Instant Pot Pot Roast
Instant Pot Pot Roast with tender beef, potatoes, carrots and a flavorful gravy. This easy pot roast recipe is the perfect meal for Sunday dinner.
Prep Time20 mins
Cook Time1 hr 10 mins
Total Time2 hrs 10 mins
Servings: 8 servings
- 3 pound beef chuck roast
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 large onion coarsely chopped
- 4 cloves garlic minced
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 1/2 cups low sodium beef broth
- 4 sprigs fresh thyme or 1 teaspoon dried thyme
- 6 medium carrots cut into 1-inch pieces
- 1.5 pounds whole baby potatoes
- 2 tablespoons cornstarch
Cut the beef chuck roast in half.
Sprinkle the salt, pepper and 1 teaspoon dried thyme (if not using fresh thyme) on all sides of the beef. (If using fresh thyme sprigs you will add them later.)
Heat the olive oil in the Instant Pot using the saute setting until hot.
Place the seasoned beef in the pot and brown on both sides, about 4 minutes per side. Do not move the beef until you are ready to turn it; once it has seared it should easily release from the bottom of the pot. After browning the beef on both sides transfer it to a clean plate.
With the Instant Pot still on saute mode, add the onion to the pot. Cook until softened and lightly browned, stirring often and scraping up any browned bits from the bottom of the pot, about 4 minutes. Stir in the garlic and press cancel to turn off the Instant Pot.
Add the tomato paste, Worcestershire sauce and beef broth. Stir and scrape up any browned bits from the bottom of the pot.
Place the beef back in the pot. If using fresh thyme sprigs add them now.
Close the Instant Pot lid and turn the steam release valve to the sealing position. Cook on Manual/Pressure Cook, high pressure, for 60 minutes. When the cook time ends, allow the pressure to release naturally for 10 minutes and then quick release any remaining pressure by turning the valve to the venting position.
Open the Instant Pot and add the carrots and potatoes on top of the beef. Close the lid and pressure cook for 10 minutes more on high pressure using the Manual/Pressure Cook function. When the cook time ends allow the pressure to release naturally for 10 minutes.
Remove the beef and vegetables from the Instant Pot. Discard the thyme stems. Use two forks to shred the roast into chunks.
Thicken the juices in the Instant Pot (optional): Turn the Instant Pot on saute mode. Stir together 2 tablespoons cornstarch and 2 tablespoons water in a small bowl and pour into the liquid in the pot. Cook, stirring occasionally, until gravy has thickened slightly.
Serve pot roast with the gravy.
- If your roast is larger than 3 pounds, add 10 minutes per pound to the pressure cook time.
To cook pot roast from frozen, skip the step of browning the meat. Pressure cook a frozen 3 pound beef chuck roast for 90 minutes, followed by a 10 minute natural pressure release. Then add your potatoes and carrots and pressure cook for 10 minutes more.
- Reheat leftover pot roast in a pot on the stove, covered, over medium heat, adding a little broth or water as needed to thin the gravy. You can also reheat pot roast in your pressure cooker using the sauté setting.
Calories: 430kcal | Carbohydrates: 24g | Protein: 35g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 117mg | Sodium: 585mg | Potassium: 1229mg | Fiber: 3g | Sugar: 4g | Vitamin A: 7720IU | Vitamin C: 22.9mg | Calcium: 66mg | Iron: 4.7mg
Nutrition information is only an estimate.
© Kristine's Kitchen https://kristineskitchenblog.com