Instant Pot Balsamic Pot Roast

Instant Pot Balsamic Pot Roast

Ingredients

• 4 lb boneless chuck roast
• salt
• pepper
• 1 cup gluten free beef broth , 240mls
• 1/4 cup Balsamic vinegar , 60mls
• 1 onion , cut into quarters
• 3 cloves garlic , crushed
• 1 bay leaf
• 2 tbsp chopped parsley (optional) , to garnish
  

Instructions

1. Season the chuck roast on both sides with salt and pepper.
2. Brown the beef with a little oil either in a cast iron skillet, or in the inner pot of your Instant Pot by turning on the saute function and adjusting it to the medium heat option. Don’t wait for the display to say ‘hot’, add oil right away and brown the meat on both sides then take it out.
3. Carefully deglaze the pot or skillet with the beef broth, then add the balsamic vinegar and place the onion pieces, crushed garlic cloves, bay leaf into the liquid inside the pressure cooker then place the browned pot roast on top. 
4. Lock the pressure cooker lid, turn the steam release vent to ‘sealing’ and using the manual setting, adjust it to cook for 47 – 50 minutes at High Pressure.

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