Easy Instant Pot Pot Roast and Veggies

My favorite thing about my instant pot is that it’s so multi-functional. For this Whole30 instant pot pot roast, we’re able to sear the meat, cook the meal, and then make a quick gravy ALL in the instant pot. Even after having the thing for a year, it still blows my mind. It saves me so much cleaning after dinner or meal prep, and I don’t know what I’d do without it!
I’ve made a Whole30 instant pot pot roast in my lovely IP quite a few times, and the best way I’ve found to cook the meat is to chop up the beef roast into large chunks. There’s no exact science here, but I cut it in half length wise, and then cut each strip into thirds to get about 6 large pieces or “chunks” if you will. I’ve found that it helps the meat cook evenly, and a bit faster. Ever time I’ve done this my roast has come out so tender, fall apart and perfect!

You’ll start first by adding a bit of avocado oil or olive oil to the instant pot, setting to it sauté and then quickly searing the meat. After that, I use my tongs to remove it, place the potatoes in the bottom, then the carrots, and then the slices of onion on top. Add the seared beef, a bit of bone broth and viola! In an hour you’ll have a classic, comforting Whole30 meal!

Easy Instant Pot Pot Roast and Veggies
I made this last weekend. It was really delicious.

Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes

Ingredients

•     3-5 pound beef chuck roast see notes for instructions from frozen
•     1 teaspoon salt
•     1 tablespoon oil
•     1 teaspoon onion powder
•     1/2 teaspoon black pepper
•     1 teaspoon garlic powder
•     1/2 teaspoon smoked paprika optional
•     1 large yellow onion, chopped
•     4 large carrots, chopped into large chunks see note for using baby carrots
•     1 pound baby red potatoes
•     2 tablespoons worcestershire sauce
•     4 cups beef broth
•     1/4 cup water
•     2 tablespoons corn starch

Instructions

1. Turn on your instant pot and set it to "saute". In a small bowl stir together salt, pepper, garlic powder, onion powder, and smoked paprika. Rub mixture all over the roast to coat all sides.
2. Drizzle oil in instant pot, wait about 30 seconds, then use tongs to place roast in the pot. Do not move it for 3-4 minutes until well-seared and browned. Use tongs to turn the roast onto another side for 3-4 minutes, repeating until all sides are browned.
3. Switch instant pot to "pressure cook" on high and set to 60-80 minutes (60 for a 3 pound roast, 80 for a 5 pound roast. see notes if using baby carrots). Add potatoes, onions, and carrots to pot (just arrange them around the roast) and pour beef broth and worcestershire sauce over everything. Place lid on the pot and turn to locked position. Make sure the vent is set to the sealed position.
4. When the cooking time is up, do a natural release for 10 minutes (don't touch anything on the pot, just let it de-pressurize on it's own for 10 minutes). After 10 minutes, turn vent to the venting release position and allow all of the steam to vent and the float valve to drop down before removing the lid.
5. Transfer the roast, potatoes, onions, and carrots to a platter and shred the roast with 2 forks into chunks. Use a handheld strainer to scoop out bits from the broth in the pot. Set instant pot to "soup" setting. Whisk together the water and corn starch. Once broth is boiling, stir in corn starch mixture until the gravy thickens. Add salt, pepper, and garlic powder to taste.
6. Serve gravy poured over roast and veggies and garnish with fresh thyme or parsley if desired. 

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