Instant Pot Pot Roast
Warming and fulfilling, this classic Pot Roast comfort meal is full of tender beef, vegetables, and a savory broth all made in an Instant Pot!
Ingredients
Pot Roast Ingredients
- 2-3 lbs boneless beef chuck roast
- Salt and Pepper to taste
- 2 tablespoon butter
- ½ large onion chopped
- 1 cup beef broth I used a beef bouillon cube mixed with 1 cup boiling hot water
- 2 cups carrots peeled and quartered
- 2 tablespoon minced garlic
- 2 teaspoon thyme
- 5 medium potatoes peeled and quartered
Gravy Ingredients
- 3 tablespoons cornstarch
- 3 tablespoons water
Instructions
How to Make Pot Roast in an Instant Pot
Brown the Meat
- Season the beef by rubbing it with salt and pepper.
- Add butter to Instant Pot and select "Saute". Allow butter to melt and then add the beef. Cook and brown each side for about 4 minutes. Using tongs transfer the beef to a plate and set aside.
Cook the Vegetables
- Add the onions to the Instant Pot and cook for about 3 minutes or until softened and starting to brown. Add in beef broth and stir together. Select "Cancel" on Instant Pot. Add carrots, potatoes, garlic and thyme. Stir and add beef roast on top of the vegetables.
Pressure Cook
- Lock the lid on the Instant Pot and set the pressure valve to "Sealing". The select "Manual or Pressure" on high for 45 minutes.
- When time is up allow to release pressure naturally by turning the valve to "Venting". This should take about 10-15 minutes.
Make the Gravy
- Remove the beef and vegetables and transfer to a platter. In a small bowl, add cornstarch and water and whisk together. Select "Saute" and "Normal" on the Instant Pot. Pour the cornstarch mixture into the hot liquid inside the Instant Pot and whisk together for about 2 minutes or until thickened. When the gravy has thickened, select "Cancel".
Serve & Enjoy
- Shred the beef and serve alongside the vegetable and your favorite side dishes. Drizzle with gravy for extra flavor. Enjoy!
