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Instant Pot Pot Roast with Porcini Broth - Dump and Go Dinner

8 Servings Recipe By

Ingredients

  • 6 cups peel and chunk Yukon Gold Potato
  • 1/2 ounces Porcini Mushrooms, Dried
  • 3/4 cups Red Wine
  • 1 tablespoon Tomato Paste
  • 5 1/3 cups slice Carrot
  • 1 whole Bay Leaf
  • 1/8 teaspoons Salt
  • 1/8 teaspoons Black Pepper
  • 1 1/2 pounds Stew Beef
  • 2 tablespoons Flour, All-Purpose
  • 1 1/4 cups dice Onion

Serving Day Ingredients

  • 1 tablespoon Butter

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 295 Calories
  • 6g Total Fat
  • 3g Sat Fat
  • 0g Trans Fat
  • 58mg Cholesterol
  • 151mg Sodium
  • 36g Total Carb
  • 6g Fiber
  • 5g Total Sugars (Includes 0g Added Sugars)
  • 23g Protein
  • 7 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Chefdruck for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide potatoes among indicated number of round containers. Pour mushroom broth (along with mushrooms) on top.
  2. Pour wine on top, then tomato paste, carrots, bay leaves and salt and pepper.
  3. Dredge beef in flour then divide beef and onions among indicated number of quart bags.
  4. Keep a bag with each container, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Due to the nature of pressure cooking there is always room for inconsistency. The times given are based on 4 servings frozen using indicated containers. If you are using a different size/ shape container or more servings you may need to increase your cooking time.**
  3. Melt butter then saute meat and onions for 5 minutes.
  4. Add contents from round container.
  5. Lock lid into place and seal steam nozzle.
  6. Cook on high pressure for 60 minutes.
  7. Naturally release pressure for 5 minutes then release any remaining pressure.
  8. Remove bay leaf and enjoy.

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