4.9 from 87 votes
How to Cook a Roast in Your Instant Pot
This recipe shows a straightforward method for cooking a 5-pound blade or chuck roast in an Instant Pot using a combination of seasoning mixes and water. The roast is placed over the water with ranch, onion soup, and gravy mixes sprinkled on top, then pressure cooked for two hours to develop a tender, flavorful meat. The approach uses packaged seasonings to create a simple, savory braising liquid.
Prep Time
1 min
Cook Time
2 hrs
Total Time
2 hrs
Servings:
8
Calories:
511 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 5 pounds blade roast or chuck roast - boneless
- 1 gravy mix
- 1 Ranch dressing mix
- 1 onion soup mix
- 1 cup water
Instructions
- Place the water in the bottom of the Instant Pot, the place the roast on top.
- Sprinkle the rest of the packages on top of the roast.
- Close the Instant Pot and seal it.
- Press the meat/stew button and set for a 120 minute cook time. Let it decompress. Remove and serve!
Cup of Yum
Notes
- Choose quality beef cuts, such as blade or chuck roast, for best tenderness after pressure cooking.
- Adjust cooking time if using different roast sizes or cuts to avoid overcooking.
- Let the Instant Pot decompress naturally to retain moisture in the roast.
- The seasoning packet combination creates a balanced savory flavor without needing extra ingredients.
Nutrition Information
Calories
511kcal
(26%)
Protein
54g
(108%)
Fat
32g
(49%)
Saturated Fat
14g
(70%)
Cholesterol
195mg
(65%)
Sodium
251mg
(10%)
Potassium
941mg
(20%)
Vitamin A
35IU
(1%)
Calcium
48mg
(5%)
Iron
5.9mg
(33%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 511
% Daily Value*
| Calories | 511kcal | 26% |
| Protein | 54g | 108% |
| Fat | 32g | 49% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 195mg | 65% |
| Sodium | 251mg | 10% |
| Potassium | 941mg | 20% |
| Vitamin A | 35IU | 1% |
| Calcium | 48mg | 5% |
| Iron | 5.9mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.