Instant Pot Pot Roast Recipe
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 40 mins
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Servings
6 people
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Calories
133 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Pot Roast Recipe
Description
The recipe begins by seasoning a beef chuck roast with a simple dry rub of salt, garlic powder, onion powder, black pepper, and smoked paprika if desired. After searing all sides in the Instant Pot using the saute function, the roast is surrounded by potatoes, carrots, and onions. Beef broth and Worcestershire sauce add depth to the cooking liquid. The lid is sealed and the pot set to high-pressure cook for an appropriate length of time depending on the roast size.
Pressure cooking softens the meat until fork-tender and cooks the vegetables through. A natural release after cooking helps retain moisture. Notes mention modifications for using baby carrots, which require shorter cooking times to avoid mushiness: cook the roast and other vegetables first, then add baby carrots and cook an additional 10 minutes. For frozen roasts, the cooking time is extended by 20-30 minutes, and skipping the sear is an option.
This pot roast combines the convenience of the Instant Pot with classic flavors and hearty vegetables, making it suitable for steady dinners with minimal hands-on time.
Ingredients
- pound beef chuck roast see notes for instructions from frozen
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika optional
- 1 pound red potatoes baby
- 4 large carrot 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
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 using baby carrots, reduce initial pressure cooking time by 10 minutes, add carrots afterwards, and pressure cook an additional 10 minutes to prevent mushiness.
- Frozen roasts require an extra 20-30 minutes of pressure cooking time.
- Searing the meat before cooking is optional; you can skip it and proceed directly to pressure cooking.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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