Instant Pot Pot Roast
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr 15 mins
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Inactive time
30 mins
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Total Time
2 hrs 15 mins
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Servings
6
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Calories
624 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Pot Roast
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If you're craving a comfort food classic, this Instant Pot pot roast recipe will warm you from the inside out! It's melt-in-your-mouth juicy and the best family meal.
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Ingredients
- 3-4 pounds beef chuck roast (boneless) see note
- salt & pepper to taste
- 2-3 tablespoons olive oil divided
- 1 large onion sliced
- 4 cloves garlic minced
- 1 cup red wine
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Italian seasoning
- 4 large carrots peeled & cut into 2" chunks
- 1.5 pounds Yukon gold potatoes cut into halves or quarters
- 3 tablespoons cornstarch
Instructions
- Cut the roast in half and then season each half with salt & pepper. Add 2 tablespoons of olive oil to your Instant Pot. Press the "sauté" button and sear each piece on all sides until nicely browned (do 2 batches). Transfer the meat to a plate.
- Add another tablespoon of olive oil to the IP if it's looking a bit dry, and then add the onions. Sauté for 5 minutes or until softened and lightly browned.
- Stir in the garlic and cook for 30 seconds, then add in the wine, broth, Worcestershire sauce, and Italian seasoning. Let it start to simmer. Very important: to avoid a burn warning, thoroughly scrape up any browned bits from the bottom of the IP (a wooden spoon works well for this).
- Add the roast back in, close the lid, and set the valve to "sealing". Pressure cook on high for 60 minutes for a 3 pound roast or 70 minutes for a 4 pound roast.
- Once the countdown has finished, let the pressure release naturally for 10 minutes, and then do a quick release of the remaining pressure. I like to prep the carrots and potatoes at this point.
- Add the carrots and potatoes to the Instant Pot on top of the meat and seal the lid up again. Ensure the valve is on "sealing", and then pressure cook on high for 5 minutes.
- Once the countdown has finished, let the pressure release naturally for 10 minutes, and then quick release the remaining pressure.
- Skim as much of the fat off the surface as you can (I just use a large spoon) and discard it. Take the potatoes, carrots, and meat out of the IP. Shred the beef with two forks (you may want to put it on a separate plate to make this easy).
- Make a cornstarch slurry by adding 3 tablespoons of cold water to the 3 tablespoons of cornstarch and mixing it together. Pour it into the IP and then simmer using the sauté function until the gravy thickens a bit. Give it a taste and add more salt & pepper as needed (I am generous with both).
- Add the beef, carrots, and potatoes back into the IP, toss with the gravy, and let the beef heat through a bit. Serve immediately.
Notes
- Inactive time represents the time it takes the Instant Pot to get to pressure and to release pressure.
- Try my Dutch Oven Pot Roast recipe.
- Crockpot: Try 8-9 hours on low. I would still do the searing steps for extra flavor and then transfer to a slow cooker. Add the cornstarch slurry after everything is cooked and use the "high" setting to activate it.
Nutrition Information
Show Details
Calories
624kcal
(31%)
Carbohydrates
33g
(11%)
Protein
47g
(94%)
Fat
31g
(48%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
3g
Monounsaturated Fat
17g
Trans Fat
2g
Cholesterol
156mg
(52%)
Sodium
413mg
(17%)
Potassium
1526mg
(44%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
8057IU
(161%)
Vitamin C
28mg
(31%)
Calcium
89mg
(9%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 624 kcal
% Daily Value*
| Calories | 624kcal | 31% |
| Carbohydrates | 33g | 11% |
| Protein | 47g | 94% |
| Fat | 31g | 48% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 2g | 100% |
| Cholesterol | 156mg | 52% |
| Sodium | 413mg | 17% |
| Potassium | 1526mg | 32% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 8057IU | 161% |
| Vitamin C | 28mg | 31% |
| Calcium | 89mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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