Instant Pot Pressure Cooker Pot Roast
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
1 hr 40 mins
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Total Time
1 hr 45 mins
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Servings
6
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Calories
419 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Pressure Cooker Pot Roast
Description
This pot roast recipe starts with seasoning a 2-pound chuck roast with garlic salt and black pepper before searing it in butter in the Instant Pot on the sauté setting. Searing develops flavor by creating a browned crust. After removing the roast, beef base dissolved in water and browned bits scraped from the pot form the cooking liquid.
The roast is returned to the pot along with halved or quartered Yukon Gold potatoes, baby carrots, and dry onion soup mix sprinkled on top. The lid is locked, pressure valve sealed, and the roast is cooked on high pressure for 90 minutes. A natural pressure release for 10 minutes followed by a quick release completes the cooking.
The resulting beef is tender and well-flavored, with vegetables cooked through but holding shape. The roast can be shredded with forks or sliced for serving and garnished with fresh chopped parsley. This method simplifies traditional slow roast preparation by using pressure cooking for speed.
Bone-in chuck roast may add extra flavor but boneless works well. Red potatoes may be swapped for Yukon Gold potatoes if desired.
Ingredients
- 2 tablespoons butter
- 2 pound chuck roast (or bottom round roast)
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
- 1 pound potato washed and halved or quartered (depending on size, Yukon gold variety
- 1 pound carrot baby
- 2 ounces onion soup mix dry
- 1 teaspoon beef base better than bouillon
- 1 cup water
- parsley chopped, fresh
Instructions
- Set your pressure cooker to saute and add 2 tablespoons of butter.
- Once pressure cooker is hot and butter is melted, season your roast with garlic salt, and pepper. Place roast into the pot and sear roast on both sides.
- Once the roast is seared, remove it from the pot and set it aside on a plate.
- Keep the pressure cooker on saute, and add one cup of water and 1 teaspoon of Better Than Bouillon beef base. Stir until combined, scraping up any brown bits on the bottom of the pot.
- Turn the pressure cooker off. Add the roast back to the pot along with your potatoes and baby carrots. Sprinkle onion soup mix all over the top.
- Lock lid of pressure cooker in place. Move pressure valve to sealing. Set Instant Pot to high pressure (Manual) for 90 minutes.
- Once the 90 minutes is up, let pressure cooker natural release for 10 minutes. Then quick release any remaining pressure.
- Remove roast from pot and transfer to a cutting board. Use two forks to shred the roast, or a serrated knife to cut it into slices. Transfer to dinner plates or a serving platter.
- Remove potatoes and carrots from pressure cooker using a slotted spoon. Plate with pot roast. Spoon some of the pan juices over the roast and veggies. Sprinkle with chopped parsley for garnish, if desired.*If you like, use the pot juices to make a gravy right in the pressure cooker using the saute setting, some butter, and cornstarch slurry.
Notes
- Bone-in chuck roast adds additional flavor; boneless is a fine alternative.
- Small red potatoes may be used in place of Yukon Gold potatoes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Calories | 419kcal | 21% |
| Carbohydrates | 26g | 9% |
| Protein | 32g | 64% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 114mg | 38% |
| Sodium | 1448mg | 60% |
| Potassium | 1068mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 10561IU | 211% |
| Vitamin C | 17mg | 19% |
| Calcium | 72mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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