Wussup Towners. Today we busted out the Instant Pot and made this delicious Pot Roast in 30 minutes. We didn’t have to pull out the crockpot/slow cooker and have to suffer all day smelling this delicious roast slowly cook and tenderize. The Instant Pot took care of that. This keto friendly, low carb recipe was super easy to make the hardest part is basically waiting for the pressure cooker to come up to temp to start cooking lol. I hope you guys enjoy this recipe.
Ingredients
2 lb roast
2 tbs epis
1 tbs chili powder
1 tbs paprika
1 tbs rosemary
1 tbs thyme
1 ½ tsp black pepper
¼ cup water
1 tsp low sodium soy sauce
2 tbs vinegar
2 tbs almond flour
1 tbs butter
Directions
Season your roast with the epis (garlic and green onion), chili powder, paprika, rosemary, thyme, and black pepper rub on all sides the heat up your pan with oil, and brown all sides of the roast (45 sec-1 min per side) Once the roast is browned all roast and pan drippings to your instant pot. Next, add water, soy sauce, vinegar, and almond flour. mix to combine these ingredients in the pot add the lid and set the instant pot to pressure cook for 30 minutes. Once the timer had finished, I let the instant pot do a natural release for 15 mins before removing the lid. I then added in the frozen vegetables and placed the lid back on and pressure cooked for 3 minutes. After finished cooking released the pressure and opened the lid. Took the meat and vegetables out of the pot and poured all the liquid into a blender with a tablespoon of butter and blended for 30 seconds. Enjoy!
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