optional to thicken sauce: 1 tablespoon corn starch
If your roast is thawed and you would like to sear it before pressure cooking, turn the instant pot to 'saute', and sear sides with a small amount of oil.
Add roast to pressure cooker and pour balsamic dressing on all sides. If you're adding vegetables, place them under the roast.
If the roast is frozen, set the instant pot to manual 60 minutes. If it is thawed, but not seared do manual/45 minutes, if it's seared use manual/40 minutes.
When the time is finished, carefully do a quick pressure release and check to see if it's done. If the meat is not tender to your liking, turn it back on manual in five - ten minute increments. The pot should re-pressurize quickly since it's already super hot.
If you would like to thicken the drippings for a gravy, create a slurry with cornstarch and a small amount of the roasting liquid, then pour it back in the pot and mix well.
Calories are automatically generated. For best results calculate based on your exact ingredients.**If you are using a very thick balsamic dressing, add about a 1/2 cup of water to thin it out. SLOW COOKER ADAPTATION: Place thawed roast in slow cooker, pour dressing over top. Lift roast to make sure dressing touches all sides. Add potatoes, if desired. Cover and set on high for 4 - 6 hours, or low for 8 - 10 hours. Remove potatoes and set aside. Slice or shred beef and mix with drippings.
Instant Pot Balsamic Pot Roast, Ingredients: https://www.mamalovesfood.com/instant-pot-balsamic-pot-roast