Instant Pot Recipes from a Chef's Wife and IP Enthusiast

Instant Pot Easy Roast with Mashed Potatoes and Carrots

Start to Finish Cook Time: 98 minutes (1 prep + 6 saute + 14 pressurizing + 65 high pressure + 10 natural release + 2 saute *If using one pot add 33 minutes to this recipe, if using 2 pots you will finish in 98 minutes)
Effort Level: Medium
Servings: 7


Fall is upon us and to me that means FALL FOOD. Roasts, stews, casseroles... Thanks to Instant pot you can do this with a lot less time and effort. I've had a few attempts with roasts or large cuts of beef where the consistency wasn't quite right, but this recipe got Chef's approval for softness and texture of the roast. You could serve potatoes without mashing, but let's face it mashed always tastes better.

Do note I've included instructions for completing all in one Instant Pot, or using two Instant Pots. If using 2 Instant Pots, you will need a steamer basket. If you want to jump straight to the recipe, no need to keep scrolling it's right below. If you want step-by-step pictures though, I've included those below the recipe. And as my Chef husband says, "Food is love". Enjoy!




Ingredients

 Roast Ingredients
    • 1 cup water 
    • 1 beef bouillon cube
    • 1 packet McCormick Slow Cookers Savory Pot Roast Seasoning
    • 1 yellow onion
    • 1/4 tsp diced garlic
    • 1 tsp olive oil
    • 3-3.5lb chuck roast
    • Cornstarch mix (5 1/2 tbsp cornstarch and 8 tbsp meat broth)

    Potato Ingredients
    • 24 oz Honey Gold Bite Size Potatoes
    • 10 tbsp half and half or whipping cream
    • 1 tbsp olive oil
    • 1 tsp salt
    • 1/4 tsp garlic salt
    • 1/2 cup milk
    • 1 cup water (if following 2 IP instructions)
    • 1 beef bouillon cube (if following 2 IP instructions)

    Carrot Ingredients
    • 1/2 bag baby carrots
    • 1/8 tsp salt 
    • 1/2 tsp oil
    • Dash Tony Chachere's Original Creole Seasoning

    Instructions
    1. Cut onion into wide slices and cut in half. Cut meat roast into 3 equally sized pieces. 
    2. Set Instant Pot to High Saute for 6 minutes. Add oil, diced garlic, chopped onions, and cut beef. Cook for those 6 minutes, just browning meat. Turn off high saute.
    3. Add 1 cup water, 1 beef bouillon, and seasoning packet in a measuring cup. Mix until blended. Pour onto beef.
    4. Seal and set to high pressure for 65 minutes, be sure the vent is in the sealed position and keep warm is selected. Allow for 14 minutes for it to reach pressure before timer starts. Once fully cooked, allow 10 minutes of natural pressure release before releasing any remaining pressure.
    5. If you have a second instant pot, you can prep that other pot (if you only have one pot I have listed instructions to add vegetables after below). Add potatoes and carrots to steamer basket. Pour 1 cup water to your IP and beef bouillon, then set for 3 minutes high pressure. Be sure steam vent is set to sealed and keep warm is on. Allow 17 minutes to build pressure. Once complete, allow 10 minutes natural pressure release before releasing remaining pressure. Remove basket and discard liquid in your vegetable IP.
    6. If you have only 1 instant pot, add potatoes and carrots to your beef mixture one fully cooked (do not add more water or bullion). Set for 3 minutes high pressure, when your beef IP is showing only 20 minutes left until ready. Be sure steam vent is set to sealed and keep warm is on. Allow 17 minutes to build pressure. Once complete, allow 10 minutes natural pressure release before releasing remaining pressure.  Remove vegetables.
    7. In a container, mash potatoes with masher and add: whipping cream, milk, 1/4 tsp garlic salt,  1 tsp salt, 1 and tbsp olive oil. Set aside. In a different container mix carrots with 1/8 tsp salt, 1/2 tsp oil, and dash of creole. Set aside.
    8. Once beef is cooked, remove and set on plate. Turn your IP with leftover seasoning from roast to high saute. While that is reaching boil, combine 5 1/2 tbsp cornstarch with 8 tbsp beef broth and mix until fully combine. Once beef broth is boiling, add cornstarch mix and stir until thickened. Then turn off pot, this will be your gravy.
    9. Plate crumbling beef on plate with potatoes and carrots. Top beef with gravy and enjoy!
    Cut meat into 3 sections.
    Add oil and set to high saute. Brown meat, onions, and garlic. 
    Turn off and add packet of seasoning, beef bouillon, and water.
    Set to high pressure for 65 minutes, allow 14 minutes to reach
    pressure and then 10 minutes to depressurize after cooking. 
    See instructions depending on if you are using one pot or two pots. If using 1, you
    would add veggies on top of beef without adding extra liquid. If using 2 pots,
    add in a separate IP water, beef bouillon, then lower steamer basket with
    veggies. Set to 3 minutes high pressure, allow 17 minutes to build pressure and
    10 minutes natural pressure release after.
    Remove all meat and or veggies from the pot. Set to high saute.
    In small bowl mix 5 1/2 tbsp cornstarch and 8 tbsp broth. Mix until blended.
    Once broth is boiling, add starch mix and stir until thickened. Turn off. 
    Break down beef into chunks for serving, it should crumble easily.
    In a bowl or your second pot, add your potatoes.
    Mash potatoes and add salt, olive oil, milk, half and half, and garlic salt. 
    Toss olive oil, salt, and dash of creole to carrots in bowl.  
    Please carrots, mashed potatoes and meat. Top with gravy and enjoy!


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