Instant Pot Pot Roast
This Instant Pot Pot Roast is a comforting, flavorful dinner made with tender chuck roast, carrots, onions, and a rich, savory gravy. It tastes like it simmered all day, but it’s ready in about 2 hours!
Servings: 6
Equipment
Ingredients
- 1 ½ teaspoons Kosher Salt (plus more to taste)
- 1 teaspoon Pepper
- 3 lbs Chuck Roast, well marbled
- 2 Tablespoons Olive Oil
- 2 large Yellow Onions, cut in quarters
- ½ cup Red Wine, what you like to drink (or use beef broth)
- 3 cloves Garlic, smashed
- 2 sprigs Rosemary
- 3 sprigs Thyme
- 1 can Beef Consommé, (or 2 cups rich beef broth)
- 1 Tablespoon Soy Sauce, low sodium
- 4 large Carrots**, cut in large 3" pieces
- 8 oz Sliced Mushrooms (optional)
To Thicken the Gravy
- ⅓ cup Flour
- 4 Tablespoons Butter, softened
Instructions
Season the Roast
- Sprinkle salt and pepper over all sides of the roast. Set aside.
Brown the Roast
- Turn on the Sauté setting of the pressure cooker and when it is hot add the olive oil. Then add the roast and brown it for 5 minutes on each side. Remove to a plate.
Deglaze the Pot (See Note 1)
- Add the onion quarters and brown them on each side.
- Pour in the red wine (See Note 2) and deglaze the pot by stirring, scraping up all of the browned bits (called fond) from the bottom of the pot. Feel free to replace the wine with more beef broth, if you don't do wine.
Build the Base
- Add the garlic, rosemary, thyme, beef broth, soy sauce, carrots, and mushrooms. Give the contents of the pot a good stir. Make sure the herbs and garlic are submerged in the broth.
- Add the roast back into the pot, then place the lid on and set the steam release knob to the Sealing position.
Pressure Cook the Roast
- Cancel the Sauté function, then press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 60 minutes. High Pressure. The pot will take several minutes to come to pressure.
- When the cooking cycle has finished, let the pot sit undisturbed for 10 to 20 minutes. Then turn the steam release knob to the Venting position to manually release any remaining steam/pressure.
- When the pin in the lid drops down you can open the lid. Skim off the fat with a spoon, then carefully take out the roast and set it on a plate. Also remove the stems from the rosemary and thyme and discard.
Mix the Thickener for Gravy
- Meanwhile, mix the flour and butter together very well. If you have to, microwave for 5-10 seconds to soften butter further. Set aside.
If Cooking Veggies Separately from Roast
- ** If you are cooking carrots and/or potatoes separately from the roast, add them in and place the lid back on, seal it, and set the cook time for 3 to 5 minutes (this will depend on how large the veggie pieces are. Baby carrots will only take 3 minutes). Then Quick Release the steam and continue.
Make the Gravy
- Turn the Sauté setting on and when it starts to simmer, stir in the flour/butter mixture. Let that simmer, stirring occasionally, for just enough time as it takes for the gravy to thicken. Then turn off the pot.
Serve
- Serve the roast with a big spoonful of the veggies and gravy. This goes well alongside mashed potatoes.
Notes
- Deglazing well after searing is key to avoiding a burn warning and gives the gravy deep flavor.
- For an alcohol-free version, replace red wine with beef broth.
- You can cook the carrots and potatoes together with the roast, or separately after pressure cooking for firmer texture.
Storage, and Freezing
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently with a splash of broth to keep the beef moist.
- Freeze with gravy for up to 3 months.
- Thaw overnight in the fridge before reheating.
Nutrition
Calories: 560kcal | Carbohydrates: 13g | Protein: 42g | Fat: 36g | Saturated Fat: 14g | Sodium: 870mg | Fiber: 2g | Sugar: 4g
