Instant Pot Pot Roast

The instant pot has become almost a staple in

everyone's home. I honestly don't have one.

I did and I hardly used it. I know a lot of people

that love theirs! This week I am bringing you some of

the best instant pot recipes.

This recipe serves 4-6.

What you'll need:

3lb chuck roast

4 minced garlic cloves

2 sliced small onions

1c chicken stock

1T soy sauce

1T fish sauce

1T olive oil

1 pinch dried rosemary

1 pinch thyme

2 bay leaves

2T balsamic vinegar

kosher salt and black pepper to taste

8 sliced white mushrooms

2 chopped carrots

4 potatoes, quartered

1 1/2tsp cornstarch mixed with 2T water

Create:

Brown the chuck roast using the instant pot on

saute function. Pat dry the chuck roast with a paper

towel, season one side of the roast with salt and pepper.

Drizzle the inner pot with 1T of olive oil and coat over the whole bottom of the pot.

Place the seasoned side of the roast in the instant pot.

Season the other side with more salt and pepper.

Let it brown for 10 minutes per side. Once done,

set your roast aside.

Saute your onion and garlic until soft. Add a pinch

of salt and pepper. Add mushrooms and saute for

2 more minutes.

Deglaze your instant pot, pour in a dash of balsamic

vinegar, then deglaze by scrubbing all the flavorful brown

bits off the bottom of the pot with a wooden spoon.

Once done deglazing, add chicken stock, soy sauce,

fish sauce, rosemary, thyme and bay leaves into the

instant pot. Place your roast into the instant pot.

Pressure cook on high for 45 minutes.

Once the roast is done, cover in foil and set aside.

Add all the veggies and potatoes to the instant pot.

Cook on high for 5 minutes.

Once veggies are done, mix the cornstarch and the

water together and add it into the instant pot and stir

until well blended to make your gravy.

Slice your roast and top with your veggie gravy and enjoy.