Instant Pot Pot Roast Recipe (Pressure Cooker Pot Roast)
Easy, one pot Instant Pot Pot Roast recipe is loaded with tender beef, carrots, mushrooms and potatoes. So comforting and hearty.
Prep Time15 minutesmins
Cook Time1 hourhr
Total Time1 hourhr15 minutesmins
Course: Dinner
Cuisine: American
Keyword: instant pot, Pot Roast, pressure cooker
Servings: 6
Calories: 632kcal
Author: Kellie
Cost: $15
Equipment
Instant Pot
Pressure Cooker
Ingredients
3-5poundboneless beef chuck roast
1tablespoonoil
1teaspoonsalt
1teaspoonblack pepper
1teaspoononion powder
1teaspoongarlic powder
1teaspoonItalian Seasoning
1/2teaspoonsmoked paprika
1poundYukon Gold Potatoescut into large chunks
4large carrotschopped into large chunks
8ouncesbutton mushrooms
1large sweet onionchopped
1/2cupred wine
3 1/2cupsbeef broth
1 1/2tablespoonsWorcestershire sauce
1/4cupsoftened butter
2tablespoonscorn starch
Instructions
Turn on the instant pot and set it to "saute".
Season your chuck roast with salt and pepper on both sides.
Heat the oil in the instant pot. When shimmering, add the roast to the pot.
Cook the roast until seared and deeply browned, approximately 3-5 minutes. Turn the roast onto another side for 3-4 minutes, repeating until all sides are browned.
Turn the instant pot to "Pressure Cook" on high and set to 50 minutes.
Add potatoes, onions, mushrooms and carrots to pot.
Whisk together the wine, beef broth, Worcestershire sauce, garlic powder, onion powder, smoked paprika and Italian seasoning. Pour the liquid over the roast and potatoes.
Place lid on the pot and turn to locked position. Set the vent to the sealed position.
When done cooking, allow the pressure to release naturally for 10 minutes.
After 10 minutes, turn vent to the venting release position and allow all of the steam to release.
Transfer the roast, potatoes, onions, and carrots to a platter and keep warm.
Stir together the butter and corn starch until smooth.
Whisk the butter mixture into the broth and stir until slightly thickened..