Instant Pot Experiment #1

The first try was a success.

I forgot to take a picture of the finished product, but here is the picture from the Studio 5 Website where I got the recipe.

What I learned:  A regular pressure cooker recipe is a little different from the instant pot.  Where it says to bring the pressure up and then lower the heat and cook for 1.5 hours -- you can't lower the heat with the instant pot.  So I cooked it for 1 hr and it was perfect.  

Pressure Cooker Sunday Roast

Ingredients:

• 3 lb Chuck Roast
• 2 T Olive Oil
• 2 Cloves of Garlic
• 1 Med Onion quartered
• 2 C. Carrots
• 2 C. Celery
• 1 Sprig Thyme/Rosemary
• ¼ C. Mustard
• ¾ C. Worcestershire Sauce
• 1 T. Liquid Smoke
• 3 C. Beef Stock/Broth
• 8-10 Small new potatoes
• Salt & Pepper to taste

Method:

To cut down on cooking time:
Cut roast into 3” cubes.

Sear/Brown roast on both sides on high heat, remove meat from pan.

Add in carrots, onion, celery, garlic herbs.

Whisk together mustard, stock, liquid smoke.

Add roast back in. Pour liquid over roast & vegetables. Add potatoes on top.

Bring to pressure (watch for indicator), lower heat to maintain steady stream of steam, time for 1.5 hours once at full pressure.  Cook for 1 hr. in instant pot.