This Instant Pot is so much better than a slow cooker. I have mentioned on my podcast how my family begs me not to use a slow cooker to cook anything. I think for me, it might be best to use it for bone broth and maybe to keep some things warm. The instant pot, however has made me 2 for 2 with cooking dinner for my family.
Yesterday I pulled a roast out of the freezer with the intention of cooking it in the Instant Pot. It was still mostly frozen when I got to getting it ready to cook but was thawed enough that I could cut it in to 4 even sized pieces.
I turned the Instant Pot on to Sauté and browned all four sides of all four pieces of meat. I removed the meat, then added some leftover turkey broth to deglaze the pan. I added the meat back to the broth and then used the Meat/Stew function to cook the meat for 25 minutes under pressure. The meat cooked for 25 minutes and then was on Warm for about 20 minutes because I forgot about it. I then added in about a pound of potatoes (not AIP, my family ate them) and some carrots from our garden. No seasoning at all was added because I forgot. You could certainly add spices of your choice at the beginning but we just salted (and peppered) after the fact. I set the Manual setting to 10 minutes and the carrots and potatoes were perfectly cooked.
So, this was our dinner last night, served with steamed cauliflower and a side of roasted sweet potatoes for me.
1 two to three pound beef roast (ideally thawed but frozen will work)
1 pound of potatoes of your choice, cut in to 2-3 inch chunks
1/2 pound carrots, cut in to 2-3 inch chunks
1 1/2 - 2 cups broth of choice
Seasoning of choice such as salt and pepper, oregano, thyme and bay leaf
1-2 T arrowroot mixed with cold water or broth
Cut the roast in to even sized chunks so it fits in to the bottom of the Instant Pot. Season roast and turn on the Sauté function. Sauté all sides of each piece of meat, set aside. Deglaze the bottom of the pot with the broth and then add back the meat.
Close the lid and turn on the Meat/Stew function adjusting the time to about 25-35 minutes depending if your meat is frozen or not. (mine was frozen and really did cook for about 45 minutes total not including the veggie cooking time).
Release the pressure if you haven’t forgotten you started cooking something like I did and add the veggies. Set the cooker to Manual and adjust the time for 10 minutes.
When your 10 minutes are up, you can release the steam and remove the meat and veggies from the pot. Set the cooker to Sauté again and mix the arrowroot with the cold water or broth. Whisk it in to the liquid in the pot to make a gravy and serve along side the roast and veggies.