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Instant Pot Pot Roast
You can make a tender and juicy pot roast with gravy and vegetables in your Instant Pot.
Course
Main Course
Cuisine
American
Keyword
Instant Pot Recipes, Pot Roast
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
15
minutes
minutes
Total Time
1
hour
hour
25
minutes
minutes
Servings
10
Calories
300
kcal
Author
Stephanie Manley
Ingredients
Pot Roast with Vegetables
▢
2
tablespoons
vegetable oil
▢
4
pound
roast
▢
1/2
teaspoon
salt
▢
1
package
dry onion soup mix
▢
2
tablespoons
tomato paste
▢
2
cups
beef stock
or beef broth
▢
1
large
white onion
cut into large chunks
▢
2
cups
potatoes
peeled and cut into large pieces
▢
1
cup
carrots
cut into chunks
Gravy
▢
1/4
cup
water
▢
2
tablespoons
cornstarch
▢
2
tablespoons
cream
optional
Instructions
Pot Roast and Vegetables
Bring the roast to room temperature and lightly salt both sides.
Set your Instant Pot to sauté.
Heat the vegetable oil and brown both sides of the roast (about 6 to 7 minutes per side).
Add the onion soup mix, the tomato paste, and the beef stock or broth.
Set your Instant Pot to high pressure (it defaults to high) for 60 minutes.
Perform a quick release and then add the onion, potatoes, and carrots.
Set your Instant Pot to high pressure for 4 minutes, then perform a quick release.
Gravy
Use a strainer to remove any bits of vegetables and herbs from the liquid.
Select the sauté setting and choose high heat.
Bring the liquid to a boil and cook until reduced by a quarter, about 2 to 5 minutes.
Whisk the cornstarch and water together and slowly whisk it into the liquid. Continue boiling until the gravy thickens.
For a creamier gravy, add cream.
Turn off the pressure cooker, and season the gravy to taste.
Nutrition
Calories:
300
kcal
|
Carbohydrates:
12
g
|
Protein:
41
g
|
Fat:
9
g
|
Saturated Fat:
4
g
|
Cholesterol:
103
mg
|
Sodium:
3522
mg
|
Potassium:
843
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
2185
IU
|
Vitamin C:
89.2
mg
|
Calcium:
540
mg
|
Iron:
5.5
mg
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