Instant Pot Pot Roast with tender beef, perfectly cooked potatoes and carrots, and a flavorful gravy. This simple pot roast recipe is so easy to make in your pressure cooker! It’s the perfect family-friendly meal for Sunday dinner.
INSTRUCTIONS
1. Cut the beef chuck roast in half.
2. 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.)
3. Heat the olive oil in the Instant Pot using the saute setting until hot.
4. 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.
5. 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.
6. Add the tomato paste, Worcestershire sauce and beef broth. Stir and scrape up any browned bits from the bottom of the pot.
7. Place the beef back in the pot. If using fresh thyme sprigs add them now.
8. 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.
9. 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.
11. 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.
12. 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.
https://kristineskitchenblog.com/instant-pot-pot-roast/
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (604g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 954 | ||
Calories from Fat: 562 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 62.5g | 83 % | |
Saturated Fat 24.9g | 125 % | |
Monounsaturated Fat 26.9g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 224.5mg | 69 % | |
Sodium 819.9mg | 28 % | |
Potassium 1690.5mg | 44 % | |
Total Carbohydrate 26g | 8 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 21.2g | ||
Protein 69g | 99 % | |
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. |
Calories per serving: 954
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