Pressure Cooker Kitchen Sink Pot Roast has the simple, old school flavors you’re used to, with some baby kale added at the end for extra color and nutrition!
For me, roast has always been one of those foods that has never excited me. Maybe it was because we had it practically every Sunday after church growing up or maybe it was because I never cared much for beef or the vegetables accompanying it. Carrots, onions, and celery get two thumbs up from me as a flavor boost when chopped up real small in chicken noodle soup or when providing aromatics to sauces or other foods, but to eat them whole as the main side never did much for me.
You might feel the same or you might feel differently, but whichever camp you grew up in, I think you’ll love this revamped Kitchen Sink Pot Roast recipe coming to you today from the Instant Pot Miracle Cookbook! I’ve been cooking through this new cookbook for the last couple of months now and am really impressed with all of the recipes so far. They’re all family friendly, really great at giving you step by step details for cooking with your Instant Pot and providing the proper timing, which can be one of the most confusing parts of using your electric pressure cooker.
I’ll be posting another recipe (that I’m SO SO excited about) from the cookbook in a few weeks, but for now, let’s start with this one! It takes about 2 hours from start to finish for the roast, but you’re only actively doing anything for about 15 minutes of that time. That’s a win in my book! Once you grow more comfortable with your electric pressure cooker, the less time you’ll spend hanging around it waiting for the beeps and the more time you can spend doing….anything! For me, I’ll usually spend 10-20 minutes getting my recipe all prepped and into the pressure cooker, then I get to forget about it for the next however long until it’s all ready to eat.
I’ve heard confusion from some of you as to why some recipes don’t really seem like that much of a timesaver by the time the machine gets up to pressure, does the actual cooking, then the release happens. That may be true for some recipes, but such a small percentage of that time is actually hands on, which frees you up to do some intense multi-tasking while dinner is magically making itself. Like I mentioned before, it’s pretty rare for me to spend more than 10-20 minutes actually “making” dinner, which is hard to say about any other recipes I’ve ever made using my stovetop/oven/grill/etc.
Ooh!! I forgot to tell you about something! Thanks to the wonderful folks behind the Instant Pot Miracle, they’re giving away a cookbook to one of YOU! The details for the giveaway will be up over on Facebook today, so be sure to head over to the Kitschen Cat page to read all about it.
If you’re new to the Instant Pot or have had it a couple of years but feel stuck with your recipe list, I highly recommend checking out the Instant Pot Miracle cookbook! I think you’ll find many recipes that will become your go-to dinners for years to come.
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Recipe is from the Instant Pot Miraclecookbook
- 1 3 1/2 to 4 lb boneless beef rump roast
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 1/2 cups beef broth
- 1 cup dry red wine
- 4 medium Yukon gold potatoes, halved (unpeeled)
- 2 medium yellow onions, quartered
- 4 large carrots, cut into 2-inch pieces
- 4 stalks celery, cut into 2-inch lengths
- 4 cups baby kale
- Rub roast with salt, thyme, and black pepper.
- Select sauté or brown on your pressure cooker, add oil to the pot, then add roast to the pot once oil is hot.
- Brown for 10 minutes total – about 2-3 minutes per side.
- Turn off your pressure cooker then add broth and wine to the pot.
- Lock lid and set to high pressure for 50 minutes. When time is up, do a quick release then add potatoes, onions, carrots, and celery. .
- Lock lid and cook at high pressure for 10 minutes. When time is up, do a quick release and remove vegetables and meat to a serving platter.
- Stir kale into broth in pressure cooker and let wilt for 1-2 minutes. Add kale to serving bowl, spoon some of the juices over top of meat and vegetables, and serve!
- Prep Time: 35 mins
- Cook Time: 1 hour 30 mins