My favorite thing about this recipe is that it’s 4 ingredients that I almost always have on hand and it takes less than 5 minutes to get it started as long as I remember to do it a couple of hours before dinner (even if I forget to thaw the roast). Then while the Instant Pot does all the work I can run an errand, get some work done, or hang out with my kiddos. Of course, it’s also very allergy friendly for my oldest son (milk, egg, tree nut, peanut free).
I like to consider myself a pretty decent cook; my family seems to agree, so we’ll go with it. That said, I suck at recipes. I love to read recipes. I have books full of them and search google for ideas regularly, but in reality, I never follow them. I substitute and make adjustments often based on what I have or what I like as well as Dominic’s allergies. I’m writing this as a recipe, but it’s really intended as a guideline for how to make a meal that fits your family, which is where the (ish) comes in.
I love this recipe because it’s pretty quick and easy, and it fits in at holidays, summer cook-outs and Tuesday night dinners. In 2017, our oldest son was diagnosed with food allergies. This recipe, however, has been tweaked rather than abandoned. See the substitutions suggestions below for tips to create the allergy friendly version!