Instant Pot Pot Roast: Melt-in-Your-Mouth!
Instant Pot Pot Roast: cook a flavorful, fall-apart chuck roast in under an hour. Master tender meat with a rich gravy, perfect for any weeknight meal.
Ingredients
- 4 lb boneless chuck roast
- 1/2 tsp salt
- 1 tsp pepper
- 2 tbsp olive oil
- 1 cup gluten free beef broth
- 2 cloves garlic (crushed)
- 1 sprig thyme
- 3 bay leaves
- 2 onions (peeled and chopped)
- 2 carrots (scrubbed and chopped)
Instructions
- Season both sides of the chuck roast with salt and pepper.
- Turn on the saute/browning function in your Instant Pot and add two tablespoons of olive oil. Use the 'adjust' button to turn it to the 'medium' saute setting.
- Brown the chuck roast on both sides, then remove and set aside.
- Add the beef broth and fully deglaze the pot to prevent a 'burn' warning.
- Add the garlic, thyme, bay leaves, onions, and carrots.
- Place the browned chuck roast on top of the vegetables, lock the lid, turn the steam release vent to 'sealing,' and using the manual setting, adjust it to cook for 47-50 minutes at high pressure.
- When the cook time is up, allow the unit to reduce pressure on its own (Natural Release) for at least 12 minutes, then open the steam release vent and open the lid. If the meat is not tender, pressure cook it for a little longer.
Video
Notes
- For the most tender pot roast, ensure you allow for a full natural pressure release. This prevents the meat from seizing up and keeps it incredibly moist.
- If you prefer firmer vegetables for serving, add them during the last 10-15 minutes of cooking. Pressure cooking the initial vegetables is primarily for flavor infusion into the gravy.
- To store, cool the pot roast completely, then transfer to an airtight container with some of its gravy for up to 3-4 days in the refrigerator, or freeze for up to 3 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If you prefer firmer vegetables for serving, add them during the last 10-15 minutes of cooking. Pressure cooking the initial vegetables is primarily for flavor infusion into the gravy.
- To store, cool the pot roast completely, then transfer to an airtight container with some of its gravy for up to 3-4 days in the refrigerator, or freeze for up to 3 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.