Instant Potted Roast

I have looked up various pot roast recipes for the Instant Pot pressure cooker, and have yet to try any of them. This one looks super promising and I plan to try it sometime, but this one seemed to best fit what I want to make tonight with the boneless chuck arm roast of beef I have. Naturally I have made some changes. Basically I looked at that recipe for the cooking time, heh.

Pot Roast

1 Boneless Chuck Arm Roast of Beef (I think mine is 2-3 lbs…size matters not with a pressure cooker)

1/2 of a vidalia onion sliced in rings

1-2 tbl extra virgin olive oil

2 bay leaves

1 small can of low sodium V8 juice

1 V8 juice can of water

your favorite meat rub (I used a Trader Joe’s Coffee & Garlic BBQ rub)

drizzle of worcestershire sauce

Drizzle roast on both sides with worcester sauce and rub on liberal amounts of your favorite meat rub. Let sit in the fridge for a couple of hours to let the flavors sink in.


Sorry it is so dark, I struggle with that. Readjust and adjust my camera all the time. Must be the florescent lighting.

Add olive oil to the pressure cooker pan and set to Saute. It should get hot fairly quickly and you can sear the meat on both sides. I had to cut mine in two pieces to accomodate my pan, but it will all cook the same.


Mmmmm Maillardy goodness

Set the meat aside and toss in the onions, let cook until they just start to get soft and get some color on them.


How I wish I could include smell here. WOW!

Turn off the Saute and place the seared meat chunks on top of the onions. Place one bay leaf on each chunk of meat (or just lay both on top if you did not have to cut) and pour the V8 all over the meat. Pour the can of water around the beef in the bottom of the pan.


You need liquid for the pressure cooker anyway, and this cut of meat works best when braised…WIN!

Cover and set manual (high pressure) for 70 minutes…making sure you have the vent closed. When it beeps, vent and serve with the roasted veg.


fork tender and absolutely delicious


Citrus-Garlic Roasted Root Veg

3 medium sized yukon gold potates, peeled & cubed

5 medium sized carrots, peeled and cubed

drizzle of extra virgin olive oil

pinch or two of sea salt

2 cloves of garlic, rough chopped

the juice of one fresh clementine

Preheat oven to 400

Arrange cubed veg in a baking dish, sprinkle on the chopped garlic. Drizzle on the olive oil then squeeze the clementine all over the whole mess.


I was planning on using lemon for this then at the last minute I realized I am out of lemons…BAD HOME COOK!

Roast until things start getting browned and crispy, about 45 min to an hour.


mine don’t look so roasted on the top, but they did get some color on the bottom


Fun With Fruit

AKA I had some shit I needed to use up fast so this is what I created.

Indeed, I had some pears and apples languishing about in the fruit bowl, threatening to become wine, so I chopped that shit up and this happened.

3 apples & 3 pears, cubed with the skin on (any kind would work here, but I think I had Gala and Bartlett respectively…you could also peel yours if you wish, I wanted that extra fiber.)

1/3 cup of 100% juice no sugar added apple juice or water (cranberry juice – not cocktail, but the 100% all juice no sugar kind – would have been interesting here too)

juice of 1/2 of a fresh squeezed lime

fresh ginger – about 1/2 tbl

cinnamon – about 1-3 tsp depending on your level of cinnamonyness (say that three times fast)


this handy gadget makes coring and slicing easy as pie…or cake

Add fruit, spice, rhizome and juice to the instant pot. Set on Manual High for 4 minutes.


all mixed up and awaiting their pressurization

When it beeps, vent the baby dragon, open the lid and either mash roughly with a potato masher or blend with an immersion blender. You can also ladle the mixture into a blender and puree that way. Basically obliterate to your comfortable level of smushedness. I went for the chunky-style.


complete with a little blast of steam

The flavor of this is completely amazing and it needs absolutely no sugar. I would recommend adding pears that are just at the prime level of ripeness, IE they are slightly soft to the touch. They are generally sweeter and juicier this way. That added sweetness will really help the sauce flavor profile.

Flat Out Bread

After watching two episodes of Michael Pollan’s Cooked on Netflix, I have been inspired to cook even more of our food myself. Bread has always been a nightmare for me, all the touching/kneading…totally not my cup of chai. I did find a couple of really good no knead sandwich bread recipes though, one from Food 52 and another I found today (I have discovered that the second recipe is actually the same as the Food 52 one, the author just changed a few things and called it her own without linking back to the Food 52 one or even acknowledging it…BAD FORM!). The Food 52 one I have made myself a few times and it’s awesome. I found this recipe and decided to try it. I subbed a little flax meal for part of the flour and also added a touch of sugar and onion powder to sweeten and flavor it a bit.


just rested ball of flaxy dough

It was easy enough to make with my stand mixer and my new cookware is almost like cast iron so I just used my medium skillet to cook. This also gave me a chance to use my tapered french rolling pin. I bought it ages ago and then left it in the packaging until today.


I am winning at making this one quite circular

I didn’t have my pan hot enough so mine took longer than 1 minute per side to cook for the first couple.


shockingly, this was the last one I rolled, and my rolling pin fu had clearly left me. I cooked it first so I could eat the evidence of my failure

I then decided to watch the video and realized I needed my temp higher. Seriously people, if you make a recipe to post online, make sure all your instructions are written in the post as well as on a video…IF you make videos of your recipes.


the final products happily resting on the counter

This was so easy to do that I plan to make flatbread to go with soups from now on. I can make them while the soup simmers and the recipe is perfect for our family of four. I can also attest to the yumminess of said recipe as I am currently snarfing the misshapen one which I spread with a little spicy pepper chutney some fresh baby spinach leaves and a little crumbled feta. NOM.

*UPDATE* I have made this bread a second time and used All-Purpose instead of bread flour (which is what I used the first time). I think I like it better with the All Purpose. It goes together so fast that it’s not like the gluten has much time to form anyway with the Bread Flour.