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Instant Pot 'Pot Roast'
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Prep Time:
10 minutes
Cook Time:
110 minutes
Total Time:
135 minutes
Make a savory Instant Pot pot roast with veggies, served with flavorful homemade gravy.
Ingredients:
  • 1 (3 pound) boneless beef chuck roast
  • 1 tablespoon olive oil, or to taste
  • 0.25 medium onion, diced
  • 4 medium mushrooms, sliced
  • 0.75 cup Merlot wine
  • 1 tablespoon tomato paste
  • 0.5 teaspoon ground thyme
  • 1 cup beef broth
  • 3 medium red potatoes, cut into chunks
  • 4 medium carrots, cut into chunks
  • 0.5 cup celery slices
  • 1 tablespoon all-purpose flour, or as needed
Instructions:
  • Dry the roast thoroughly and generously season it with salt and pepper.
  • Heat up a multi-functional pressure cooker like an Instant Pot on the Saute function. Drizzle in oil and sear the roast in the pot for 5 to 8 minutes on each side until nicely browned. Transfer the roast to a plate.
  • Saute the onion in the pot with a touch more oil if necessary until browned for 5 to 7 minutes. Brown the mushrooms for an additional 3 to 4 minutes, then deglaze the pot with wine. Stir in tomato paste, garlic, and thyme.
  • Pour in the rich beef broth. Layer the roast over the bed of mushrooms and onions. Toss in the savory potatoes, carrots, and celery. Seal the lid securely. Choose high pressure as per the appliance guide; program timer for 80 minutes. Give it 5 to 10 minutes for pressure to build up.
  • Use the natural-release method following the manufacturer's guidelines for about 15 minutes. Transfer the roast and vegetables to a bowl.
  • 1. Heat the Saute function. Once the juices start bubbling, whisk in flour and cook until thickened, about 2 to 3 minutes.

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