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Instant Pot Spicy Pot Roast

Today it’s in the 60’s and now we’re expecting snow this week! Thought I’d make a cozy pot of spicy beef pot roast to warm us through the week! I once had this dish (as a poor, starving college student) while staying at a friend's house. My friend lived in town and I lived on campus. My college diet consisted of Ramen noodles, blah cafeteria food, and whatever didn't look expired in the dorm vending machine! I was ever so happy to receive a dinner invitation that evening and a warm home cooked meal. I do believe I had three helpings that night... I also remember I tried to eat the ever so appealing fake fruit on their counter! I did quickly realize it was a fake apple, we all laughed, and I think back to how hungry I must have been!


When I got married and had my very own crock-pot, this was one of the first home cooked meals I made for my husband. He loved it then and still requests often for this Spicy Beef Pot Roast recipe. I've changed, adapted, and tested the recipe over the years to our liking and was thrilled when I got my Instant Pot to try it out. The Instant Pot cut the time way down as compared to slow cooking it in the crock-pot for four hours! I love this recipe because it's a little spicy (but not too much), it makes plenty, and that it can be turned into soup the day after!


Here's what you'll need to make this incredible Instant Pot Spicy Pot Roast...


Ingredients:

2 pound chuck roast

1 small onion

Olive oil

1 taco seasoning packet (I like Great Value brand over Taco Bell seasoning, it's spicier)

1 cup of beef broth (I buy the 32 oz. box so I can use the rest for soup)

2 10 oz. cans of Original Rotel

1 4.5 oz. can of chopped green chilies

1 28 oz. can of crushed tomatoes


Follow the steps below and your kitchen will soon be smelling AMAZING!

Step 1. Set the Instant Pot to "Sauté" and drizzle a little olive oil in the pot. About 2 tablespoons.


Step 2. Cut the chuck roast into chunks and start browning them in the pot. I add in some sea salt and black pepper at this point. It's important not to crowd the meat. Too much meat will make too much moisture and you'll end up boiling the meat. You might have to fry up one batch, take it out, and fry up the rest. It will take a few minutes on either side, but you want a nice, dark brown crispy look.

It will look like you're burning the bottom of the pot, but your're not. That's the good stuff! Those brown bits on the bottom are actually called the "fond."


Step 3. While the meat is browning, peel and quarter up an onion.


Step 4. Remove the meat and toss in the onions. You can break them apart with a wooden spoon or wooden spatula. Start frying up the onions just a little bit. Add a little bit of water... about a couple tablespoons. Just enough water to scrape up the brown bits at the bottom. Once all the brown bits, the fond, are mixed in, and the onions are cooked a bit, add back in the meat. Turn off "Sauté."


Step 5. Whisk the taco seasoning with 1 cup of beef broth and add to the pot.


Step 6. Mix in the rotel, green chilies, and crushed tomatoes and give it a good stir. I try to use low sodium and salt-free ingredients because the taco seasoning is salty enough. You could very well create your own salt-free taco seasoning.


Step 7. Lock the lid, turn to "Sealing," and set for 40 minutes. During this time is when I start peeling and boiling my potatoes. I can't think of a better meal than pot roast and mashed potatoes!


Step 8. When the timer goes off, turn to "Steam Release" for what is called a quick release. At this point you can serve it how it is or do what I like to do. I shred the meat up a bit in a bowl, put it back in, and cook for another 10 minutes with a quick release. I feel this gives the meat more flavor this way. Also, during those 10 minutes is when I mash the potatoes.


We all had second helpings of this delicious meal and STILL had some of this roast left over. The only thing that would have made this meal better, is biscuits or some good Italian bread and butter! Tomorrow, I am going to add the rest of the beef broth to the leftovers, some chopped carrots, celery, and potatoes and make soup! And guess what? I can make THAT in the Instant Pot too!


Let me know if you liked this recipe below! What other recipes do you use Rotel tomatoes in? What's your favorite tried and true Instant Pot meal? Let me know below!


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