Instant Pot Pot Roast

If you look around my site for about 5 seconds, you know that healthier comfort food is my jam. Sure, there’s the occasional over-the-top dessert (it’s all about balance, right??), but you won’t see a lot of green salads or smoothie bowls. It’s not because there’s anything wrong with those things, I just really believe in nourishing our bodies with real food, full flavors, and enjoying every bite.

Not that smoothie bowls aren’t delicious or nourishing — they are! Green salads on the other hand… 😉

I haven’t always been sold on the Instant Pot or electric pressure cooker (I use the Instant Pot brand, but other brands of pressure cookers will work just as well), but at the beginning of the year, I set out to really give it a chance and see what all the hype was about. I discovered that I actually liked it (surprise!) for certain things, but that it wasn’t going to replace my slow cooker, stovetop, or oven.

My favorite things to cook in the Instant Pot? The recipes that also usually do well in the crock pot, but in the Instant Pot, they take just a fraction of the time. Large, tough cuts of meat, roasts, soups with lots of veggies (like this Chicken Noodle Soup!), and macaroni when you need it to cook in two minutes.

Why You’ll Love This Recipe

This Instant Pot Pot Roast is a game-changer for weeknight dinners. Imagine a perfectly tender roast with rich flavors, all ready in a fraction of the time it would take in a slow cooker. It’s perfect for those who crave hearty, comforting meals without the long wait. Plus, the convenience of cooking everything in one pot means less cleanup!

Kitchen Equipment You’ll Need

• Instant Pot or any electric pressure cooker
• Measuring spoons
• Small mixing bowl
• Knife and cutting board
• Tongs
• Optional: Whisk for thickening the sauce

Ingredients

• 2 teaspoons seasoning salt (I use Lawry’s)
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 3 lb beef chuck roast, cut in half
• 1 tablespoon canola oil
• 1 cup low sodium beef broth
• 1 tablespoon tomato paste
• 2 tablespoons balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 1.5 lb Little Potatoes
• 3 large carrots, peeled and cut into thick slices
• OPTIONAL: corn starch to thicken juices

Step-by-Step Instructions

1. In a small bowl, combine seasoning salt, garlic powder, parsley, onion powder, and pepper. Sprinkle this mixture over the roast to season it evenly.
2. Turn the Instant Pot to the sauté setting. Once it reads hot”, add the oil and sear the roast on all sides. Place the roast in the pot and do not move it for 2-3 minutes. When flipped, it should release from the pan easily.
3. Add the beef broth, tomato paste, balsamic vinegar, and Worcestershire sauce to the Instant Pot. If there are brown bits stuck to the bottom from the meat, scrape them to release easily. Stir to combine.
4. Place the lid on the Instant Pot and turn the valve to sealing. Select Manual or Pressure Cook and set the cook time for 55-65 minutes, depending on the size of your roast pieces. To be safe, set it to 65 minutes.
5. Once the cooking time is complete, turn the Instant Pot off and let the pressure release naturally for 10 minutes. Then, turn the valve to venting and open the lid.
6. Add the Little Potatoes and carrots to the pot, put the lid back on, turn the valve to sealing, and select Manual or Pressure Cook for an additional 3 minutes.
7. After the cooking time is over, let the pressure release naturally for another 10 minutes before moving the valve to venting, releasing any remaining pressure, and opening the lid.
8. Remove the beef from the Instant Pot and slice or pull it apart as desired. Serve with the potatoes and carrots.
9. OPTIONAL: To thicken the juices, if desired, combine equal parts corn starch and water, stir into the remaining juices, and turn the Instant Pot to sauté. Whisk continuously until the juices are thickened and serve with the pot roast.

Tips for Success

• Make sure to properly season the roast for the best flavor.
• Searing the beef is crucial for adding depth to the dish, so don’t skip this step!
• Letting the pressure release naturally ensures the meat stays tender.

Additional Tips or Variations

• Add your favorite root vegetables like parsnips or turnips to the mix for extra nutrition.
• For a spicy kick, add a teaspoon of chili powder to the seasoning mix.
• If you prefer a thicker gravy, you can increase the corn starch mixture.

Nutritional Highlights (Per Serving)

Calories: 450, Protein: 40g, Fat: 20g, Carbohydrates: 30g, Fiber: 4g, Sugar: 5g, Sodium: 600mg

Frequently Asked Questions (FAQ)

Can I use a different cut of beef?
Yes, you can use other cuts like brisket or round roast, but cooking time may vary.

Can I make this without an Instant Pot?
Absolutely, you can adapt this recipe for a slow cooker; just adjust the cooking time accordingly.

How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Conclusion

This Instant Pot Pot Roast is a delightful way to enjoy a comforting meal without spending hours in the kitchen. I hope you give this recipe a try and enjoy it as much as I do. Don’t forget to share your cooking experience in the comments below. Happy cooking!