How To Cook Frozen Pot Roast In An Instant Pot

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How To Cook Frozen Pot Roast In An Instant Pot

You will love how quick and easy the cooking process is. Sear the roast for 3-4 minutes per side, deglaze the bottom, place the roast and liquid in, and cook for 1-1 ½ hours. Once the roast is cooked and resting, cook the vegetables. That is all it takes to cook a mouth-watering pot roast in an Instant Pot, even if it is frozen.

Cuisine American

Prep Time 5

Cook Time 30

Servings

Calories 635kcal

Author Jason Phillips

Ingredients

½ tablespoon vegetable oil
3 pounds pot roast
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon onion powder
1 tablespoon minced garlic
1 tablespoon prepared horseradish
3 cups beef broth
2 pounds peeled and cut potatoes
1 pound peeled and cut carrots

Gravy

2 tbsps flour
2 tbsps butter

Instructions

Turn the Instant Pot to saute, add the oil until and allow it to heat all the way.
While the oil is heating, salt and pepper the pot roast on all sides.
Place the roast into the Instant Pot and sear each side for three minutes per side. Turn the Instant Pot off.
Add ½ cup of the beef broth to the inner liner and deglaze the bottom.
Add the pot roast and secure the Instant Pot lid. Add the remaining seasoning and beef broth. Add the minced garlic and horseradish to the top of the roast.
Cook on high pressure for 30 mintues per pound.
Naturally release the pressure for 15 minutes. Remove the roast with tongs and place it on a plate or cutting board and cover it with a loose alumin foil tent.

Vegetables

Peel and dice the potatoes into ½’ slices. Add to the inner pot with the cooking lid and pressure cook on high for 5-10 minutes.
Quick release the pressure and remove the vegetables if you are making gravy. If not, add the roast to the inner liner so that everything stays warm. Make sure the Instant Pot is turned off.

Gravy

Remove the pot roast vegetables from the inner liner and strain the cooking liquid into a bowl.
Set the Instant Pot to saute mode and add the butter.
Once the butter is melted, add the flour and cook for one minute.
Slowly whisk in 1-½ cups of the cooking liquid and whisk vigorously until the flour is incorporated.
Remove the gray into a measuring cup and place the cooking liquid, pot roast, and vegetables back into the inner liner. Serve hot.

Notes

Storing tips

Leftover pot roast can be stored in the refrigerator for 5-7 days or in the freezer for up to six months. Once the pot roast and vegetables cool, place them in an airtight container in the refrigerator or freezer.

Seasoning

Salt, pepper, garlic powder, and onion powder are the most common. Aromatics like rosemary add a lot of character and flavor.

Nutrition