Instant Pot Pot Roast

4.96 from 64 votes

Instant Pot Pot Roast is a one pot family-friendly comfort food dinner with fall apart beef, tender carrots and potatoes, and a delicious gravy.

Prep Time10

Cook Time1 15

Pressure Up & Down Time1

Total Time2 25

Course: Dinner

Cuisine: North American

Diet: Gluten Free

Servings: servings

Calories: 506kcal

Author: Olena Osipov

Ingredients

3 pounds chuck or rump roast
2 teaspoons salt
2 teaspoons ground black pepper
1 teaspoon thyme dried
1 teaspoon rosemary dried
1 teaspoon onion powder dried
1 teaspoon garlic powder dried
1/2 teaspoon paprika
3 tablespoons olive oil
2 large white or yellow onions sliced
4-6 ounces brown or Portobello mushrooms sliced
1 cup good red wine like Pinot Noir
1 cup beef broth low sodium
2 tablespoons red wine vinegar or Worcestershire sauce
1/2 pound baby carrots
2 pounds baby potatoes
1/4 cup cold water
3 tablespoons cornstarch

US Customary - Metric

Instructions

On Instant Pot, press Saute and let it preheat until display says Hot. Takes about 3-5 minutes.
Meanwhile, in a large plate combine salt, pepper, thyme, rosemary, onion powder, garlic powder and paprika. Stir with a fork. Remove twine from the roast (if any) and lay it on a plate with spices. Coat on all sides by turning and making sure all edges are coated.
Add 2 tablespoons of olive oil and then add roast. Brown on both sides, for about 3-5 minutes. Remove with tongs onto a plate.
Add remaining 1 tablespoon of olive oil and onions. Saute for 5 minutes, stirring occasionally. Now add beef broth, red wine and vinegar and cook and stir until the bottom of the pot is deglazed, about 2-3 minutes.
Press Cancel and lay roast on top followed by mushrooms.
If you want to cook not mushy baby carrots and potatoes together with roast, you can do so if you are using 8 quart Instant Pot only. Wrap each separately in unbleached parchment paper and place on both sides of roast. Close the lid, set pressure vent to Sealing and cook for 60 minutes on High Pressure. It is 20 minutes per pound.
After cook time is over, use Natural Release for 15 minutes and then turn pressure release valve to Venting. Remove vegetables (if added) in a bowl and roast on a cutting board. If you have 6 quart Instant Pot and haven't cooked vegetables with meat, add them now and cook on High pressure for 5 minutes with Quick Release.
To thicken the gravy, switch electric pressure cooker to Saute. In a small bowl, whisk cold water with cornstarch, add to the pot and stir. Cook for a few minutes until bubbly and thickened.
Cut beef against the grain into slices of desired thickness and return to the pot along with cooked carrots and vegetables.
Let it rest for 30-60 minutes. Serve warm garnished with parsley.

Video

Notes

Store: Leftovers keep well for 3 days. If you have enough space in the fridge, you can store roast (and potatoes) in an inner pot with a silicone lid. Then reheat right on the stove (yes, in inner pot) or in Instant Pot by pressing Saute.
Freeze: I would freeze the roast itself but not the potatoes in an airtight container for up to 3 months.
3 quart Instant Pot: You could probably fit about 3 lbs roast.
Veggies fit only into 8 or 10 quart Instant Pot: 6 quart Instant Pot is not big enough to accommodate vegetables and leave enough room for pressure to build up. I tried! You can pressure cook them after in the sauce for 10 minutes on High and Quick Release. Or just roast in the oven at 425 degrees F and pour gravy on top after.

Nutrition