Name: Instant Pot Pot Roast Recipe
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4
Cuisine: American
Ingredients: 3 pounds beef chuck roast; 1 tablespoon oil; 1 onion, chopped; 4 cloves garlic, minced; 2 cups beef broth; 1 cup red wine; 2 tablespoons Worcestershire sauce; 1 tablespoon tomato paste; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 teaspoon salt; 1/2 teaspoon black pepper; 4 carrots, peeled and cut into chunks; 4 potatoes, peeled and cut into chunks; 2 tablespoons cornstarch (optional, for thickening)

How To Make Instant Pot Pot Roast

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?

Preparation: 20 minutes

Cooking: 75 minutes

Total: 95 minutes

Serves:

Ingredients

3 pounds beef chuck roast
1 tablespoon oil
1 onion, chopped
4 cloves garlic, minced
2 cups beef broth
1 cup red wine
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon black pepper
4 carrots, peeled and cut into chunks
4 potatoes, peeled and cut into chunks
2 tablespoons cornstarch (optional, for thickening)

Instructions

Season the beef roast with salt and pepper.
Press the “Saute” function on the Instant Pot and heat the oil.
Brown the roast on all sides, then remove from the pot and set aside.
Add the chopped onion and minced garlic to the pot, sauté until fragrant.
Stir in the beef broth, red wine, Worcestershire sauce, tomato paste, thyme, and rosemary.
Return the roast to the pot, along with any accumulated juices.
Close the lid and set the Instant Pot to “Meat/Stew” function for 55 minutes.
Allow the pressure to release naturally for 15 minutes, then manually release the remaining pressure.
Open the pot and add the carrots and potatoes.
Close the lid again and cook on high pressure for an additional 10 minutes.
Once done, let the pressure release naturally.
If desired, remove the roast and vegetables from the pot and set aside.
Press the “Saute” function again and whisk in the cornstarch slurry to thicken the gravy.
Slice the pot roast and serve with the vegetables and gravy.