We love to cook Pot Roast! There's just something so comforting about Pot Roast! This Pot Roast recipes was one of the very first recipes that I cooked when I first got my Instant Pot. I usually cooked Pot Roast in the crock pot and absolutely loved the idea of being able to cook such a hearty meal in such a short period of time. I was a bit hesitant when I thought that I could cook something that normally took upwards of 8 hours to cook in as little as 90 minutes. How can that be possible? Well, I very quickly became an advocate for the Instant Pot after the very first time I tried this recipe!
Yes, it is possible to cook a large cut of Pot Roast into a tender, moist, delicious meal in a mere 90 minutes! There are many variations on recipes for Pot Roasts in the Instant Pot. This is a basic recipe that you can easily cook without having to go to the grocery store to pick up a bunch of ingredients. I hope your family loves this easy recipe as much as we do!
Rinse off your pot roast and massage salt, pepper and garlic powder into meat
Set Instant Pot to saute
Add oil and bacon fat to Instant Pot
Sear meat on both sides- approximately 3 minutes on each side
Turn Instant Pot to 65 minutes (based on a 2 ¾ pound chuck roast) Add approximately 10 minutes for each additional pound.
Add 3 ¾ cups beef broth
Add potatoes, onions, carrots and Worcestershire sauce
Place lid on Instant Pot, move valve to "seal" portion and cook for 65 minutes at high pressure
When timer beeps, natural release pressure for 20 minutes
When pressure has released, remove lid
Mix remaining ¼ cup of beef broth with cornstarch in mason jar- shake until combined
Set Instant Pot to sear
Add mixture to Pot Roast mixture and stir until well combined
Let gravy thicken after stirring- about 5 minutes
Serve! It's time for dinner!!
Tips for this recipe:1. Buy a small mason jar to combine the corn starch with the beef broth. You will use this mason jar over and over again and it will be a lifesaver! Seriously, it makes it so much easier to combine the dry and wet ingredients!2. If you are planning on having leftovers, I recommend using flour instead of corn starch. When corn starch cools, it creates a very gelatinous consistency which makes it a bit more difficult to reheat.3. Unless you are using red potatoes- peel your potatoes before cooking. We used russet potatoes and left the peels on. While it is more nutritious to leave the peels on, it is not as tasty to eat.4. If you have time to let your Instant Pot naturally release all of the pressure, do it! The longer you naturally release the pressure, the more tender your meat will be.5. If you are cooking a larger roast, use large carrots versus baby carrots. Baby carrots cook much faster and may be mushy if you cook them for the time needed for a larger roast.