Instant Pot Pot Roast
Achieve fall-apart tender pot roast in just 90 minutes with the Instant Pot, perfect for quick weeknight dinners or family gatherings.
Ingredients
Main Ingredients
- 3-4 pounds beef chuck roast The best cut for pot roast, offering rich flavor and tenderness.
- 2 tablespoons olive oil For browning the meat, adding both flavor and moisture.
- 1 large onion, chopped Adds sweetness and depth to the dish.
- 4 cloves garlic, minced For an aromatic kick.
- 4 medium carrots, sliced Provides sweetness and vibrant color.
- 3 medium potatoes, diced Classic comfort food addition.
- 1 cup beef broth Infuses flavor and helps maintain moisture.
- 1 tablespoon Worcestershire sauce Enhances the umami flavor.
- 2 sprigs fresh thyme For aromatic freshness.
- to taste Salt and pepper Essential seasoning to elevate flavors.
Instructions
Preparation
- Heat olive oil in your Instant Pot on the sauté setting.
- Generously season your beef chuck roast with salt and pepper.
- Add the roast to the pot and sear on all sides for about 4-5 minutes until browned.
- Add chopped onion and minced garlic to the pot. Sauté for 2-3 minutes until fragrant and onion is translucent.
- Add the sliced carrots and diced potatoes on top of the seared meat.
- Pour in the beef broth and add Worcestershire sauce. Toss in the fresh thyme sprigs.
Cooking
- Close the lid securely, seal the vent, and set the Instant Pot to cook at high pressure for 60 minutes.
- Allow the pressure to release naturally for 15 minutes before performing a manual release.
Notes
Serve with a simple green salad or a hearty grain like quinoa or brown rice. Prepare a thick gravy using leftover juices from the pot. Garnish with fresh parsley for added flavor.