Sunday Dinner in the Instant Pot
My mother was an excellent cook. Her specialty was pot roast. She’d usually make it for company, not only because it was an easy meal, but it was also impressive. Her mantra was always to cook the meat at a low temperature very slowly. That made the meat the most tender. That’s why a traditional meal to serve for family dinner on Sunday is pot roast- house wives would put the roast in the oven and head off to church. By the time they got home, the house would smell delicious and dinner would almost be done.
Now, I’m a lot busier than my mom was. (Actually, she was a busy farm wife, so she would have probably debated that….I guess I’m a different kind of busy.) I work 40 hours a week and have two teenage boys and a pre-teen girl in the house. Here’s what I think about cooking pot roast for dinner:
I know what you’re thinking- USE THE CROCK POT! But even with the crock pot, a pot roast would still take all day. Plus you have to plan ahead and make sure everything is prepped. And what if you run late at work, and the roast over cooks? It’s just kind of a pain.
Enter the Instant Pot.
The Instant Pot makes roasting meat easy as pie! I’ve used this pot roast recipe, and it is PERFECT. Every time!
Sunday Pot Roast (Instant Pot Recipe)
One tip for you- DO NOT SKIMP ON THE NATURAL STEAM RELEASE! That natural steam release time is putting even more moisture into your meat, so it will turn out fall apart tender like a true pot roast. Now this recipe does involve an investment of time, but not as much as a traditional pot roast.
- 3 lbs. beef chuck roast
- salt to taste
- 4 Tbsp. olive oil divided
- 2 c. beef broth
- 1 pkg onion soup mix
- 1 lb. baby potatoes
- 1 c. baby carrots
- 1 white or yellow onion (quartered)
- Sprinkle pot roast with salt and set aside.
- Add 2 Tbsp. Olive oil to Instant Pot and set to “Saute”.
- When oil becomes hot and shimmery, add pot roast and sear for 4-5 minutes on each side.
- Add beef broth to Instant Pot.
- Add vegetables, 2 Tbsp. olive oil, and onion soup mix to a gallon-sized Ziploc bag and shake until vegetables become evenly coated with mix.
- Put veggies in Instant pot and distribute evenly around roast.
- Place lid on Instant pot with steam valve closed.
- Switch Instant Pot setting to “manual” and set for 60-80 minutes on “high” pressure (70 minutes seems to work ok, judge the time depending on the size of your roast).
- Do a natural release for at least 10 minutes, then quick release.
- Remove roast from instant pot, slice, and serve with vegetables.
- Use extra drippings from the instant pot to make gravy or au jus.
Instant Pot Corned Beef and Cabbage
A St. Patrick’s Day favorite!
- 2-3 lb corned beef brisket
- 3 c. beef broth
- 4 cloves garlic crushed
- 1 lb. small red potatoes cut in half
- 2 c. carrots cut into 1-2" pieces
- 1 head cabbage coarsely cut into large pieces
- Remove corned beef brisket from packaging and rinse well. Remove seasoning packet (if included) and set aside. Discard any remaining juices from packaging.
- Place corned beef in Instant Pot, fatty side down and add beef broth and crushed garlic. Open seasoning packet and sprinkle evenly over the top.
- Place lid on Instant Pot and seal. Set tab to “sealing”. Push the “manual” setting, set to “high pressure” and increase time to 90 minutes.
- When time is up, do a quick release. Remove lid and add potatoes, carrots, and cabbage.
- Place lid back on Instant Pot, seal, and set to “manual” for 4 minutes on high pressure.
- Do a quick release and remove vegetables from Instant Pot with slotted spoon. Carefully remove corned beef and serve, spooning some of the remaining liquid over the top.
Instant Pot Roast Chicken Dinner
A Sunday Supper with minimal fuss! This roast chicken will be moist and juicy, you might want to brown it up under your oven’s broiler when you are done!
- 3-4 lb Whole Organic Chicken
- 1/2 cup Chicken or Vegetable Broth
- Sea Salt
- 1 Onion
- 1 Apple
- Crushed Garlic
- 1 Lemon
- Prepare your chicken. Remove innards and season with your favorite seasonings. I like to use sea salt, pepper, thyme, sage, and rosemary. I liberally sprinkle and rub it all into every crevice.
- Stuff your chicken. Adding things to the inside of your chicken is going to help it retain moisture. I usually stuff mine with a half an apple, half an onion, a lemon cut in two and squeezed, and crushed garlic.
- Add 1/2 cup of broth to your Instant Pot Pressure Cooker.
- Place the trivet inside of the pot and set the chicken on top.
- Put the lid on your Instant Pot and make sure the valve is in the SEALING position.
- Using the display panel select the MANUAL/PRESSURE COOK function. Make sure the pot is on HIGH pressure and use the +/- buttons to select 24 minutes, add 6 minutes for each additional pound.
- When the time is up let the pot naturally release the pressure, about 30 minutes.
- Your chicken should read a perfect 165F. You can place it underneath the broiler to crisp up the skin. Enjoy!
These easy, one-pot meals are what family dinners are all about, without all of the time and the work. Sit back and let your Instant Pot do the cooking for you this weekend!
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