Pot Roast in the Instant Pot from Fresh or Frozen

*Variation on Mississippi Pot Roast

Ingredients

3 lb		Beef Roast
1  Cup		Water
2 Tablespoons		Beef Better than Bouillon
1 Tablespoon		Dried Parsley
1 Tablespoon		Garlic Powder
1 Tablespoon		Onion Powder
1 Tablespoon		Dried Dill
1 teaspoon		Salt
¼ teaspoon		Ground Black Pepper
½ Cup (1 Stick)		Butter

Directions for a Frozen Roast

1. Place the chuck roast into your instant pot insert.
2. Pour the cup of water in around the roast.
3. Add the Beef Better than Bouillon paste into the water.
4. Add the parsley, garlic powder, onion powder, dried dill, salt, and black pepper on top of the roast.
5. Place the stick of butter on top of the roast.
6. Put the instant pot insert into the instant pot and secure lid. Cook on High pressure for 30 minutes per pound of roast. (90 minutes for 3lbs).
7. Allow Instant Pot to naturally release pressure for 10-20 minutes before releasing any remaining pressure.
8. Serve pot roast over rice, cauliflower rice, potatoes, or other vegetables.

Directions for a Fresh/Thawed Pot Roast

1. Turn the Instant Pot on to saute. Once hot, add in the oil.
2. While the Instant Pot heats, season roast with salt and pepper liberally on all sides.
3. Sear meat on all sides, 3-4 minutes per side until browned. Remove meat from inner pot. 
4. Pour in water and scrape up any browned bits on bottom of instant pot. 
5. Add the Beef Better than Bouillon paste into the water.
6. Add roast back into the Instant Pot
7. Add the parsley, garlic powder, onion powder, and dried dill on top of the roast.
8. Place the stick of butter on top of the roast.
9. Put the instant pot insert into the instant pot and secure lid. Cook on High pressure for 20 minutes per pound of roast. (60 minutes for 3lbs).
10. Allow Instant Pot to naturally release pressure for 10-20 minutes before releasing any remaining pressure.
11. Serve pot roast over rice, cauliflower rice, potatoes, or other vegetables.

Note: If you wish to add carrots or potatoes into the pressure cooker to cook with the meat, first cook the meat alone for 20 minutes less than the total calculated time (example 70 minutes for a 3lb frozen roast, or 40 minutes for a 3lb thawed roast). Then allow the pressure to release naturally for 10 minutes. Open the instant pot and add the carrots, potatoes, (or other similar veggies). Reseal the instant pot and cook on high pressure for another 20 minutes. Allow pressure cooker to naturally release pressure for 10-20 minutes naturally then release remaining pressure.