Instant Pot® 'Pot Roast'

Cook this pot roast in your Instant Pot with carrots, potatoes, and celery and then turn the pan juices into a delicious gravy to serve alongside it.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 50 mins
• Total Time: 2 hr
• Calories: 372 Calories

Ingredients

• 1 cup beef broth
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• ½ teaspoon ground thyme
• 4 medium mushrooms, sliced
• 1 tablespoon olive oil, or to taste
• 1 tablespoon all-purpose flour, or as needed
• ¼ medium onion, diced
• 1 (3 pound) boneless beef chuck roast
• ¾ cup Merlot wine
• 3 medium red potatoes, cut into chunks
• 4 medium carrots, cut into chunks
• ½ cup celery slices

Recipe Instructions

Step 1

Pat roast dry and season liberally with salt and pepper.

Step 2

Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Add roast to the hot pot and brown for 5 to 8 minutes per side. Remove to a plate.

Step 3

Add onion to the pot, adding more oil if needed, and saute until browned, 5 to 7 minutes. Add mushrooms; cook and stir until browned, 3 to 4 more minutes. Add wine and scrape up any browned bits with a wooden spoon. Stir in tomato paste, garlic, and thyme.

Step 4

Add beef broth. Place roast on top of the mushrooms and onions. Add potatoes, carrots, and celery. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 80 minutes. Allow 5 to 10 minutes for pressure to build.

Step 5

Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Remove roast and vegetables to a bowl.

Step 6

Switch to Saute function. When juices begin to bubble, whisk in flour and cook to thicken, 2 to 3 minutes.