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Instant Pot® Easy Pot Roast

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  • Prep 35 min
  • Total 1 hr 40 min
  • Ingredients 12
  • Servings 6
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We love the Instant Pot® for many reasons, but making a super tender, flavorful pot roast dinner in under 2 hours just might be the best one. All of your favorite ingredients in a classic pot roast are here: boneless chuck roast, baby potatoes, baby carrots, onion, and plenty of sauce and seasoning. Thanks to this trusty appliance, a dish that usually takes all day to make is done in way less time, but tastes just like it’s been slow cooking for 8 hours. Once you try this recipe, you’ll never make pot roast another way!
By Pillsbury Kitchens
Updated Oct 17, 2019
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Ingredients

  • 2 1/2 to 3 lb boneless beef chuck roast
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 medium onion, halved and cut into slices
  • 1 tablespoon chopped garlic
  • 1 cup Progresso® beef flavored broth (from 32-oz carton)
  • 2 tablespoons Muir Glen® organic tomato paste (from 6-oz can)
  • 2 cups baby carrots
  • 9 baby red potatoes, cut in half
  • 2 teaspoons dried rosemary leaves
  • Chopped fresh Italian (flat-leaf) parsley, if desired
Make With
Progresso Broth

Steps

  • 1
    Trim beef, and cut into 4 equal pieces (or 6 pieces for larger cuts of meat.) Season beef with 1 1/4 teaspoons of the salt and the pepper.
  • 2
    Spray 6-quart Instant Pot® insert with cooking spray. Select SAUTE; adjust to normal. Heat olive oil in insert. Add beef; cook 4 to 6 minutes on first side until browned. Turn and cook 4 to 6 minutes on second side until browned. Using tongs, transfer beef to medium bowl. (For 6 pieces of meat, brown in 2 batches.)
  • 3
    Add onion slices; cook 3 to 4 minutes, stirring frequently, until softened and beginning to brown. Stir in garlic; cook about 30 seconds or until fragrant. Stir in broth and tomato paste until well mixed. Select CANCEL.
  • 4
    Stir in carrots, potatoes, rosemary and remaining 1/4 teaspoon salt. Add beef to mixture to insert. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 45 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
  • 5
    With slotted spoon, remove beef and vegetables to serving platter. Garnish with parsley. Serve with cooking juices, if desired.

Tips from the Pillsbury Kitchens

  • tip 1
    You can thicken the juice for serving, if desired. Remove beef and veggies to serving platter, and cover to keep warm. In small bowl, mix 2 tablespoons each cornstarch and cold water, mixing well. Select SAUTE; adjust to normal. Heat juices to boiling. Slowly stir in cornstarch mixture; cook 1 to 2 minutes, stirring constantly, until thickened. Select CANCEL. Serve with beef and vegetables.
  • tip 2
    Chuck roast varies in weight. Larger cuts of meat should be divided into 6 pieces to ensure the most tender roast.
  • tip 3
    Garnish with chopped parsley, if desired.
  • tip 4
    Don’t have an Instant Pot®? Try this easy slow-cooker pot roast instead.
  • tip 5
    Read our How to Use an Instant Pot® article for tips and tricks you need to know when cooking with your Instant Pot®.

Nutrition Information

580 Calories, 25g Total Fat, 39g Protein, 51g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 serving
Calories
580
Calories from Fat
220
Total Fat
25g
38%
Saturated Fat
8g
42%
Trans Fat
1g
Cholesterol
105mg
34%
Sodium
850mg
35%
Potassium
1450mg
41%
Total Carbohydrate
51g
17%
Dietary Fiber
5g
19%
Sugars
7g
Protein
39g
% Daily Value*:
Vitamin A
140%
140%
Vitamin C
25%
25%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
0 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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