Instant Pot Pot Roast

Spoileddani

3 lb chuck roast, cut into 2 inch cubes

1 ½ cups broth

6 Yukon gold potatoes, cut into 1 to 2 inch pieces

2 cups baby carrots or 2 standard carrots, sliced

2 Tbsp seasoning of choice or substitute salt and pepper to taste

1.Set Instant Pot to sauté.

2.Cut roast into 2 to 3 inch cubes.

3.When screen says "Hot", add meat and sear on all sides.

4.Once meat is seared, about 5 minutes, add 1 ½ cups broth, 1 tablespoon of seasoning, close the lid and press the Stew/Meat button and the instant pot will show 35 minutes and will start building pressure. Once instant pot reaches the right pressure it will automatically start your timer.

5.While your meat is cooking, cut up your potatoes and carrots (if using regular size, otherwise you can just throw in baby carrots as they are).

6.When timer is done, manually release the pressure, by opening the steam valve. Do not put hands or face over steam, stand back and do this.

7.Once the pressure is released, you will be able to open the lid and add potatoes and carrots and one more tablespoon of seasoning.

8.After adding potatoes and carrots, close the lid, close your steam vent, hit "Manual" and set the time for 10 minutes.

9.Instant Pot will reach pressure again and will start counting down from 10 minutes automatically. Once the timer goes off, you can again manually release the pressure or you can allow the pressure to naturally release (instant Pot will automatically switch to warm).

10.Using a slotted spoon, serve pot roast and vegetables in bowls.

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