Instant Pot Chuck Roast
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 20 mins
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Servings
9 servings
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Calories
456 kcal
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Course
Main Course, Dinner
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Cuisine
American
Instant Pot Chuck Roast
Description
Instant Pot Chuck Roast combines a 3-5 pound beef chuck roast seasoned with salt and seared in olive oil to create a flavorful crust. Cooking it under high pressure in beef broth with a packet of onion soup mix infuses the meat with savory notes. Quartered onion, baby potatoes, and baby carrots coated in olive oil and onion soup mix surround the roast in the pot, absorbing the broth and spices.
The pressure cooking tenderizes the roast over 60-80 minutes, with suggested adjustments based on roast size. Optional timing to add vegetables later helps keep them crisp-tender or fully cooked depending on desired texture. The broth and onion soup mix enrich the dish’s complexity.
This dish serves as a hearty main course, easily accompanied by the included vegetables, which can be customized. The natural pressure release helps maintain juiciness in the meat, making it suitable for comforting family dinners or meal prep.
Using gluten-free beef broth and onion soup mix adapts this recipe for gluten-sensitive diets. The user notes recommend considering the Instant Pot model for any potential "burn" notices during cooking and refer to manufacturer guidance if needed.
Ingredients
- 3-5 pounds beef chuck roast
- 1 teaspoon salt (or to taste)
- 4 tablespoons olive oil divided
- 2 cups beef broth *can use gluten-free beef broth
- 1 packet onion soup mix can use gluten-free onion soup mix, dry
- 1 onion white or yellow, quartered
- 1 pound baby potato see notes above
- 1 cup carrot baby
Instructions
- Sprinkle pot roast with salt and set aside. Add 2 Tablespoons of Olive oil to Instant Pot and set to "Sauté". When oil becomes hot and shimmery, add pot roast and sear for 4-5 minutes on each side.
- Add beef broth to Instant Pot. *Add vegetables, 2 Tablespoons of olive oil, and onion soup mix to a gallon-sized Ziploc bag and shake until vegetables become evenly coated with mix. Put veggies in Instant pot and distribute evenly around roast. *NOTE: You can add the veggies at the beginning of cooking or if you want them to be more crisp-tender you can do a quick release 20 minutes before the cook time is over, then add vegetables, then pressure cook at the same temp for 10-15 minutes (depending on the size of your potatoes) and continue with the recipe.
- Place lid on Instant pot with steam valve closed. Switch Instant Pot setting to "manual" and set for 60-80 minutes on "high" pressure (70 minutes seems to work okay, judge the time depending on the size of your roast). Do a natural release for at least 10 minutes, then quick release by turning the tab to vent.
- Remove roast from Instant Pot, slice, and serve with vegetables. Use extra drippings from the Instant Pot to make gravy or au jus (see notes above to see how to make gravy).
Notes
- Gluten-free substitutions: Use gluten-free beef broth and onion soup mix to make this recipe gluten-free.
- Vegetable timing: Add vegetables at the start for softer texture or quick release mid-way to keep vegetables crisp-tender.
- Instant Pot caution: Monitor for "burn" notices based on your Instant Pot model and consult manufacturer guidance for Overheat Protection.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 456 kcal
% Daily Value*
| Serving | 170g | |
| Calories | 456kcal | 23% |
| Carbohydrates | 15g | 5% |
| Protein | 31g | 62% |
| Fat | 24g | 37% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 104mg | 35% |
| Sodium | 696mg | 29% |
| Potassium | 868mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1981IU | 40% |
| Vitamin C | 10mg | 11% |
| Calcium | 53mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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