Instant Pot Beef Pot Roast Cooking Times: Need Help for Smaller Roasts!

[beatricemejia]

Beef pot roast cooking chart. I've found a lot of recipes online but not a lot of instant pot cooking time charts. My roasts are smaller and I would like to know how long to cook for x amount of pounds. Where can I find that??
I've overcooked quite a few roasts just following a recipe for heavier roast.

 

[ajungianideal]

https://instantpot.com/instantpot-cooking-time/

 

[musingsofacac]

It is not about total weight but about the size at the smallest dimension.

 

[beatricemejia]

@musingsofacac I've had the best luck just cutting them up into stew meat pieces, so I'll maybe just stick with that method.

 

[savedgirl10]

Have you tried Mississippi pot roast?

 

[beatricemejia]

@savedgirl10 no. I'll look up.

 

[savedgirl10]

@beatricemejia it's very good, and the roast doesn't dry out

 

[peterfisher385]

@beatricemejia It’s really delicious! I was unsure about the ingredients but the gravy is really good

 

[pajuca]

 

[irehs27]

@pajuca I watch the video but it doesn’t say what cut of roast beef. Can you recommend? Thank you. 

 

[pajuca]

@irehs27 outside round

 

[irehs27]

@pajuca I live in USA. Is there another name ?

 

[manycoloured]

@irehs27 Pot Roast is usually made with Chuck Roast meat. Because it is a tough cut, the long, "low & slow" cooking breaks down the connective tissue. Chuck has a lot of fat, but much of it gets rendered out in the cooking process.
Top Round or Bottom Round are also tough cuts, but they are much leaner than chuck and can become dry.

 

[pajuca]

@irehs27 sorry I don't know

 

[irehs27]

@manycoloured thank you. I guess I’ll try all three at one point. 

 

[mariacynthia]

Never fails me

 

[mariacynthia]

Beef 20 to 25 minutes high pressure, per pound

 

[truthseeker4444]

I used the Pressure Luck recipe and it came out perfectly.

 

[goldshift]

I've done tender chuck roasts 90 min pressure cook with NR. I do cut in about 3 or 4 pieces

 

[rock134]

It’s going to depend on the cut of meat. I use chuck, cut it into large chunks while removing fat, season, sear, then pressure cook with seasonings and liquid for 60 minutes with natural release and it comes out perfect.
Other cuts are more lean and come out dry and tough. I hear you can cook them medium rare and they’ll be good, but I haven’t tried it yet.