Instant Pot Pot Roast
A classic family favorite in a fraction of the time! It might have taken your grandma all day to cook a delicious pot roast dinner, but Instant Pot Pot Roast is done in a fraction of the time!
Servings 4
Ingredients
- 3 pound chuck roast
- 1 tablespoon olive oil
- 1 tablespoon herb and garlic seasoning
- 1 1/2 pound baby potatoes
- 1 pound carrots peeled and cut in half or thirds
- 1 1/2 cups chicken broth or beef broth
- 1/2 cup red wine optional or use 2 cups broth
- 2 tablespoons tapioca pearls
Instructions
- Cut chuck roast into 5-6 smaller chunks
- Heat pressure cooker on saute and add olive oil
- Sprinkle roast with seasoning
- Sear each side for several minutes until lightly browned
- Turn off pressure cooker
- Add remaining ingredients, cover and seal
- Set to high pressure for 40 minutes
- When cooking time completes, allow at least 10 minutes for natural pressure release before turning valve to release remaining pressure
- Remove roast, carrots and potatoes and whisk to combine gravy
Notes
-
To thicken: whisk 2 tablespoons cornstarch/tapioca flour with water and add to gravy, turn pot to saute for a few minutes
-
Use chuck roast for best results