Instant Pot Pot Roast

I was bound and determined to create a recipe for pot roast using my Instant Pot that would be fast, easy, and flavorful. I’m thrilled with the result and so happy to be sharing it with you today!
I’ve been told by the folks in my house that this is the best pot roast they’ve had. This is a big statement as there have been a whole lot of pot roasts cooked up in my kitchen.

There are several things about this recipe that set it apart from others in the flavor department and make it super fast to prepare. I’ve set all of these things out in this post for you with the hope that you can duplicate the result perfectly.

Pot roast is such a comfort food classic. I think we all grew up eating our mom’s or grandma’s version which was most likely cooked on the stove or oven or both. The Instant Pot allows you to reach that same tender result but in a fraction of the time.

No more having to start a meal like this in the early afternoon. You can literally have this on your table in just over an hour which is pretty darn incredible.

Instant Pot Pot Roast
Looks so delicious! Perfect for busy weeknights when you need a quick and easy dinner!

Prep Time10 mins
Cook Time1 hr
Pressure Release20 mins
Total Time1 hr 10 mins

Ingredients

FOR THE ROAST:

• 3 Pound Roast
• 2 Teaspoons Garlic Powder
• 2 Teaspoons Black Pepper
• 1 Tablespoon Salt
• 1 Teaspoon Paprika
• 1 Teaspoon Onion Powder
• 2 Tablespoons Olive Oil
• 1 16 Ounce Bag Baby Carrots
• 2 Pounds Russett Potatoes
• 3 Cups Beef Stock

FOR THE POTATOES:

• 1/4 Cup Milk
• 2 Tablespoons Sour Cream
• 4 Tablespoons Butter
• Salt & Pepper to taste

FOR THE GRAVY:

• 2 Tablespoons Cold Water
• 2 Tablespoons Cornstarch  

Instructions

FOR THE ROAST:

1. Remove the roast from its package and place on a cutting board. In a small bowl stir together the seasonings and sprinkle evenly over all sides of the roast.
2. Heat the olive oil in the Instant Pot on saute mode.
3. When the oil is hot, add the roast and sear on all sides. Remove the roast to a plate.
4. Add about 1/4 cup of the stock to the pot and use a wooden spoon to deglaze.
5. Turn the instant pot off and return the roast to the pot.
6. Pour the remaining stock over the roast. Place the lid on the pot and seal. Set to manual or meat on high setting.
7. Cook for 45 minutes, then do a quick release.
8. While the roast is cooking, wash and peel the potatoes, and cut into 1-inch chunks.
9. After doing the quick release, add the carrots and potatoes to the instant pot. Pushing them down with a spoon into the liquid.
10. Place the lid back on the pot and set to manual for 5 more minutes, then, do a natural pressure release.
11. Once the pressure has released, open the lid and remove the roast to a large platter or plate. Remove the carrots with a slotted spoon to the same platter as the roast. Cover the roast and carrots with foil to stay warm.

FOR THE POTATOES:

1. Using your slotted spoon, transfer the potatoes to a large bowl.
2. Add the milk, butter, sour cream, salt and pepper to the potatoes, and mash to desired consistency.

FOR THE GRAVY:

1. Turn the instant pot to saute. Once the liquid is boiling, stir together the cornstarch and water in a small bowl.
2. Whisk in the cornstarch and water mixture until gravy has thickened.

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