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Pot roast with potatoes and carrots on a plate.
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Instant Pot Pot Roast

This Instant Pot Pot Roast with potatoes and carrots is comfort food at it's best. The meat is tender, falls apart and the vegetables perfectly soft.
Course Main Course
Cuisine American
Keyword Instant Pot pot roast
Prep Time 10 minutes
Cook Time 44 minutes
coming to pressure 14 minutes
Total Time 54 minutes
Servings 4 people
Calories 754kcal
Author Anna

Ingredients

  • 2 to 4 lb chuck roast
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1.5 teaspoon dried thyme
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 3 garlic cloves
  • 1 medium onion
  • 6 white mushrooms
  • 2 cups beef stock
  • 1 cup water
  • 3 tablespoons red wine vinegar See note
  • 2 tablespoons Worcestershire sauce
  • 2 lbs Russet potatoes
  • 1 lb carrots
  • 2 tbsp cornstarch
  • 1/4 cup water

Instructions

  • Start by mixing salt, pepper, paprika and thyme in a small bowl. Season the beef on all sides. Cut into 4 large chunks. Prepare carrots and potatoes, by cutting them into large chunks. Dice onion and slice mushrooms. Peel garlic cloves.
  • Press "saute" setting on your Instant Pot. Wait 2 minutes, then add olive oil. Place meat in the Instant Pot. Let it sear on each side for 2 to 3 minutes. Remove onto a plate.
  • Add butter to Instant Pot. Add whole garlic cloves, diced onion and sliced mushrooms. Stir, trying to scrape the bits from searing the meat from the bottom of the pot. Saute veggies until the onions are almost translucent.
  • Add beef stock, water, vinegar, Worcestershire sauce. Place meat back in the IP, in the liquid.
  • Arrange carrots and potatoes on top of the meat. Close the lid, set the valve to "sealing" position. Make sure the IP is set to cook on HIGH pressure. Press "manual" setting, set timer to 44 minutes (see note below for cooking times). The IP will take 12 to 14 minutes to come to pressure. Once the timer is done, press "cancel/off" button and do not touch the valve. Let the IP release the pressure naturally. If you quickly release it, the meat will be tough.
  • Carefully open the lid away from your face. Remove vegetables and meat onto a plate. Press "soup" or "saute" setting, mix cornstarch and water and add to liquids in the IP. Simmer until it thickens. Shredd the meat and serve with vegetables and a generous serving of the sauce.

Notes

  1. You can use apple cider or balsamic vinegar in place of red wine vinegar.
  2. Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.

Nutrition

Calories: 754kcal | Carbohydrates: 63g | Protein: 53g | Fat: 33g | Saturated Fat: 13g | Cholesterol: 164mg | Sodium: 1766mg | Potassium: 2507mg | Fiber: 7g | Sugar: 10g | Vitamin A: 19320IU | Vitamin C: 24.1mg | Calcium: 142mg | Iron: 8.7mg