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Instant Pot Pot Roast Recipe

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Savor the flavors of Instant Pot Pot Roast, Yorkshire style, with this Instant Pot recipe. Using the convenience of the Instant Pot, you’ll achieve tender and flavorful beef chuck roast in no time. Let’s explore how to create this delicious dish

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Why You’ll Love This Recipe

  • Tender and Juicy: The Instant Pot beef roast ensures a perfectly cooked, melt-in-your-mouth roast beef.
  • Time-Saving: This pressure cooker pot roast drastically reduces the usual cooking time for a roast beef.
  • Versatile Dish: Serve this pot roast recipe with veggies, in sandwiches, or as the main course.

Recipe Ingredients

  • Beef Chuck Roast: This cut of meat is perfect for cooking in the Instant Pot. It becomes tender and juicy, making a flavorful pot roast.
  • Olive Oil: Used for searing the beef, it adds a subtle richness and helps to lock in the meat’s flavors before pressure cooking.
  • White Onion (Cut In Chunks): Add a sweet, caramel-like flavor when cooked down, complementing the savory beef.
  • Water: Creates the necessary steam for pressure cooking in the Instant Pot, ensuring your roast comes out tender and moist.
  • Bay Leaves: Add a layer of subtle, herbal flavor that infuses throughout the roast during cooking.
  • Rosemary: Imparts a piney aroma and taste, which pairs well with the beef and enhances its natural flavors.
  • Crushed Garlic: It infuses the dish with a deep, aromatic flavor that complements the beef and other ingredients.
  • White Pepper: Adds a gentle heat and a slightly fermented flavor that enhances the overall taste of the roast.
  • Worcestershire Sauce: Gives the dish a tangy, umami flavor that deepens the savoriness of the beef.
  • Beef Broth: Lends an additional beefy flavor to the dish, keeping the roast moist and making a flavorful base for the gravy.
  • Red Baby Potatoes: Add a buttery texture and mild sweetness to the dish, making it even more satisfying.
  • Whole Baby Bella Mushrooms: Add an earthy flavor and meaty texture, soaking up the beefy juices and herbs.
  • Carrots (Washed And Ends Cut Off): Bring a natural sweetness and a pop of color to the dish, while also adding some crunch for texture contrast.
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How To Cook Instant Pot Pot Roast?

Step One: Saute Beef

Turn your Instant Pot onto saute mode and add olive oil. Heat until hot, and then add in the chuck roast.

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Step Two: Saute And Deglaze

Brown on each side, and then turn the saute mode off. Remove the roast from the Instant Pot and add in ½ cup of water and scrape the bottom of the pot.

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Step Three: Add Onions & Garlic

Put the roast back in the Instant Pot and then add in onions, garlic and seasonings.

Next pour the beef broth over the meat. 

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Step Four: Pressure Cook

Place the lid on the pressure cooker and turn the pressure valve to sealed. Set manual high-pressure time for 100 minutes.

Step Five: Naturally Release Pressure

Perform a natural pressure release for 20 minutes before letting the remaining pressure out.

Step Six: Remove Beef

Remove the beef from the Instant Pot and run the liquid in the pot through a strainer before returning it to the pot.

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Step Seven: Add Veggies & Cook

Add potatoes, mushrooms and carrots to the pot. Put the lid on the Instant Pot and set for a manual high-pressure time of 6 minutes, allowing for a quick release after the cooking time. Remove vegetables from pot. 

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Step Eight: Make Gravy

If desired, you can make a gravy out of the liquid by turning on the saute mode and then mixing a couple tablespoons of cornstarch with 1/3 cup of water and then stirring it into the liquid until it thickens. You can find a fantastic Instant Pot Gravy Recipe if you like gravy! Why not try this! 

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Step Nine: Garnish & Serve

Your Instant Pot pot roast and potatoes dinner is ready to serve! Enjoy!

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Storage & Reheating Instructions

  • Storage: Cool the roast beef to room temperature, then place leftovers in a sealed container in the refrigerator. Consume within 3-4 days for freshness.
  •  Freezing: Wrap cooled Instant Pot Roast Beef in a plastic bag or a freezer-safe container. Mark with the date and consume within 2-3 months for best quality.
  •  Reheating: Thaw frozen roast beef in the refrigerator overnight before reheating. Use the Instant Pot gently on “Saute” or microwave to retain moisture. Ensure it reaches 165°F (74°C) internally for safe consumption, avoiding overcooking to maintain juiciness.

What To Serve With This Recipe?

Instant Pot Roast Beef Recipe

Instant Pot Pot Roast

Yield: 4
Prep Time: 5 minutes
Cook Time: 1 hour 50 minutes
Total Time: 1 hour 55 minutes

This instant Pot pot roast recipe is delicious tasty and easy to make in the pressure cooker

Ingredients

  • 3 pound beef chuck roast
  • 3 tablespoons olive oil
  • ½ large white onion, cut in chunks
  • ½ cup water
  • 2 bay leaves
  • 1 teaspoon rosemary
  • 2 cloves crushed garlic
  • ½ teaspoon white pepper
  • 1 tablespoon Worchestershire sauce
  • 1 1/2 cup beef broth
  • 1 ½ pounds red baby potatoes
  • 8 ounces whole baby bella mushrooms
  • 3 carrots, washed and ends cut off

Instructions

  1. Turn your Instant Pot onto saute mode and add olive oil. Heat until hot, and then add in the chuck roast.
  2. Brown on each side, and then turn the saute mode off. Remove the roast from the Instant Pot and add in ½ cup of water and scrape the bottom of the pot.
  3. Put the roast back in the Instant Pot and then add in onions, garlic and seasonings.
  4. Next pour the beef broth over the meat. 
  5. Place the lid on the pressure cooker and turn the pressure valve to sealed. Set manual high-pressure time for 100 minutes, doing a natural pressure release for 20 minutes before letting the remaining pressure out.  
  6. Remove the beef from the Instant Pot and run the liquid in the pot through a strainer before returning it to the pot.  
  7. Add potatoes, mushrooms and carrots to the pot. Put the lid on the Instant Pot and set for a manual high-pressure time of 6 minutes, allowing for a quick release after the cooking time. Remove vegetables from pot. 
  8. If desired, you can make a gravy out of the liquid by turning on the saute mode and then mixing a couple tablespoons of cornstarch with 1/3 cup of water and then stirring it into the liquid until it thickens. 

Notes

Serve with gravy for a tasty and delicious sauce.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1100Total Fat: 63gSaturated Fat: 23gTrans Fat: 3gUnsaturated Fat: 36gCholesterol: 282mgSodium: 655mgCarbohydrates: 45gFiber: 7gSugar: 6gProtein: 91g

Did you make this recipe?

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