Instant Pot Pot Roast Recipe

Name: Instant Pot Pot Roast Recipe
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 6 people
Ingredients: pound beef chuck roast; 1 tablespoon oil; 1 teaspoon salt; 1 teaspoon onion powder; 1 teaspoon garlic powder; ½ teaspoon black pepper; ½ teaspoon smoked paprika; 1 pound baby red potatoes; 4 large carrots; 1 large yellow onion; 4 cups beef broth; 2 tablespoons Worcestershire sauce; ¼ cup water; 2 tablespoons corn starch

User Reviews

4.9

7,818 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 40 mins
Servings
6 people
Calories
133 kcal
Course
Main Course
Cuisine
American

Instant Pot Pot Roast Recipe

Daniel Levine

Report

Juicy and tender instant pot pot roast and potatoes with gravy makes the perfect family-friendly dinner. This easy one pot dinner recipe will please even the picky eaters!

Share:

I Made This!

5,863 people made this

Print

1,566 people printed this

Save this

4,690 people saved this

Ingredients

Servings

pound beef chuck roast see notes for instructions from frozen
1 tablespoon oil
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon smoked paprika optional
1 pound baby red potatoes
4 large carrots chopped into large chunks, see note for using baby carrots
1 large yellow onion chopped
4 cups beef broth
2 tablespoons Worcestershire sauce
¼ cup water
2 tablespoons corn starch

Add to Shopping List

Instructions

Turn on your instant pot and set it to "saute". In a small bowl stir together salt, pepper, garlic powder, onion powder, and smoked paprika. Rub mixture all over the roast to coat all sides.
Drizzle oil in instant pot, wait about 30 seconds, then use tongs to place roast in the pot. Do not move it for 3-4 minutes until well-seared and browned. Use tongs to turn the roast onto another side for 3-4 minutes, repeating until all sides are browned.
Switch instant pot to "pressure cook" on high and set to 60-80 minutes (60 for a 3 pound roast, 80 for a 5 pound roast. see notes if using baby carrots). Add potatoes, onions, and carrots to pot (just arrange them around the roast) and pour beef broth and worcestershire sauce over everything. Place lid on the pot and turn to locked position. Make sure the vent is set to the sealed position.
When the cooking time is up, do a natural release for 10 minutes (don't touch anything on the pot, just let it de-pressurize on it's own for 10 minutes). After 10 minutes, turn vent to the venting release position and allow all of the steam to vent and the float valve to drop down before removing the lid.
Transfer the roast, potatoes, onions, and carrots to a platter and shred the roast with 2 forks into chunks. Use a handheld strainer to scoop out bits from the broth in the pot. Set instant pot to "soup" setting. Whisk together the water and corn starch. Once broth is boiling, stir in corn starch mixture until the gravy thickens. Add salt, pepper, and garlic powder to taste.
Serve gravy poured over roast and veggies and garnish with fresh thyme or parsley if desired.

Notes

If you'd like to use baby carrots, keep in mind that they will cook much faster than large chunks of whole carrots. To make sure they don't turn to mush, set your pressure cooking time 10 minutes shorter than the recipe states and leave the carrots out of the pot. Once the pressure cooking time is finished, add baby carrots to the pot and set the pot to pressure cook for 10 more minutes.
The recipe is written for a thawed roast. If using a frozen roast, you will need to add about 20-30 minutes to your pressure cooking time. You can also skip the searing step and simply rub the spices on the roast and then place it in the pot and then move ahead to the pressure cooking step.

Nutrition Information

Show Details

Calories 133kcal (7%) Carbohydrates 23g (8%) Protein 4g (8%) Fat 3g (5%) Saturated Fat 1g (5%) Sodium 1087mg (45%) Potassium 672mg (19%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 8101IU (162%) Vitamin C 12mg (13%) Calcium 45mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 133 kcal

% Daily Value*

Calories	133kcal	7%
Carbohydrates	23g	8%
Protein	4g	8%
Fat	3g	5%
Saturated Fat	1g	5%
Sodium	1087mg	45%
Potassium	672mg	14%
Fiber	3g	12%
Sugar	5g	10%
Vitamin A	8101IU	162%
Vitamin C	12mg	13%
Calcium	45mg	5%
Iron	1mg	6%