Pillsbury Recommends:

Instant Pot® Easy Pot Roast

Prep 35 min
Total 1 hr 40 min
Ingredients 12
Servings 6

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 October 17, 2019

Make with

Progresso Broth

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

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.

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.
Chuck roast varies in weight. Larger cuts of meat should be divided into 6 pieces to ensure the most tender roast.
Garnish with chopped parsley, if desired.
Don’t have an Instant Pot®? Try this easy slow-cooker pot roast instead.
Read our How to Use an Instant Pot® article for tips and tricks you need to know when cooking with your Instant Pot®.