortably in the Instant Pot without being overcrowded. If the meat is too tightly packed, it won't cook evenly.

Use a meat thermometer

A meat thermometer is your best friend for Instant Pot cooking. It's the only way to make sure your roast is cooked to the perfect temperature.

The Deglazing Technique

After you've browned your roast, use a little bit of red wine or broth to deglaze the bottom of the pot. This will scrape up all the delicious bits and give your gravy an extra layer of flavour.

The Power of Aromatics

Don't be afraid to experiment with different aromatics like garlic, onion, and fresh herbs. You can even add a few sprigs of rosemary or thyme directly to the Instant Pot.

Part 8: FAQs

Here are some frequently asked questions about Instant Pot roast:

1. What if my roast is a little dry?

If your roast comes out a bit dry, you can always add a little bit of liquid to the Instant Pot and cook it for a few more minutes. You can also try using a meat thermometer to make sure it's cooked to the right temperature.

2. Can I use frozen meat for Instant Pot roast?

I wouldn't recommend using frozen meat for Instant Pot roast. It's best to thaw your meat completely before you cook it. The Instant Pot needs the meat to be at a consistent temperature for even cooking.

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

If you don't have an Instant Pot, you can still make a delicious roast in your slow cooker or in the oven. Just adjust the cooking time accordingly.

4. How do I know when my roast is done?

The best way to know when your roast is done is to use a meat thermometer. The internal temperature of a roast should reach at least 145°F for medium-rare, 160°F for medium, and 170°F for well-done.

5. Can I make a whole roast chicken in an Instant Pot?

While you can technically make a whole roast chicken in an Instant Pot, I wouldn't recommend it. The Instant Pot is designed for smaller cuts of meat, and a whole chicken might not fit properly. You could try cutting the chicken into smaller pieces and then cooking them in the Instant Pot, but I think you'd get better results by cooking a whole chicken in the oven.Remember, the key to a great Instant Pot roast is to be confident in your choices and to enjoy the process. Don't be afraid to experiment with different flavours and cooking times to find your perfect roast. And most importantly, have fun! Cooking should be enjoyable, and the Instant Pot makes it that much easier.