Easy Keto Pot Roast (Instant Pot Recipe) (2024)

FAQs

Why is my pot roast still tough in the Instant Pot? ›

If it's still tough, you will need to cook it longer. The pressure cooking process breaks down tough meat, making it tender. Put the lid back on, seal the pressure cooker, and cook at high pressure for another 10 to 20 minutes.

Place the frozen beef roast, salt, pepper, garlic, and onion powder inside the pressure cooker. Pour in beef stock around the roast, then top the roast with horseradish. Cook on high pressure for 30 minutes per pound.

Don't Skip the Extra Liquid.

Typically you need at least 1 cup of liquid in the Instant Pot; the remaining 1/2 cup comes from the juices released by the chuck roast and the tomato sauce.

Some people prefer a roast that has more substance, so if you do, the Instant Pot is the winner. I have tried cooking a roast for up to 120 minutes in the Instant Pot and the texture still didn't match a slow cooker, but every 10 minutes of added pressure cooking will definitely make the meat more tender.

Can you overcook a roast in the pressure cooker? Yes, just like any cooking method you can overcook a chuck roast in the Instant Pot. Follow the directions based on the size of your roast to know how long to cook it.

Yes, pot roast absolutely becomes more tender the longer it cooks. Roasts are generally made from tougher cuts of meat, such as chuck or brisket, which contain a lot of collagen, connective tissue, and fat. These tougher tissues require a long cooking time to break down and for the collagen to converts into gelatin.

The Instant Pot won't come to pressure without a bit of liquid. We found 1 cup was just enough to avoid stewing the beef. Don't throw out the sauce at the end. It's amped up with flavor from cooking with the beef and is absolutely decadent spooned over medium-rare slices.

While you may cover meat almost completely for a conventional braise, use just enough liquid for the cooker to reach pressure – during pressure cooking the meat will release it's own juice and braise in that flavorful liquid, instead. DO use fresh herbs.

Unlike your slow cooker or stovetop or oven cooking, your Instant Pot requires at least a little bit of liquid to function. It's necessary for steam to build up, ultimately creating a high-pressure environment used for faster cooking.

Cooking a frozen roast in an Instant Pot is actually quite easy. Place the frozen roast in the pressure cooker with the trivet underneath, to allow the heat to penetrate the entire surface of the roast, and add an additional 20 minutes to the cooking time.

Does meat have to be fully submerged in an Instant Pot? ›

If you didn't completely submerge the meat in broth, it would come out dry. If you completely submerged the meat in liquid, it would pull some of the flavor out of the meat. The sealed Instant Pot environment keeps all the liquid AND flavor in the meat, even without submerging the meat.

..and place the roast on top of the trivet, fatty side-up (this will allow the juices from the fat to coarse through the meat as it cooks). Top it off with some big, beautiful, sliced Portobello mushrooms. Than take some beef broth and pour it over everything in the pot…

If you find that it's still tough after cooking, you'll need to cook it for another 10 to 20 minutes at high pressure – it just needs a bit longer to continue to brine and break down the connective tissue.

Cover and cook for 3 hours, or until the roast is very tender. Add the carrots and potatoes to the pot when there's about an hour of cooking time left, turning the roast over when you do. To serve, spoon any excess fat off the surface and slice or shred the beef to serve with the veggies, drizzled with sauce.

With lots of connective tissue (also known as collagen), these cuts can be tough if undercooked or hurried along in the cooking process. However, with slow-cooker pot roast, pressure cooker pot roast, or low-and-slow braised pot roast, the collagen breaks up for tender, succulent meat.

The pressure cooker can tenderize the most stubborn cut of meat and turn tough chewy fibers into gelatin, but a few wrong moves can turn meat into a shriveled tasteless lump. Here are my do's and don'ts for getting the most flavor out of your pressure cooked meat.

There are several reasons why this could have happened even after so much cooking. First, your choice of a rump roast could be a factor since cuts from the hind quarter are very muscular and, since muscles are the most resistant to breaking, this cut is quite stubborn when it comes to becoming tender.

Thick-slice the roast (1/4 in thick or so), then cut the slices into bite-sized cubes. Put these in a deep pan and add a can of beef broth (about a cup), a cup of water, and a half-cup of red wine. Heat this to a simmer over low heat and cover the pan, stirring occasionally.

Arrange onion, garlic, and 1 bay leaf in the bottom of the pan; sprinkle with salt and pepper. Return meat to the pan, place remaining bay leaf on top of meat, and cover. Cook in the preheated oven for 30 minutes. Reduce heat to 300 degrees F (150 degrees C) and continue cooking until tender, about 1 1/2 hours.