Instant Pot Frozen Roast Recipe
Servings: 9
Calories: 362kcal
Equipment
- Instant pot
Ingredients
- 1/2 tablespoon oil
- 3-pound chuck roast
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 tablespoon minced garlic
- 1/4 cup prepared horseradish
- 4 cups beef stock
- 3 pounds potatoes quartered
- 1 pound carrots peeled and cut into 2 inch chunks
Instructions
- Put roast, beef broth, salt, pepper, onion powder, garlic and horseradish in the inner pot of instant pot.
- Cook it on high pressure for 30 minutes per pound.
- When cook time has finished, allow for pressure to release for 10-20 minutes.
Pot Roast with Carrots and Potatoes
- Singe the meat as coordinated if utilizing a new meal.
- Include remaining fixings into the weight cooker and cook for 20 minutes LESS than headings state (Cook for 40 minutes on high weight for FRESH 3 pound Pot Roast or 70 minutes on high weight for FROZEN 3 pound broil)
- Enable strain to discharge normally for 10 minutes.
- Enable the compel cookers to normally discharge pressure for 10-20 minutes before discharging any residual weight. Serve the pot broil.
- Open the instant pot and include carrots and potatoes, seal pressure cooker and cook on high pressure for 20 minutes.