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Perfect Instant Pot Pot Roast Recipe

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  • Author: KimEasy
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 6 servings 1x
  • Category: Crockpot recipes
  • Method: Pressure Cooking
  • Cuisine: American
  • Diet: Halal

Description

An easy and hearty Instant Pot pot roast recipe that delivers tender, flavorful beef with perfectly cooked vegetables in a rich gravy, all in a fraction of the usual cooking time.

Ingredients

Units Scale
  • 3–4 pounds chuck roast
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup beef broth
  • 1/2 cup red wine (optional)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato paste
  • 4 large carrots, peeled and cut into chunks
  • 4–5 medium potatoes, cut into chunks
  • 1 large onion, quartered
  • 3 cloves garlic, minced
  • 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening)

Instructions

  1. Season the chuck roast with salt, pepper, garlic powder, and onion powder.
  2. Set the Instant Pot to ‘Sauté’ mode. Add olive oil and sear the roast on all sides until browned, about 4-5 minutes per side. Remove and set aside.
  3. Add onions and garlic to the pot and sauté for 2-3 minutes until softened.
  4. Stir in tomato paste, beef broth, red wine (if using), and Worcestershire sauce, scraping up any browned bits from the bottom.
  5. Return the roast to the pot. Close the lid, set the valve to sealing, and cook on ‘Manual’ high pressure for 60 minutes.
  6. Once done, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
  7. Add carrots and potatoes to the pot around the roast. Seal the lid again and cook on ‘Manual’ high pressure for an additional 10 minutes.
  8. Quick release the pressure. Remove roast and vegetables to a serving platter.
  9. Set the Instant Pot to ‘Sauté’ and stir in the cornstarch slurry to thicken the gravy. Cook for 2-3 minutes, stirring, until thickened.
  10. Slice the roast and serve with the vegetables and gravy.

Notes

  • For extra flavor, add fresh rosemary or thyme to the broth before pressure cooking.
  • If you prefer a more shredded roast, increase the first cook time to 75 minutes.
  • Leftovers make excellent sandwiches or stew the next day.

Nutrition

  • Serving Size: 1 serving
  • Calories: 520
  • Sugar: 4g
  • Sodium: 680mg
  • Fat: 30g
  • Saturated Fat: 12g
  • Unsaturated Fat: 16g
  • Trans Fat: 1g
  • Carbohydrates: 22g
  • Fiber: 3g
  • Protein: 40g
  • Cholesterol: 130mg

Find it online: https://breakfasttodinner.com/perfect-instant-pot-pot-roast-recipe/