Instant Pot Pot Roast and Potatoes

I put it off, like I usually do with new kitchen gadgets, because I was afraid it was a funky trend that would fizzle out but after friends raving non stop about theirs, I broke down and got myself one.

I’m obsessed! Where has this thing been all of my life?
And just to clear things up, I say “Instant Pot” because that’s the brand that I own and is most familiar with everyone, but these recipes are not sponsored by the brand in any way and any pressure cooker will do just fine! I don’t care what brand it is, just get your hands on one pronto. It’s seriously takes one pot cooking to a whole new level of awesome.

Why this is the BEST pot roast and potatoes you’ll ever taste…

Pot roast is one of my absolute favorite childhood meals.

My mother made a beef pot roast with potatoes, carrots, and homemade gravy almost every single Sunday and I never got sick of it. I still ask for it from time to time when we go visit my parents for Sunday dinner because it takes me back in so many ways, and it’s just plain good food.

My mother always used a ginormous black speckled roasting pan with a lid to make her roast in the oven and it came out perfect every time, great flavor, tender, and easy to shred. I took her recipe and tweaked it to make this instant pot version and it is everything I dreamed it would be.

Instant Pot Pot Roast and Potatoes
Such an easy and delicious meal! Pure comfort!

Prep Time 10 mins
Cook Time 44 mins
coming to pressure 14 mins
Total Time 54 mins

Ingredients

•     2 to 4 lb chuck roast
•     1 teaspoon paprika
•     1 teaspoon black pepper
•     2 teaspoons salt
•     1 tablespoon unsalted butter
•     1 tablespoon olive oil
•     1.5 teaspoon dried thyme
•     6 white mushrooms
•     1 medium onion
•     3 garlic cloves
•     2 cups beef stock
•     3 tablespoons red wine vinegar See note
•     1 cup water
•     2 tablespoons Worcestershire sauce
•     2 lbs Russet potatoes
•     1 lb carrots
•     1/4 cup water
•     2 tbsp cornstarch

Instructions

1. Start by mixing salt, pepper, paprika and thyme in a small bowl. Season the beef on all sides. Cut into 4 large chunks. Prepare carrots and potatoes, by cutting them into large chunks. Dice onion and slice mushrooms. Peel garlic cloves.
2. Press "saute" setting on your Instant Pot. Wait 2 minutes, then add olive oil. Place meat in the Instant Pot. Let it sear on each side for 2 to 3 minutes. Remove onto a plate.
3. Add butter to Instant Pot. Add whole garlic cloves, diced onion and sliced mushrooms. Stir, trying to scrape the bits from searing the meat from the bottom of the pot. Saute veggies until the onions are almost translucent.
4. Add beef stock, water, vinegar, Worcestershire sauce. Place meat back in the IP, in the liquid.
5. Arrange carrots and potatoes on top of the meat. Close the lid, set the valve to "sealing" position. Make sure the IP is set to cook on HIGH pressure. Press "manual" setting, set timer to 44 minutes (see note below for cooking times). The IP will take 12 to 14 minutes to come to pressure. Once the timer is done, press "cancel/off" button and do not touch the valve. Let the IP release the pressure naturally. If you quickly release it, the meat will be tough.
6. Carefully open the lid away from your face. Remove vegetables and meat onto a plate. Press "soup" or "saute" setting, mix cornstarch and water and add to liquids in the IP. Simmer until it thickens. Shredd the meat and serve with vegetables and a generous serving of the sauce.

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