instant pot pot roast with carrots and mashed potatoes on plate
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5 from 8 votes

Instant Pot Pot Roast

Make the best Instant Pot Pot Roast ever in your pressure cooker with this easy recipe using beef chuck roast and a few simple ingredients. Makes tender, melt-in-your-mouth roast every time in just over an hour.
Course Main
Cuisine American
Keyword instant pot pot roast
Prep Time 10 minutes
Cook Time 50 minutes
pressure time 10 minutes
Total Time 1 hour 20 minutes
Servings 8
Calories 63kcal
Author Dee

Ingredients

  • 1 3 pound beef chuck roast
  • 2 teaspoons sea salt
  • 2 teaspoons garlic powder
  • 1 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 1 yellow onion, roughly chopped
  • 2 celery stalks, cut into large pieces
  • 1 pound baby carrots, rinsed
  • 1 tablespoon dried minced onions
  • 1 teaspoon Worcestershire sauce
  • 3/4 cup low sodium organic beef broth

Instructions

  • Cut roast into 3 large pieces, and season both sides with sea salt, garlic powder and pepper
  • Press SAUTE on the Instant Pot, and when it reads Hot, add the olive oil, and brown the seasoned meat on both sides. You may need to do this in 2 batches
  • Remove browned meat to a large platter, and cover with foil. Deglaze pot with some of the beef broth, and add onion, and cook until slightly soft
  • Hit CANCEL on pressure cooker, then place roast back into pot over onions. Pour remaining beef broth over and around the roast. Add minced onions, Worcestershire sauce, celery and carrots on top
  • Place cover on Instant Pot, turn vent to Sealing position, and hit PRESSURE COOk for 50 minutes. Pot will take a few minutes to reach pressure, then begin counting down and cook. When pot beeps, allow a 15 minute natural release, then turn vent to quick release remaining pressure. You can do full NPR if you want
  • When pin drops, carefully remove lid. To make a thicker gravy, remove roast, carrots and celery to a platter, using a slotted spoon, and cover. Mix 2 Tablespoons of cornstarch with 2 tablespoons of cold water in a small bowl. Hit SAUTE, and when juices start to simmer, slowly stir in the cornstarch mixture, and let simmer until sauce thickens
  • Serve separately or pour gravy over roast before serving

Notes

Recipe was made in a 6-quart Instant Pot electric pressure cooker. For an 8 quart, use more beef broth.

Nutrition

Calories: 63kcal | Carbohydrates: 7g | Fat: 3g | Sodium: 718mg | Potassium: 189mg | Fiber: 2g | Sugar: 3g | Vitamin A: 7820IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 0.7mg