Instant Pot® Pot Roast with Potatoes and Carrots

With simple ingredients, you can use an Instant Pot® to create a flavorful pot roast meal in less time than using an oven or slow cooker.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 35 mins
• Calories: 323 Calories

Ingredients

• ¼ cup water
• 2 ½ tablespoons cornstarch
• 1 ½ teaspoons garlic salt
• 2 cups beef broth
• 4 tablespoons olive oil, divided
• 1 packet dry onion soup mix
• 1 ½ cups baby carrots
• 3 pounds beef chuck roast
• 1 medium onion, quartered
• 1 pound baby potatoes
• 1 teaspoon Dash freshly ground black pepper

Recipe Instructions

Step 1

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Step 2

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.

Step 3

Slice roast and serve with vegetables and gravy.

Step 4

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in 2 tablespoons oil. Add roast to hot oil and cook until browned all over, 4 to 5 minutes per side. Add broth.

Step 5

Combine remaining oil, potatoes, carrots, onion, and soup mix in a resealable plastic bag. Seal and shake to coat evenly. Pour mixture into the pressure cooker and spread out evenly.

Step 6

Remove roast from pot and place on a serving platter, leaving drippings in the pot.

Step 7

Select Saute function and bring drippings to a boil. Combine water and cornstarch in a bowl and add to drippings. Cook, stirring frequently, until slightly thickened, 2 to 3 minutes. Season gravy with garlic salt and pepper.