Pressure Cooker Pot Roast: Low Carb easy Pot Roast with the Instant Pot
An easy Pot Roast in under an hour is easy to achieve when using your Pressure cooker or Instant pot. This Pressure Cooker Pot Roast is not only moist and delicious but also Keto and Paleo friendly. Pressure Cooker Pot Roast is a classic recipe and a great comfort food.
When paired with a delicious Cauliflower Mashed Potato side dish it completes the meal. Keto and Paleo Pot Roast recipes go great alongside many different side dishes such as Roasted Radishes, or Coleslaw. By simply throwing in a few low carb vegetables such as carrots, radishes or celery you can elevate this dish to New heights.
Pressure Cooker Pot Roast is also great for your Sunday afternoon meal prep. Make a pot roast in your instant pot and portion it out for keto or paleo and above all healthy meal all week long.
Pressure Cooker Basics
- Know the minimum liquid requirements for your model of Pressure Cooker and never use less. It is imperative that you cook safely and it is for this reason that you need to read the users manual. My pressure cooker requires a minimum of 1 to 1.5 cups of liquid.
- Know the difference between a “Natural Pressure Release” and a “Manual Pressure Release”. A manual pressure release means that when the time stops, hit the lever to release the pressure. A natural pressure release means that you simply turn the heat off when the timer goes off allowing the pressure to release naturally. This should take about 10 minutes.
- Learn what the “Sauté” function means and utilize liquid to de-glaze the pan. When you select the Sauté function on your Instant Pot the inside will get hot very quickly. This is great for browning meat before pressure cooking and will add flavor accordingly. When you add the liquid to your pressure cooker it will De-Glaze the bottom of the pressure cooker. By De-Glazing you get all that delicious Caramelization from the bottom of the pot and increase depth of flavor even more.
- Use the right equipment. Buy the right pressure cooker for your needs. I purchased the Instant Pot Lux 6 qt two years ago and never looked back. This was the base model and although it does not have the plethora of features that other Pressure Cookers, it meets my needs. There are many different models that have features from Instant Pots with Touch Screens and Pressure cookers that are just so dang pretty the possibilities are endless.
Best Cut of meat for pot roast
The following three cuts will all make a fine pot roast: Chuck: From the front portion of the animal. Look for chuck roast, shoulder steak, boneless chuck roast, chuck shoulder pot roast, chuck seven-bone pot roast, or beef chuck arm. Brisket: From the breast or lower chest with long strands of meat.
When picking out a pot roast for your Pressure Cooker Pot Roast it is important to look at the quality of the beef. Purchase the best beef you can afford because Food is Medicine, put the best stuff in for the best results. This means Grass Fed beef or the higher quality beef at the grocery store depending on what you can afford.
I used a 2.5lb Grass Fed Chuck roast for the Pressure Cooker Pot Roast however use what you can afford. Above all, look for good marbling in the meat to insure a juicy and flavorful roast. The more marbling the tastier the Pressure Cooker Pot Roast will become.
Pressure Cooker Cooking Time Per Pound
Be sure to read your users manual before starting a Pressure Cooker Pot Roast. According to the official Instant Pot Website the cooking time in a pressure cooker for beef is 20 – 25 minutes per lb and for this reason I recommend cooking the Pressure Cooker Pot roast for 50 minutes with about 10 minutes pressure release.
- 2.5 lb Chuck Pot Roast
- 3 TBS Brags Liquid Aminos (or other soy sauce alternative)
- 1 Tsp Red Boat Fish Sauce
- 1 TBS Dehydrated Onion Flakes
- 1 Tsp Fresh or Dried Rosemary
- 1 Chopped Garlic Clove
- 1/2 Tsp Dried powdered Thyme
- 2 Beef Bullion Cubes or 1/2 Cup of Beef Broth or water
- 2 TBS of Coconut Oil or other healthy fat
- 1-2 tsp Salt
- 1 tsp Pepper
- 8 g Dehydrated Porcini Mushrooms
- Take out the Chuck Roast and let it come up to room temperature. Turn the Instant pot or Pressure cooker to the saute function and add the fat. While the pressure cooker is heating up liberally salt and pepper both sides of the chuck roast. Brown the Chuck roast in the instant pot for about 2 minutes per side.
- While browsing the chuck roast mix together the wet and the dry ingredients in a measuring cup to insure that you are using the minimum liquid allowed in your pressure cooker. I used about a cup of liquid total in my instant pot. Check the minimum for your pressure cooker in your users manual and add a touch more water if needed.
- Turn the Chuck roast up on its side and add the liquid to the pressure cooker to De-Glaze the bottom of the pot. Use a wooden spoon to scrape any bits off the bottom of the pot.
- Set the timer to 50 minutes and let the pressure build and the lid should lock. When the timer goes off let the pressure release naturally. Check the pot roast for tenderness, it should be falling apart at this point and if it is not set the timer for another 10 minutes and recheck.
- Take the Pot Roast out of the pressure cooker and place it in your serving dish. Shred or slice your pot roast. I like to shred my pot roast and then add about 1/3 cup of the liquid from the pressure cooker to the meat for extra flavor. Save 1 cup of the broth and the mushrooms from the pressure cooker to make the gravy.
- Wow your family with this delicious dish made in under an hour!
Be sure to make the cauliflower mash and gravy to go alongside this awesome dinner.
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Serving Size4.8 oz
Amount Per Serving Calories 274 Total Fat 17g Carbohydrates 1g Protein 25.2g
Mashed Cauliflower is a great low carb alternative to mashed potatoes. This recipe was written to go with the Pressure Cooker Pot Roast.Get the Recipe
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