- (2-3 pounds) Pot Roasts (Chuck, Shoulder, Clod, Rump, or Bottom Round )
- (2-4 cups) Water
- (1 TSP) Salt, Pepper
- (4-5 whole peeled garlic cloves) Garlic Cloves
- (2-3 cups - Optional) Rice
- (What ever you have on-hand) Carrots, Onions, Potatoes
Using an Instant Pot or Pressure Cooker
Add water (1 cup per pound), and salt, pepper, and garlic cloves (no need to chop, just peel and add. Cook at pressure for 45 minutes.
Is the roast frozen solid? No problem; add an hour (at least 20 min/pound) or about 2 hours total.
Release the pressure, open the cooker, remove the roast and add rice (1 cup for each cup of liquid you added initially.) The rice will absorb the broth left-over from cooking the roast. Set the Instant Pot for rice, and 15 minutes later, enjoy a delicious roast with tasty rice.
Skip the rice step
Release the pressure, open the cooker, and add vegetables
Reseal and bring to pressure
Cook about 5 minutes
Release pressure, let the vegies cool and serve.