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Instant Pot Pot Roast
Main course

Instant Pot Pot Roast

Tender beef pot roast with carrots, potatoes, and gravy, an easy Instant Pot version.

0.0 (0 reviews)
Difficulty
easy
Prep time
20 min
Cook time
- min
Rest time
15 min
Servings
4
Method
instant_pot
Cuisine
Américaine
Category
Main course
Visibility
Public

Ingredients (4 servings)

  • chuck roast 3 lb
  • salt and pepper to taste
  • oil 1 tablespoon
  • onion 1 unit
  • beef broth 2 cups
  • Worcestershire sauce 1 tablespoon
  • carrots 4 units
  • potatoes 1.5 lb
  • thyme 1 teaspoon
  • cornstarch 2 tablespoons

Preparation

  1. 1
    Season the roast and sear on all sides using the Sauté mode.
  2. 2
    Add onion, beef broth, Worcestershire sauce, and thyme.
  3. 3
    Cook on high pressure for approximately 60 minutes.
  4. 4
    Add carrots and potatoes, then cook for another 8 to 10 minutes.
  5. 5
    Allow for a 15-minute natural pressure release.
  6. 6
    Thicken the juices with cornstarch if needed and serve.
Chef's Notes & Tips

Recipe based on an authentic Instant Pot recipe from Pressure Cook Recipes / Amy + Jacky: https://www.pressurecookrecipes.com/instant-pot-pot-roast/. This is a summarized French version for the website. Estimated nutritional information per serving is provided to complete the recipe card, unless otherwise specified. Fish/seafood free.

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Nutritional information
560
kcal
Calories
45g
 
Protein
28g
 
Carbs
30g
 
Fat
4g
 
Fiber
900mg
 
Sodium
per serving
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Main course

Instant Pot Pot Roast

Tender beef pot roast with carrots, potatoes, and gravy, an easy Instant Pot version.
Difficulty
easy
Prep time
20 min
Cook time
- min
Rest time
15 min
Servings
4
Method
instant_pot
Cuisine
Américaine
Category
Main course
Visibility
Public
Ingredients (4 servings)
  • chuck roast 3 lb
  • salt and pepper to taste
  • oil 1 tablespoon
  • onion 1 unit
  • beef broth 2 cups
  • Worcestershire sauce 1 tablespoon
  • carrots 4 units
  • potatoes 1.5 lb
  • thyme 1 teaspoon
  • cornstarch 2 tablespoons
Preparation
  1. Season the roast and sear on all sides using the Sauté mode.
  2. Add onion, beef broth, Worcestershire sauce, and thyme.
  3. Cook on high pressure for approximately 60 minutes.
  4. Add carrots and potatoes, then cook for another 8 to 10 minutes.
  5. Allow for a 15-minute natural pressure release.
  6. Thicken the juices with cornstarch if needed and serve.
Chef's Notes & Tips

Recipe based on an authentic Instant Pot recipe from Pressure Cook Recipes / Amy + Jacky: https://www.pressurecookrecipes.com/instant-pot-pot-roast/. This is a summarized French version for the website. Estimated nutritional information per serving is provided to complete the recipe card, unless otherwise specified. Fish/seafood free.

Nutritional information (per serving)
560 kcal
Calories
45g
Protein
28g
Carbs
30g
Fat
4g
Fiber
900mg
Sodium
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