InstaPot Quick Sunday Pot Roast

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We had a chuck roast in the freezer that we needed to use this weekend so I created this recipe to make Sunday Pot Roast. The combination of Better than Bouillon paste with the Lipton Beefy Onion Soup mix proved to be a winner and this will now be my go to pot roast recipe.

  • 3 lb chuck roast

  • 1-2 tablespoons Olive Oil

  • 1 large onion cut into large pieces and separated

  • Garlic

  • Black Pepper

  • 3 cups water and Better than Bouillon Beef paste

  • 1 package Lipton Beefy Onion Soup mix mixed into Bouillon Beef mixture

  • Carrots (few handfuls of either mini carrots or chopped carrots)

  • Potatoes (I used two large russets since that is what we had, cut down middle and then cut in large chunks)

  • Brown Gravy mix or make gravy using the juices

Directions:

In the InstaPot :

* Add olive oil, warm up pot well then sear chuck roast on all sides, remove, season with black pepper to your liking and set aside.

Add onions and garlic to the IP and saute for 3-4 minutes

Place InstaPot grate over onions

Layer starting with chuck roast, then carrots, then potatoes

Pour the bouillon mixture into InstaPot on the side so as not to cover/drown the chuck roast

Seal IP and set on Manual, high for 60 minutes. Allow to naturally release pressure. While natural release is occurring make homemade or store bought gravy

We served this with side of green beans and rolls.

No Bake Ziti for the Instapot

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We recently saw the YouTube video linked at the end of this post and since we were in the mood for comfort food decided it was time to break the “no pasta, no cheese” standoff we had been in and try it out.

OMG this was so, so good. I am not sure I will ever make ziti any other way and suggest if you are reading this you run, not walk, to your grocery store, buy the supplies and make it quickly. I promise you won’t regret it.

Ingredients:

  • 1 tbsp of extra virgin olive oil

  • 1 yellow onion, chopped

  • 1 tbsp of crushed garlic

  • 1-1.5 lbs of ground beef (I used 1/2 ground beef (90%) and 1/2 ground pork. Ground Sausage would also work).

  • 4 cups of a sauce of your choice

  • 3 cups of water or chicken broth (add 1 more cup if using an 8qt over a 6qt)

  • 1 lb box of Ziti

  • 1 cup (8 oz) of ricotta cheese

  • 1 large egg

  • 1 tsp of dried parsley

  • 1/2 tsp of kosher salt

  • 5.2 oz of Boursin cheese (Garlic & Herb)

  • 8 oz bag (2 cups) of shredded mozzarella cheese

  • 1/3 cup of grated parmesan cheese

Directions:

  1. Add the olive oil to the InstaPot and then hit “Sauté” and adjust so it’s on the “More” or “High” setting. Let the oil heat for about 2 minutes

  2. Next, add the onion and cook for 2 minutes until lightly softened and lightly translucent/browned and then add in garlic and cook for another minute

  3. Then, add in the meat. Stir constantly as it cooks so it crumbles and browns for 2 mins. Make sure you deglaze (scrape) the bottom of the pot as it cooks so nothing sticks to it

  4. Pour in the marinara sauce and water. Stir well

  5. Lastly, add in the ziti noodles and just smooth them out so they’re submerged in the sauce (DO NOT STIR)

  6. Secure the lid, hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” High Pressure for 6 minutes. Quick release when done

  7. While the pasta’s cooking, combine the ricotta, egg, dried parsley and salt in a mixing bowl

  8. When the lid comes off, stir in the ricotta mixture, Boursin, mozzarella and parmesan

  9. Stir everything until well combined, top with some extra parmesan if desired and serve

No Baked Ziti original video:   https://pressureluckcooking.com/recipe/instant-pot-unbaked-ziti/