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!
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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.
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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.)
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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.
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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.
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With slotted spoon, remove beef and vegetables to serving platter. Garnish with parsley. Serve with cooking juices, if desired.
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