"Instant Pot" Beef Pot Roast

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This recipe takes me right back to my childhood! I LOVED Pot Roast...and still do, but I don't care for the taste of the pre-packaged Pot Roast seasoning mixes, nor do I like the LOOOONG wait while cooking in my slow cooker. Enter the Instant Pot! I hate to admit that a small Kitchen appliance could intimidate me, but the Instant Pot did. However, thanks to Tiffany @ lecremedelacrumb, I put my big girl pants on and broke out last year's Christmas gift...the Instant Pot! Her recipe for "Instant Pot" Pot Roast is out of this world AND it's ready in a little over 1 hour (depending on the size of your roast). I am ready to conquer many more recipes using my Instant Pot (my family also thanks you, Tiffany!) I hope those of you who are afraid of your Instant Pots will try this recipe and see exactly what I mean 🙂
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Prep Time 30 minutes
Cook Time 1 minute
Total Time 31 minutes
Course Dinner, Lunch, Main Dish
Cuisine American
Servings 6 People

Ingredients
  

The Roast:

  • 3-5 lb Beef Chuck Roast
  • 1-2 Tbsp Canola Oil
  • 1 tsp Salt
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • ½ tsp Ground Black Pepper
  • ½ tsp Paprika
  • 1 lb Baby Yukon Potatoes or Baby Red Potatoes, Idaho (cut into bit-size pieces)
  • 4 Large Carrots cut into bite-size pieces or Baby Carrots
  • 1 Large Vidalia Onion or Red, Yellow; cut into large chunks
  • 4 Cups Beef Broth Regular or Reduced Sodium; a 32 oz (2 lb) box
  • 2 Tbsp Worcestershire sauce

The Slurry to make Gravy:

  • ¼ Cup Water
  • 2 Tbsp GF Corn Starch

Instructions
 

  • In a small bowl, combine the spices (salt, onion and garlic powders, black pepper and paprika) and rub all over the Chuck Roast; set aside.
  • Set your Instant Pot to "Saute" and drizzle in the Canola Oil; let heat for about 30 seconds, then place the Roast into the Instant Pot - do not disturb for 3-4 minutes until that side is browned; using tongs and a long meat fork, turn the Roast onto the next side and let "saute" for 3-4 minutes without disturbing; repeat this process until all sides are browned/seared.
  • Once all sides of Roast are browned (to seal in the juices), turn the Instant Pot to "Pressure Cook" on "high" for 60-80 minutes (60 minutes for a 3 lb. Roast; 70 minutes for 4 lbs and 80 minutes for 5 lbs).
  • Add the Onion, Beef Broth and Worcestershire Sauce to the Instant Pot and place lid on top, turning to the "locked" position.
  • When the pressure cooking time is finished for the Roast, allow the Instant Pot to do a natural release for 10 minutes (it will start counting up in minutes - do not disturb the pot and allow it to de-pressurize); after the 10 minutes, press the vent down (or turn to the release position, depending on your make of Instant Pot) and allow all of the steam to release until the float valve drops down, indicating that the pot is de-pressurized and it's safe to remove the lid.
  • Next, add the Baby Potatoes and Carrots and, once again, set to "pressure cook" for 10 minutes. *Note: if you put the potatoes and carrots in at the beginning of the cooking process (along with the Roast and onions), they will be VERY mushy.
  • Once the 10 minutes are up, press or turn the vent to the release position to allow steam to release again.
  • Once the Instant Pot has de-pressurized and the float valve has dropped, remove the lid and carefully transfer the Roast, Potatoes, Carrots and Onions to a serving platter; shred the roast with two forks; set aside.
  • Using a slotted spoon or handheld strainer, remove any bits from the broth in the Instant Pot; turn setting to the "Soup/Stew" position and let broth come to a boil.
  • Meanwhile, make a "slurry" out of mixing the Water and Corn Starch thoroughly together in a small bowl.
  • Once the broth in the Instant Pot is boiling, add the "slurry" and whisk until the liquid thickens to form a gravy; add salt, pepper and onion powder, if needed.
  • Drizzle desired amount of the gravy over the shredded Pot Roast and Veggies; Garnish with fresh Thyme or Parsley. Yummy! 🙂

Notes

Notes: if using a frozen Roast, skip the searing step and just rub the spices over the Roast and add 20-30 minutes to the initial "Pressure-cooking" time. Proceed with the remaining steps.