Instant Pot Pot Roast with Mashed Potatoes and Gravy
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
8 people
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Calories
383 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Pot Roast with Mashed Potatoes and Gravy
Description
Instant Pot Pot Roast with Mashed Potatoes and Gravy combines slow-cooked beef roast with tender red-skinned potatoes prepared in a pressure cooker for efficiency. The chuck or rump roast is salted, peppered, browned to seal in flavors, then cooked under pressure alongside potatoes, onion soup mix, and beef broth. After cooking, the roast is shredded and the cooking liquid strained before being thickened into a gravy. The potatoes are hand-mashed with sour cream, garlic, salt, and pepper until creamy. This method yields a hearty and comforting meal with tender meat and flavorful mashed potatoes.
The flavor is savory with depth from the onion soup mix and beef broth. The creamy mashed potatoes balance the robust meat. The gravy made from the cooking juices ties the elements together with rich seasoning and a smooth texture. Cooking in the Instant Pot speeds the process compared to traditional slow roasting while still delivering tender results.
This dish can be served as a main course, pairing the shredded beef and gravy with mashed potatoes, making it a filling family meal. The recipe includes homemade onion soup mix as a substitute and careful instructions for natural and quick pressure release to maximize flavor and tenderness.
Ingredients
- 2-3 pounds chuck roast cut into 4-inch sections, or rump roast
- salt
- black pepper
- 2 tablespoons neutral cooking oil generic cooking oil
- 2 dry onion soup mix see note for homemade version, packets
- 2 cups beef broth
- 6-8 potato quartered, with skins on, red
Mashed Potatoes
- 8 ounces sour cream
- 2 teaspoons garlic or 1 teaspoon garlic powder, minced
- 1 teaspoon salt
- ¼ teaspoon black pepper
Gravy
- ⅓ cup corn starch + cold water; 4 tablespoons
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Set instant pot/pressure cooker to saute. Salt and pepper the meat generously all over. Drizzle oil in the pot and add meat chunks, allowing to brown for 2-3 minutes, then flip over and sear on the other side for 2-3 minutes. Sprinkle onion soup mix over the meat, add potatoes and broth.
- Cover, make sure vent is set to sealed position, and set to PRESSURE COOK or MANUAL for 60 minutes. Do a natural release for 15-20 minutes (don't do anything, just let it naturally depressurize) then quick release (turn valve to VENT) and remove lid once float valve drops down.
- Transfer beef to a serving platter and shred with two forks. Use a strainer to remove any fat or large bits from the liquid in the pressure cooker. Set to SOUP setting and move on with the next step.
- Transfer potatoes to a large bowl. Add sour cream, salt, pepper, and garlic and hand mash or use an electric hand mixer until creamy and smooth.
- By now the liquid in the pot should be boiling. Whisk together cold water and corn starch and stir into the boiling liquid. Season with salt and pepper (taste, add more if needed) and serve over mashed potatoes.
From Frozen
- Follow instructions above, but do not cut meat into sections (since it's frozen and very hard to cut through) and skip the searing step. Pressure cook for 90 minutes.
Notes
- For a homemade onion soup mix substitute, combine dehydrated onion flakes, beef bouillon granules, onion powder, dried parsley, black pepper, celery seed, and paprika as directed.
- Allow the Instant Pot to naturally release pressure for 15-20 minutes before quick releasing to preserve tenderness.
- Straining the cooking liquid before making the gravy helps remove fat and solids for a smoother sauce.
- Use red-skinned potatoes with the skins on for texture and nutrients in the mashed potatoes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Calories | 383kcal | 19% |
| Carbohydrates | 32g | 11% |
| Protein | 30g | 60% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 85mg | 28% |
| Sodium | 940mg | 39% |
| Potassium | 1186mg | 25% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 188IU | 4% |
| Vitamin C | 14mg | 16% |
| Calcium | 74mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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