My recipe for regular pot roast is to salt and pepper the roast and brown it well in the Instant Pot on both sides. Remove and set aside, then in the pot saute' chopped onions and carrots for about 5 minutes then add chopped garlic and celery and saute' a few minutes more. Add a few tablespoons of tomato paste and cook for a few more minutes. Next add a cup of red wine with 2 bay leaves and a teaspoon of dried thyme. Cook for a few minutes then pour in 2 cups beef broth and stir. Add back the pot roast and settle it into the mixture. Put on the lid, seal and pressure cook on high for 60 minutes. Do a natural release for 15 minutes then a quick release. Take out the roast and either simmer the gravy until reduced or use a beurre manie (butter and flour mixture) or a cornstarch slurry to thicken. Serve with mashed potatoes or noodles. The meat turns out every bit as tender as if you had cooked it four hours! This was the reason I told my hubby we needed to get the IP. Look at all the time I can save! ;o)
Jeffrey from Pressure Luck also has a good recipe for pot roast HERE.
I’ll ask the Husband Unit, and let you know. He’s the ‘meat chef’ in this house.
I do think he goes easy on the peppers.