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pressure cooker with ingredients for pot roast
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Instant Pot Pot Roast

Try cooking your pot roast in the instant pot for a change: The same traditional flavors but without so much of the work. This recipe comes with a healthy twist for the perfect family dinner.
Course Main Course
Cuisine American
Diet Gluten Free
Difficulty Easy
Prep Time 15 minutes
Cook Time 15 minutes
Pressure Cooking Time 1 hour 30 minutes
Total Time 2 hours
Servings 8 servings
Calories 421kcal
Author Nora

Ingredients

  • 3 pounds beef chuck roast cut into 4 pieces
  • 1 1/2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon ground cumin optional and unconventional, but delicious
  • black pepper to taste
  • 1 tablespoon oil coconut or avocado oil work great for dietary restrictions
  • 1 tablespoon tomato paste
  • 1 cup low sodium beef broth
  • 1 tablespoon Worcestershire sauce OR coconut aminos
  • 8 medium carrots peeled and cut into large chunks
  • 3 celery stalks cut into 1-inch pieces
  • 1 1/2 pounds medium-small waxy potatoes cut in half
  • 1-3 tablespoons arrowroot powder (OR cornstarch OR 1/4 teaspoon glucomannan) stirred into 1/4 cup cool water to make a slurry

Instructions

  • Brown meat: Season beef roast with salt, garlic powder, dried parsley, onion powder, dried thyme and pepper. Set instant pot to „sauté“ and add oil. Brown each piece of beef on all sides. Set aside on a plate.
  • Start gravy: Add tomato paste to instant pot and cook for 30 seconds, stirring constantly. Stir in beef broth, scratching any browned bits off the bottom. Stir in Worcestershire sauce and check for seasoning.
  • Pressure cook: Add the beef back to the instant pot, seal the lid and set the valve to „sealing“. Choose „manual“ or „pressure cook“ (wording depends on your model) and set the timer to 50 minutes.
  • Add vegetables: Once cooking time is up, do a natural pressure release for 5 minutes, then manual release remaining pressure. Add vegetables to instant pot, seal the lid and set the valve to „sealing“. Choose „manual“ or „pressure cook“ (wording depends on your model) and set the timer to 5 minutes.
  • Finish dish: Once cooking time is up, do a natural pressure release for 5 minutes. Manually release remaining pressure and open lid. Remove meat and vegetables from pot to a plate. Set instant pot to „sauté“ and stir slurry into gravy. Simmer until thickened, serve over meat and vegetables.

Video

Nutrition

Serving: 1serving | Calories: 421kcal | Carbohydrates: 22g | Protein: 35g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 117mg | Sodium: 724mg | Potassium: 1249mg | Fiber: 3g | Sugar: 4g | Vitamin A: 10250IU | Vitamin C: 12mg | Calcium: 60mg | Iron: 5mg