Instant Pot  Pot  Roast

Make Instant Pot Pot Roast recipe with chuck or rump roast in as little as 1.5 hours! You can also add baby carrots and potatoes to make it a one pot, comfort meal complete with tender (not mushy) vegetables, fall apart beef, and delicious gravy!

Chuck or Rump Roast Salt & Pepper Thyme & Rosemary Onion & Garlic Powder Paprika Olive Oil Onion Mushrooms Red Wine Beef Stock Red Wine Vinegar Carrots & Potatoes Water & Cornstarch

Ingredients You Need

Trim fat from roast.  Combine salt, pepper, thyme, rosemary, onion powder, garlic powder and paprika. Stir. Coat roast on all sides with seasonings.


Add 2 tbsp olive oil, Saute roast for about 3-5 minutes. Remove with tongs. Add 1 tbsp olive oil and onions. Saute 5 minutes. Add beef stock, red wine and vinegar and deglaze pot.


Press Cancel and lay roast on top followed by mushrooms. If using 8 quart Instant Pot only, wrap potatoes and carrots separately in unbleached parchment paper.


Place vegetables in pot. Close lid, set pressure vent to Sealing and cook 60 minutes on High Pressure (20 minutes per lb.). After, Natural Release 15 minutes. Remove roast to cutting board.


Switch electric pressure cooker to Saute. In bowl, whisk cold water with cornstarch, add to the pot and stir. Cook for a few minutes until bubbly and thickened.


Leftovers keep well for 3 days. Reheat in Instant Pot by pressing Saute. Freeze roast, but not potatoes, up to 3 months.


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