Pot roast is a cooking method rather than a specific meat cut. It involves searing a large beef cut until it’s browned on all sides and then slow-cooking it with aromatic herbs, onions, carrots, and broth until it reaches melt-in-your-mouth tenderness. This can be done in various ways, including a Dutch oven, oven, slow cooker, or pressure cooker. In this recipe, we use an Instant Pot, which significantly reduces cooking time.
Best Cuts of Meat
For the best results, use tougher cuts of beef such as chuck, brisket, and round for pot roast. These leaner cuts with plenty of connective tissue work exceptionally well due to the prolonged, slow cooking process.
Cooking Time in a Pressure Cooker
The cooking time for pot roast in an Instant Pot varies depending on the meat’s size. A general guideline is to allocate 20 minutes of cook time per pound of meat. However, keep in mind that this is the actual cooking time and not the total time required for the recipe. It includes the time needed to bring the beef to room temperature, searing, and pressure release.
For a 3-pound piece of beef, the total time required is about 2 hours and 30 minutes. While it may seem lengthy, it’s necessary for achieving ultra-tender and juicy beef. The Instant Pot significantly reduces the cooking time compared to other methods like a slow cooker or stovetop.
Bringing the beef to room temperature for about an hour before cooking not only enhances tenderness but also allows the salt to season the meat effectively.
Using Frozen Beef
It is possible to use frozen beef for pot roast, but it will extend the cooking time by 20 to 30 minutes. For the best results, it’s recommended to use thawed beef that has been seasoned with salt and allowed to come closer to room temperature. Thawed beef also allows for browning before braising, adding extra flavor to the dish.
How to Make Pot Roast in a Pressure Cooker (Instant Pot)
In our illustrations, we use a 6-quart Instant Pot, an electric pressure cooker. If you own another brand, this recipe should work seamlessly, but be sure to consult your user manual beforehand.
Step 1: Season the beef and bring it to room temperature. Season generously with salt and let it sit at room temperature for an hour to enhance tenderness and flavor.
Step 2: Brown the beef on all sides for color and extra flavor. Use the “Saute” function in the pressure cooker or a heavy pan on the stove if your appliance lacks this feature.
Step 3: Lightly brown the vegetables (onions, carrots, celery) to intensify the dish’s flavor, then remove them before proceeding.
Step 4: Deglaze the pot by adding liquid and scraping the browned bits from the bottom. Return the beef, vegetables, and aromatics to the pressure cooker.
Step 5: Pressure cook until the beef reaches the desired tenderness. The cooking time depends on the meat’s size; typically, allocate 20 minutes of cook time for each pound of meat.
Step 6: Naturally release the pressure for 10 minutes before using the quick-release button. Ensure you follow your pressure cooker’s user manual for safety.
