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–+ servings
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5 from 3 votes

Instant Pot Pot Roast

Instant Pot Pot Roast is fall apart tender with veggies and a flavorful gravy. A complete dinner in your pressure cooker, ready in a fraction of the time.
Prep Time20 minutes
Cook Time1 hour 15 minutes
Pressure Release20 minutes
Total Time1 hour 55 minutes
Course: Dinner
Cuisine: American
Servings: 8
Author: Kristin Maxwell

Ingredients

  • 3 pounds beef roast cut in half
  • 1 tablespoon Italian seasoning
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 ½ tablespoons olive oil
  • 1 yellow onion chopped
  • 4 cloves garlic minced
  • 1 tablespoon tomato paste
  • ½ cup red wine
  • 1 ½ cups beef broth
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • 1 ½ pounds potatoes
  • 3 large carrots peeled and cut into thick slices
  • 3 tablespoons cold water
  • 3 tablespoons cornstarch

Instructions

  • Season beef generously with Italian seasoning, salt, and pepper.
  • Turn Instant Pot to Saute and add oil to inner pot. When oil is shimmering and display reads "hot", sear roast for 3-4 minutes on all sides. When it easily releases from the pot, remove and set aside on a plate.
  • Add onion and saute 2-3 minutes, stirring frequently, until translucent. Stir in garlic and tomato paste for 30-60 seconds, until fragrant.
  • Add red wine and deglaze the pan, scraping browned bits from the bottom. Stir in broth, vinegar, Worcestershire, and bay leaf; bring to a boil, then return beef to pot. Press Cancel, and place potatoes and carrots on top.
  • Secure and seal lid. Select Manual High and set the cook time for 60 minutes.
  • When the cook time is up, allow a 10-minute natural pressure release, then open valve to release any remaining steam. This can take up to 20 minutes.
  • Remove beef to a cutting board and rest for 5 minutes, Arrange potatoes and carrots on a serving platter and tent with foil to keep warm. Slice or shred beef as desired, then arrange it on the plate with the veggies and return foil to cover.
  • In a small bowl, whisk together cornstarch and cold water. On the Instant Pot, select the Saute setting. Bring the liquid to a boil, then stir in cornstarch slurry and cook 2-3 minutes, stirring frequently, until slightly thickened. Serve gravy with pot roast and veggies.

Nutrition

Calories: 431kcal | Carbohydrates: 19g | Protein: 36g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 117mg | Sodium: 950mg | Potassium: 1104mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3885IU | Vitamin C: 13mg | Calcium: 83mg | Iron: 7mg

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