I love to find ways to make it easier to cook for my family. I have such busy days with 4 kids, homeschooling, and blogging that time gets away from me very quickly. This week has been particuarly busy, so I thought I’d try making a pot roast in the Instant Pot tonight for dinner. I was absolutley blown away with how amazing it turned it. I think the flavor is far better than slow cooking all day in a crock pot. I don’t even know how to explain in words except to say that it seems like the flavor is infused in the meat and it is beyond fork tender. I know that not everyone seers the meat first, but I always have and appreciated the fact that I was able to do everything in one pot. This is basically the same recipe as my Keto Pot Roast for the Crock Pot but altered for the Instant Pot.
- 1 - 3 to 4 lb boneless beef roast
- ½ cup butter
- 1 pack dry Ranch dressing mix or homemade
- ½ cup mild Peperoncino peppers
- ½ cup beef broth
- ½ onion sliced
- 2 garlic cloves minced
- 1 tablespoon olive oil
- salt to taste
- pepper to taste
- 1/2 tsp Xanthan Gum
Press the Saute button on the Instant Pot and allow it to get hot.
Add olive oil then sear pot roast on all sides.
Remove roast from Instant Pot and use the beef broth to deglaze the pan by stirring with a wooden spoon.
Transfer beef roast to Instant Pot and add all other ingredients except for the Xanthan Gum and bring to a boil.
Turn Instant Pot to off then secure the lid in place,
Press manual high pressure and use the up bottom to program 90 minutes.
It will take several minutes for the Instant Pot to come to pressure. When it does, it will begin to count down from 90 minutes.
Once the time is complete, let it naturally release for 15 minutes then quick release.
Once the pin has dropped remove the lid and use a fork to shred.
Turn Instant Pot to warm and sprinkle 1/2 teaspoon of Xanthan Gum to thicken the gravy. Allow the roast to sit for 10 minutes or until the gravy has thickened before serve.