Easy Instant Pot Beef Pot Roast Recipe
Just a few ingredients thrown in the instant pot makes for the perfect Sunday dinner pot roast.
- 2 pound beef pot roast
- 1 packet dry onion soup mix
- 1 onion roughly chopped
- 5 carrots roughly chopped into larger pieces
- 6 red potatoes
- 2 cups beef broth
Add all the ingredients into the Instant Pot. Place the lid on top and move the knob to "sealing".
Press the MEAT/STEW button for 60 minutes.
Let the Instant Pot do a natural release (may take 15-20 minutes).
Remove the roast and cut into slices (it should be very tender and fall apart easily).
Serve roast with potatoes and carrots on the side.
How to turn this into a freezer meal:
Place roast, dry onion soup mix, onion, carrots, and potatoes into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 60 days. When ready to use, dump ingredients from bag into Instant Pot and add 2 cups of beef broth in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 90 minutes (or 30 minutes per pound of your roast). Do a NATURAL RELEASE when the timer is done – I even like to let it sit in the Instant Pot for a few hours so that it falls apart so easily. Follow the rest of the instructions as written.
Calories: 495kcal | Carbohydrates: 54g | Protein: 47g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 118mg | Sodium: 1223mg | Potassium: 2102mg | Fiber: 7g | Sugar: 7g | Vitamin A: 10210IU | Vitamin C: 27mg | Calcium: 95mg | Iron: 6mg