How To Make Yogurt in the Instant Pot

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Yogurt in the Instant Pot? It’s not only simple—it’ll add a new sense of adventure to your yogurt affair! To make great yogurt, all you have to do is press the right buttons, take a look at it occasionally, and get the job done.

To make yogurt, you do not require an Instant Pot; however, an Instant Pot is a fantastic yogurt maker.

If you enjoy yogurt, we recommend giving it a try; we believe you will be hooked. We love our homemade yogurt. It has a silky and luxurious feel to it. We’ve turned into a snob when it comes to yogurt.

Why Should Use The Instant Pot To Make Yogurt?

  • Technically, yogurt is not cooked. It is incubated and kept at a constant warm temperature (between 110 and 116°F) for an extended period. This promotes the growth and multiplication of desirable, heat-loving bacteria.
  • The programming of an Instant Pot maintains the temperature precisely within that target zone, avoiding a slew of potential issues—such as stringy yogurt caused by hot temperatures.
  • It’s inexpensive! In general, milk is less expensive than yogurt (especially when on sale).
  • The majority of the time spent preparing is hands-off.
  • You maintain complete control over the ingredients and sugar content.
  • You can customize the flavors with vanilla, honey, jam, or spices.
  • Utilizing your last batch of yogurt to begin the next is satisfying frugally.

How Long Do You Make Yogurt in the Instant Pot?

  • The time required for yogurt to incubate and set varies between 4 and 12 hours. Because the first batch is so variable, we recommend starting it in the morning on a day when you’ll be at home for the majority of the day. Once you’ve established a good routine, you can leave the house or make the yogurt overnight while it incubates.
  • This variability is since fermentation involves a large number of variables. The more active and fresh your starter is, the shorter the time required (usually). It frequently takes longer the first time you use a dry heirloom starter.
  • Technically, it takes between 12 and 24 hours from a milk carton to a breakfast bowl. This includes chilling and then draining your finished yogurt if desired. If this seems excessive, keep in mind that this process is 99 percent automated.

What Equipment Is Required to Make Yogurt in The Instant Pot?

  • Instant Pot (any model except the LUX)
  • A digital thermometer with instant-read capability or a candy thermometer
  • Strainer, cheesecloth, and small jars are optional.

What Are the Ingredients Required for Homemade Yogurt?

There are only two ingredients required: a yogurt starter and your preferred dairy milk.

1. Choosing Yogurt starters

  • A yogurt starter is a culture of beneficial, living bacteria that aids in the fermentation of milk into yogurt. Yogurt starters have the potential to make or break your yogurt-making endeavors. Therefore, keep in mind that not all yogurts work as yogurt starters!
  • When purchasing a yogurt starter, you must check the ingredients list of the store-bought yogurt. It must contain viable bacterial cultures to function as a yogurt starter.
  • A live culture typically contains at least two distinct bacterial species (L. bulgaricus and S. thermophilus).

Note: The consistency and flavor of homemade yogurt will vary depending on the type of bacteria cultures used in the yogurt starter. Occasionally, it does make a significant difference! Therefore, choose the brand that appeals to you the most for the most consistent result.

2. Choosing a Milk Type

  • Choosing the appropriate type of milk is a critical step in successfully making homemade yogurt, as the type of milk determines the thickness and creaminess of the yogurt.
  • After experimenting with 2 percent milk, 3.25 percent milk, and 3.8 percent milk, we discovered that 3.8 percent whole milk with the highest milk fat content produced the thickest and creamiest homemade yogurt.

How To Make Yogurt in the Instant Pot

1. In the Instant Pot, bring the milk to a boil:

  • Pour the milk into the Instant Pot’s insert. On the lid, secure it. It is irrelevant whether the steam vent is open or closed.
  • To begin, press the “Yogurt” button, then “Adjust” until the digital readout indicates “Boil” or “HIGH.” (The readout will vary according to your model. If you require clarification, refer to the yogurt section of your Instant Pot manual.)
  • Following that, you’ll need to press the “start” button on some Instant Pot models. It will eventually bring the milk to 180° F. (this kills off undesirable microorganisms). Typically, it takes around 30 minutes.When the Instant Pot is finished, it will beep and display the word “Yogt.”

2. Cool the milk: 

  • Immediately after the Instant Pot beeps, please turn it off and remove the hot milk insert. Place the thermometer in the milk and wait until the temperature reaches 116° F. This process can take up to an hour.
  • To expedite the cooling process, place the hot milk in a bath of ice water and stir; the temperature will drop in approximately 5 minutes. (If the temperature falls below 110°F, replace the insert in the cooker, press “Yogurt,” then “Adjust,” and monitor the thermometer until it returns to the proper range. Remove the cooker’s insert.)
  • Take the thermometer out. A film of coagulated milk will form on the surface of the milk; carefully scrape this off with a spoon and discard (this film will not ruin your yogurt, but it will create an unappealing texture once it is finished).

3. Temper the starter:

  • In a medium bowl, combine the starter and about 1/2 cup of warm milk.
  • Whisk until smooth before pouring into the milk insert and whisking to combine.

4. Incubate the yogurt

  • Replace the milk insert in the Instant Pot, lock the lid (the steam vent may be open or closed again), and press YOGURT. On specific models, such as the Ultra, you’ll need to press “adjust” to switch from “HIGH” to “MEDIUM.”
  • Following that, if the readout does not read “8:00,” use the + button to add time until it does.
  • The Instant Pot will incubate your yogurt for 8 hours before shutting down (the display will read “Yogt” once the default programming of 8 hours is complete). The +/- buttons allow you to adjust the incubation time.
  • Note that the timer counts up when incubating yogurt (when pressure cooking with your Instant Pot, the readout counts down). Thus, when the readout indicates “2:45,” it sets for two hours and forty-five minutes.

5. Examine your yogurt:

  • After 4 hours, begin checking on the yogurt. You don’t want to shake the Instant Pot too much while the yogurt is incubating—this can cause the yogurt not to set correctly.
  • Your yogurt can set in as little as four hours or as much as twelve hours. Much of it is determined by the activity of the cultures in your starter—a fresher starter requires significantly less time to incubate. Take your time, and don’t give up!
  • When peeking, open the lid carefully; a lot of condensation forms around the gasket, and you want to prevent it from dripping back onto the yogurt.
  • When the yogurt jiggles in unison when gently nudged with the insert, it is set, and it does not run when the pot is tipped slightly. On the surface and along the edges, you may notice a clear liquid (the whey).

6. Bring the yogurt to room temperature without stirring.

  • Once the yogurt has set, remove the insert gently from the cooker. Pouring it out or stirring it at this point will result in a runny yogurt, which you do not want.
  • You can place the insert on a rack to speed up the cooling process, but do not immediately place it in the refrigerator, as rapid temperature changes can also thin your yogurt.
  • Set it in the fridge once it has reached room temperature (about 2 hours).

7. Refrigerate for at least six hours

  • While the yogurt may appear lumpy after chilling, vigorous whisking will smooth it out.
  • You may now strain the mixture or transfer it to sterile containers (I like quart glass jars).

Tips

  • To make thicker yogurt, keep the lid on, press YOGURT, and then ADJUST until the digital readout reads “boil” or “HIGH” again. Start a 5-minute timer; once the timer goes off, continue with the recipe below. This slightly longer cooking time results in a thicker yogurt.
  • According to some sources, ultra-pasteurized milk will not work, but we tried many times, and it works perfectly well. The reduced-fat dairy produces a thinner yogurt than whole milk, but it is perfectly acceptable to use. You can even use half-and-half to make yogurt!
  • Some recipes specify that nonfat dry milk should be added to regular milk before adding the starter. We used to do this, but it hasn’t made a noticeable difference in the final product, so we’ve stopped.
  • While you can technically make an entire gallon at a time in the Instant Pot, it’s best to keep it manageable for your first few attempts, minimizing any (unlikely!) failures. Additionally, even with your trusty Instant Pot, the larger the volume of milk, the more difficult it is to maintain a constant incubation temperature.

How Long Can Homemade Yogurt Be Stored in the Refrigerator?

Yogurt is alive, and as time passes, it gets tangier and thinner. Our yogurt stays good in the fridge for about a week and a half. Two weeks is doable, but pushing it is not a good idea.

If you want to keep it for a more extended period, you can freeze it. Fresh yogurt keeps exceptionally well in the freezer for up to two months.

Note that the texture may change slightly upon thawing, appearing more liquid or grainy than initially. Before using, vigorously stir for 30 seconds to even out the texture. All frozen foods must be wholly and slowly defrosted in the refrigerator.

How to make yogurt in the Instant Pot

Ingredients

Directions

Pour the milk into the Instant Pot's insert

1. In the Instant Pot, bring the milk to a boil

Place the thermometer in the milk and wait until the temperature reaches 116° F.

2. Cool the milk

In a medium bowl, combine the starter and about 1/2 cup of warm milk

3. Temper the starter

The Instant Pot will incubate your yogurt for 8 hours before shutting down

4. Incubate the yogurt

After 4 hours, begin checking on the yogurt

5. Examine your yogurt

Bring the yogurt to room temperature without stirring

6. Bring the yogurt to room temperature without stirring.

transfer it to sterile containers

7. Refrigerate for at least six hours

How to make yogurt in the Instant Pot - FAQs

At first, it isn’t easy to distinguish between yogurt and warm, tangy milk.

When finished, the yogurt should be a solid mass, not a runny liquid. When you gently nudge the insert, it will jiggle like loose Jell-O.

The set yogurt will occasionally pull away from the sides of the insert, revealing some clear liquid (the whey) floating between the pot and the set yogurt. This is all perfectly normal.

Most commercial yogurt contains stabilizers (such as pectin, carrageenan, or starch) to help it maintain its body. Your successful homemade yogurt may be a little thinner than the commercial yogurt you’re used to. It’s frequently a little lumpy as well. Do not be concerned!

  • To make smooth yogurt, whisk it vigorously once it’s chilled and again right before serving.
  • Strain the yogurt through a cheesecloth to create a thick, creamy Greek-style yogurt.

To begin, flavor yogurt only after it has been finished and chilled. Otherwise, you risk interfering with its proper setup.

We prefer to flavor my yogurt only just before eating or portioning it. This way, we’re not bound by anything and can incorporate plain yogurt into recipes.

You can use raw milk, but your results may be inconsistent since raw milk already contains microbial life (the microbes in the raw milk and the starter sometimes compete).

These will work just as well as cow’s milk yogurt, though the texture and flavor will slightly differ. Goat milk yogurt is tart and goaty, with a lighter body than sheep milk yogurt; sheep milk yogurt is rich and intense.

No. The Instant Pot acts as an incubator for the yogurt, maintaining a temperature of around 110°F for several hours, something that stovetop pressure cookers are incapable of doing.

Conclusion

This homemade Instant Pot Yogurt is incredibly simple to make and takes no time at all to prepare using only your Instant Pot. Homemade yogurt is soft, rich, creamy, and extremely tasty. This nutritious yogurt can be used in various ways, including cooking, baking, breakfast, and dinners.

With an Instant Pot, you never have to worry about over-boiling or under-cooking yogurt, searching for a yogurt starter, or spending an excessive amount of money on the healthiest yogurts on the market.

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Instant Pot Chicken Stock

Instant Pot Chicken Stock Recipe
Instant Pot Chicken Stock

This Instant Pot Chicken Stock recipe is the simplest and most cost-effective way to make chicken stock at home. The additional pressure applied during cooking extracts an incredible amount of flavor and collagen, resulting in an ultra-rich broth.

While wings make an ideal stock base, you can also use necks, feet, thighs, and other chicken parts. Alternatively, add a leftover chicken carcass to the pot along with any saved drippings. This stock contains onions, celery, and carrots, as well as garlic and peppercorns. This chicken stock is completely customizable—additional garlic (or omission) is OK, as is adding a sprig of rosemary or some chives.

Now, in just 45 minutes, you can make the best homemade chicken stock! Freeze for a maximum of three months. The perfect addition to stews, soups, and sauces!

How To Make Instant Pot Chicken Stock

  • In an Instant Pot, combine the chicken wings, carrot, onion, garlic, ginger (if using), thyme, bay leaves, and peppercorns. If you’re making salted broth, begin by adding the salt (or you can add the salt later).
  • Pour approximately 6 cups of water into the pot. Check that the ingredients are not higher than the maximum fill line, which is 1 3/4 inches below the pot’s rim. Older cookers have a higher max fill line, but it should never be filled beyond the 2/3 mark (approximately 1 3/4 inches from the edge). If the container is too full, the liquids will splatter as the pressure is released. Continue the natural release until the float valve drops to avoid spatter.
  • Ensure the lid is securely fastened and the steam release vent is in the sealing position. Manual/pressure cook on high pressure for 60 minutes. When the timer sounds, allow the pressure to decrease for 30 minutes or longer naturally. Release any remaining pressure with caution.
  • Pour the stock through a sieve to get rid of the solid parts. If desired, strain the liquids through a fat separator.
  • Strain the stock once more through a mesh strainer lined with several layers of cheesecloth for a clearer stock.
  • Make soups, stews, braises, or use the stock as a cooking liquid for rice and grains.

Instant Pot Chicken Stock Tips

  • Chicken-Bones: Roasted chicken bones, chicken breasts, chicken thighs, or even chicken wings can be used. Additionally, stock can be made using the bones from a turkey or turkey breast.
  • While you can use the bones from a homemade rotisserie chicken, DO NOT use the bones from a store-bought rotisserie chicken; otherwise, your broth will be WAY too salty!
  • Additionally, a vast money-saving tip is you get to use up all those lingering vegetable scraps that would typically be discarded when cleaning out your refrigerator once a month. Wash your vegetables thoroughly before peeling or chopping, and add scraps to your vegetable scrap bag as they accumulate. Naturally, you can also make this stock with fresh vegetables.
  • Refrigerate the chicken stock until the fat separates and forms a layer of gel. After that, skim off any fat that has accumulated on the surface. Alternatively, when using the chicken stock, you can remove the fat cap.
  • Suggestions for a more robust, thicker, and darker stock: Use a minimum of 1 pound of chicken to 1 quart/liter of water. We previously tested using 112 pounds of chicken carcasses and 10 cups of water (2.4 liters) and noticed a significant difference in taste. Increase the gelatin content by adding chicken feet! Dice your vegetables rather than coarsely chop them for a more flavorful result—roast vegetables and chicken carcasses to enhance their flavor and color. You do not need to season your stock with salt.
  • Prepare a Gelatinous Stock in the Style of Jello: the most straightforward method for creating jello-like stock is to use bones with a high collagen content, such as drumsticks, wings, and feet.

How Long Do You Cook Chicken Stock in an Instant Pot ?

For years, we cooked our stock at high pressure for 30 minutes, as instructed in the recipe booklet that came with our first pressure cooker. However, we noticed that other recipes used various times—even up to two hours! That is quite a spread. What is going on?

We discovered this by making a series of batches with varying cooking times.

  • A minimum of 30 minutes is required. Any less time and you will lose a flavor or body; the different tissues will not have enough time to break down and release gelatin or flavor. After 30 minutes, the stock becomes lighter in color but retains its gelatinous body. (Have you ever had homemade stock set up in your refrigerator like Jell-O? That is what I mean. That is a positive development). The flavor is straightforward and uncomplicated but not devoid of chicken flavor.
  • 60 minutes results in a darker, less clear stock. It has a more robust flavor and aroma of slightly fatty “boiled chicken meat.” However, it is more chicken-like.
  • 45 minutes is an acceptable trade-off. This stock has an attractive color, body, and flavor without being overcooked.

The Instant Pot is now possible to make utterly homemade chicken stock in about 60 minutes. Certain recipes call for a 6- to 8-hour simmer on the stovetop. However, the Instant Pot will take care of it in less than an hour without the need for any additional supervision.

How to Store and Freeze Instant Pot Chicken Stock?

  • We like to pour my cooled stock into jars and refrigerate it for up to a week. Following that, the stock is frequently good for another week, but we recommend boiling it before using it. This imparts a more youthful flavor.
  • Fill ice cube trays halfway with chicken stock. Place the ice cube trays on a baking sheet and freeze.
  • Transfer the cubes to freezer bags and place them back in the freezer once the stock has frozen solid. 
  • Refrigerate Instant Pot chicken stock for up to 3 days or freeze it for up to 6 months.

Why Should Use An Instant Pot For Chicken Stock?

  • There’s little to no effort needed if you use an electric pressure cooker like the Instant Pot. Throw in all of the ingredients and program it. You can even leave it on overnight because the “keep warm” setting will maintain a safe temperature without further cooking.
  • The Instant Pot pressure cooker accelerates the cooking process for various dishes that would typically take hours, and this chicken stock is an excellent example.
  • This Instant Pot chicken stock will have the same level of richness and depth after 40 minutes under pressure as it will after three hours of simmering on the stovetop.
  • The instant pot intensifies the flavors in the stock, making it significantly more flavorful than store-bought stock.
  • It is economical to use our frugal tip for making this stock from vegetable scraps. As you know, a reasonable stock costs at least $2.50 for four cups. Given that we use stock every week, we would quickly spend a small fortune if we purchased it exclusively from the store.
  • When you make stock or bone broth at home, you have complete control over the ingredients! There is no yeast extract, no monosodium glutamate, no caramel color, and gluten in this product. Additionally, you can regulate the sodium level.
  • Make soups, stews, braises, or use the stock as a cooking liquid for rice and grains.
Instant Pot Chicken Stock Recipe

Ingredients

Directions

Put all ingredients into Instant Pot

In an Instant Pot, combine the chicken wings, carrot, onion, garlic, ginger (if using), thyme, bay leaves, and peppercorns. If you’re making salted broth, begin by adding the salt (or you can add the salt later).

Pour approximately 6 cups of water into the pot

Pour approximately 6 cups of water into the pot. Be careful NOT to overfill the Instant Pot by more than two-thirds mark.

pressure cook on high pressure for 60 minutes

Ensure the lid is securely fastened and the steam release vent is in the sealing position. Manual/pressure cook on high pressure for 60 minutes. When the timer sounds, allow the pressure to decrease for 30 minutes or longer naturally. Release any remaining pressure with caution.

Pour the stock through a sieve to get rid of the solid parts.

Pour the stock through a sieve to get rid of the solid parts.

Strain the stock once more through a mesh strainer lined with several layers of cheesecloth for a clearer stock.

Strain the stock once more through a mesh strainer lined with several layers of cheesecloth for a clearer stock.

Make soups, stews, braises, or use the stock as a cooking liquid for rice and grains.

Make soups, stews, braises, or use the stock as a cooking liquid for rice and grains.

Instant Pot Chicken Stock - FAQs

Chicken stock and broth are both made by simmering chicken carcasses in water along with other flavorful ingredients. Chicken stock is typically more delicious due to the addition of bones and connective tissue during the cooking process (occasionally referred to as “bone broth”).

Since bones and connective tissue contain significantly more collagen than chicken broth, the chilled chicken stock will sometimes form a gel rather than a liquid. They are frequently interchangeable in recipes, but chicken stock adds significantly more flavor.

On the stovetop or in a standard slow cooker, you can make chicken stock or broth. With either of those methods, the longer the cooking time, the better.

We prefer to keep stock unsalted until it is used in cooking. This way, if our recipe calls for salty ingredients such as soy sauce or ham, we can easily adjust the seasoning.

We placed it in the freezer silicone mold. It easily pops out of the mold once it has frozen. Then we seal it in ziplock freezer bags and store it in the freezer.

To simplify, we like to place the silicone mold on top of a baking sheet, pour the chicken stock into the mold, and then freeze the baking sheet with the mold.

What Is Instant Pot Chicken Stock Good For?

Not only is chicken stock used in soups! Cook rice, bulgur, quinoa, and other grains in it. When making mashed potatoes or cauliflower, replace milk with chicken stock, or use part chicken stock to lighten heavy sauces. Additionally, it is an excellent substitute for water when steaming vegetables.

When you become a person who casually discusses making your stock, you’ve undoubtedly unlocked a new level of home cooking wizardry. And we are ecstatic about your accomplishments! We hope you enjoy this recipe and would love to hear how you use your Instant Pot stock!

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Instant Pot Pot Roast Recipe

Instant Pot Pot Roast Recipe

Instant Pot pot roast with potatoes and gravy is the perfect family-friendly dinner. This simple one-pot dinner recipe is sure to please even the most finicky eaters!

Adapt the ingredients to your family’s preferences. If desired, stir in some frozen pearl onions. Use a mixture of multicolored baby potatoes or multicolored carrots to add additional color. Rutabaga is another excellent option, or you can combine carrots and parsnips. If fresh herbs are unavailable, substitute 1/2 to 1 teaspoon dried crumbled rosemary or thyme, or use a herb blend.

What is pot roast?

Pot roast is more of a cooking technique than a particular cut of meat. To prepare it, sear a large amount of beef on all sides until browned, then cook it with aromatics such as herbs, onions, carrots, and broth until it’s tender and melts in your mouth.

Cooking methods include:

  • Using a Dutch oven on the stovetop.
  • Baking it in the oven.
  • Using a slow cooker.
  • Using a pressure cooker.

To prepare the pot roast in this recipe, we will be using a pressure cooker (specifically, our Instant Pot). The use of a pressure cooker drastically reduces the cooking time.

 

How To Make Instant Pot Pot Roast

  1. Mix well kosher salt and freshly ground black pepper, then season to the chuck roast on all sides.
  2. On the sauté setting of the Instant Pot, heat the oil.
  3. Sear the beef roast in the Pot, occasionally turning to brown on all sides. Browning should take approximately 15 to 20 minutes.
  4. Remove the roast from the pot. Stir in the onions and mushrooms. Continue to sauté, occasionally stirring, until the onions are translucent. Add the garlic and cook for an additional 1 minute. Combine the wine, beef stock, Worcestershire sauce, bay leaf, rosemary, thyme, and bay leaf in a medium bowl. Bring to a boil.
  5. Potatoes should be washed and peeled if desired. Carrots should be peeled and sliced into 1-inch lengths. To the pot, add the potatoes and carrots and top with the pot roast.
  6. Adjust the vent to sealing position on the Instant Pot lid. Select manual mode and program a timer for 60 minutes at maximum pressure. Add 10 minutes if the roast is quite thick. Add 20 minutes if it’s frozen.
  7. When the timer sounds, open the valve to relieve the pressure quickly and open the lid.
  8. Take the beef and vegetables off the cooking liquid with a slotted spoon and set them on a platter to keep warm. Strain the juices into a fat separator if you prefer. Reintroduce the liquids to the pot and adjust the setting to the soup.
  9. Mix well the cornstarch and cold water in a small bowl until smooth. Stir this mixture in a saucepan over low heat. Cook, constantly stirring, for an additional 2 minutes.
  10. Drizzle approximately 1/4 cup of the sauce over the meat and vegetables. Serve with the remaining sauce in a gravy boat.

Tips

  • Tougher beef cuts like chuck, brisket, and round are ideal for pot roast. Traditionally, the beef is simmered at low heat. This is why tougher beef cuts work so well. Tougher meat cuts are leaner cuts with lots of connective tissue.
  • Even though the cooking time is 1 hour plus browning time, allow 15 to 20 minutes for the pot to reach full pressure. The quick-release procedure takes approximately three minutes.
  • As previously stated, do not add the vegetables during the initial cook time. You do not want to cook your vegetables for an additional 60+ minutes under high pressure! They are perfectly tender and fluffy after 3 minutes.
  • To save time, cut the roast into 2-3′′ chunks, pressure cook for 40-50 minutes, or use pre-cut stewing beef.

How Long Do You Cook Instant Pot Pot Roast?

The time required to cook a pot roast in an Instant Pot varies according to the size of your piece of meat. The total time required is approximately 2 hours and 30 minutes for a 3-pound piece of beef. This includes the time needed to bring the meat to room temperature) and searing time and cook it inside the pressure cooker.

We understand that two hours and thirty minutes may seem like a long time, but we require all of it to achieve ultra-tender and juicy beef. The fantastic news is that a pressure cooker cooks pot roast much faster than a slow cooker, oven, or stovetop.

We previously stated that additional time was required to bring the beef to room temperature. After testing this pot roast recipe in our kitchen, we discovered that using beef straight from the refrigerator results in a less tender roast than using beef that has been brought to room temperature before cooking.

For a three-pound roast, we discovered that one hour on the counter was ideal. This additional time has another advantage; it allows us to season the meat. We strengthen the beef liberally with salt immediately after removing it from the refrigerator, which helps the salt seep into the beef and impart extra flavor when cooked.

Can you use frozen beef?

You may be wondering if frozen beef can be used in a pot roast. Technically, the answer is yes; however, the cooking time will be increased (20 to 30 minutes longer).

Having said that, for the best results, we strongly recommend using thawed beef that has been seasoned with salt and left on the counter long enough to remove the chill. This additional time results in the most delectable, melt-in-your-mouth pot roast. Additionally, by using thawed beef, we can brown the outside of the meat before braising it, which enhances the dish’s flavor.

Why Should Use An Instant Pot Pot Roast?

You can finish making this beef quicker than it takes to cook for a long time, and I guarantee that the result is the same level of tenderness and juiciness as the beef that was slow roasted for a day or two. That is pressure cooking at its most enchanted!

The Instant Pot drastically reduces cooking time without sacrificing flavor or texture. After only 90 minutes of cooking time, this pot roast with vegetables is melt-in-your-mouth tender!

Vegetables cook quickly in the Instant Pot, frequently in just a few minutes or less. We wanted to emphasize these little potatoes’ smooth, creamy texture and their rapid cooking time in the pressure cooker. As a result, we added my vegetables near the end of the cooking time.

Ingredients

Directions

season salt and pepper to the chuck roast

Mix well kosher salt and freshly ground black pepper, then season to the chuck roast on all sides.

On the sauté setting of the Instant Pot, heat the oil.

On the sauté setting of the Instant Pot, heat the oil.

Sear the beef roast in the Pot

Sear the beef roast in the Pot, occasionally turning to brown on all sides. Browning should take approximately 15 to 20 minutes.

Stir in the onions and mushrooms.

Remove the roast from the pot. Stir in the onions and mushrooms. Continue to sauté, occasionally stirring, until the onions are translucent. 

Combine the wine, beef stock, Worcestershire sauce, bay leaf, rosemary, thyme, and bay leaf in a medium bowl. Bring to a boil.

Add the garlic and cook for an additional 1 minute. Combine the wine, beef stock, Worcestershire sauce, bay leaf, rosemary, thyme, and bay leaf in a medium bowl. Bring to a boil.

add the potatoes and carrots and top with the pot roast.

Potatoes should be washed and peeled if desired. Carrots should be peeled and sliced into 1-inch lengths. To the pot, add the potatoes and carrots and top with the pot roast.

Place the lid on the Instant Pot and set the vent to sealing

Adjust the vent to sealing position on the Instant Pot lid. Select manual mode and program a timer for 60 minutes at maximum pressure. Add 10 minutes if the roast is quite thick. Add 20 minutes if it’s frozen.

open the valve to release the pressure quickly and open the lid

When the timer sounds, open the valve to relieve the pressure quickly and open the lid.

Reintroduce the liquids to the pot and adjust the setting to the soup.

Take the beef and vegetables off the cooking liquid with a slotted spoon and set them on a platter to keep warm. Strain the juices into a fat separator if you prefer. Reintroduce the liquids to the pot and adjust the setting to the soup.

Stir the cornstarch mixture into the simmering liquids.

Mix well the cornstarch and cold water in a small bowl until smooth. Stir this mixture in low heat. Cook, constantly stirring, for an additional 2 minutes.

Drizzle approximately 1/4 cup of the sauce over the meat and vegetables

Drizzle approximately 1/4 cup of the sauce over the meat and vegetables. Serve with the remaining sauce in a gravy boat.

Instant Pot Pot Roast - FAQs

When the pot roast is tender and easily separated with a fork, it is done. The beef should fall apart in your hands, indicating that the pressure cooker has broken down all of the connective tissue in the beef. This is demonstrated in the photograph above.

If the pot roast remains tough after cooking, cook it longer. If the beef remains tough, it merely requires additional time for the braise to work its magic and break down the beef’s connective tissues.

Since we are using a pressure cooker, if the beef is not tender after following our instructions, you will need to re-seal the pot and cook it for more time (an additional 10 to 20 minutes is my suggestion).

If you prefer vegetables that are incredibly soft and fall-apart tender, as well as having absorbed more flavor from the broth during cooking, the slow cooker is the way to go. If you prefer your potatoes and carrots to be more like a steamed “side” cooked alongside the meat, the Instant Pot is your best bet!

If you have enough pulled meat to almost fill the bottom of your pressure cooker, reheat it directly in the pot. Add a small amount of water and pressure cook for approximately 10 minutes.

The extra step will result in a nice crust on your meat and will aid in the preservation of flavor as it cooks slowly.

To avoid sentimentality, we prefer to keep the potato and carrot chunks reasonably thick. However, the pot will be somewhat crowded, which will slow down the cooking of the vegetables in the Instant Pot.

White or red wine both work well with pot roast; keep it on the dry side.

Conclusion

If you are finding some quick and healthy methods to prepare delicious meals for your family, you will learn about many of the great Instant Pot recipes that can be prepared with this handy cooker. The Instant Pot can be used to quickly and easily prepare a variety of soups, meats, and vegetables for your meals.

Making a Pot Roast is now incredibly easy with the help of an Instant Pot, and it tastes delicious! The Pot Roast recipe takes less than 2 hours, and the meat is unbelievably tender!

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