Instant Pot Pot Roast
User Reviews
5
-
Total Time
2 hrs
-
Servings
4 - 6
-
Calories
520 kcal
-
Course
Main Course
-
Cuisine
American
Instant Pot Pot Roast
Description
This Instant Pot Pot Roast recipe begins by browning 2-inch thick chuck roast steaks in olive oil in the Instant Pot to develop a deep caramelized crust and enhance flavor. Optional sautéed cremini mushrooms add earthiness. Aromatics like onions and garlic combine with herbs such as rosemary, thyme, and bay leaves to create depth. Red wine adds acidity and complexity, balanced by chicken stock and umami-rich soy and fish sauces.
Potatoes and carrots are cooked alongside the roast, absorbing the braising liquids and becoming tender but not overcooked. Pressure cooking slices the cooking time substantially while producing fork-tender meat that can be sliced or shredded depending on preference. A cornstarch and cold water slurry is stirred in last to thicken the braising liquid into a smooth gravy.
The dish results in a moist, flavorful pot roast with juicy meat and infused vegetables suited for a hearty meal. Slicing the roast against the grain after resting improves tenderness. It pairs well with mashed potatoes or crusty bread to enjoy the gravy.
Tips include cutting the roast into thick steaks for even cooking, browning the meat fully for flavor, substituting noodle sauces if needed, and adjusting cooking times based on roast thickness. Leftovers can be stored refrigerated for several days or frozen. Immediate pressure release prevents overcooking vegetables. The recipe also accommodates doubling quantities with minor timing adjustments.
Ingredients
- 1 - 3 pounds (1176g) chuck roast 2 inches thick, or blade roast
- 1 tablespoon (15ml) olive oil
- unsalted butter or olive oil, 1-2 tablespoons (14g-28g), optional
- 8 (160g) cremini mushrooms , sliced
- 2 (280g) onion sliced, small
- 6 (20g) garlic minced, cloves
- ¼ teaspoon (0.25g) rosemary dried
- ¼ teaspoon (0.35g) thyme
- 2 bay leaf
- 2 tablespoons (30ml) red wine Cabernet Sauvignon or balsamic vinegar
- 1 cup (250ml) chicken stock unsalted, or high-quality unsalted beef stock
- 1 tablespoon (15ml) soy sauce regular
- fish sauce can substitute with regular soy sauce, optional, 1 tablespoon (15ml
- 2 - 4 (750g) potato quartered
- 3 (280g) carrot cut into 1½ inch (4cm) chunks, medium
- salt kosher salt, to taste; ground black pepper, to taste
- black pepper kosher salt, to taste; ground black pepper, to taste
Thickener
- 2 tablespoons (18g) cornstarch mixed with 3 tablespoons (45ml) cold water
Instructions
- Brown Chuck Roast: Heat up Instant Pot using “Sauté More” function. Wait until Instant Pot says “HOT” (~8 mins).Pat dry chuck roast with paper towel. Then, generously season one side of chuck roast with kosher salt and ground black pepper.Add 1 tbsp (15ml) olive oil in Instant Pot. Make sure to coat the oil well over the whole bottom of the pot.Place seasoned side of chuck roast in Instant Pot, then season the other side of chuck roast with more kosher salt and ground black pepper.Let chuck roast brown for 8 minutes per side to develop some deep flavors. Don’t need to constantly flip the chuck roast.When the chuck roast is nice and browned, remove it and set aside.
- Optional - Sauté Mushrooms: Add 1 to 2 tbsp (14g - 28g) unsalted butter in Instant Pot. Add in sliced cremini mushrooms. Stir to evenly coat the mushrooms with butter.Mushrooms will begin to release their moisture. Let the moisture evaporate, then stir occasionally until the mushrooms are slightly crisped and browned.Amy + Jacky's Notes: This optional flavor-enhancing step will take roughly 7 to 12 minutes. It’ll greatly enhance the gravy’s flavors!
- Sauté Onions & Garlic: Add in sliced onions, then saute for 3 minutes until softened. Add in minced garlic, ¼ tsp (0.25g) dried rosemary, ¼ tsp (0.35g) thyme, and 2 bay leaves, then saute for another minute.
- Deglaze Instant Pot: Pour in 2 tbsp (30ml) red wine (Cabernet Sauvignon) or balsamic vinegar, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon.
- Pressure Cook Pot Roast: Add 1 cup (250ml) unsalted chicken stock, 1 tbsp (15ml) regular soy sauce, and 1 tbsp (15ml) fish sauce in Instant Pot. Place browned chuck roast in Instant Pot. Don’t forget to add in all the meat juice! Make sure the chuck roast is at least partially submerged in the cooking liquid.*Note: If you haven't add the mushrooms in Instant Pot, add them now.With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 45 minutes, then Full Natural Release for 25 minutes. Open the lid carefully.
- Pressure Cook Vegetables: Set aside chuck roast, then cover it with aluminum foil. Let it rest as you pressure cook the vegetables.Submerge quartered potatoes into the sauce, then stack chopped carrots on top of the potatoes.With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 4 minutes, then Quick Release. Open the lid carefully.
- Make Gravy & Serve: Taste the sauce, then adjust the seasoning if necessary.Mix 2 tbsp (18g) cornstarch with 3 tbsp (45ml) cold water, then mix it into the sauce one third at a time until desired thickness. Slice pot roast against the grain. High five your family! Serve this Umami Pot Roast. Enjoy this umami-filled dish you've cooked!
Notes
- Cut chuck roast into 2-inch thick steaks to ensure even cooking and save time.
- Browning the roast before pressure cooking enhances flavor but doesn't affect cooking time.
- If using frozen chuck roast, add 3 to 5 minutes extra pressure cooking time and brown as best as possible.
- For fish sauce, Red Boat 40N or Three Crabs Brand are recommended; regular soy sauce can substitute fish sauce if desired.
- Omit mushrooms if you prefer, the pot roast will remain flavorful.
- Use high-quality unsalted chicken stock for best taste; homemade or beef stock can substitute.
- Cook pressure time varies by meat thickness: 32-34 minutes for 1-inch steaks, 38-42 for 5-inch, etc.
- Slice the cooked roast against the grain for better tenderness.
- Vegetables cooked simultaneously absorb rich flavors but may be softer.
- Quick-release pressure when cooking ends to prevent overcooking.
- Double the recipe by placing steaks side by side, reduce pressure time by 2-3 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 520 kcal
% Daily Value*
| Calories | 520kcal | 26% |
| Carbohydrates | 22g | 7% |
| Protein | 49g | 98% |
| Fat | 27g | 42% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 156mg | 52% |
| Sodium | 375mg | 16% |
| Potassium | 1470mg | 31% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 5125IU | 103% |
| Vitamin C | 17mg | 19% |
| Calcium | 90mg | 9% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
