Sort ingredients
jfodor
QR Code
Listen
Pdf
Cut the meat into 4-6 pieces, somewhat uniform in size. Trim most of the fat (about 75%). Sprinkle with salt, pepper, and the smoked paprika.
Add stock, onions, minced garlic, thyme, and marinara to the Instant Pot.
Place the meat into the pot and then top with any veggies you want to cook along with the roast. Add sprigs of rosemary on top.
Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>63 minutes.
When it has finished cooking, allow the pressure cooker to sit for 15 minutes. Then, carefully flip the steam release handle to "venting" and allow any additional pressure to be released.
Remove the lid. If you'd like to make the optional gravy for this recipe, carefully remove the meat, carrots, and potatoes and set aside to rest in a baking dish.
Shred the meat with two forks after it has rested for ~10 minutes.
Combine 3 tbsp of cornstarch and ¼ cup of broth from the instant pot in a small bowl. Whisk really well.
Make sure you have removed the meat and vegetables and press "Saute".
Add the cornstarch slurry to the broth and gently whisk it in. Allow the mixture to cook for 5 minutes, stirring often.
You can place the meat and veggies back into the pot or serve the gravy separately.