Boneless Chuck Roast Recipe Instant Pot
Description
A boneless chuck roast cooked in an Instant Pot is a delicious and easy way to make a hearty meal without spending much time in the kitchen. This recipe is perfect for a weeknight dinner or a Sunday lunch and is sure to be a hit with the whole family. The roast is cooked in a flavorful broth with vegetables, and the Instant Pot locks in all the moisture and flavor, making it a juicy and tender dish. The best part is that it takes just minutes to prepare and can be on the table in no time.
Prep Time
This recipe requires 10 minutes of prep time. You will need to gather and prep your ingredients, including cutting the vegetables and trimming the roast. You will also need to season the roast with salt, pepper, and garlic powder. After that, the Instant Pot does the rest of the work.
Cook Time
This recipe takes about an hour and a half to cook in the Instant Pot. The cook time includes 10 minutes of pressure-building time and then an hour of cooking time. The pressure will release naturally, and then you can open the lid and serve.
Ingredient
For this recipe, you will need a 3-pound boneless chuck roast, 1 onion, 4 cloves of garlic, 1 cup of beef broth, 2 tablespoons of Worcestershire sauce, 1 tablespoon of tomato paste, 1 tablespoon of Dijon mustard, 2 teaspoons of dried thyme, 1 teaspoon of black pepper, and ½ teaspoon of salt. You will also need 2 tablespoons of olive oil.
Instructions
1. Start by trimming any excess fat from the chuck roast and season with salt, pepper, and garlic powder. Set aside.
2. Peel and dice the onion. Peel and mince the garlic.
3. Turn the Instant Pot to the sauté setting and heat the olive oil. Add the onion and garlic and sauté until they are softened.
4. Add the beef broth, Worcestershire sauce, tomato paste, Dijon mustard, thyme, and black pepper. Stir to combine.
5. Place the chuck roast in the Instant Pot and close the lid. Set the pressure to high and the cook time to 1 hour.
6. When the cook time is done, let the pressure release naturally. When the pressure has released, open the lid and serve.
Equipment
You will need an Instant Pot or other electric pressure cooker for this recipe. You will also need a cutting board and a sharp knife for cutting the vegetables and trimming the roast.
Notes
It’s important to trim any excess fat from the roast before cooking. This will help keep the roast from becoming too fatty. If you’re using pre-trimmed roast, you can skip this step.
Nutrition: Per Serving
Calories: 496 kcal, Protein: 46 g, Fat: 29 g, Saturated Fat: 10 g, Cholesterol: 138 mg, Sodium: 677 mg, Potassium: 1177 mg, Carbohydrates: 10 g, Fiber: 2 g, Sugar: 4 g, Vitamin A: 91 IU, Vitamin C: 6 mg, Calcium: 64 mg, Iron: 5 mg
Recipe Tips
This recipe is great served with mashed potatoes or egg noodles. You can also add other vegetables to the Instant Pot, such as carrots, celery, or mushrooms. If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 4 days. The roast can also be frozen for up to 3 months.
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