Description
This Instant Pot Pot Roast delivers tender, fall-apart beef, perfectly cooked vegetables, and rich, savory gravy. Made entirely in the pressure cooker, it’s a comforting, hearty meal with minimal effort.
Ingredients
- 3 pounds beef chuck roast, cut into 1-pound chunks
- 2 teaspoons seasoning salt
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 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
- 1½ pounds baby or creamer potatoes, whole
- 3 large carrots, peeled and cut into thick slices
- 1 tablespoon ketchup or honey
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Mix seasoning salt, garlic powder, dried parsley, onion powder, and black pepper in a small bowl. Rub evenly over beef chunks.
- Turn Instant Pot to sauté mode. Add canola oil and sear beef in batches, 2–3 minutes per side. Remove and set aside.
- Add onion to the pot and sauté until softened. Stir in garlic for 1 minute.
- Pour in beef broth, balsamic vinegar, tomato paste, and Worcestershire sauce. Scrape the bottom of the pot and stir.
- Return beef to the pot. Secure lid, set valve to sealing, and pressure cook on high for 65 minutes.
- Allow natural pressure release for 10–15 minutes, then vent remaining pressure.
- Remove beef, cover loosely, and rest. Add potatoes and carrots to the pot in the liquid.
- Seal lid again and pressure cook on high for 3 minutes. Shred beef while vegetables cook.
- Release pressure naturally for 5 minutes, then vent. Remove vegetables and plate with beef.
- Stir ketchup into liquid. Mix cornstarch and water, add to pot, and cook on sauté until gravy thickens. Serve beef and vegetables with gravy.
Notes
- Searing adds depth of flavor but can be skipped to save time.
- Vegetables are added at the end to prevent overcooking.
- Use balsamic, apple cider, or red wine vinegar interchangeably.
- Double the recipe only if Instant Pot capacity allows.
- Sweet potatoes can replace regular potatoes for variation.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 125mg
