Summary:

Instant Pot Pressure Cooker Pot Roast might be a good recipe to expand your main course recipe box. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 484 calories, 51g of protein, and 9g of fat per serving. For $9.42 per serving, this recipe covers 51% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe is liked by 1 foodies and cooks. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. If you have onion, beed broth, potatoes, and a few other ingredients on hand, you can make it. It is brought to you by Pink When. Overall, this recipe earns a super spoonacular score of 92%. Users who liked this recipe also liked Instant Pot Pot Roast (pressure cooker pot roast) + VIDEO, Instant Pot Pot Roast (pressure cooker pot roast) + VIDEO, and Instant Pot Pot Roast (pressure cooker pot roast) + VIDEO.

Dietary Info:

Ingredients:

• 12 small baby carrots - $5.00
• 2 cups beed broth - $1.59
• 2 lb roast - $9.99
• 1 Tbsp olive oil - $8.49
• 1 onion - $0.99
• 4 medium potatoes - $0.99
• 0.25 cup dale's steal seasoning - $4.49

Instructions:

1. First, place the Instant Pot on the saute function. Once it is hot, add the olive oil and then add the roast. I like to sear all of the sides for a few minutes to help seal in the juices and to also give it that pretty coloring.
2. Next, pour in the beef broth and seasoning sauce along with the chopped onion.
3. Place the pressure cooker on manual and set for 30 minutes.
4. After the first 30 minutes, do a quick release and then add the quartered potatoes and the carrots.
5. Place on manual and then cook again for 15 minutes.
6. Once finished do another quick release and carefully remove the roast to a serving dish. Take a large slotted spoon and remove the potatoes and carrots, and then save the flavored broth to serve over your dish.