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    Home » Recipes » Main Dishes » Instant Pot Pot Roast

    Instant Pot Pot Roast

    Published: Oct 8, 2019 · Modified: Nov 25, 2020 by Sherri · This post may contain affiliate links · 2 Comments

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    This Instant Pot Pot Roast makes the most tender meat and is loaded with potatoes, carrots with the most perfect gravy ever. With a quick 10 minute prep, you will have a deliciously comforting dinner in no time.

    I have a soft spot for comfort food. From casseroles like this amazing Creamy Chicken Casserole to other crockpot meals like this Angel Chicken recipe.

    Pot Roast in an Instant Pot

    Growing up, my mother made pot roast for many, many Sunday dinners. But she always made it in the oven and slow-cooked all day. What makes this instant pot roast recipe so wonderful is that it is ready so much faster with all the same mouthwatering tender meat and vegetables covered in gravy!

    It’s one of the easiest comfort food meals you can make. Just 10 minutes of prep work is all it takes to get this wholesome meal on the table.

    A white bowl full of pot roast, cut potatoes and baby carrots

    What is Pot Roast?

    A pot roast is a large cut of beef that’s cooked slowly in broth or water that makes it super juicy tender that pulls apart with a fork. It is traditionally made with potatoes and carrots. You can add several other favorites depending on your taste preferences. Butternut squash, sweet potatoes, turnips, and parsnips are also great substitutions. The juices are used to make the gravy.

    How to Make Pot Roast in an Instant Pot

    Cooking a pot roast in an Instant Pot is definitely one of the easiest dinners you can make!

    To start, use a large cut of chuck roast and trim off any large sections of fat.

    Season with salt, black pepper and dried thyme on both sides of the roast.

    The most important step is to sear the roast on both sides to seal in the flavors. Simply use the saute feature on the instant pot to do this.

    raw chuck roast sitting in an empty instant pot

     

    diced potatoes, carrots and onions on a glass cutting board

     

    Add the diced potatoes, whole baby carrots, sliced onions, and garlic on top of the roast and pour the beef broth overtop.

    overhead of carrots and diced potatoes in an instant pot

    When the roast has finished cooking and you have let the instant pot naturally release for 10 minutes, simply mix a couple of tablespoons of juices from the with 2 tablespoons of cornstarch in a small bowl until smooth. Then add the cornstarch mixture back into the instant pot. The gravy It should thicken within a few minutes.

    A instant pot filled with meat and vegetables, with Pot roast and Potato

    Try these other easy Instant Pot recipes:

    Instant Pot Butternut Squash

    Instant Pot Hard Boiled Eggs

    Instant Pot Sweet Potatoes

    Tips for Making the Best Instant Pot Pot Roast

    It is very important to sear the roast before adding in the vegetables. It seals in all the flavors just makes the biggest difference.

    Try other vegetables and herbs.  I like Yukon potatoes but other potatoes are just as good.  You can also try using sweet potatoes, turnips, celery, etc. for a different variety.

    Use cornstarch to make the gravy thicker.  This step can be omitted if desired.  If you would like a thicker gravy, simply add 2 tablespoons of cornstarch mixed into 2 tablespoons of cold water and pour it into the instant pot about an hour before it’s done.

    A white bowl is filled with Pot Roast and Gravy

    What Kind of Roast is Best for an Instant Pot?

    Chuck, Round or Brisket roasts are the best to use for Pot Roasts. They are tougher cuts of meat but break down nicely and melt in your mouth after slow cooking. They all create wonderful juices that are perfect for making a rich gravy.

    Looking for more comfort food recipes? Try some of these favorites too:

    Slow Cooker Chicken Teriyaki

    Slow Cooker Turkey Breast

    Slow Cooker Balsamic Pork Tenderloin

    Slow Cooker Apple Pork Tenderloin

     

    pot roast in a white bowl

    Instant Pot Pot Roast

    This Instant Pot Pot Roast makes the most tender meat and is loaded with potatoes, carrots with the most perfect gravy ever. With a quick 10 minute prep, you will have a deliciously comforting dinner in no time.
    5 from 3 votes
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    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 10 minutes
    Servings: 6
    Calories: 369kcal
    Author: Sherri Hagymas
    Cost: 12.00

    Equipment

    • Pressure Cooker

    Ingredients

    • 2-3  pound  chuck roast
    • 1 teaspoon salt
    • 1 teaspoon black pepper
    • 1 teaspoon Dried thyme
    • 2 tablespoons Olive oil or canola oil
    • 2 pounds Yukon potatoes peeled or unpeeled and cut into 2-inch chunks
    • 1 pound baby carrots
    • 1 large yellow onion  cut into large pieces
    • 2 cloves garlic minced
    • 2 cups beef broth or stock
    • 2 tablespoons cornstarch
    • 2 tablespoons cold water

    Instructions

    • Season the chuck roast with the salt, pepper, and thyme
    • Turn the saute feature on instant on high.
    • Heat the oil for one minute and add in the roast and brown for about 4 minutes on each side.
    • Add the potatoes, carrots, onion, and garlic to the bottom of the instant pot.
    • Then lay the beef on top of the vegetables.
    • Pour the beef broth over top
    • Place the lid on the Instant Pot. Press the MANUAL button and select HIGH, Make sure the steam release is in the sealed position. Set the time to 60 minutes (for a 2-3 lb roast) Increase time for a larger roast.
    • After naturally releasing the instant pot for 10 minutes, mix the cornstarch and cold water together in a bowl and add it to the slow cooker to thicken the gravy.

    Notes

    This recipe was tested using a 6 Quart Instant Pot DUO60 (affiliate link).  Different models may have other settings than those listed here.

    Nutrition

    Calories: 369kcal | Carbohydrates: 12g | Protein: 31g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 868mg | Potassium: 761mg | Fiber: 3g | Sugar: 5g | Vitamin A: 10445IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 4mg

    Nutritional Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Mention @ToSimplyInspire or tag #ToSimplyInspire!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected

    More Main Dishes

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    Filed Under: Instant Pot Recipes, Main Dishes, Recipes

    Reader Interactions

    Comments

    1. Sophie Anderson

      October 10, 2019 at 10:02 pm

      5 stars
      I got an Instant Pot just to try out this recipe and it did not disappoint! Thank you for this wonderful recipe!

      Reply
    2. Sarah Mitchell

      October 10, 2019 at 12:29 pm

      This is so appropriate for me! Just caught a nice buy one get one deal at kroger last week. This is on my list for next week.

      Reply

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    Hi there! I’m Sherri I love creating a variety of easy recipes that anyone can make and enjoy! From healthy to comforting, I hope you find something that inspires you!.

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