Thread by @STEMthebleeding

So I decided to convert one of my crockpot recipes over to Instant-Pot, and thought I'd share the results and the recipe.

This isn't a fancy dinner, but it's classic comfort food and great for a cool rainy evening.

Ingredients: (serves 4, we have lots of leftovers)
2 lb sirloin tip roast
1 small bunch rosemary
1 small bunch thyme
1/2 bag of baby carrots
1/2 package cleaned white mushrooms (sliced)
2 clove garlic
2 cups beef stock
potatoes for mashing
2 tbsp. butter
Salt/pepper
1/2 shallot

Tools you'll need:

an Instant Pot (ours is a 6 qt model)
Tongs for flipping the roast and removing potatoes
aluminum foil for potatoes
microwave (for heating butter)
something to scrape the bottom of the instantpot

About 1 hours worth of time

Disclaimer: I AM NOT A CHEF. I AM NOT A TRAINED COOK. I AM 100% SELF-TAUGHT.

I say this because I will likely do things in ways that will make a classically-trained chef reach for the nearest meat cleaver.

You've been warned.

Now let's get to the recipe

1. use the edge of the knife and strip the leaves from 1/2 of the thyme and rosemary, mince them and the garlic. Add to a microwave safe bowl. Add the butter. Microwave for 20 sec. Mix thoroughly.

2. Turn on the instantpot to saute, and while it's heating up, mince the shallot

3. Cut 3 slits into the top of the roast, and brush with the garlic/herb butter. When the instant pot says "hot", pour a 1/2 dollar sized portion of the butter into the pan followed by the shallots, saute for 30 secs. Then put the roast in (brushed side down), to brown (3 mins)

4. Brush the other side with the butter mixture, and then flip the roast with the tongs and brown the other side for 3 min. Get a board to rest the roast on, and remove it from the instant pot. Deglaze with 1/2 cup of the beef stock. BE SURE TO SCRAPE THE BOTTOM OF THE PAN!

This is not only where the flavor is formed for your gravy, it'll prevent the "burn" message on your instantpot. Add the rest of the thyme and rosemary sprigs, another garlic clove, salt and pepper to taste, and then return the roast to the pot. Pour the rest of the beef stock in

(optional) I wrapped my potatoes in aluminum foil and let them cook in the instantpot, but this isn't necessary. You can cook them however you want.

5. Close the instantpot, set to manual for 20 minutes, and wait until the timer goes off. Release pressure, add baby carrots.

6. Set instant pot to manual, and the timer for 15 minutes.
Check the doneness of the potatoes (mine weren't ready for mashing yet) and then close the lid and turn the vent to "sealing".

When the timer goes off, release the pressure again. Check the potatoes, remove if done.

7. Add mushrooms, and set the timer for 7 minutes.

Mash your potatoes as you prefer (I made more of the same garlic herb butter and used some 2% milk), and cover and set aside

8. When the timer goes off, remove the pressure again, And let the roast rest. Scoop out the veggies

While the stock used to cook the roast is still hot, remove the rosemary and thyme bunches and whisk in a small amount of flour (1 tbsp), or other thickening agent you prefer. Whisk until there are no lumps, and then remove from heat and set aside while plating.

Slice the roast against the grain (it was fork tender!) in 1/2 inch thick slices. Serve with mashed potatoes, herb roasted carrots and mushrooms, and top with gravy.

Comfort food that only takes an hour.