INSTANT POT® 'POT ROAST'

Instant Pot® 'Pot Roast' image

Pot roast in an Instant Pot® with potato, carrots, and celery.

Provided by Gary Mills

Time 2h15m

Yield 8

Number Of Ingredients 14

Ingredients

1 (3 pound) boneless beef chuck roast
salt and ground black pepper to taste
1 tablespoon olive oil, or to taste
¼ medium onion, diced
4 medium mushrooms, sliced
¾ cup Merlot wine
1 tablespoon tomato paste
2 cloves garlic, minced
½ teaspoon ground thyme
1 cup beef broth
3 medium red potatoes, cut into chunks
4 medium carrots, cut into chunks
½ cup celery slices
1 tablespoon all-purpose flour, or as needed

Steps:

Pat roast dry and season liberally with salt and pepper.
Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Add roast to the hot pot and brown for 5 to 8 minutes per side. Remove to a plate.
Add onion to the pot, adding more oil if needed, and saute until browned, 5 to 7 minutes. Add mushrooms; cook and stir until browned, 3 to 4 more minutes. Add wine and scrape up any browned bits with a wooden spoon. Stir in tomato paste, garlic, and thyme.
Add beef broth. Place roast on top of the mushrooms and onions. Add potatoes, carrots, and celery. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 80 minutes. Allow 5 to 10 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Remove roast and vegetables to a bowl.
Switch to Saute function. When juices begin to bubble, whisk in flour and cook to thicken, 2 to 3 minutes.

Nutrition Facts : Calories 372.3 calories, Carbohydrate 18.5 g, Cholesterol 77.5 mg, Fat 21.2 g, Fiber 2.6 g, Protein 22.6 g, SaturatedFat 7.9 g, Sodium 196.1 mg, Sugar 3.1 g