Right around Christmas time last year I jumped on the Instant Pot band wagon. What I thought I was buying was a new appliance that would allow me to cook typically slow cooking foods in a short amount of time.
What I actually received was so much more. If you’ve been a reader here for any length of time, you likely know that I despise the crock pot. I just don’t like the way food tastes that is prepared in that machine.
Well, lo and behold, the Instant Pot is a pressure cooker, a rice cooker, a sauté pan and a slow cooker all in one! The most marvelous thing about this combo is the ability to sauté something and then either slow cook or pressure cook it right in that same pan. The only way to get good flavor out of crock pot food (in my opinion) is to sauté it on the stove first and this nifty appliance saves me a pan to wash because you do all these steps in one place! Super convenient.
I have never used the rice cooker function because, frankly, we don’t eat that much rice, but I’ve read that it performs that job like a champ. What I have done lots and lots is use the pressure cooking function.
I mostly use it to make bone broth and meat that would typically require several hours in the oven or crock pot. Honestly, I’ve only used the Instant Pot as a crock pot/slow cooker one time and that was just to see if it really worked. I don’t know why I would ever want to cook something painfully slowly when I could cook it super fast. My life just hasn’t called for that scenario yet. But I’m also a stay at home mom. If you’re going to work away from home everyday, then you would likely find lots of uses for the slow cooker function.
If you haven’t checked out my YouTube channel, I encourage you to do so because I have lots of Instant Pot instructional videos over there, including this Pot Roast video that has gone as close to viral as anything I’ve ever done, with something around 16,000 views, with the accompanying bone broth video garnering around 1,200 views. This is crazy to me. I guess people really want to see how to make this dish.
If you watch that video, what you will note is that it took a really long time for my meat to cook, which apparently was pretty controversial. So I did what any good scientist would do – I made it again (and again and again) and indeed my roast cooked in half the time. Something was clearly wrong with that other cut of meat.
So now I have written up the recipe that you can see me make on the videos. This recipe is essentially the same as the one published by thedomesticman.com and linked here.
I did make a few tweaks to his recipe, but it was his originally so I want to make sure to give credit where credit is due.
One important note: when I asked my butcher which cut of meat he recommended for this recipe, he directed me to the Chuck Blade roast, which is, I believe, what I had when I first made this recipe and what I’m working with in this second video as well. I would suggest you use a different type of roast. This particular cut just didn’t get as tender as others I’ve made previously. I would recommend a round (top or bottom), chuck (just not blade) or even a brisket.
I apologize for the shocking lack of photos of this dish. When I make an instructional video, I completely forget to take photos as well. But I think you all know what pot roast looks like. It’s not the prettiest dish, but it sure is tasty!
You can view the video of me making this Pot Roast in the Instant Pot here: