Instant Pot Pot Roast with Fennel, Potatoes, Green Olives, Capers, and Orange Zest
Ingredients
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- 3–4 lb chuck blade roast (frozen or thawed)
- Salt and black pepper, to taste
- 3 tbsp avocado oil or algae oil
- 1 large onion, sliced
- 1 fennel bulb, thinly sliced (reserve fronds for garnish)
- 4 garlic cloves, smashed
- 2 carrots, sliced into rounds
- 3 celery stalks, sliced
- 1 1/2 lbs baby potatoes (or Yukon Gold, halved if large)
- 1/2 cup green olives, pitted
- 2 tbsp capers, rinsed
- Zest of 1 orange
- 1 small can tomato paste
- 1 tbsp roasted garlic paste
- 1 cup dry white wine (Sauvignon Blanc or similar)
- 2 cups beef stock
- 2 tbsp balsamic vinegar
- 2 bay leaves
- 1 tsp thyme (fresh or dried)
- 1 tsp rosemary (fresh or dried)
Instructions
1. Sauté Vegetables (Skip Searing if Using Frozen Roast)
- Set the Instant Pot to Sauté mode and heat 2 tbsp of avocado or algae oil.
- Add onions, fennel, garlic, carrots, and celery. Sauté for 5-6 minutes until softened and golden.
- Stir in the tomato paste and cook for 1-2 minutes to caramelize it.
2. Deglaze the Pot
- Pour in the white wine and scrape the bottom of the pot to release any browned bits.
- Let the wine simmer for 2 minutes to reduce slightly.
3. Add Ingredients to the Pot
- Layer the potatoes, olives, capers, orange zest, thyme, rosemary, and bay leaves over the sautéed vegetables.
- Place the frozen or thawed roast on top. Season it with salt and pepper.
- Pour in the stock until the roast is about halfway submerged.
4. Pressure Cook
- For Frozen Roast: Set the Instant Pot to Pressure Cook (High) for 90 minutes.
- For Thawed Roast: Set to Pressure Cook (High) for 60 minutes.
- After the timer goes off, naturally release pressure for 15 minutes, then perform a quick release for any remaining pressure.
5. Finish with Balsamic and Adjust Sauce
- Transfer the roast and potatoes to a cutting board.
- Skim any fat from the cooking liquid. Stir in the balsamic vinegar to balance the flavors.
6. Optional Sauce Reduction
- If you prefer a thicker sauce, set the Instant Pot to Sauté mode and simmer the liquid for 5-10 minutes until reduced.
7. Serve
- Slice the roast and serve with the potatoes, vegetables, and olives. Spoon the sauce over the top.
- Garnish with fennel fronds and a touch of orange zest for brightness.
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