Quick Start Guide

Instant Pot Electric Pressure Cooker Recipes
20
Beef Roast with Potatoes & Carrots One Pot Meal
P
ress [Saute] to pre-heat the cooker. . When the
words “Hot” appear on the display add a swirl
of olive oil and sear the roast well on all sides.
De-glaze the cooker with chicken stock.
Close and lock the lid of the Instant Pot. Press [Manual]
and then use the [+] button to choose 45-50 minutes
pressure cooking time (depending on the thickness).
When time is up, open the cooker using Quick Pressure Release (see page 5).
Add the potatoes and place the whole carrots on top - work quickly.
Close and lock the lid of the Instant Pot. Press [Manual] and then use the [-] button to
choose 10 minutes pressure cooking time
When time is up, open the cooker using Quick Pressure Release (see page 5).
Remove the carrots to a serving platter and slice them. Remove the potatoes with a
slotted spoon and place on the serving platter. Take out the roast, and place on a
plate tented with aluminum foil to rest.
Filter the cooking liquid through a fine sieve and put it back in the Instant Pot. Add the
wine and butter and reduce the liquid in the pressure cooker, without the lid, to about
half by pressing [Saute].
Slice roast and serve on platter with carrots and potatoes. Drizzle with the reduced
cooking liquid and sprinkle with thyme and nuts.
Serves 6-8.
More of Laura’s recipes can be found at
www.HipPressureCooking.com
1-2kg (2-4lb) Beef Roast, no
longer than the pressure
cooker is wide!
1 1/2 cup Stock
1 Tbsp Olive Oil
1k (2lbs) Potatoes, roughly
cubed
500g (1lb) thick Carrots,
peeled
1 bunch of parsley, chopped
1 cup red wine
4 tbsps unsalted butter
2 Tbsp Fresh Thyme
4 Tbsp chopped pistachio
By
Laura Pazzaglia