Low Carb Instant Pot Pot Roast - Pressure Cooker Pot Roast
Beefy, delicious with ton of vegetables, this Low Carb Instant Pot Pot Roast boasts the perfect meal for a lazy Sunday dinner.
Servings 6 people
Calories 354kcal
Ingredients
- 2 to 3 pound roast
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cloves garlic
- 2 tbsp. worstershire
- 16 ounces radishes
- 1 medium onion
- 8 ounces mushrooms
- 1 cup beef stock
- 2 tbsp. avocado oil
Instructions
- Slice mushrooms and cut radishes in half.
- Quarter onions. Set aside
- Place a tablespoon of avocado oil into instant pot and set to saute.
- Add vegetables to the Instant Pot. Cook until onions have caramelized. Radishes will not be fully cooked though.
- Remove veggies and set aside
- Add remaining tablespoon of oil.
- Salt and Pepper roast on both sides
- Place roast on saute and brown roast on both sides
- Pour in beef broth, garlic and Worcestershire sauce. Hit Manual high pressure for 45 minutes.
- Allow Instant Pot to depressurize naturally then add back your veggies.
- Hit manual. Change time to 1 minute high pressure. Once timer goes off, use quick pressure release.
- Let roast and veggies sit in Instant Pot for ~5 minutes before eating.
Nutrition
Serving: 0g | Calories: 354kcal | Carbohydrates: 8g | Protein: 51g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 129mg | Sodium: 3960mg | Potassium: 1071mg | Fiber: 1g | Sugar: 3g | Vitamin C: 116.3mg | Calcium: 668mg | Iron: 5.7mg