Name: Instant Pot Pot Roast with Fennel, Potatoes, Green Olives, Capers, and Orange Zest
Ingredients: 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; 1½ lbs baby potatoes (or Yukon Gold, halved if large); ½ 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)

Ingredients

Units Scale

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)

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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