Instant Pot Mama's Pot Roast Recipe
This easy Instant Pot pot roast yields tender, fall-apart beef, potatoes, and carrots in a fraction of slow-cooker time.
Serving8 people
Ingredients
- 3-4 lb Boneless beef chuck roast
- salt and pepper, to taste
- 1 Tablespoon vegetable oil
- 1 onion, chopped into large pieces
- 2 cups beef broth
- 1 lb Yukon gold potatoes, cut small
- 1 lb carrots, chopped into large chunks
- 1 pkg dry onion soup mix
Equipment
Instructions
- Season roast with salt and pepper. Select SAUTE and add oil to the cooking pot. When hot, brown roast on all sides (8-10 minutes). Place into the cooking pot.
- Add the chopped onions, carrots, and potatoes to the pot. Sprinkle on the onion soup mix and pour on the beef broth.
- Select HIGH PRESSURE and set the timer for 80 minutes. When the beep sounds, turn off the pressure cooker and allow pressure to release naturally for 15 minutes. After 15 minutes, use a quick pressure release to release any remaining pressure.
- Carefully remove lid. Transfer potatoes, carrots, and beef to serving dishes.
- If you want a gravy, mix cornstarch and water (3 tablespoons each) with the juices in the pot. Cook while stirring on SAUTE until thickened.
Notes
If you want to make this recipe in the slow cooker, add all the ingredients into the slow cooker pot and cook on LOW for 6 to 8 hours.
Nutrition
Calories: 700 kcal · Carbohydrates: 17 g · Protein: 67 g · Fat: 41 g · Saturated Fat: 19 g · Trans Fat: 2 g · Cholesterol: 233 mg · Sodium: 550 mg · Potassium: 1594 mg · Fiber: 3 g · Sugar: 4 g · Vitamin A: 9517 IU · Vitamin C: 16 mg · Calcium: 90 mg · Iron: 8 mg