Description
Comforting and hearty, this Instant Pot pot roast delivers tender beef and vibrant vegetables, perfect for cozy family dinners or impressing guests.
Ingredients
Scale
For the Pot Roast:
- 3–4 lbs beef chuck roast
- 4 medium carrots, chopped
- 4 medium Yukon Gold or red potatoes, quartered
- 1 medium onion, sliced
- 4 cloves garlic, minced
- 2 cups low-sodium beef broth
For Seasoning:
- Salt to taste
- Pepper to taste
Instructions
- 1. Sear the Beef: Set your Instant Pot to 'Sauté' mode. Pat the beef chuck roast dry with paper towels. Once hot, add a drizzle of oil and sear each side until browned—about four minutes per side. Remove the beef and set aside.
- 2. Add Aromatics: In the same pot, add sliced onions and minced garlic. Sauté until fragrant (about two minutes).
- 3. Deglaze: Pour in one cup of beef broth while scraping any brown bits from the bottom of the pot.
- 4. Layer Ingredients: Return the seared beef to the pot and surround it with chopped carrots and quartered potatoes.
- 5. Add Remaining Broth: Pour in another cup of beef broth over everything and season generously with salt and pepper. Securely close the lid on your Instant Pot and cook on high pressure for about 60 minutes.
- 6. Release Pressure: Once cooking is complete, allow for natural pressure release for about 10-15 minutes before opening fully. Shred the beef using two forks directly in the pot.
- 7. Serve: Transfer to plates, drizzle with sauce, and enjoy!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (about 250g)
- Calories: 350
- Sugar: 5g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg