Pat the roast beef dry with some paper towels, and generously season both sides with salt and pepper.
Turn the instant pot to the saute setting, and add in the oil.
Once hot, place the beef inside the pot, and sear both sides for about to 2 minutes each.
Mince the garlic, finely chop the rosemary, and slice the onions into 1/4 inch half circles.
Add in the beef broth, onions, garlic, rosemary, and coconut aminos if using and place the lid on the instant pot.
Set the valve to the "sealing" postion and set the timer to 60 minutes*
While the roast is cooking, prepare the potatoes by cutting them into 1 1/2 inch cubes.
When the 60 minutes is up, carefully "quick release" the pressure by carefully moving the valve to the venting position.
Once the red pin has dropped, remove the lid and add in the baby carrots and chopped poatoes.
Replace the lid, move the valve to the "sealing" postion, and cook for 10 minutes.
Let the pot naturally release for 10 minutes before moving the valve to the "venting" position.
Once the red pin has dropped, it's safe to open and is ready to eat! Add more salt if needed for personal preferance. Enjoy!
I love ordering my meat from Butcherbox! Check out this post to read more about it and why I love it!*Pot roast needs to be cooked 20 minutes per pound. If your roast weighs more or less than the recipe, just adjust the cooking time according to weight.Frozen pot roast needs to be cooked 30 minutes per pound, with an extra 10 minute natural release time after the first initial cook time. For example: pressure cook it for 95 minutes, natural release for 10, quick release, add the baby carrots and potatoes, pressure cook for 10, natural release for 10, quick release and you're ready to eat. :)If this is your first time using a pressure cooker, just be careful when releasing the pressure valve. It spits out steam and can burn you if you're not careful.