Instant Pot Beef Pot Roast
A classic Sunday pot roast with fall-apart tender beef and perfectly cooked vegetables made in the Instant Pot in a fraction of the oven time. It is a comforting family dinner that feels like a special occasion any night of the week.
Fall-apart tender pot roast with vegetables made fast and easy in the Instant Pot.
Nutrition per serving
Ingredients
Main
Vegetables
Liquid
Seasoning
Aromatics
Instructions
Sear the Roast
Pat the chuck roast dry with paper towels and season generously with salt and pepper. Set the Instant Pot to Saute mode and add oil. Sear the roast for 3 to 4 minutes per side until a deep brown crust forms.
Deglaze and Add Seasonings
Remove the roast and pour in the beef broth. Scrape up all the browned bits from the bottom of the pot thoroughly. Add the smashed garlic and stir in the onion soup mix.
Pressure Cook the Roast
Return the chuck roast to the pot. Secure the lid and set the valve to Sealing. Cook on High Pressure for 60 minutes. Allow a natural pressure release for 15 minutes before quick releasing the remainder.
Add Vegetables and Finish
Open the lid and add the quartered potatoes and carrot pieces around the roast. Secure the lid again and cook on High Pressure for 5 more minutes, then do a quick release. Serve the roast and vegetables with the natural pan juices as gravy.
Substitutions
Common mistakes
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