This Instant Pot Pot Roast recipe is an easy, comforting dinner that comes together so quickly in the pressure cooker! With tender veggies (not mushy!), a fall apart tender roast and seasoned gravy. With step by step VIDEO!
– 2 teaspoons seasoning salt (I use Lawry’s) – 1 teaspoon garlic powder – 1 teaspoon dried parsley – ½ teaspoon onion powder – ½ teaspoon black pepper – 3 lb beef chuck roast cut into 1lb chunks – 2 tablespoons canola oil – 1 medium onion (finely chopped) – 3 garlic cloves (finely minced) – 2 cups low sodium beef broth – 3 tablespoons balsamic vinegar – 2 tablespoons tomato paste – 2 tablespoons Worcestershire sauce – 1 ½ lb Creamer potatoes (or baby potatoes) whole – 3 large carrots peeled and cut into thick slices – 1 tablespoon ketchup (or honey) – 2 tablespoons corn starch – 2 tablespoons water
1. Season and sear: Cut your roast beef into roughly 1 pound pieces and coat them with the seasoning blend. Meanwhile, turn your Instant Pot to saute, and brown each piece in oil on every side. You can skip this step, but I find it does add a lot of flavor and helps to keep the juices in the meat.
Deglaze the pot with the sauce: Once the roast is browned, remove it from the Instant Pot, and add the gravy ingredients (still on saute). Scrape the bottom of the Instant Pot with a wooden spoon to remove any bits that might be stuck on the bottom.
Add the roast and pressure cook until tender: If your roast is cut into 1 lb chunks, it shouldn’t matter how large it was to begin with — they will all cook in about the same amount of time. I cook mine for 60-65 minutes. Depending on the type of roast you have and how you like your meat cooked, you may want to add additional time
Once everything is cooked, let the pressure release again and serve: Letting the pressure release naturally, completely (turning it off and not opening the valve until the pin goes down on its own) is the best way to ensure moist and juicy pot roast. Once the pressure is released, open it up and thicken the gravy on saute if desired.