This Instant pot Hot Beef is Adapted from The Happy Homemakers Three Packet Roast
- Instant Pot
- Pot (for the noodles)
- 5lbs Boneless Chuck Roast
- 2-3 Tbsp Butter
- 2 Cups Water, Beef Broth, or 1Tbsp Beef Better than Bouillon and 2 Cups Water
- 2 Packets each: Italian Dressing mix, Ranch Dressing mix, Brown or Poultry Gravy mix (Gluten Free works just fine)
- 16oz Sliced Baby Portabella Mushrooms
- 1- 1 1/2 Cups Diced Onions
- 2 Tbsp Cornstarch
- One Package Egg Noodles
Instant pot Hot Beef Directions
Set Instant Pot to Sauté. While the IP is warming salt and pepper the beef. Once the IP is pre-heated add the butter. Sear the meat, I had two roasts so I did mine individually using the plate to hold the first roast while I seared the second one.
Once both roasts are seared. Set IP to Pressure Cook for 1 hr on High Pressure. Add Water or Broth to pot, scrape down the bottom of the pot to prevent the Burn alert from triggering. Add the beef back to the pot, seal and wait.
Once the IP is done do a 5-10 minute natural release before releasing the vent.
Pull the beef out of the pot and set aside on the plate. Add the mushrooms and onions to the pot. Let them percolate for a bit while you mix the contents of the packets with 2 Cups of water. Add the liquid to the pot and give it a good stir. Mix the corn starch with enough liquid to make a slurry.
Turn the IP to Sauté. Add the Cornstarch slurry to the pot and let boil until a nice gravy comes together.
Boil the pasta.
Shred the beef with two forks removing fat chunks as you find them. Add the beef back to the pot. Stir.
Serve over the pasta.
Enjoy your Instant pot Hot Beef
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