Instant Pot Pot Roast
Instant Pot Chicken and Rice with Chile and Jalapeno Peppers

Instant Pot Pot Roast 

3 – 4 lb. chuck roast 

4 large carrots, cut into large chunks 

1 large onion, sliced 

1 lb. baby red potatoes 

4 cups beef broth 

2 Tbsp. Worcestershire sauce 

1 Tbsp. vegetable oil 

1 teas. dried marjoram 

1 teas. dried rosemary 

1 teas. garlic powder 

1 teas. onion powder 

salt and pepper to taste 

Turn on the Instant Pot and select the Sauté function.  In a small bowl combine the salt and pepper, marjoram, rosemary, garlic powder, and  onion powder.  Rub this spice mixture over all sides of the chuck roast.  Drizzle the oil into the preheated pot.  Wait 30 seconds and then place the roast into the pot.  Allow the meat to sear for 3-4 minutes – do not move the meat.  Turn the meat over and roast the second side for 3-4 minutes.  Repeat until all sides are browned, about 15 minutes total.  Add the potatoes, onion, and carrots to the pot and pour in the broth and Worcestershire sauce. Close and lock the lid, set vent to sealing.  Select high pressure according to manufacturer’s instructions.  Set timer for 60 minutes for a 3-pound roast or 70 minutes for a 4-pound roast.  Allow 10 to 15 minutes for pressure to build.  Release pressure using the natural-release method according to manufacturer’s instructions for 10 minutes.  Release remaining pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes.  Unlock and remove lid.  Transfer roast and vegetables to platter for serving. 

Recipe makes 12 servings 

Instant Pot Chicken and Rice with Chile and Jalapeno Peppers 

2 boneless skinless chicken breasts cut into 1-inch pieces 

1 cup uncooked white rice 

1 7 oz. can fire-roasted green chile peppers 

1 4 oz. can diced jalapeno peppers 

½ cup diced Anaheim chile peppers (or Poblano peppers) 

2/3 cup diced tomatoes 

½ cup onion, diced 

½ cup shredded Cheddar Cheese 

1 teas. seasoned salt 

2 cups chicken stock 

1 Tbsp. flour 

1 Tbsp. olive oil 

salt and pepper to taste 

Turn on Instant Pot and select Sauté function.  Add olive oil and chicken to the pot.  Sprinkle the chicken with the flour and cook until browned on all sides, about 5 minutes.  Turn off Sauté function.  Add green chile peppers, jalapeno peppers, Anaheim chile peppers, rice, tomato, onion, Cheddar cheese, seasoned salt and salt and pepper.  Pour in chicken stock and stir to combine.  Close and lock the lid.  Select high pressure according to manufacturer’s instructions, set timer for 18 minutes.  Allow 10-15 minutes for pressure to build.  Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes.  Unlock and remove the lid. 

Recipe makes 4 servings