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Instant Pot® Cranberry-Thyme Pot Roast
Instant Pot® Cranberry-Thyme Pot Roast
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Prep Time:
10 minutes
Cook Time:
90 minutes
Total Time:
115 minutes
Instant Pot pot roast with tangy cranberry sauce, fragrant thyme, and rich herb gravy.
Ingredients:
  • 1 (3 1/2) pound boneless beef chuck roast
  • 1 pinch salt and ground black pepper to taste
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 (14 ounce) can beef broth
  • 1 (14.5 ounce) can whole berry cranberry sauce
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 large onion, cut into chunks
  • 4 sprigs fresh thyme, or more to taste
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
Instructions:
  • Preheat a multi-functional pressure cooker, like an Instant Pot®, on Saute mode. Drizzle olive oil into the pot. Season the roast with salt and pepper, then sear in the hot oil until deeply golden on each side for 3 to 4 minutes. Remove the roast onto a plate.
  • Add garlic to the pot, cook for 30 seconds, then deglaze with beef broth. Mix in cranberry sauce, balsamic vinegar, and Worcestershire sauce. Nestle the roast in the flavorful sauce and spoon some over the top. Arrange onion and thyme around and on top of the roast.
  • Seal and secure the lid, then set to high pressure following the manufacturer's guidelines. Adjust the timer to 60 minutes and wait for 10 to 15 minutes for pressure to build up.
  • Follow the manufacturer's instructions to naturally release pressure for at least 10 minutes. Then, carefully use the quick-release method for about 5 minutes. Unlock and remove the lid.
  • Transfer the roast to a serving plate, discard the onions and thyme sprigs. Switch to Saute mode. Combine cornstarch and water in a bowl, then stir into the pot; simmer until gravy thickens for about 10 minutes. Serve the roast with the gravy.

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