Instant Pot Pot Roast
User Reviews
5.0
63 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr 15 mins
-
Total Time
1 hr 25 mins
-
Servings
6
-
Calories
498 kcal
-
Course
Main Course
-
Cuisine
American
Instant Pot Pot Roast
Report
The best Instant Pot pot roast with beef, potatoes, carrots, herbs and spices, all cooked in the pressure cooker until perfectly tender. A comfort food classic that is easy to prepare and always a big hit with both kids and adults.
Share:
Ingredients
- 1 tablespoon olive oil
- 3 pound chuck roast
- salt and pepper to taste
- 1/2 cup onion chopped
- 1 tablespoon minced garlic
- 1/4 cup red wine
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried Italian seasoning
- 1 bay leaf
- 1 teaspoon smoked paprika
- 2 pounds small potatoes whole or halved
- 1 pound carrots peeled, halved and cut into 2 inch pieces
- 2 tablespoons corn starch
- 2 tablespoons chopped parsley
Instructions
- Turn the Instant Pot to saute mode. Season the roast generously all over with salt and pepper.
- Add the olive oil to the pot, then place the meat in the pot. Cook for 4-5 minutes per side or until browned.
- Remove the meat from the pot and cover to keep warm.
- Add the onion to the pot and cook for 4-5 minutes or until tender. Add the garlic and cook for 30 seconds.
- Season the vegetables with salt and pepper to taste.
- Pour the wine into the pot; let it simmer for 2-3 minutes.
- Add the beef broth, tomato paste, Worcestershire sauce, Italian seasoning, bay leaf and smoked paprika to the pot. Stir to combine.
- Place the roast back into the pot. Seal the pot, then set it to manual high pressure for 45 minutes.
- Manually release the pressure, then add the carrots and potatoes to the pot, along with salt and pepper to taste.
- Seal the pot again, then set it to manual high pressure for 15 minutes more.
- Let the pressure release naturally for 10 minutes, then manually release the pressure.
- Remove the meat and vegetables from the pot and arrange on a platter. Shred the meat with two forks.
- Discard the bay leaf from the pot, then turn the pot to saute mode and bring the liquid to a simmer.
- Whisk together the corn starch with 3 tablespoons of cold water. Add the corn starch mixture to the Instant Pot. Bring to a boil and cook for 1 minute or until gravy has just thickened.
- Pour the gravy over the meat and vegetables. Sprinkle with parsley, then serve.
Nutrition Information
Show Details
Calories
498kcal
(25%)
Carbohydrates
24g
(8%)
Protein
49g
(98%)
Fat
24g
(37%)
Saturated Fat
13g
(65%)
Cholesterol
162mg
(54%)
Sodium
606mg
(25%)
Potassium
1523mg
(44%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
9655IU
(193%)
Vitamin C
18mg
(20%)
Calcium
107mg
(11%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 498 kcal
% Daily Value*
| Calories | 498kcal | 25% |
| Carbohydrates | 24g | 8% |
| Protein | 49g | 98% |
| Fat | 24g | 37% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 162mg | 54% |
| Sodium | 606mg | 25% |
| Potassium | 1523mg | 32% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 9655IU | 193% |
| Vitamin C | 18mg | 20% |
| Calcium | 107mg | 11% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
63 reviews
Excellent
Other Recipes
You'll Also Love
