Traditional Yankee Pot Roast Recipe
1.5 lbs beef roast, cut into about 8 pieces
2 cups baby potatoes (for no carb, replace with 2 additional cups of carrots, onion, sliced mushrooms and/or celery)
1 1/2 cups baby carrots
1 medium onion, quartered and pulled apart
2 stalks of celery, cut into 1-inch chunks (optional)
1 cup low sodium beef broth or stock
1 North Shore Flavors Yankee Pot Roast Spice Packet
2 Tablespoons olive oil
Add oil and select Sauté HIGH. When the oil becomes shimmery and begins to smoke, add meat and sear on each side.
Cancel Sauté setting and have the cup of beef broth ready. Wait a few minutes, then sprinkle the Yankee Pot Roast packet over meat. Quickly mix spices with meat as you do not want the spices to burn. Next, pour in the beef broth to deglaze. Stir more. Be sure to scrape off the flavorful bits on the bottom of the pot.
Surround the meat with the potatoes, carrots, celery, and onion.
Seal and cook on manual for 35 minutes at high pressure. Do a natural pressure release for 10 minutes. If the meat is not fork tender, cook on high pressure for an additional 10 minutes.
(For a traditional slow cooker, cook on low for 8 hours)
Remove and discard any excess fat.
For a thicker broth, crush about 3 baby potatoes. Stir and set on Sauté MEDIUM for 5 minutes.
Serve with crusy bread, mashed potatoes or rice.
Juicy Pork Tenderloin Recipe
(Courtesy of Lisa Childs, https://triedtestedandtrue.com/)
- 1 Package Pork Tenderloin (about 2.5lb, each package usually comes with 2 separate pieces of meat. Make sure to get TENDERLOIN and not pork loin roast)
- 1-2 C. Butternut Squash, diced
- 1-2 C. Russet Potatoes, washed, peeled, and diced
- 4 oz. Mushrooms, washed and sliced
- 1 Package North Shore Flavor’s Yankee Pot Roast seasoning, or your favorite pot roast seasoning (I like salt, pepper, rosemary, garlic, thyme, onion flakes)
- 2 T. Garlic
- 1 C. Beef or Chicken Broth (I tried it both ways and prefer chicken broth, though both are fantastic)
- 2 T. Soy Sauce
- 3 T. Cornstarch
- 4 T. Heavy Cream
- Salt and Heavy Cream for potatoes, to taste
- Olive Oil or butter
- Preheat the Instant Pot on HIGH Saute.
- Combine the potatoes and butternut squash into an ovenproof bowl that will fit into the Instant Pot. Cover with foil.
- Cut the pork tenderloin pieces into four even pieces (8 pieces total).
- Season the meat with about half of the Yankee Pot Roast seasoning, or, liberally with pepper, rosemary, garlic, and thyme.
- Add oil to the hot pot.
- Sear each piece of pork, about 3 minutes per side. Remove from the pot (You may have to do this in batches).
- Add about a tablespoon more butter, and saute the mushrooms, onion, and garlic until browned and fragrant.
- Add hot beef broth, soy sauce, and the rest of the seasoning blend. Scrape the pot to get all the flavor into the broth. (Using hot liquid helps your pot come to pressure much faster)
- Return the meat to the pot.
- Stack a trivet/rack into the Instant Pot, on top of the meat.
- Stack the bowl of squash/potatoes on top of the trivet/rack.
- Lock the lid, turn the knob to SEALING.
- Cook on manual high pressure for 20 minutes.
- When pressure cooking has completed, carefully release the pressure (a quick release), or allow a natural pressure release (whatever you have time for).
- Remove the bowl of potatoes with an oven mitt. If there’s a lot of liquid in the bowl, strain it out.
- Mash the potatoes in the bowl with butter, heavy cream, and salt to taste.
- Remove the meat onto a serving platter to rest for a couple minutes. Slice into 1/2 inch pieces, if desired.
- Set the Instant Pot to HIGH Saute.
- Taste the broth and add more soy sauce, beef/chicken bouillon, pepper, garlic, or seasoning to taste.
- Combine the cornstarch and heavy cream to make a paste.
- When the liquid comes to a boil, whisk the heavy cream mixture into the gravy to thicken.
- Turn off the Instant Pot/remove from heat immediately and serve. Enjoy with Instant Pot Cranberry Sauce or Instant Pot Steamed Broccoli.
TIPS + Notes
TIP: This is the first tip I give to everyone. Preheat the pot on saute as soon as you get it out!
- This is one of two of my “signature” tips that a lot of people have now caught on to. One of the biggest complaints against IP cooking is that it takes way too long for the pot to come to pressure. I tell people it’s like almost any other cooking appliance, it needs to be preheated. Putting a bunch of cold ingredients in a pan and then placing it in a cold oven will ALWAYS take longer to cook than when you preheat the oven. By preheating your pot on Saute, it will make your pot come to pressure in minutes.
- TIP: You can also use all potatoes, all sweet potatoes, all squash, or any combination of the above!
- I use a Pyrex bowl, but any oven-safe dish will work. Even a cake pan!
- Because I use broth and soy sauce, I don’t add a lot of salt on the meat itself so I can control how salty it is.
- To save time, you can just dump the mushrooms right on top of the meat and skip the extra browning step.
- If you don’t like mushrooms, you can completely omit them and your gravy will be smoother.
- TIP: My second “signature” tip is to always warm up whatever liquid you’re using to cook with. I microwave my liquid, or use very hot tap water. This helps the pot come to pressure in minutes.
- Instant Pots each come with a trivet, or you can purchase taller racks on Amazon.
- TIP: If you cut your pieces of pork into smaller pieces, you can cook for 10-15 minutes. Do not remove the pork when you get to the gravy stage and just thicken the entire thing with the cornstarch mixture. It will become like a stroganoff or pork gravy you can enjoy over potatoes, rice, or noodles.
- Love this recipe because if you don’t have time after 30 minutes, you can do a quick release and eat right away. If you have other things to do while the pot is cooking and it finishes up before you get back to it, it is so forgiving that it doesn’t matter how long you’ve been away. The first time I made this, I had to do some laundry, nurse my baby, and put my toddler in bed. By the time I got back to it, it had been releasing pressure for 20 minutes and it was perfectly fine. Nothing will overcook.
- TIP: If you want more gravy than what is in the pot, just add broth to get to the amount you would like. Increase the cornstarch and cream by 1 tablespoon each for every 1 C. of liquid.
- I like adding soy sauce or bouillon instead of straight salt, because it gives salt as well as flavor.
- If it’s too salty, add water, milk, or cream to dilute, then thicken as written.
- This can be made in two separate Instant Pots if you want more of everything. Cook the pork in one for 20 minutes, and my Perfect Instant Pot Mashed Potatoes in another!