With under 10-ingredients, this Italian-Style Instant Pot Pot Roast is as yummy as it is easy to prepare. #InstantPot #Recipes #Electric #PressureCooker
3lbbeef chuck roast
3cups(24-ounces) Bertolli Rustic Cut Pasta Sauce, Roasted Garlic Marinara
1/2cupsweet Red wine [See Note 1]
pinchof red pepper flakes [See Note 2]
salt and pepper, to taste
Place beef roast down in a 6-quart Instant Pot or Electric Pressure Cooker. If desired, seer on all sides for color.
Mix tomato sauce with red wine and pour on top. Add bay leaves.
Secure lid and set lid to seal. Set on Manual with the warming feature off (press manual button twice on Instant Pot to turn warming off) for 60 minutes. (Note: It will take approximately 15 minutes for pot to reach full pressure before the 60 minute timer will start.)
Let Instant Pot naturally release (do not use the quick release) for at least 15-20 minutes before quick releasing. I personally prefer to let it completely naturally release. Using the quick release can cause tough meat.
Wine may be replaced with water, if desired. This will result in a flavor loss.
Red pepper flakes are optional and may be omitted without substitution.
Notes on the Perfect Instant Pot Roast
We used a 6 quart Instant Pot to make this recipe. Using an electric pressure cooker is a great convenience in the kitchen, but ALWAYS follow your manufacturer’s recommendations for safety.
If using a smaller pot, you may need to reduce the recipe to avoid overflow.
DO NOT Quick Release this recipe immediately after cooking. Also, DO NOT EVER cover the vent of your electric pressure cooker.
As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.