Best Instant Pot Recipes: Pot Roast

Pot roast in an instant pot is one of the best instant pot recipes.

5 from 4 ratings

Best Instant Pot Recipes: Pot Roast

from kristineskitchenblog.com

The best Instant Pot recipes for easy dinners! This collection of recipes includes chicken, beef and vegetarian recipes, plus more dinner ideas. Start with this comforting Instant Pot Pot Roast recipe.

Prep Time25

Cook Time1 5

Inactive Time35

Total Time2 5

Servings: servings

Calories: 428kcal

Ingredients

3 pound boneless beef chuck roast
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon olive oil
1 large yellow onion coarsely chopped
4 cloves garlic minced
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 ½ cups low sodium beef broth
4 sprigs fresh thyme or 1 teaspoon dried thyme
6 medium carrots cut into 1-inch pieces
1 ½ pounds whole baby potatoes
2 tablespoons cornstarch optional, for thickening gravy
2 tablespoons water optional, for thickening gravy

Instructions

Cut the beef roast in half.
Season the beef on all sides with the salt and pepper.
Heat the oil in the Instant Pot using the sauté function until hot.
Place the beef in the pot and brown, 3-4 minutes per side. Transfer to a clean plate.
Add the onion to the pot. Cook until softened and lightly browned, stirring often, about 4 minutes. Stir in the garlic and turn off the Instant Pot.
Add the tomato paste, Worcestershire sauce and beef broth. Stir well and scrape up any browned bits that are stuck to the bottom of the pot.
Put the beef back in the pot. Add the fresh thyme sprigs or dried thyme.
Close the Instant Pot lid and move the steam release valve to the sealing position. Pressure cook on 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 moving the valve to the venting position.
Open the Instant Pot lid and add the carrots and potatoes on top of the beef. Close the lid, seal the pot, and pressure cook for 5 more minutes on high pressure. Then let the pressure naturally release for 10 minutes. Quick release any remaining pressure.
Remove the beef and vegetables from the pot, leaving the juices in the pot. Discard the fresh thyme stems. Use two forks to shred the roast into chunks.
Thicken the juices in the pot (optional): Turn on sauté. Stir together 2 tablespoons each of cornstarch and water and then stir into the liquid in the Instant Pot. Cook, stirring occasionally, until gravy has thickened slightly.

Notes

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 5 minutes more, plus 10 minutes natural release. If your roast is larger than 3 pounds, add 10 minutes per pound to the first pressure cooking time.

Nutrition

Nutrition information is only an estimate.