Did you know the “Instapot” is actually called the Instant Pot?

Laugh at me all you want. I had NO IDEA! I’ve been calling it an Instapot, and I don’t think I’m alone. It says it right there on the damn device — Instant Pot.

Anyway, after all my humming and hawing about Christmas, this Scrooge had one (this one to be exact) under the tree, and I couldn’t have been happier.

Since opening the box I’ve made a chicken breast from frozen, a batch of brown rice, hard boiled eggs (twice), chicken bone broth and, tonight, a bone-in chuck roast that may have been the best pot roast I’ve ever prepared in my life.

I’m not joking.

I pulled it out of the pot for dinner, and within moments, the platter looked like this.

During the meal, everyone except the picky-eater 6-year-old (*eye-roll*) was praising the meal. My in-laws picked every last piece of meat they could find on the platter and even The Husband (who doesn’t normally like slow cooker style meals) was stealing bites off the kid’s plates.

It was awesome.

Nothing makes me happier than cooking food for people who enjoy it.

Except maybe sharing the recipe and then having, even more, people enjoy it!

But alas, I’m no longer officially a food blogger which is kind of sad, but at the same time, I feel freer now to make and share my love of food in a way that works for me.

I followed no recipe when I made this. I’m just not a recipe girl. I cook on instinct which I validate by glancing at a recipe or two just to see if my gut is off base.

For this meal I looked at three recipes online:

Then I went to work.

I had:

  • 1 tbsp avocado oil (any oil would work)
  • 3-4 pound bone-in chuck roast defrosted
  • 1 can of beer — I used a lager
  • splash of red wine
  • Worcestershire sauce
  • soy sauce
  • apple cider vinegar
  • dried thyme and rosemary
  • 2 large sweet onions cut into large chunks
  • small roasting potatoes
  • baby cut carrots

I turned the Instapot on the saute setting and added about a tbsp of avocado oil. While it was heating up I salt and peppered the roast. Then I seared it right in the Instapot.

Once it was nice and brown on both sides I removed the roast from the pot and deglazed it with the can of beer. Then I added (these are all estimates — I don’t measure often when I’m cooking) a splash of red wine, about a 1/4 cup of Worcestershire sauce and soy sauce, a splash of apple cider vinegar, about 1 tbsp each of thyme and rosemary.

Once it was all mixed, I added the onions making a “bed” for the roast.

I placed the roast on top of the onions and topped it with as many potatoes and carrots that fit without overcrowding.

I closed the Instapot and selected the MORE setting for Soup/Stews which is high pressure for 45 min.

I did NOT use the keep warm function. I simply let it naturally release after it was done which think took about 30 minutes but I was distracted so I didn’t tend to it for about an hour.

When I went to open the pot, I was nervous. This was the first time I cooked an entire meal in the instapot, and I was making dinner for six people!

At first glance, I was happy.

It looked how I expected it to look.

Then I stuck a fork in a potato — it when right in. Perfectly cooked.

Then I tried a carrot — a little soft for my taste but yummy!

I pulled everything out and placed it on a platter.

It was good as is but I decided to put the Instapot back on saute and thicken the juices with a little flour for a gravy. No one really used it except me, so I’m gonna freeze it for future use. It’s delicious.

So far I’m a big fan of the Instapot. I used to watch my mom cook in an old-fashioned pressure cooker but that thing scares the crap out of me. This seems much safer and easier to use.

I think my next adventure will be a chili.

If you have any favorite recipes or ideas on how you use you Instapot, I’m all ears! Please leave a comment.

Oh! and I also got this spiralizer, and I love it too!

I’ve only done butternut squash so far but I can’t wait to get my hands on more spiralizer-friendly veggies. I’m totally hooked on butternut “noodles” with tomato sauce and a side of spicy Italian sausage. I also made a quick dish out of them with cooked chicken and Sriracha. There’s just something really tasty about the sweet butternut with a spicy topper. It’s a delicious combination.

I could go on and an on about my kitchen gadgets but this post is long enough already. I hope you all had a fabulous holiday. It’s been fun to just hang out with the family but I’m ready to get my routine back. The kids have officially entred the bickering stage and they are killing me!

Published by Roni

A 40ish - wait, what?! - Mom who loves to try new things, share her adventures, and inspire people to reach their goals.

7 replies on ““Instapot” Pot Roast”

  1. I love my Instant pot too! You can decide at 3:30 that you want pulled pork for dinner, and it’s ready by 5:00, and as good as if you had cooked it low and slow all day in the oven! I tried rice pudding the other night for the first time, and was blown away – not quite the British baked rice pudding I grew up on, but delicious in a rice pudding meets custard kind of way. Here is the recipe I used https://www.pressurecookingtoday.com/the-best-pressure-cooker-rice-pudding/. I used skim milk, except for about a tablespoon of coffee cream added to finish the milk volume. Using arborio rice is key for this recipe I think.

    Great to see another post! Hope the new job is going well, and wishing you all a Happy New Year!

  2. I love spiralized carrots used as spaghetti with a marinara (or meat sauce!). And just FYI, the keep warm doesn’t kick on immediately. I think it’s once the temperature drops below 140 (don’t quote me on that temp)

  3. It’s great for bone broth! Such a time saver. I love skinny Taste’s Chunky Beef soup recipe. I’m not a recipe person either but I use it as inspiration. It’s surprisingly simple but so so so good. Oh, and she has a chicken and lentils that YOU will love.

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