instant pot chuck roast

STOP OVERCOOKING YOUR POT ROASTS!

It doesn't take an HOUR to cook a pot roast. Or 45 min, or 35 min, or 25min!!!!

"But it's fall-off-the-bone TENDER"

No, the roast has lost all of its moisture AND fat" It's now in the juice you see and the roast is mushy, but DRY.

NEVER QUICK RELEASE!

Use Chuck. NEVER top round, bottom round, or sirloin.

Total cooking time is 1.5 hours for 3# pot roast (chuck roast)

1pk pot roast seasoning

1c water NO trivet

Sear on one side, 10 minutes on SAUTE.

Turn the meat over using tongs.

Sear on the other side, 10 minutes on SAUTE

Mix seasoning and 1cup of water. Pot roast seasoning or your own mix. and pour it over the meat.

Set to HIGH PRESSURE (12psi) MANUAL, 20 min.

It will take 20 minutes to build up pressure. BE PATIENT! Remember your first water test? It took almost 20 minutes? That should have taught you something.

After 20 minutes, counting down, it will beep. Allow to rest ( NPR) for 20 more minutes then vent any pressure. there should be very little if any.

Remove the meat and put it in a zipper bag and wrap with a towel to keep warm OR ANY OTHER PREFERRED WAY.

Add your cut vegetables NO HUGE PIECES. Smaller pieces cook better.

Cook for 2 minutes under MANUAL. HIGH PRESSURE

Add meat to keep warm or serve with pot jus.

Did I say STOP COOKING YOUR POT ROAST FOR AN HOUR? (or 45 min or 30 min) Well, STOP!

SAME COOK TIME FOR A 6# POUND (one piece, NOT 2, 3# PIECES) 2 TO 3 INCHES IN THICKNESS.

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