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Old 08-07-2017, 01:39 PM   #1
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Ms. Mofet's Instant Pot - Pot Roast (Pressure Cooker)

Ms. Mofet's Instant Pot - Pot Roast (Pressure Cooker)
  • 4 - 5 lb. bottom or chuck roast
  • All purpose seasoning of choice - to taste
  • Salt and ground black pepper
  • Canola oil - just enough to coat meat
  • 1 - 2 TBSP. Oil to sauté meat (I use coconut oil)
  • 1 (10 oz) box whole mushroom caps - cleaned and quartered
  • 1 envelope beefy onion soup mix
  • 1 tsp. Gravy Master
  • 2 tsp. Mushroom Better Than Bouillon (optional)
  • Pinch ground dried porcini mushrooms (optional)
  • 1/4 cup Burgundy wine
  • 1 3/4 C. Water
This produces tender, shredded pot roast:
  1. Cut roast into large chunks or cubes. Place in large bowl or zip top bag.
  2. Oil and season roast with your favorite seasoning.
  3. Combine water, gravy master, bouillon and (dried mushrooms if using) set aside.
  4. Press Instant Pot Sauté button (normal setting) and allow to heat up.
  5. Add oil to pot and brown meat (on all sides) several pieces at a time (don't crowd pot). Remove to bowl as browned. Repeat till all meat is browned.
  6. Add wine to pot and deglaze to loosen all brown bits from bottom of pot. Let boil 1 minute.
  7. Add water mixture and soup mix to pot and stir well.
  8. Add meat (and all the juices) and mushrooms to pot.
  9. Lock lid and set valve to sealing.
  10. Use Meat/Stew button, High Pressure, Adjust to more (45 minutes).
  11. When done cooking allow 10 minute Natural Pressure Release, then Quick Release.
  12. Remove lid when pin drops.
  13. Use a slotted spoon to remove meat (will be very tender) to platter and shred.
  14. May thicken jus if desired: Use Sauté button, adjust to more and allow to boil till reduced and thickened
  15. OR
  16. Make a paste of equal amounts of soft butter and flour, add to the pot and whisk briskly to avoid lumps. Stir till thickened.


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Old 08-07-2017, 06:20 PM   #2
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Your recipe looks delicious!!

And a million times better and more thoughtful than most of the Instant Pot recipes out there. Their Facebook page ranges from useless to horrifyingly bad.

I'm going to try this when it gets cooler!

And some of your other ones, too. Thank you for them!
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Old 08-07-2017, 06:25 PM   #3
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Quote:
Originally Posted by jennyema View Post
Your recipe looks delicious!!

And a million times better and more thoughtful than most of the Instant Pot recipes out there. Their Facebook page ranges from useless to horrifyingly bad.

I'm going to try this when it gets cooler!

And some of your other ones, too. Thank you for them!
Thank you and you're welcome. Please let me know if you like them.
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Old 08-07-2017, 06:39 PM   #4
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What would you think if I use all wine and no water? Or mostly wine?

Most if not all of the IP recipes I've seen don't use all wine... maybe there's a reason ... ?

And I will probably try this sooner than later !
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Old 08-07-2017, 07:23 PM   #5
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Quote:
Originally Posted by jennyema View Post
What would you think if I use all wine and no water? Or mostly wine?

Most if not all of the IP recipes I've seen don't use all wine... maybe there's a reason ... ?

And I will probably try this sooner than later !
The wine won't evaporate like normal cooking. I wouldn't use all wine. I think it would be to strong.
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Old 08-08-2017, 08:15 AM   #6
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Quote:
Originally Posted by msmofet View Post
The wine won't evaporate like normal cooking. I wouldn't use all wine. I think it would be to strong.
Hmmmm good point

Thanks
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Old 08-08-2017, 09:53 AM   #7
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Hmmmm good point

Thanks
Do you have an Instant Pot or regular stovetop pressure cooker?

I ask because this recipe was developed for the electric IP. A stovetop PC has higher pressure so you may want to take 5 or so minutes off cooking time.

Hope you enjoy it. I love Pot roast. The IP makes outstanding pot roast and corned beef in a short time.
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Old 08-08-2017, 01:54 PM   #8
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I have an Instant Pot, which I really love
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Old 08-08-2017, 03:19 PM   #9
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Originally Posted by jennyema View Post
I have an Instant Pot, which I really love
I love mine also. I have posted several recipes under the main ingredient or appropriate forum. I wish there was a Pressure Cooker forum. Please post some of your IP recipes.

I made a salad the other day and cooked the potatoes, eggs and string beans in the IP. I have the 6 quart Duo60 7-1.
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Old 11-04-2017, 03:06 PM   #10
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This is a recipe I am definitely going to try in my brand new instant pot!
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Ms. Mofet's Instant Pot - Pot Roast (Pressure Cooker) [B][U]Ms. Mofet's Instant Pot - Pot Roast (Pressure Cooker)[/U][/B] [LIST] [*]4 - 5 lb. bottom or chuck roast [*]All purpose seasoning of choice - to taste [*]Salt and ground black pepper [*]Canola oil - just enough to coat meat [*]1 - 2 TBSP. Oil to sauté meat (I use coconut oil) [*]1 (10 oz) box whole mushroom caps - cleaned and quartered [*]1 envelope beefy onion soup mix [*]1 tsp. Gravy Master [*]2 tsp. Mushroom Better Than Bouillon (optional) [*]Pinch ground dried porcini mushrooms (optional) [*]1/4 cup Burgundy wine [*]1 3/4 C. Water [/LIST] [B][U]This produces tender, shredded pot roast:[/U][/B] [LIST=1] [*]Cut roast into large chunks or cubes. Place in large bowl or zip top bag. [*]Oil and season roast with your favorite seasoning. [*]Combine water, gravy master, bouillon and (dried mushrooms if using) set aside. [*]Press Instant Pot Sauté button (normal setting) and allow to heat up. [*]Add oil to pot and brown meat (on all sides) several pieces at a time (don't crowd pot). Remove to bowl as browned. Repeat till all meat is browned. [*]Add wine to pot and deglaze to loosen all brown bits from bottom of pot. Let boil 1 minute. [*]Add water mixture and soup mix to pot and stir well. [*]Add meat (and all the juices) and mushrooms to pot. [*]Lock lid and set valve to sealing. [*]Use Meat/Stew button, High Pressure, Adjust to more (45 minutes). [*]When done cooking allow 10 minute Natural Pressure Release, then Quick Release. [*]Remove lid when pin drops. [*]Use a slotted spoon to remove meat (will be very tender) to platter and shred. [*]May thicken jus if desired: Use Sauté button, adjust to more and allow to boil till reduced and thickened [*]OR [*]Make a paste of equal amounts of soft butter and flour, add to the pot and whisk briskly to avoid lumps. Stir till thickened. [/LIST] [IMG]https://www.discusscooking.com/forums/members/27696-albums1087-picture7062.jpg[/IMG] [IMG]http://www.discusscooking.com/forums/members/27696-albums1087-picture7064.jpg[/IMG] 5 stars 1 reviews
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