Umami Pressure Cooker Pot Roast in Instant Pot
Umami Pressure Cooker Pot Roast is one of the best recipes to be prepared on special occasions. From Christmas to Thanksgiving, pot roast is a dish everyone is going to fall in love with. Blending the right spices and meat, you have a dish people will always remember. While it may sound difficult to prepare, having an instant pot helps a great deal. All you have to do is get the best instant pot, understand how to use it and ensure using the right ingredients.
- Cornstarch + Water
- White mushrooms
- Salt and Black Pepper
- Balsamic Vinegar
- Bay leaves
- Olive oil
- Fish Sauce
- Soy sauce
- Unsalted chicken stock
- Chuck roast
- Prepare the pressure cooker – turn it on and wait for it to indicate “very hot” sign. The purpose of setting it on this sign is to ensure heating is done properly.
- Prepare the roast by a generous seasoning of salt and black pepper. Sprinkle both spices instead of using spoons to balance out the flavors and fragrances.
- Add one tbsp of olive oil in the pot and place the roast inside. Make sure the oil is not too hot otherwise there will be splashing experienced as soon as the roast goes inside.
- Let the roast cook for 10 minutes on each side and ensure each side becomes brown. When turning from each side, make sure you use two spoons. Otherwise, using one ladle and a tablespoon can be done. Two spoons will help ease out the turning process.
- Take a cutting board and slice the onions finely. Add sliced onions into the pot after roast is brown.
- When the onions are cooked and change color, add the garlic and cook until you can small fragrance. Remember, getting the fragrance out is a significant step.
- Add mushrooms and a pinch of salt. Mushrooms can be diced, sliced or simply put whole it per your liking.
- Prepare a deglaze by adding a dash of balsamic vinegar and stir with a wooden spoon
- Add one cup of chicken stock, one tbsp of fish sauce and soy sauce, one pinch of rosemerry and thyme and two bay leaves. These will help add amazing fragrance and flavor to the roast.
- Put the chuck roast on pressure (high pressure) for 35 minutes. Remember, the time required may be more depending on the size of the chuck roast.
- When time completes, put the chuck roast aside and cover with aluminum foil and let it sit. The aluminum will let it cook properly and stay warm while sauce is being prepared.
- Prepare the gravy to be poured on top in a separate saucepan.
- Mix 1 and 1/2 tbsp of cornstarch with 1 tbsp of water and prepare as sauce. The sauce does not have to be thick or thin. It needs to be in a moderate blend.
- Slice the meat of the chuck roast prepared and pour the sauce on top. You can even pour the sauce on top and then slice the chuck roast as desired in slices.
- Serve when warm.
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