Instant Pot Pot Roast

Ingredients:

• TJs cabernet chuck pot roast (about 2.5 lbs)
• 1.5 cups chicken broth
• 1/4-1/2 cup red wine
• apple cider vinegar
• olive oil
• 2 lbs baby carrots
• 3 lbs baby red potatoes, quartered 
• flour 
• water
• butter or butter substitute 

Directions:

1. heat IP on high saute, add olive oil to coat bottom of pan, brown roast on all sides
2. deglaze pan with a splash of chicken broth, add remaining chicken broth, red wine (or more chicken broth) and a splash of apple cider vinegar 
3. set IP to manual high pressure for 70 minutes, NPR for 10 minutes, QR
4. add veggies on top of roast, set IP to manual high pressure for 2 minutes, QR
5. remove veggies and roast from IP
6. make a slurry of water and flour, set IP to high saute and whisk in slurry to thicken gravy, finish with a pat of butter or butter sub

Instant Pot: Beef & Barley Soup

Ingredients:

• Beef bone broth ***
• Beef from bones from bone broth (about 2-3 cups shredded/chopped up)
• 1 small celery heart, chopped
• 2 large carrots, chopped
• 1 medium red onion, chopped 
• 1 cup pearl barley
• olive oil
• dried thyme
• salt & pepper
• chicken broth paste as needed

Directions:

1. IP on saute high - coat bottom with olive oil, cook onion, celery, carrot, sea salt, fresh ground pepper, and a shake of dried thyme - cook, stirring occasionally until onion begins to go translucent
2. remove veggies, deglaze pot with a spoonful of broth, add barley and broth (about 10 cups) to pot, set IP to soup for 15 minutes, QR
3. add veggies and beef to pot, set IP to soup for 10 minutes, QR
4. taste and add chicken (or beef) broth paste to taste (we added about 3-4 tablespoons) 
5. Enjoy yum!

***Made beef bone broth with leftover Christmas roast - two ribs of prime rib with some meat still on the bone. 10 cups of water, bones and IP set to manual high pressure for 120 minutes with QR