I found a rib roast in the big basement freezer and decided to do an Instant Pot thing, I wanted a lot of gravy so I went with a two staged approach. The first run was the roast plus a ton of celery, onions, and carrots. The carrots and celery were a sacrifice for the eventual gravy – they were going to be discarded. Also in the pot was beef stock, red wine, sherry, and a bundle of herbs from the patio garden. I gave it 55 minutes at high and that worked for the three pound roast.
Included in the second run were fresh carrots and potatoes. I added some dried seasonings and a ladle of the gravy from the first pot. I really don’t remember the time but it was around 11 minutes. Could have stood another minute. Your times will vary, I had 5 smallish red potatoes and about 5 skinny carrots.
Tomorrow – beef stew!