Savory Instant Pot Cranberry Thyme Roast Recipe

Ingredients

• A sizable boneless chuck roast, weighing approximately 3 1/2 pounds
• A pinch of salt and freshly ground black pepper to enhance the taste
• Two tablespoons of flavorful olive oil for cooking
• Finely minced garlic from two cloves for added aroma
• A can of rich beef broth, about 14 ounces in size
• Sweet and tangy whole berry cranberry sauce in a 14.5-ounce can
• A tablespoon each of balsamic vinegar and Worcestershire sauce for depth of flavor
• One large onion, roughly chopped into chunks
• Several sprigs of fresh thyme, or more to suit your preference
• A mixture of two tablespoons of cornstarch and cold water for thickening the sauce

Step 1

Start by activating a versatile pressure cooker like the Instant Pot® and opt for the Saute function. Pour a drizzle of flavorful olive oil into the pot. Season the roast generously with salt and pepper, then proceed to sear it in the sizzling oil until it develops a beautiful brown crust, taking approximately 3 to 4 minutes per side. Once done, delicately move the roast to a waiting plate for a moment.

Step 2

Next, infuse the pot with the aromatic essence of garlic and let it sizzle for around half a minute. Pour in the rich beef broth, allowing it to deglaze all the delicious bits clinging to the bottom of the pan. Introduce the unique flavors of cranberry sauce, balsamic vinegar, and Worcestershire sauce to the mix. Gently nestle the seared roast back into this flavorful concoction, generously spooning some of the luscious sauce over the top. Surround the roast with slices of onion and sprigs of fragrant thyme, ensuring they enhance the dish's overall aroma.

Step 3

Seal the lid securely, initiating high pressure as per the manufacturer's guidelines, and set the timer for a leisurely 60 minutes. Allow the pressure to gradually build, which might take approximately 10 to 15 minutes. Once the cooking cycle is complete, follow the manufacturer's directions for releasing pressure naturally, granting it at least 10 minutes. Carefully perform the quick-release method to release any remaining pressure, taking about 5 minutes. Unlock the lid and unveil the tantalizing creation within.

Step 4

Gently transfer the succulent roast to a decorative serving platter. Retrieve the onions and thyme sprigs from the pot, setting them aside. Opt for the Saute function once again. Combine cornstarch with water in a separate bowl, creating a smooth mixture, and slowly incorporate it into the pot. Let the gravy gently simmer, allowing it to thicken to the desired consistency, typically around 10 minutes. Serve this velvety gravy alongside the tender roast, elevating the dining experience to a new level of culinary delight.