How to Make a Roast in the Instant Pot: A Foolproof Guide
Making a roast in the Instant Pot is remarkably simple! It involves browning the roast, cooking it in liquid under pressure, and achieving tender, fall-apart perfection in a fraction of the time it takes using traditional methods. This guide will show you how to create a delicious and satisfying roast with minimal effort.
Why Use an Instant Pot for Roast?
The Instant Pot, a multi-cooker beloved for its speed and efficiency, transforms tough cuts of meat into succulent masterpieces. But why choose it over the traditional oven or slow cooker?
- Speed: Compared to slow cooking (6-8 hours) or oven roasting (3-4 hours), the Instant Pot can cook a roast in as little as 60-90 minutes.
- Tenderness: The pressure cooking environment forces moisture into the meat, breaking down connective tissues and resulting in incredibly tender results.
- Flavor: Browning the roast before pressure cooking builds a rich, deep flavor.
- One-Pot Convenience: You can cook the roast and vegetables simultaneously, minimizing cleanup.
- Consistent Results: The Instant Pot’s regulated pressure and temperature provide predictable and consistent cooking, so that your roast is perfect every time.
Essential Ingredients and Equipment
Before you begin, gather the necessary ingredients and equipment.
Ingredients:
- Roast: 3-4 pound chuck roast (shoulder or arm roast work well too)
- Oil: 1-2 tablespoons of vegetable oil or olive oil
- Seasoning: Salt, pepper, garlic powder, onion powder, dried thyme, dried rosemary (or your favorite roast seasoning blend)
- Liquid: 1-2 cups of beef broth, chicken broth, or water (with a bouillon cube)
- Vegetables (Optional): 1-2 pounds of carrots, potatoes, onions, celery, cut into large chunks
- Thickening Agent (Optional): 1-2 tablespoons of cornstarch or all-purpose flour mixed with water (for gravy)
Equipment:
- Instant Pot: 6-quart or larger model
- Tongs: For browning the roast
- Measuring Cups and Spoons
- Small Bowl: For mixing seasoning
- Slotted Spoon: For removing vegetables
Step-by-Step Roast Recipe
Follow these steps for a perfectly cooked roast in your Instant Pot:
Season the Roast: Combine all the seasonings in a small bowl. Pat the roast dry with paper towels (this helps with browning). Generously rub the seasoning mixture all over the roast.
Sear the Roast: Turn on the Instant Pot and select the “Sauté” function. Add the oil to the pot. Once the oil is hot, carefully place the roast in the pot and sear on all sides until browned (about 3-5 minutes per side). This step develops flavor and enhances the final dish. Remove the roast and set aside.
Sauté Aromatics (Optional): If desired, add chopped onions and garlic to the pot and sauté until softened, about 2-3 minutes.
Deglaze the Pot: Pour in the beef broth (or other liquid) and scrape the bottom of the pot to loosen any browned bits (fond). This prevents the “Burn” error and adds richness to the sauce.
Add Vegetables (Optional): Place the vegetables in the pot.
Place the Roast: Return the roast to the pot, placing it on top of the vegetables (if using).
Pressure Cook: Close and lock the Instant Pot lid, ensuring the pressure release valve is in the sealing position. Select the “Manual” or “Pressure Cook” function and set the cooking time according to the chart below:
Roast Size Cooking Time 2-3 pound roast 60 minutes 3-4 pound roast 75 minutes 4-5 pound roast 90 minutes Natural Pressure Release: Once the cooking time is complete, allow the Instant Pot to naturally release pressure for at least 15 minutes (NPR 15). After 15 minutes, you can manually release any remaining pressure by carefully turning the pressure release valve to the venting position.
Check for Doneness: Use a meat thermometer to check the internal temperature of the roast. For a fall-apart texture, aim for 203-205°F (95-96°C).
Rest and Slice: Remove the roast from the Instant Pot and let it rest for 10-15 minutes before slicing against the grain.
Make Gravy (Optional): While the roast is resting, strain the liquid from the Instant Pot into a saucepan. Skim off any excess fat. Bring the liquid to a simmer. In a small bowl, whisk together cornstarch or flour with cold water to create a slurry. Slowly whisk the slurry into the simmering liquid until the gravy thickens to your desired consistency. Season with salt and pepper to taste.
Common Mistakes and How to Avoid Them
- Not Browning the Roast: Skipping the searing step significantly impacts the flavor. Browning creates a Maillard reaction, which develops complex and delicious flavors.
- Not Using Enough Liquid: Insufficient liquid can trigger the “Burn” error and result in a dry roast. Always use at least 1 cup of liquid.
- Overcooking the Roast: Overcooking can make the roast dry and stringy. Use a meat thermometer to monitor the internal temperature and aim for 203-205°F (95-96°C) for a fall-apart texture.
- Not Allowing Natural Pressure Release: Releasing the pressure too quickly can cause the roast to become tough. Natural pressure release allows the meat to relax and retain moisture.
- Cutting the Roast With the Grain: Slicing against the grain shortens the muscle fibers, making the roast more tender and easier to chew.
Frequently Asked Questions (FAQs)
What kind of roast is best for the Instant Pot?
The best cuts for Instant Pot roasts are those with plenty of connective tissue, such as chuck roast, shoulder roast, or arm roast. These cuts become incredibly tender when cooked under pressure. Leaner cuts like sirloin roast are less suitable as they can become dry.
Can I cook a frozen roast in the Instant Pot?
Yes, you can cook a frozen roast in the Instant Pot, but you’ll need to increase the cooking time significantly. Add approximately 50% more cooking time for a frozen roast. Ensure the internal temperature reaches a safe 165°F (74°C) before serving.
How do I prevent the “Burn” error?
The “Burn” error is triggered by food scorching on the bottom of the pot. To prevent this, ensure you have enough liquid (at least 1 cup), deglaze the pot after searing, and avoid using thick sauces or tomato paste directly on the bottom of the pot.
How can I make sure my roast is tender?
The key to a tender roast is proper cooking time and natural pressure release. Aim for an internal temperature of 203-205°F (95-96°C) and allow for at least 15 minutes of natural pressure release.
What vegetables work best in the Instant Pot with a roast?
Hearty vegetables like carrots, potatoes, onions, and celery work well in the Instant Pot with a roast. They hold their shape and flavor during the cooking process. Avoid delicate vegetables like broccoli or asparagus, as they will become mushy.
Can I use wine instead of broth?
Yes, you can use wine instead of broth for a deeper flavor. Red wine, such as Cabernet Sauvignon or Merlot, works particularly well. Use the same amount of wine as you would broth.
How do I store leftover roast?
Store leftover roast in an airtight container in the refrigerator for up to 3-4 days.
How do I reheat leftover roast?
Reheat leftover roast in the microwave, oven, or in a skillet. Add a little broth or gravy to prevent it from drying out.
Can I freeze leftover roast?
Yes, you can freeze leftover roast. Wrap it tightly in plastic wrap and then in foil, or store it in an airtight freezer bag. It can be stored in the freezer for up to 2-3 months.
What should I serve with Instant Pot roast?
Instant Pot roast pairs well with mashed potatoes, roasted vegetables, green beans, or a side salad.
Can I add BBQ sauce to the roast?
Yes, you can add BBQ sauce. Add it in the last 15-20 minutes of cooking, brushing it onto the roast to glaze. Be aware this might increase the chances of getting a burn error.
Is it necessary to use a trivet in the Instant Pot?
For roasts, it’s generally not necessary to use a trivet, especially if you’re cooking vegetables underneath. The roast will be submerged in liquid, ensuring even cooking. A trivet is more useful for items you want to keep entirely out of the liquid.