Quick Cranberry-Thyme Roast Made in the Instant Pot®

Ingredients 0/12

Step 1

Turn your Instant Pot to the sauté setting and adding a bit of olive oil. Season the roast with salt and pepper, then brown it in the hot oil, about 3 to 4 minutes on each side. Once it’s nicely seared, take the roast out and set it aside.

Step 2

Add the garlic to the pot and cook it for just about 30 seconds until fragrant. Pour in the beef broth and give the bottom a good scrape to loosen up all those tasty browned bits. Stir in the cranberry sauce, balsamic vinegar, and Worcestershire sauce. Nestle the roast back into the pot and spoon some of the sauce over it. Scatter the onion and thyme around and on top of the meat.

Step 3

Seal the lid and set the pot to cook on high pressure for an hour. It’ll take about 10 to 15 minutes for the pressure to build up before the timer starts.

Step 4

Once the cooking time is up, let the pressure release naturally for at least 10 minutes. After that, carefully switch to the quick release to let out any remaining steam. When the lid’s off, transfer the roast to a serving plate and pick out the onions and thyme sprigs from the pot.

Step 5

Turn the sauté function back on and whisk together the cornstarch and water in a small bowl. Stir this mixture into the pot and let it simmer for around 10 minutes until the sauce thickens up into a nice gravy. Pour it over the roast when you’re ready to serve.