Pot Roast in the Instant Pot
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 6-8
Ingredients
  • 3-4 pound beef arm roast
  • 1 lb fingerling potatoes, chopped
  • 1 lb carrots, peeled and chopped
  • 1 yellow onion, skin removed and choped
  • 3 tbsp ghee
  • 4 tsp minced garlic
  • 2 cups beef broth
  • ¼ cup coconut aminos
  • salt
Instructions
  1. Generously salt all sides of the roast. With a knife, slice 5-6 holes on the roast and press the garlic into each hole.
  2. Press saute function on the instant pot. Once it says "hot" add the ghee. When the ghee is melted add the roast to the instant pot and sear on both sides (about 5 minutes per side). Do not put the cover on the instant pot.
  3. Once the roast is seared, push cancel on the instant pot. Add the chopped potatoes, carrots and onion to the instant pot around the roast. Add the beef broth and coconut aminos. Secure the lid, close the steam valve and press Pressure Cook until it reaches high and use the +/- buttons to set the time for an hour and 10 minutes (70 minutes).
  4. When the time is up, quick release to let the pressure out then remove the lid. Remove the roast from the instant pot and place it on a cutting board. Slice the roast to your liking. Strain the vegetables saving some of the juice. Before serving, add the roast and vegetables to a serving dish and pour some of the leftover liquid over it.
  5. Enjoy!
Recipe by Kiss by Brooke at https://www.kissbybrooke.com/2017/12/27/pot-roast-in-the-instant-pot/