Delicious Pot Roast & creamy Risotto
Today we are bringing you two Instant Pot Recipes, Pot Roast & Risotto. We’ve made these recipes before and love how quickly easily they adapted from crockpot to instant pot!
Instant Pot Pot Roast
Instant Pots are very popular and this Pot Roast recipe quickly became a favorite. We didn’t jump on board until Christmas. I know, what took us so long? Let me tell you all about it, the shortened version, lol.
We decided not to purchase each other Christmas Gifts. Horrifying, right! What girlie doesn’t enjoy opening a beautifully wrapped gift from their honey? I love, love the anticipation and ultimately unwrapping a gift. Yet, this year we agreed we enjoyed watching our grandson open his Christmas gifts more.
There’s nothing like a little heart joyfully opening gifts. Our grandson loves everything about Santa and even has a little elf of his own. I kept to our agreement and did most of my shopping online. Which helped, big time!
It wasn’t until the week before Christmas that I found myself standing before a display of Instant Pots. In fact, I stopped at the display, moved on, returned and ultimately slid the box into my shopping cart.
My husband is a terrific cook and can grill with the best barbecuers. He’d mentioned how many of his work buddies ‘loved’ their Instant Pots. So, I turned into that person who purchased a practical gift for their honey. Yep, it’d be like him buying me a washer, dryer or vacuum as a gift. He thanked me, but didn’t let me off that easy and didn’t hesitate to tease me about it. Thank goodness he has a great sense of humor and we had a few good laughs about it “his gift”.
Pot Roast from Crock Pot to Instant Pot
We adapted this Pot Roast recipe from one of our many crock pot recipes. The Instant Pot is a big time saver and reduced this down to about an hour and half. That includes prep time, too. Doesn’t that sound great?
Pot Roast Ingredients
This is a pretty basic recipe with simple ingredients. They include: 3 to 3-1/2 pound boneless beef chuck roast, salt, pepper, vegetable oil, celery, red wine, diced tomatoes (canned), garlic, thyme, bay leaf, carrots, onions, flour and water.
The ingredients for this pot roast are pretty basic and yet combined create great flavor and so yummy!
Pot Roast Recipe
- 3-3.5 lb boneless beef chuck roast
- 2 tbsp oil we used canola
- 1 large celery stalk or two small stalks
- 1 can diced italian style tomatoes, ours was 14.5 ounce can
- 4 to 5 garlic cloves, smashed
- 1 bay leaf
- 1/2 tsp dried thyme
- 1/2 bag carrots, peeled and cut into large sections (1/2 of a 2 lb bag or 1 lb of carrots
- 3/4 cup red wine
- 1 med yellow onion, finely chopped
- 1 tbsp flour
- 2 tbsp water
- 1/8 to 1/4 tsp salt and pepper, but to taste
Rinse and pat dry beef, we used paper towels. Season with salt and pepper. Using the saute setting, heat oil and brown both sides of beef. Approximately 3-6 minutes. Remove from heat and set aside on a plate.
Leaving the setting on saute, add wine, celery and cook for 2 to 3 minutes. Then add in canned diced tomatoes, smashed garlic, bay leaf, and thyme. Turn off or cancel saute function.
Set the browned beef on top of sauce. Cover with lid and lock securely. On our instant pot we set Manual/Pressure Cook, high pressure setting and timed for 1 hour and 15 minutes.
After cooking time, carefully release pressure. Then remove to plate or cutting board and tent with foil.
Add carrots and chopped onions. Cover with lid and lock lid. Set to manual/pressure cook and cook on high pressure for 4 minutes. Carefully release pressure, we used the quick release. Set unit to saute and simmer.
In a small jar, with lid, add water and flour. Shaking to thoroughly dissolve flour. Once flour is dissolved add to wine sauce in instant pot, stir and simmer until thickened. This is an individual preference, but we cooked it for 2 – 4 minutes.
My father was a butcher and always recommended cutting the meat ‘across’ the grain. However, you can cut it in your preferred way. Put meat into large bowl or deep platter, pouring carrots, onions and wine sauce over meat. Serve and enjoy!
In our house and for my hubby we must have a side dish. Our side of choice for the Pot Roast is Risotto and a creamy delicious risotto.
You could add quartered potatoes during the instant pot cooking process, but we love this creamy risotto!
Pot Roast & Risotto
I don’t know about you, but the pot roast has a delicious wine sauce and what better pairing could you have then a creamy risotto. Nothing better then layering the pot roast, carrots, onions and wine sauce over a bed of creamy risotto.
Risotto from Crock Pot to
Instant Pot Risotto
For as long as I can remember, my Nono and Noni Bell (italian slang for grandfather and grandmother) set aside time every year for ‘family’ vacations. They’d rent a house or cabin and both their children, their children’s children and then grandchildren’s children would all vacation together. Yep, all of us under one roof!
What amazing memories! My Noni continued the tradition long after my Nono passed away and the memories continued. Nono and Noni could have vacationed together any place they chose. But, they chose to be with us, their family.
During one of our ‘holidays’ I created a crockpot recipe with rice and shrimp. It was a hit, everyone loved it.
Over the years, I created different versions of crock pot rice. The creamy risotto being my favorite and why not a instant pot creamy risotto recipe?
There are many different types of rice, but I use Basmati and add in vermicelli pasta. The other ingredients are a yellow onion, salt, parmesan cheese, chicken broth, dry white wine, butter and optional ingredient is mushrooms.
- 2-3 tbsp butter or oil
- 1/4-1/2 cup dry white wine
- 2 cups Basmati rice
- 1 yellow onion, chopped
- 3/4-1 tsp salt, to taste
- 1 can Chicken Broth
- 1 1/2 cups water
- 1/4-1/2 cup grated parmesan cheese, we love the flavor opting for 1/2 cup and more as a topping
Set your instant pot to saute. Add butter and melt. Once butter is melted add in your finely chopped onion. Saute until the onion becomes translucent about 2 – 4 minutes.
Leaving instant pot on saute, add your rice and broken/crumbled vermicelli and cook until the rice changes becoming opaque or golden brown.
Add in wine, stirring slowly until it has been absorbed or about 1 – 2 minutes. Once the wine is absorbed turn off or cancel the saute function.
Add chicken broth, salt and water. Cover with lid and seal. Then select manual/pressure cook and cook at high pressure for 6 minutes.
After cooking time is completed, release pressure (we used the quick release option). Do not open lid! Allow to rest in covered instant pot for at least 5 minutes.
After resting for, at least, 5 minutes open lid and gradually stir in grated parmesan cheese. If necessary, add in up to 1/4 cup water. This is a crock pot to instant pot conversion, I recall once or twice over the years adding a small amount of water when preparing this recipe in crock pot. I have not had to add water when prepared in instant pot.
Garnish with grated parmesan cheese and freshly chopped italian parsley. Serve and enjoy!
Final Thoughts on Pot Roast & Risotto
Converting these recipes to Instant Pot Recipes worked great and we are thrilled with the final dishes. The flavors were retained and perhaps, even improved. When you include the time saving factor, it’s even better! I don’t know why we resisted purchasing an instant pot and put it off for so long. This creamy Risotto would taste great with our Creamy Baked Chicken The Easy Way!
Also, we are a part of social media and can be found on facebook, instagram, twitter, pinterest and … Please, share, like, tweet, follow, comment and pin us. Did I leave anything out? lol!
Give these recipes a try! Leave us a comment with your thoughts. A “Big” Thank you for visiting us here around The Blog. We look forward to seeing you again, soon.