Go Back

Instant Pot Chuck Pot Roast

Course Main Course
Cuisine American
Keyword comfort foods, southern
Author Ammi Embry

Ingredients

  • 1.5 lb - 5lb beef chuck roast
  • 1 - 3 tblsp oil - olive oil
  • 1 large yellow onion
  • 1 tsp minced garlic - or 2 cloves garlic
  • Dry seasonings
  • 1 tsp salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp black pepper
  • 1 lb or about 6 red potatoes
  • ½ lb baby carrots - or about 4 large carrots
  • 2 - 3 stalks celery - chopped
  • 4 cups chicken - or beef broth
  • 2 tblsp coconut aminos
  • ¼ cup water
  • 2 tblsp corn starch

Instructions

  • Set instant pot to saute
  • Add 1 tblsp oil to instant pot
  • Peel and roughly chop onion
  • Wait for oil to be hot
  • Add onion and minced garlic to pot.
  • Mix dry seasonings
  • Pat roast dry with paper towels.
  • Rub roast with dry seasonings
  • When onions are softened, push to side and add another tblsp oil. Place roast in pot.
  • Saute each side 3ish minutes until browned.
  • When all sides are browned, scrape bottom of pot. Spread onions evenly and put roast on top.
  • Add broth, coconut aminos, celery, and half the carrots.
  • Cook on high pressure for 20 minutes per pound, remove 15 minutes (40 minutes for a 2 pound roast - 15 minutes for 25 mins).
  • When done, let pressure release naturally 10 mins.
  • Release remaining pressure, open pot, add remaining potatoes and carrots.
  • Cook on high pressure for 15 minutes. When done, natural release 5 - 10 mins, then release remaining pressure.
  • Transfer roast to large platter to shred with two forks.
  • Transfer potatoes, carrots (all chunks) to a container.
  • Set instant pot to "soup". Whisk together water and corn starch. When broth is boiling, stir in corn starch mixture until the gravy thickens.

Notes

From: https://www.lecremedelacrumb.com/instant-pot-pot-roast-potatoes/ And: https://amindfullmom.com/instant-pot-pot-roast/
Print Recipe