Try this Instant Pot Pot Roast recipe, or contribute your own.

Still searching for what to cook ?

Name: Instant Pot Pot Roast
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 1
Cuisine: not set
Ingredients: 1-3 pounds Chuck Roast; 4 cloves garlic minced; 2 small Onions sliced; 1 cup Chicken Stock; 1 tablespoon soy sauce; 1 tablespoon fish sauce; 1 tablespoon Olive oil; 1 pinch Dried rosemary; 1 pinch thyme; 2 Bay leaves; 2 tablespoons Dry red wine; 8 white mushrooms sliced; 2 carrots chopped; 2-4 potatoes quartered; 1 1/2 tablespoons Corn starch

Find the most delicious recipes here

INGREDIENTS

1-3 pounds Chuck Roast
4 cloves garlic ; minced
2 small Onions ; sliced
1 cup Chicken Stock
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon Olive oil
1 pinch Dried rosemary
1 pinch thyme
2 Bay leaves
2 tablespoons Dry red wine
8 white mushrooms ; sliced
2 carrots ; chopped
2-4 potatoes ; quartered
1 1/2 tablespoons Corn starch

INSTRUCTIONS

1) Pat dry the roast and generously season with kosher salt and ground pepper. pour 1Tbs olive oil in the pot and brown the roast on SAUTE mode for 8-10 minutes on each side

2) Remove the roast from the pot and set aside. Add in chopped onions and saute until softened. Add in minced garlic and saute for another 30 seconds until fragrant. Add in sliced mushrooms and saute for 2 minutes

3) Deglaze instant pot by adding 2 Tbs red wine, and scrub bottom with a wooden spoon

4) Add roast back in to pot, along with 1 cup chicken stock, 1Tbs soy sauce, 1Tbs fish sauce, pinch of rosemary, pinch of thyme, and 2 bay leaves. Pressure cook on high for 45 minutes, with an additional 30 min natural release

5) Remove roast from pot, wrap it in foil, and place it to the side. Add quartered potatoes and carrots to the pot and pressure cook for 4 minutes with a quick release.

6) Make corn starch mixture (1 1/2 Tbs cornstarch mixed with 2Tbs water) and mix it in 1/3rd at a time until gravy reaches desired thickness. Slice the roast against the grain and serve.

NOTES

Alert editor

Instant Pot Pot Roast

1-3 pounds Chuck Roast
4 cloves garlic minced
2 small Onions sliced
1 cup Chicken Stock
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon Olive oil
1 pinch Dried rosemary
1 pinch thyme
2 Bay leaves
2 tablespoons Dry red wine
8 white mushrooms sliced
2 carrots chopped
2-4 potatoes quartered
1 1/2 tablespoons Corn starch

1) Pat dry the roast and generously season with kosher salt and ground pepper. pour 1Tbs olive oil in the pot and brown the roast on SAUTE mode for 8-10 minutes on each side
2) Remove the roast from the pot and set aside. Add in chopped onions and saute until softened. Add in minced garlic and saute for another 30 seconds until fragrant. Add in sliced mushrooms and saute for 2 minutes
3) Deglaze instant pot by adding 2 Tbs red wine, and scrub bottom with a wooden spoon
4) Add roast back in to pot, along with 1 cup chicken stock,  1Tbs soy sauce, 1Tbs fish sauce, pinch of rosemary, pinch of thyme, and 2 bay leaves. Pressure cook on high for 45 minutes, with an additional 30 min natural release
5) Remove roast from pot, wrap it in foil, and place it to the side. Add quartered potatoes and carrots to the pot and pressure cook for 4 minutes with a quick release.
6) Make corn starch mixture (1 1/2 Tbs cornstarch mixed with 2Tbs water) and mix it in 1/3rd at a time until gravy reaches desired thickness. Slice the roast against the grain and serve.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (1519g)
Recipe Makes: 1 Servings

Calories: 626
Calories from Fat: 100 (16%)

Amt Per Serving		% DV

	Total Fat 11.1g	15 %
	Saturated Fat 2.4g	12 %
	Monounsaturated Fat 5.4g
	Polyunsanturated Fat 2.1g
Cholesterol 14.4mg		4 %
Sodium 2205.9mg		76 %
Potassium 3391.5mg		89 %
Total Carbohydrate 104.7g		31 %
	Dietary Fiber 17g	68 %
	Sugars, other 87.8g
Protein 31.2g		45 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 626

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe