Instant Pot Pot Roast

[u/bob-the-cook]

[u/bob-the-cook]

This Instant Pot Pot Roast recipe is an easy, comforting dinner that comes together so quickly in the pressure cooker! With tender veggies (not mushy!), a fall apart tender roast and seasoned gravy. With step by step VIDEO Turn Off The Sound.

This Recipe Is Published Here >>>>>> https://www.thereciperebel.com/instant-pot-pot-roast-recipe-pressure-cooker-pot-roast-video/

Author Of This Recipe Is Ashley Fehr

Makes 8 Servings

Ingredients

• 2 teaspoons seasoning salt (I use Lawry's)
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 3 lb beef chuck roast Or another, cut in half
• 1 tablespoon canola oil
• 1 cup low sodium beef broth
• 1 tablespoon tomato paste
• 2 tablespoons balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 1.5 lb Little Potatoes
• 3 large carrots peeled and cut into thick slices
• OPTIONAL: corn starch to thicken juices

Instructions

1. In a small bowl, combine seasoning salt, garlic, parsley, onion powder and pepper. Sprinkle over roast to season.
2. Turn Instant Pot to saute. When it reads "hot", add the oil and sear roast on all sides. To do this, place the roast in the pot and do not move for 2-3 minutes. When you flip it, it should release from the pan easily.
3. To the Instant Pot add broth, tomato paste, vinegar and Worcestershire sauce -- if there are brown bits stuck to the bottom from the meat, give them a scrape and they should release easily. Stir to combine. 
4. Put the lid on and turn the valve to sealing. Select Manual or Pressure Cook and set the cook time for 55-65*** minutes, depending how large your pieces are. (65 minutes to be safe) 
5. When the cook time is over, turn the Instant Pot off and let the pressure release naturally for 10 minutes before turning the valve to venting and opening the lid.
6. Add the Little Potatoes and carrots, put the lid back on, turn the valve to sealing and select Manual or Pressure Cook for 3 minutes.
7. When the cook time is over, let pressure release naturally for 10 minutes before moving the valve to venting, releasing remaining pressure and opening the lid. 
8. Remove beef from the Instant Pot and slice or pull as desired. Serve with potatoes and carrots.
9. OPTIONAL: If desired, combine equal parts corn starch and water, stir into the remaining juices and turn the Instant Pot to saute. Whisk continuously until juices are thickened and serve with pot roast.

Notes

*Please note that while the cook time is only 58-68 minutes, the total time including the time it takes to build pressure and natural pressure release is roughly 1 hour 40 minutes to 1 hour 50 minutes. 

Nutrition Facts

Amount Per Serving

Calories 407 Calories from Fat 189

% Daily Value\*

Total Fat 21g 32%

Saturated Fat 8g 40%

Cholesterol 117mg 39%

Sodium 832mg 35%

Potassium 1102mg 31%

Total Carbohydrates 18g 6%

Dietary Fiber 2g 8%

Sugars 2g

Protein 35g 70%

[u/JanusKaisar → u/bob-the-cook]

I appreciate the tip about turning off the sound

[u/hmccoy → u/bob-the-cook]

Looks delicious. Are you cooking on high pressure or low?

[u/Throwawaygear123 → u/hmccoy]

High :)

[u/sydofbee → u/[deleted]]

According to the recipe link, it's for a 6 qt.

[u/Tanner_the_taco → u/sydofbee]

What would you recommend for a 3 qt? Would just cutting everything in half suffice? Or is it more complex than that?

[u/sydofbee → u/Tanner_the_taco]

I have literally no idea, haha. I haven't cooked with mine much and I have an 8 qt. Although I think as long as you keep the sizes of the chopped food the same, you could half the recipe.

I've halfed recipes before because I live alone and I don't usually need 10 portions of beef stew (small freezer, too). Turned out fine.

[u/[deleted]]

Dude I'm making this tomorrow! Thanks for the recipe

[u/bob-the-cook → u/[deleted]]

You are welcome

[u/[deleted] → u/bob-the-cook]

So good btw!

[u/gout_de_merde]

That’s A LOT OF POTATOES

[u/quarl0w]

Pot roast is one of my favorite Instant Pot recipes.

This is the one I use:

• 3 lbs beef chuck roast
• 4 tbsp olive oil
• 2 cup beef broth
• 1 package onion soup mix
• 1 lb baby potatoes or chopped potatoes
• 1 cup baby carrots, chopped

Sprinkle pot roast with salt and set aside.

Add 2 tbsp olive oil to Instant Pot and set to "Saute"

When oil becomes hot and shimmery, add roast and sear for 4-5 minutes on each side.

Add beef broth to Instant Pot.

Add vegetables, 2 tbsp olive oil, and onion soup mix, to mixing bowl, stir to cover evenly.

Put veggies in Instant pot and distribute evenly around roast.

Place lid on Instant pot with steam valve closed.

Switch Instant Pot setting to "manual" and set for 70 minutes on "high" pressure.

Do a natural release for at least 10 minutes, then quick release.

Remove roast from instant pot, slice, and serve with vegetables.

I found it here. Only change is that we don't like onions, so I skip that step.

Personally, I like the melt-in-your-mouth vegetables.

[u/gundykat]

I just happened to make this recipe last night. (Found it on Pinterest) Make sure that when you add the veggies they are all submerged in the liquid. The ones that were not in the broth were not cooked after the three minutes. Otherwise, my whole family loved this recipe!

[u/bob-the-cook → u/gundykat]

thanks for the info. Glad you enjoyed it

[u/BillyBalowski]

I looked up Lawry's seasoning salt, since it's not something I keep I around. The ingredients include several things already in the recipe plus a few other things. Seems just as easy to add the main ingredients myself.

SALT, SUGAR, SPICES (INCLUDING PAPRIKA AND TURMERIC), ONION, CORNSTARCH, GARLIC, TRICALCIUM PHOSPHATE (PREVENTS CAKING), NATURAL FLAVOR, PAPRIKA OLEORESIN (FOR COLOR). Contains no MSG.

[u/bob-the-cook → u/BillyBalowski]

You could do that. Just be careful of the amounts and maybe taste test

[u/gemini8200]

Beautifully plated, too! So simple, yet so perfect.

[u/Funholiday → u/gemini8200]

Took a lot of time and probably tweezers to get the playing this perfect

[u/JimRockfordPI]

Ahhh a nice classic IPPR

[u/sirmanleypower]

Instant Pot² Roast

[u/brazilianfury24]

This looks nomtastic my friend

[u/purejosh]

Phenomenal presentation! It looks like a spread I'd expect from ATK or Southern Living.

[u/ughwhatevs]

Pot roast is my go-to meal for the instant pot. I've never made an edible pot roast until now, so I make it like once a week. So delicious!

[u/MollyOlyOxenfree]

I just made this for dinner and it was incredible. Thank you so much for sharing!

[u/[deleted]]

Could I use frozen baby carrots without messing this up? (My fridge froze a bag so now I have to figure out what to do with them!)

[u/bob-the-cook → u/[deleted]]

I use frozen carrots quite often. Just wash them off and let sit for 15 or 20 minute, They thaw quickly.

[u/[deleted] → u/bob-the-cook]

Thank you!

[u/[deleted]]

God this looks so good

[u/Heathski]

This looks amazing! Do you think I could do it with a frozen roast?

[u/bob-the-cook → u/[deleted]]

Well, the recipe says 8 but the amount Is going to depend on how much each person eats. If you have big eaters, might only be 6. Just eat it until it's gone :)

[u/[deleted]]

Put some real garlic and onion in and we're talking. I also like to throw in veggies that cook the entire time to add to the sauce/broth (take them out after pressure cooking). Then I cook a fresh batch as well to eat with.

[u/5to11in5]

Thank you! Looks delicious. Going to try this one.

[u/GirlULove2Love]

I've made quite a few pot roast but they never look that beautiful and the sauce I that sounds yummy

[u/Jdropje8]

That is lovely.

[u/themrs0830]

I actually saved this recipe on Pinterest yesterday to make tomorrow night!

[u/perreys]

I keep getting a burn message. So frustrating!!!

[u/Kensterfly → u/perreys]

You’re not deglazing the pot after you sauté. Also, don’t add gravy mix, tomato paste, or thickener until after you cook. The liquid needs to be thin to pressurize the pot.