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!
Instant Pot® Easy Pot Roast
- Prep Time 35 min
- Total 1 hr 40 min
- Ingredients 12
- Servings 6
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
Instructions
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Step1Trim 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.
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Step2Spray 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.)
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Step3Add 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.
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Step4Stir 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.
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Step5With slotted spoon, remove beef and vegetables to serving platter. Garnish with parsley. Serve with cooking juices, if desired.
Nutrition
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 1/2Tips from the
Pillsbury Kitchens
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