Main Dishes
Instant-Pot Pot Roast
Chuck roast pressure-cooked with root vegetables and finished with a rich gravy.
Method
- 1
Turn Instant Pot to the "Sauté" setting and add 2 tbsp olive oil.
- 2
Once hot, add beef chunks and sear on all sides until a deep, brown crust forms (optional step).
- 3
Add onion, garlic, mushrooms, whole red potatoes, tomato paste, red wine, beef broth, rosemary, thyme, salt, and Worcestershire sauce to the pot.
- 4
Secure lid and set to High Pressure for 40 minutes.
- 5
Perform a quick release of pressure.
- 6
Carefully remove lid and add chopped carrots and celery.
- 7
Secure lid again, bring back up to High Pressure, and cook for 10 additional minutes.
- 8
Allow Instant Pot to Natural Release for 15 minutes before opening the valve.
- 9
Transfer tender beef and vegetables to a serving platter.
- 10
Switch Instant Pot back to "Sauté" setting.
- 11
Whisk cornstarch slurry into the simmering liquid. Let bubble and thicken for 2–3 minutes until it reaches a rich gravy consistency.
- 12
Spoon hot gravy over roast and vegetables. Season with extra salt and black pepper to taste.
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