Instant Pot Pot Roast Recipe
Ready in just over an hour, this Instant Pot Pot Roast is a deliciously tender one-pot meal, with melt-in-your-mouth beef and perfectly cooked veggies bursting with flavor!
Servings: 8
Calories: 100kcal
Equipment
Ingredients
- 1 3-4 lb. beef chuck roast cut into 8 chunks
- 2 tbsp canola oil
- 1 tsp coarse kosher sea salt
- 1/2 tsp ground black pepper
- 2 cups beef broth or beef au jus
- 1 cup water
- 1 tbsp balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon parsley freshly minced
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 small yellow onion cut into thin slices
- 1 lb new potatoes or potatoes cut into 1-inch chunks
- 4 large carrots peeled and cut into 1/2-inch chunks
Instructions
- Salt and pepper the chunks of beef. Turn the Instant Pot on SAUTE, and add oil. Once the oil is hot, add half of the beef to the pot. Brown on both sides, then remove and transfer to a plate. Repeat with the remaining beef.
- Return all the beef to the Instant Pot. Add beef broth or au jus and water, scraping up browned bits from the bottom of the pan. Add balsamic vinegar, Worcestershire sauce, parsley, garlic powder, onion powder, and onions.
- Place the lid on and turn the valve to sealing. Select MANUAL (high pressure) mode for 60 minutes.
- Once the beef is fully cooked, let the pressure come down naturally for 10 minutes, then manually release the remaining pressure by switching the valve over to venting.
- Once the pin has dropped, remove the lid and add the potatoes and carrots to the pot, pushing them down under the meat.
- Place the lid back on, turn the valve to sealing, and select MANUAL (high pressure) mode for 3 minutes.
- When the cook time is over, let the pressure release naturally for 10 minutes, then manually release the remaining pressure by switching the valve over to venting. Once the pin drops, remove the lid and serve.
Notes
To STORE your Instant Pot Pot Roast, refrigerate leftovers in an airtight container for up to 4 days. You can also FREEZE it with its reserved liquid for 2-4 months in a freezer-safe container.
When REHEATING a frozen pot roast, let it thaw in the refrigerator overnight, then rewarm it in the oven at 350°F (175°C) until heated through. You can also reheat your leftover pot roast in the Instant Pot using the sauté function or in the microwave.
Nutrition
Calories: 100kcal | Carbohydrates: 15g | Protein: 2g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 0.1mg | Sodium: 569mg | Potassium: 409mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5100IU | Vitamin C: 14mg | Calcium: 28mg | Iron: 1mg
