How To Make Instant Pot Pot Roast with Potatoes and Carrots
No time to cook? No problem! If you’re too busy to whip up lunch or dinner meals, then don’t worry. We have easy but delicious instant pot recipes right here to save the day! These instant pot recipes are great for coming up with quick fix dishes to instantly soothe a grumbling stomach. You’ll be churning soups, stews, and other pot dishes so fast, you’ll be saying “dinner is served!” in no time. Just toss in ingredients into a pot and you’ve got yourself an instant pot meal. What more can you ask for?
Serves:
Ingredients
- 2 lbs beef chuck roast
- 1 tbsp vegetable oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 medium potatoes, peeled and quartered
- 4 carrots, peeled and cut into 2-inch pieces
- 1 cup beef broth
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
Instructions
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Season the beef roast with salt and pepper.
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Select the “Saute” function on the Instant Pot and heat the vegetable oil.
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Brown the roast on all sides, then remove from the pot and set aside.
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Add the chopped onion and minced garlic to the pot and sauté until fragrant.
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Add the beef broth, Worcestershire sauce, dried thyme, and dried rosemary to the pot.
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Place the roast back into the pot and add the potatoes and carrots.
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Close the lid of the Instant Pot and set the vent to the sealing position.
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Select the “Manual” or “Pressure Cook” function and set the timer for 60-75 minutes, depending on desired doneness.
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Once the cooking time is complete, allow for a natural pressure release for 10 minutes, then do a quick release.
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Carefully remove the roast and vegetables from the pot and let them rest for a few minutes before serving.
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Serve the pot roast with the cooking liquid as gravy.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 6g
- Cholesterol : 115mg
- Sodium : 650mg
- Total Carbohydrates : 29g
- Dietary Fiber : 4g
- Sugar : 6g
- Protein : 44g
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