It is getting seriously hot out here in Dallas, Texas! We blew up the little pool and hooked the splash pad up to the sprinkler this week for some outdoor summer fun, and nice cream and no bake treats are on repeat in the kitchen lately. But what about dinner? Turning on the oven just turns our little house into an oven! We can’t have chicken salad or sandwiches every night, right? This is when the Instant Pot saves the day! Well, this and when I forget to defrost the meat, of course.
Anyways, when it’s too hot to turn the oven on, the Instant Pot or the slow cooker is a great option! I have plenty of slow cooker recipes on the blog, but this is only my second Instant Pot recipe. Like most trends, I was late to the game (literally just set up my iPhone 7… only about five generations behind), but now that I’m on the Instant Pot bandwagon, I may never get off!
Now I am a fan of all pot roasts because I’m a big red meat lover, and anything that is flavorful and cut-with-a-fork tender is alright in my book. This pot roast, though, is extra special because it is covered in mushrooms and onions, which are beautifully caramelized by the end of the cook time, and is cooked in red wine which compliments the richness of the meat so perfectly. So if you want shreddably (pretty sure it’s a word) tender pot roast that took a wine bath then got dressed in meaty mushrooms and sweet onions, keep reading for the recipe!
Instant Pot Mushroom Pot Roast
- 2-3 pound chuck roast
- 2 tbsp of olive oil
- One yellow onion, chopped
- 1 cup of sliced white or baby Bella mushrooms
- 3 cloves of garlic, chopped
- 2 tsp of salt
- 1 tsp of dried thyme
- 1 tsp of black pepper
- 1/2 cup of dry red wine (I used Cabernet Sauvignon, but Merlot would be good, too)
- 1/4 cup of water
- Turn the Instant Pot to “sauté”
- Add olive oil when the IP is hot
- Sauté onions and mushrooms for about 3 minutes, until tender, then add garlic, stirring for about 1 minute.
- Season the pot roast with salt, pepper, and thyme.
- With the IP still on “sauté” mode, push the mushroom mixture aside and sear the roast for about 2-3 minutes per side.
- Next pour in the wine, and allow it to cook (still on “sauté”) for about one minute.
- Turn off “sauté” mode, add the water, cover, and put the IP on “pressure cook” mode.
- Cook for 20 minutes per pound, and allow a 20 minute natural pressure release.
- Shred and serve covered with mushrooms and onions.
You can serve this fantastic pot roast as is, but it is delicious with mashed potatoes and carrots on the side. A classic! This recipe, although simple, really takes classic pot roast and intensifies the flavors, making it like a whole new dish; I hope you give it a try! Check out my other Instant Pot recipe here, and plenty of slow cooker recipes here, here, and here. Keep the oven off, beat the heat…and enjoy your Pinch of Crazy!
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