How to make a Pot Roast in the 3 Qt. Mini Instant Pot
Sunday Pot roast is on the menu today. It really doesn’t matter what day it is, it’s always a good day for Pot Roast. I thought since I have the 3Qt. Mini Instant Pot I would give it a test run with a pot roast. I have to say I am really smitten with the Mini Instant Pot. It is really much more versatile than I had thought. I think once I made my cakes, it was game over, I was in love. Whether you are a family of 2, 4 or 6 you can find multiple uses for your mini IP.
Find my mini cake recipe HERE
My pot roast was 2.6lbs. and I was a bit concerned if it would fit. No worries there, all I had to do is cut it in half.
For this recipe all you need is your Roast, salt and pepper to taste and sauce of your choice. Whether you choose Chuck, sirloin or whatever cut you prefer, As I said we used chuck roast and it was 2.6lbs.
My husband picked up a 14.2 oz. of P.F. Changs Mongolian style BBQ sauce. It was super!
After I cut the roast in two, seasoned both sides with salt and pepper, I added one cup of water to the pot, placed the meat on the trivet and dumped the sauce on top. You can add onions, or peppers too if you like. I set the pot to High Pressure/Pressure cook button for 45 minutes. I let it naturally release and removed the roast to a platter to cool down a bit. In the meantime I had cut up some baby red potatoes and seasoned those with salt, pepper and a little balsamic glaze. I added one cup of water to the pot, placed down the trivet and dumped my potatoes on top. Set to High Pressure again for 11 minutes and had some perfect potatoes to go with our roast.
The roast was mouth watering tender and delicious. PIN IT>SAVE IT>MAKE IT!
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and of course the Insta-Pans.
Newest addition to my line is the Flower Bundlette pan made for the 3 Qt. mini and up.
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