Pot Roast - Instant Pot

I like this recipe because the veggies are added at the end so they don't get mushie.

From Bread Booze Bacon

INSTANT POT OLD-FASHIONED POT ROAST

Instant Pot Old-Fashioned Pot Roast with Gravy & Vegetables is the best pot roast I've ever made. This easy, one-pot dinner is a family favorite!

 Course Main Dish

 Cuisine American

 Prep Time 35 minutes

 Cook Time 1 hour 30 minutes

 Total Time 2 hours 5 minutes

 Servings 4

 Calories 939 kcal

 Author Julie

Ingredients

• 3 pound chuck roast
• 1 tablespoon vegetable oil
• 1 cup brown or yellow onion diced
• 14.5 ounces low-sodium beef broth
• 1 tablespoon tomato paste (If I don't want to open a can of tomato paste, I use a squirt of ketchup)
• 2 bay leaves
• 3 medium carrots peeled and cut into 2-inch pieces
• 6 red potatoes cut into quarters
• 1 tablespoon fresh parsley finely chopped
• 1/4 cup all-purpose flour
• 1/4 cup water
• Salt and pepper

Instructions

1. Remove roast from package and pat dry with a paper towel. Season liberally with salt and pepper on all sides.
2. Turn your Instant Pot on to saute. Once hot, add the vegetable oil to the vessel. Place the roast in the hot pan and sear on each side for 5 minutes until browned. Remove the roast to a plate and set aside.
3. Add onions to the vessel. Cook for 3 minutes until softened. Stir occasionally, scraping the brown bits off the bottom of the pan. 
4. Add the beef broth, tomato paste, and bay leaves to the onions. Stir until the tomato paste is incorporated. Add the roast back to the pan. Cover and lock the lid in place. With the valve on sealing, use the manual option to set the Instant Pot to high pressure for 75 minutes.
5. Once the cooking is done. Let the pressure release naturally for 15 minutes. Then do a quick release of the remaining pressure. (I use a kitchen towel when moving the valve to prevent steam burns.) Take the roast out of the pan and place it on a plate or cutting board. Cover with foil and set aside.
6. Remove the bay leaves and add the carrots and potatoes to the vessel. Cover and lock the lid in place. With the valve on sealing, use the manual option to set the Instant Pot to high pressure for 3 minutes. After the cooking has finished, do a quick release of the pressure. Use a slotted spoon to transfer the vegetables to a bowl. Sprinkle with parsley and gently toss.
7. In a medium bowl, mix together the flour and water until smooth. Then, pour the liquid from the Instant Pot vessel through a strainer. Discard any solids. Pour the cooking liquid into a fat separator. Pour 1/2 cup of the cooking liquid into the flour mixture and the rest into the vessel. DO NOT pour the fat back in. Stir the flour mixture until it form a slurry and is well combined. Pour the slurry into the vessel. 
8. Turn the Instant Pot to saute and bring the gravy to a boil, whisking often. Cook until boiling and thickened. Turn off the pressure cooker. Transfer the gravy to a gravy boat.
9. Uncover the pot roast and cut into large serving pieces. (I discarded any big pieces of fat that were on their own.) Plate the pot roast on a serving platter. If desired, plate the carrots and potatoes around the edge of the serving platter around the pot roast, or serving the vegetables in their own serving bowl. Pour some of the gravy over the pot roast and reserve the rest for diners. Serve immediately.

Sausage Lentil Soup for Instant Pot

from My Life Cookbook

yummy!

INGREDIENTS

• 1 tablespoon olive oil
• ½ onion, chopped
• 1 large piece of celery, chopped
• 1 carrot, chopped
• 5 large mushrooms, chopped
• 4 cups beef broth or stock
• ½ lb Italian sausage, casings removed
• 1 cup lentils, green or brown
• 1 teaspoon garlic, crushed
• 1 can diced tomatoes
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 cup spinach

INstructions

1. Press saute button on the Instant Pot and get nice and hot.
2. Add the oil and then the onion, carrots and celery and saute for 5 minutes.
3. Add the sausage and brown for about 5 minutes (I cooked the sausage in a separate pan).
4. Add in the rest of the ingredients and stir.
5. Put on the lid and push the lever to the back to pressure cook.
6. Press the manual button for 10 minutes.
7. When time is up, quick release or let the pressure come down naturally.
8. Serve

Instant Pot Senate Bean Soup

Just made this. It reminds me of Campbell's bean with bacon soup - an elevated version.

From the Dads Cook Dinner blog

Ingredients

• 1 pound dried navy beans, sorted and rinsed
• 2 tablespoons butter
• 1 large onion, cut into 1/2 inch dice
• 2 cloves garlic, sliced
• 1/2 teaspoon Kosher salt
• 1 1/2 pounds smoked ham hocks (or a hambone and some leftover ham) (I didn't have a ham hock so I used chopped ham. I think the smoked hock would taste better, but it worked)
• 8 cups water
• 1 teaspoon fresh ground black pepper
• Salt to taste
• Minced parsley for garnish
• (I added chopped carrots and 2 tsp of chicken soup base)

Instructions

1. Sort and rinse the beans: Sort the navy beans, removing broken beans, stones, or dirt clods. Rinse the beans and set aside.
2. Saute the aromatics: Heat the butter in the pressure cooker pot over medium-high heat until it stops foaming. Add the onion, garlic, and 1/2 teaspoon salt. Saute until the onions are softened and browning around the edges, about 8 minutes.
3. Pressure cook the beans: Stir the rinsed navy beans into the pressure cooker. Set the ham hocks on top of the beans, and then pour the 8 cups of water over everything. Lock the lid on the pressure cooker, and cook at high pressure for 30 minutes in an electric PC, or 26 minutes in a stovetop PC. Let the pressure release naturally, about 20 minutes. Remove the lid carefully, opening away from you – even when it’s not under pressure, the steam in the cooker is very hot.
4. Shred the ham hock, season, and serve: Remove the ham hock from the pot with a slotted spoon or tongs, and set aside to cool. When the ham is cool enough to handle, shred it, then stir the ham back into the pot. Stir in the fresh ground black pepper. Now, taste the soup, and add salt until the soup tastes sweet and full of body, and you can just feel the taste of salt on the tip of your tongue. (I needed 2 teaspoons of kosher salt to get the taste I wanted.) Serve with a sprinkle of minced parsley on each bowl.

Notes

• Want to speed up the recipe? Soak the beans overnight. Replace step 1 with: the night before cooking, sort the navy beans, removing broken beans, stones, or dirt clods. Rinse the beans and put them in a large container with the salt. Cover with 2 quarts water. Let the beans soak for at least 8 hours, or overnight. Drain and rinse the beans, then continue with step 2.
• Look for meaty ham hocks, if you can – the ones in the video I shot were from the end of the hock, and didn’t have much meat on them. Larger hocks are usually meatier, so if you have an option, get big hocks instead of small ones.
• Please, do not forget to season to taste at the end! Soup tastes bland and flat without added salt. Don’t worry if it seems like a lot of salt – you’re still adding a lot less salt than you’d get in canned beans.

Instant Pot Lentil Soup

This lentil soup recipe from Kitchen Treaty is delicious!

INSTANT POT GOLDEN LENTIL & SPINACH SOUP

PREP: 5 MINUTES

COOK: 30 MINUTES (INCLUDING SAUTEEING AND WARM-UP)

TOTAL: 35 MINUTES

A thick and hearty lentil soup packed full of flavor. Made specifically for the it-appliance of the moment, The Instant Pot!

INGREDIENTS:

• 2 teaspoons olive oil
• 1/2 medium yellow onion, diced (about 1 cup)
• 2 medium carrots, peeled and diced (about 1 cup)
• 1 medium stalk celery, diced (about 1/2 cup)
• 4 medium cloves garlic, minced (about 2 tablespoons)
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt + more to taste (I used a little less)
• 1/4 teaspoon freshly ground black pepper+ more to taste
• 1 cup brown lentils, rinsed well in cold water
• 4 cups low-sodium vegetable broth
• 8 ounces (about 6 cups) baby spinach (I used 2 cups of beet greens)

1. Hit “Saute” button on Instant Pot. Add oil. When hot, add the onions, carrots, and celery. Saute, stirring occasionally, until tender, about 5 minutes. Add the garlic, cumin, turmeric, thyme, 1 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, for one minute.
2. Add the lentils and pour in the broth. Stir.
3. Place the lid on the Instant Pot and make sure the release valve is in the “sealing” position. Press the “Manual” button and set the timer at 12 minutes (I might try 10 minutes next time).
4. The Instant Pot will warm up for about 10 minutes and then start cooking. After the 12 minutes is up, quick-release by flipping the release valve to “venting” (a little bit at a time at first).
5. Once venting is complete, remove the lid of the Instant Pot. Stir in the spinach. Taste and add additional salt and pepper if desired. Serve.
6. Keeps in the refrigerator for about 3 days. Freezes well too!