Instant Pot Recipe: Pot Roast With Potatoes & Carrots

Instant Pot Recipe: Pot Roast With Potatoes & Carrots

 

I’ve recently become a vegetarian but my boyfriend has not. I don’t feel like I should limit him to only meals I’d eat (all the time that is).

I have always loved potatoes and carrots that were cooked with a roast, they were so good to me! I had the idea to use the instant pot and thought a roast would satisfy us both; and satisfy it did.

Instant Pot Recipe: Pot Roast With Potatoes & Carrots #recipe #instantpot #potroast #meal #weeknight

I love the baby carrots so I use them a lot rather than cutting up large carrots. I didn’t want the baby carrots to turn to complete mush so I added them into the instant pot 10 minutes before the entire meal was done.

Instant Pot Recipe: Pot Roast With Potatoes & Carrots #recipe #instantpot #potroast #meal #weeknight

This recipe is by far the best pot roast instant pot recipe I’ve tried (the carrots, potatoes, and onions filled me up and the boyfriend couldn’t get enough of the pot roast). I’ll be hanging onto it for as long as my little instant pot will help me out. I’ve loved using it this summer because the oven doesn’t have to be turned on. 

Ingredients
1 3-5 pound beef chuck roast (see notes for instructions from frozen)
1 tablespoon oil
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 pound baby red potatoes
1 pound baby carrots
1 large yellow onion, chopped
4 cups beef broth
2 tablespoons worcestershire sauce
1/4 cup water
2 tablespoons corn starch

Instructions

  • Turn on your instant pot and set it to “saute”. In a small bowl stir together salt, pepper, garlic powder, onion powder, and smoked paprika. Rub mixture all over the roast to coat all sides.
  • Drizzle oil in instant pot, wait about 30 seconds, then use tongs to place roast in the pot. Do not move it for 3-4 minutes until well-seared and browned. Use tongs to turn the roast onto another side for 3-4 minutes, repeating until all sides are browned.
  • Switch instant pot to “pressure cook” on high and set to 60-80 minutes (60 for a 3 pound roast, 80 for a 5 pound roast). Add potatoes and onions to pot; arrange them around the roast and pour beef broth and worcestershire sauce over everything. Place lid on the pot and turn to locked position. Make sure the vent is set to the sealed position. (If using baby carrots set your cook time 10 minutes earlier than the recipe time calls for, once the instant pot goes off so a manual realer then add in the baby carrots, cook the additional 10 minutes).
  • When the cooking time is up, do a natural release for 10 minutes (don’t touch anything on the pot, just let it de-pressurize on it’s own for 10 minutes). After 10 minutes, turn vent to the venting release position and allow all of the steam to vent and the float valve to drop down before removing the lid.
  • Transfer the roast, potatoes, onions, and carrots to a platter and shred the roast with 2 forks into chunks. Use a handheld strainer to scoop out bits from the broth in the pot.
  • Set instant pot to “soup” setting. Whisk together the water and corn starch. Once broth is boiling, stir in corn starch mixture until the gravy thickens. Add salt, pepper, and garlic powder to taste.

 

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Herb Crusted flank steak

Herb Crusted flank steak

I had a craving for some meat! So I decided I’d cook, since it had been awhile, It turned out to be a great idea! The day was rainy and lazy so i whipped up some homemade horseradish sauce for the side too. I have a love hate relationship with horseradish sauce though.

I made fingerling potatoes and snow peas for the sides, which we quickly gobbled up. 

Herb crusted flank steak #recipe #dinner #food

Herb Crusted Flank Steak 

Ingredients:
2 tsp rosemary, finely minced
2 tsp thyme, finely minced
2 cloves garlic, finely chopped
3 Tbsp olive oil
1 tsp each salt and pepper
2 lbs flank steak

Get cooking:
1. Chop the rosemary, thyme, and tarragon for the marinade. Next, mince some garlic, and add it to your herbs.
2. Drizzle in the olive oil and add pepper flakes, salt and pepper. Stir well.
3. Lay the flank steaks out over plastic wrap and pour the marinade right over. Rub in the marinade all over with your hands, make sure you don’t miss a spot.
4. Grill the steaks about five minutes on each side (for a beautiful medium steak).
5. Slice it into strips on a platter and serve.

Herb Crusted Flank Steak #dinner #food #recipe

This is a great weeknight meal and can be mixed with a little wine. I love shedding a busy day starting with dinner, a glass of wine, then a shower before bed.

Instant Pot Sweet Potatoes

Instant Pot Sweet Potatoes

I’m trying to live a healthier lifestyle so I need to set my focus on food too – que the Instant Pot sweet potatoes!

I had no idea I liked sweet potatoes until about 2 years ago when I was threatened if I didn’t try one. I Instantly fell in love with them.

In my recent world of Fruity Pebbles and Cheez-Itz Grooves I’d forgotten all about them!

I’ve been thinking of going vegan for awhile. I’ve swapped all my clothing, make up, & skin care to vegan products.

I love cheese so if anyone has a good vegan cheese they like please share! I don’t think I will share vegan recipes here on the blog unless you guys request them. I know once you started following there wasn’t a lot of recipes posted but I’m sure you had no idea vegan recipes would one day show up too.

However if I set out and find a vegan recipe I love that I think you guys would enjoy I’ll share it.

Instant Pot Sweet Potatoes

Ingredients
• 2 sweet potatoes raw
• 1.5 cup water
• Butter
• Cinnamon

Instructions
1. Scrub your sweet potatoes.
2. Add water to the Instant Pot.
3. Place the steaming trivet inside, then lay the sweet potatoes on top.

Instant Pot Sweet Potatoes
4. Place the lid on, and seal the pot.
5. Use manual mode and set on pressure cook for 12 minutes.
6. Allow the device to depressurize without assistance.
7. Carefully remove the lid, and serve you’re ready to serve.

Instant Pot Sweet Potatoes

Sweet potatoes have become a staple at the kitchen table in my lunchbox at work. They are so versatile you can eat them plain, with butter, jazzed up with chick peas & avocado, the possibilities are endless with this veggie.

Homemade Honey And Oat Energy Balls

Homemade Honey And Oat Energy Balls

I am not a good breakfast eater. I have to be awake for awhile before I am even hungry. I feel a little nauseous if I make myself eat in the mornings when I’m not hungry.

I know to get my metabolism jump started I need to eat a little something. I love breakfast bars but I don’t love what’s in them most of the time.

I personally think this recipe is the holy grail of all healthy breakfast balls (I’ve also been called a liar, but this one is SO good!) Because with honey, peanut butter, & rolled oats as the base – what’s not to love??

I will be eating these (on the way) at work so I didn’t want to make them as bars so I decided to roll them into bite size balls. They can be stored a lot easier and they’re perfect for popping one in your mouth at the desk or in commute.

Healthy Breakfast Balls

Ingredients:
1 cup of honey
3/4 cup of peanut butter
2 1/2cups of rolled oats

Optional:
Dried cranberries
Raisin
Pistachio
Dark chocolate chunks
Coconut
Peanuts

Instructions:
1. Put the peanut butter and honey in a medium mixing bowl.

Mix peanut butter and honey
2. Place in microwave and heat for 15 seconds. (You want to soften the ingredients together rather than melt them)
3. Throughly mix honey and peanut butter until well blended.

Blend the honey & peanut butter together
4. Add in the oats, then fold into peanut butter and honey mixture. (a cup at a time helps to blend all the ingredients throughly)

Mix In the rolled oats
5. Place mixture onto wax paper and spread about 1/2 an inch. (You can also used a greased rectangle pan)
6. Set in fridge for 5-6 hours to let the bar set.

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7. Use a spoon to measure the amount of the bar you desire.
8. Use spoon or hands to roll into bite sized balls.

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If you think you’d like this recipe please share it on Twitter or Pinterest! I’d love to know if you give it a try too!

Maple Bacon French Toast Cupcakes

Maple Bacon French Toast Cupcakes

I love baking when i have time off from the 3 part time jobs I’ve acquired. It helps me relax, if its been a rough day i will give the Kitchenaid a break and mix ingredients myself. It helps get the frustration out, ya know.

While taking a baking break and getting the ingredients together for my french toast I did a little pondering, could I turn this into a cupcake?? So it began! I made about 4 different recipes until i nailed it on the 5th. Everybody loves these cupcakes, even the picky eaters.

I made a couple dozen, placed them inside little pink boxes I use to deliver cakes and cupcakes i make for friends and family. So they know what these pink boxes mean. They mean business to me sweet treats for them. Needless to say they loved them!

I heard so many “she put bacon on a cupcake!”, “Is that bacon?”, “these really do taste like French toast!”. I was proud of myself, I started making them for relatives and friends who’d request them. They’ve helped me perfect my baking hobby piece by piece (pun intended 😉).

 

Maple French Toast & Bacon Cupcakes.

Ingredients
For the Cupcakes:

1 cup all-purpose flour
1 cup cake flour
1 3 .9-ounce box instant vanilla pudding mix
1 teaspoon baking powder
1 tablespoon potato starch
1 teaspoon cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
4 large egg whites, at room temperature
1/4 cup maple syrup
1/2 cup half-and-half, at room temperature
1/2 cup chopped cooked bacon (5 strips)

For the Glaze:
1 8 -ounce package cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
2 cups sifted confectioners’ sugar
1/4 cup maple syrup
2 teaspoons ground cinnamon
3 strips bacon, cooked and chopped

Directions
Preheat the oven to 325 degrees. Place paper liners in a 12-cup muffin tin. Prepare the cupcakes: Combine the flours, pudding mix, baking powder, potato starch, cinnamon, nutmeg and salt in a bowl with a whisk.

In a separate bowl, cream the butter and sugars with a mixer on low speed until combined, 6 to 8 minutes. Gradually mix in the vanilla and egg whites. Scrape down the sides of the bowl; continue mixing until light and fluffy. Add the flour mixture in 3 batches, alternating with the maple syrup and half-and-half, mixing after each addition and ending with flour. Mix until the ingredients are just combined; do not overmix. Fold in the bacon. The batter will be thick.

Pour the batter into the prepared muffin tin, filling each cup about three-quarters of the way. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Cool completely.

Meanwhile, prepare the glaze: Beat the cream cheese and butter with a mixer on medium speed until creamy. Add the confectioners’ sugar, maple syrup and cinnamon; beat until combined. Spread on the cooled cupcakes; top with chopped bacon, if desired.

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