Recipes

Rachel Johnson, Contributor

Instant Pot-Pot Roast

The pressure cooker gets dinner on the table in 90 minutes.

MAKES: 4-6 Servings

TOTAL TIME: 1 1/2 hours

INGREDIENTS:

3 pounds boneless beef chuck roast

1 large onion, chopped

1 tablespoon tomato paste

1 tablespoon Worcestershire sauce

1 teaspoon garlic powder

1 1/2 cups beef broth

1 teaspoon dried thyme

2 pounds baby carrots

1 1/2 pounds baby potatoes

2 tablespoons cornstarch

2 tablespoons water

PREPARATION AND COOKING:

1. Combine beef, onion, tomato paste, Worcestershire sauce, garlic powder, beef broth and thyme in a 6-quart Instant Pot or pressure cooker. Cover with the lid.

2. Move the valve to "sealing;" pressure-cook on high 1 hour. Let pressure release naturally for 10 minutes.

3. Add carrots and potatoes; cook on high another 5 minutes, allowing the steam to release naturally for 10 minutes.

4. Remove meat and vegetables from Instant Pot; shred beef into bite-sized pieces.

5. To thicken sauce, turn Instant Pot to "saute." In a small bowl, add cornstarch and water; mix well. Add mixture to sauce; simmer over high heat or until slightly thickened.

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