Cooking Pot Roast in the Instant Pot is one of my favorite ways to make roast. It’s tender, full of flavor and always welcome at our dinner table!
6servings
Prep Time 25 minutesminutes
Cook Time 1 hourhour
Natural Release Time 10 minutesminutes
Ingredients
2tablespoonextra virgin olive oil
3-4lbs.chuck roasttrimmed
Salt & black pepper
4cupsbeef brothdivided
2tablespoontomato paste
1tablespoonItalian seasoning
1½teaspoongarlic powder
½onionchopped
3large carrotscut into pieces
1lbs.gold potatoesquartered
1lbs.green beansoptional
Instructions
Add the olive oil to the inner cooking pot and select the “Sauté’ function.
Pat the roast dry with a paper towel. Season with salt and black pepper. Sear the roast on all sides, approximately 3-4 minutes per side. Remove roast from the pot and transfer to a plate. Set aside.
Deglaze the pot by adding the beef broth and gently scraping the bottom with a spoon to release the brown bits. Add the tomato paste, Italian seasoning, and garlic powder, and stir to combine. Push the “Keep Warm/Cancel” button to turn off the Sauté function.
Return the roast to the pot and add the lid. Lock the lid into place and set the vent to “Sealing.” Select the “Manual” or "Pressure Cook" button. Set cook time to 60 minutes.
When cook time is complete, allow the pressure to release naturally for 10 minutes before doing a quick release on any remaining pressure. Add onion, carrots, potatoes, and green beans (if using) on top of the roast.
Cover and lock the lid into place. Set the vent to “Sealing” and push the “Manual” or "Pressure Cook" button Adjust cook time to 3 minutes.
When cook time is complete, allow the pressure to release naturally for 5 minutes before doing a quick release on any remaining pressure.
Carefully remove lid and transfer roast and vegetables to a serving platter.
Time-Saving Tip: Prep the vegetables after the roast starts cooking.
Notes
Time-Saving Tip: Prep the vegetables after the roast starts cooking.