This savory Instant Pot Pot Roast recipe will have the whole family looking forward to dinner. Fast and easy but absolutely rich and flavorful. Gluten Free.
Brown the meat in a little oil in the inner pot by turning on the saute function of your Instant Pot. Brown both sides.
Add the vegetables and garlic, then place the meat on top of the vegetables and season well with salt and pepper. These vegetables cooked with the meat are simply used to enhance the flavor and make a great tasting gravy. They will be removed when you make the gravy.
Add the thyme and bay leaves.
Pour in the beef stock.
Lock the lid, turn the steam release vent to ‘sealing’ and using the manual setting, adjust it to cook for 47 minutes at High Pressure.
When the cook time time is up, allow the unit to reduce pressure on its own without opening the steam release vent (Natural Release) for at least 12 minutes.
After 12 minutes you can carefully and slowly release the rest of the pressure.
Remove the meat and cover with foil.
If you want to cook potatoes and carrots to serve with this then remove the meat once it’s cooked and cover with foil to keep warm.
To make the gravy mix the cornstarch, with a little cold water.
Add half of the starch mixture to the meat juices then turn on the saute function if you need to let it heat up again until it thickens. If you want it thicker simply add more starch mixture.
Strain out the vegetables and serve over the meat.