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Instant Pot Pot Roast

A hearty and tender pot roast cooked effortlessly in an Instant Pot, flavored with herbs and vegetables for a comforting meal.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pounds beef chuck roast
  • 2 tablespoons olive oil
  • 1 unit onion quartered
  • 5 cloves garlic minced
  • 3 large carrots roughly chopped
  • 3 stalks celery roughly chopped
  • 1 cup mushrooms halved
  • 1 pound red potatoes whole
  • 2 tablespoons tomato paste
  • 0.5 cup red wine
  • 2 to 3.0 beef broth
  • 2 sprigs fresh rosemary
  • 5 sprigs fresh thyme
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons salt more to taste
  • 0.25 cup cornstarch whisked with 0.5 cup cold water

Method
 

Preparation Steps
  1. Trim excess fat off the beef, then cut into 3-4 large chunks. Turn the Instant Pot to sauté and add oil. When hot, sear beef until crispy brown exterior.
  2. Add onion, garlic, mushrooms, potatoes, tomato paste, red wine, broth, herbs, salt, and Worcestershire sauce. Cook on high pressure for 40 minutes.
  3. Release pressure, add carrots and celery, then cook for another 10 minutes. Let natural release for 15 minutes.
  4. Remove beef and vegetables, then add cornstarch slurry. Switch to sauté and cook until thickened to gravy (2-3 minutes).
  5. Serve the sliced beef and vegetables with gravy poured over. Garnish with fresh herbs if desired.

Notes

Use fresh herbs for best flavor. Adjust salt to taste. Can substitute red wine with beef broth for a non-alcoholic version.