Instant Pot Pot Roast
A tender, flavorful pot roast made quickly in the Instant Pot with minimal hands-on time. This recipe combines a seasoned beef chuck roast with vegetables and broth for a comforting, one-pot meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 3.5 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon dried thyme
- 0.5 teaspoon paprika
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 medium carrots, sliced
- 4 celery stalks, sliced
- 1 cup beef broth
- 1 tablespoon tomato paste
- 2 bay leaves
- 1 pound baby potatoes, halved optional
Instructions
Preparation Steps
- Press 'Sauté' on the Instant Pot and add olive oil. Season the beef chuck roast generously with salt, pepper, garlic powder, onion powder, thyme, and paprika.
- Sear the roast on all sides until browned, about 3–4 minutes per side. Remove and set aside.
- Add onions and garlic to the pot and sauté for 2–3 minutes until softened. Stir in tomato paste and cook for 1 minute.
- Add beef broth, scraping up any browned bits from the bottom of the pot. Return the roast to the pot along with carrots, celery, bay leaves, and potatoes if using.
- Close the lid, set the valve to 'Sealing,' and press 'Manual' or 'Pressure Cook' for 60 minutes. Allow natural pressure release for 15–20 minutes, then quick-release any remaining pressure.
- Carefully remove the roast and vegetables. Skim excess fat from the sauce if desired. Slice the roast and serve with vegetables and gravy.
Notes
For best results, let the roast rest for 10 minutes before slicing to retain juices.