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Instant Pot Pot Roast with Fennel, Potatoes, Green Olives, Capers, and Orange Zest

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Ingredients

Units Scale
  • 34 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.
  • Author: Lucas Krammes
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