Instant Pot Pot Roast is hands-down the fastest and easiest version of this classic comfort food! It’s fall-apart tender, moist, and covered in a flavorful gravy. Plus the creamy baby potatoes and tender carrots are made right in the same pot!
INGREDIENTS
– Chuck roast – Olive oil – Onion - Garlic - Baby potatoes – Tomato paste – Dry red wine – Beef broth – Worcestershire sauce – Baby carrots For the dry rub: – Kosher salt – Dried rosemary – Garlic powder – Dried thyme – Black pepper – Onion powder For the gravy: – Cornstarch
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Combine the dry rub ingredients in a small bowl, then coat the beef chunks with the rub.
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3
Turn the Instant Pot to SAUTE and add oil. Once hot, add beef and sear until browned on all sides, about 5-10 minutes.
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4
Add the onions to the pot and cook for 2-3 minutes, until softened. Add the garlic and cook 30 seconds longer.
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5
Add the tomato paste and cook for 1 minute. Add the red wine, broth, and Worcestershire sauce and scrape any browned bits off the bottom of the pot.
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7
Place lid on pot and set to seal. Cook on manual HIGH pressure for 45 minutes. Once the time is up, quick release the pressure (this takes about 5 minutes).
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8
Add carrots. Place lid on pot and set to seal. Cook on manual HIGH pressure for 4 minutes. Once the time is up, quick release the pressure.
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9
Remove beef and veggies and arrange on a serving platter. Add the cornstarch slurry to the liquid left in the Instant Pot. Press SAUTE and cook for 2-3 minutes, until thickened.
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Instant Pot Recipes