Instant Pot Spice-Braised Pot Roast

This Instant Pot Spice-Braised Pot Roast is a delightful twist on the classic comfort dish, combining the rich, hearty flavors of tender beef with a blend of aromatic spices. The pressure cooking locks in moisture and infuses the meat with a savory depth, resulting in a melt-in-your-mouth experience that pairs perfectly with creamy mashed potatoes or a crusty loaf of bread. This easy-to-make recipe is ideal for a cozy family dinner or a special gathering, bringing warmth and comfort to the table with minimal effort and time.

Ingredients

• 3-pound beef chuck roast
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups beef broth
• 1 cup tomato sauce
• 2 tablespoons soy sauce
• 2 tablespoons apple cider vinegar
• 2 bay leaves
• 4 carrots, peeled and cut into chunks
• 4 potatoes, peeled and quartered

Instructions

1. Sear the Roast: Set the Instant Pot to the ‘Sauté’ mode and add the vegetable oil. Once hot, add the beef roast and sear on all sides until browned. Remove the roast and set aside.
2. Sauté Aromatics: In the same pot, add the chopped onion and garlic, sautéing until the onion is translucent. Stir in the cumin, smoked paprika, cinnamon, coriander, salt, and black pepper, cooking for about 1 minute until fragrant.
3. Deglaze the Pot: Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Stir in the tomato sauce, soy sauce, and apple cider vinegar.
4. Pressure Cook: Return the beef to the pot, adding the bay leaves. Close the lid and set the Instant Pot to ‘Pressure Cook’ on high for 60 minutes.
5. Add Vegetables: After the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then quick-release the remaining pressure. Open the lid and add the carrots and potatoes. Close the lid and cook on high pressure for an additional 10 minutes.
6. Final Release: Let the pressure release naturally for 10 minutes before performing a quick release. Open the lid and remove the bay leaves.
7. Serve: Slice the pot roast and serve with the carrots and potatoes, drizzled with the savory spice-infused sauce. Enjoy your comforting meal!