Do you need to add liquid to an Instant pot when cooking meat?

You always need to add some liquid when using an instant pot. A pressure cooker like the instant pot needs liquid in order to build up pressure required to do the cooking.

How long does it take to cook a beef roast in an instant pot?

The general rule is to allow 20 minutes per pound of beef when cooking in an instant pot.

What’s the most flavorful cut of meat for a pot roast?

A boneless chuck roast is my top choice for the best flavor, but a rump roast or a beef brisket are both great choices. The trick is to choose a cut of meat that contains a lot of connective tissue, which breaks down during the pressure cooking process. This gives a very tender, juicy end result that is absolutely delicious.

Why is my pot roast not tender when I cook it in an instant pot?

It may be because you used a cut of beef that is too lean. Fat adds flavor and tenderness to a pot roast. Another reason may be that it was not cooked long enough. Even with using an instant pot, it may take 90 minutes before the muscle fibers have broken down enough for a tender pot roast.

Fork Tender Pot Roast - Easy Instant Pot Recipe

Ingredients

Scale

3 1/2 to 4 pounds boneless beef chuck roast (see Notes)
Salt, about 1 teaspoon (to taste)
1 tablespoon oil for browning
1 cup beef broth
1 tablespoon soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Black pepper, to taste
2 tablespoons cornstarch

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Instructions

Cut beef into large chunks and trim extra fat.
Salt the meat, add garlic powder, paprika, and pepper. Chill, uncovered, in the fridge for at least 30 minutes or more.
In a large skillet or dutch oven, heat the oil over high heat. Add the beef pieces, but don’t crowd the pan. Cook in batches if needed. Brown the beef for 3-5 minutes before turning it over to get a good sear (about 8 minutes total).
Add the beef to the Instant Pot.
Pour a little of the beef broth into the skillet with the pan drippings. Use a fork to scrape up all the good browned bits before adding it to the Instant Pot.
Add the rest of the broth and the soy sauce to the Instant pot.
Choose the meat/stew setting for 90 minutes (high pressure).When it’s finished cooking, release the pressure using a quick release or let it come down naturally.
Remove the meat and skim the fat from the cooking liquid if desired.
Combine cornstarch with water and whisk until it’s smooth.
Choose the Sauté function on the instant pot and bring the liquid to a boil. Add the cornstarch slurry, cooking and stirring until smooth and thickened. Serve the gravy with the beef.

Notes

Good cuts of beef for this recipe - chuck roast, rump roast, or beef brisket. Choose a beef roast with lots of connective tissue, which breaks down during pressure cooking and becomes very tender and juicy.

Author: beneficialbento
Prep Time: 1 hour
Cook Time: 90 minutes
Category: dinner
Method: Instant Pot

Nutrition

Serving Size: 1/2 pound
Calories: 320
Sugar: 0.2 g
Sodium: 261.4 mg
Fat: 13.2 g
Carbohydrates: 2.2 g
Fiber: 0 g
Protein: 45.1 g
Cholesterol: 134 mg