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overhead shot of pot roast on a white platter with potatoes, carrots and mushrooms.
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5 from 1 vote

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 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dinner
Cuisine: American
Servings: 6
Author: Kellie
Cost: $15

Equipment

  • Instant Pot
  • Pressure Cooker

Ingredients

  • 3-5 pound boneless beef chuck roast
  • 1 tablespoon oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian Seasoning
  • 1/2 teaspoon smoked paprika
  • 1 pound Yukon Gold Potatoes cut into large chunks
  • 4 large carrots chopped into large chunks
  • 8 ounces button mushrooms
  • 1 large sweet onion chopped
  • 1/2 cup red wine
  • 3 1/2 cups beef broth
  • 1 1/2 tablespoons Worcestershire sauce
  • 1/4 cup softened butter
  • 2 tablespoons corn 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..
  • Serve gravy with the roast and vegetables.

Nutrition

Calories: 632kcal | Carbohydrates: 25g | Protein: 49g | Fat: 37g | Saturated Fat: 17g | Cholesterol: 177mg | Sodium: 1238mg | Potassium: 1489mg | Fiber: 4g | Sugar: 5g | Vitamin A: 7142IU | Vitamin C: 20mg | Calcium: 86mg | Iron: 6mg