Today I have an easy instant pot recipe for you that’s a great, home-cooked, filling meal. Pot roasts generally take forever to cook, but in the instant pot, it’s only 50 minutes after coming to pressure. There’s not many ingredients, and the food goes a long way. It can be served in different ways.

Ingredients:

• Chuck roast
• 2-3lb russet potatoes, cubed
• Small bag baby carrots
• 4C beef broth
• 1tsp onion powder
• 1tsp garlic paste (or powder)
• Salt & pepper
• 1tbsp Olive oil

Directions:

• Season both sides of the roast with salt and pepper
• Turn on your sauté mode on the instant pot and add oil until it’s hot.
• Sear your meat on both sides in the pot – about 3-5 minutes each side.
• Remove meat from the pot and turn off the sauté mode.
• Add beef broth to the pot, with the onion powder and garlic. Stir in.
• Add the roast back into the pot, and top with cubes potatoes and baby carrots.
• Close the lid on the pot, set to sealing, and set the pot to either manual 50 minutes or meat/stew 50 minutes.
• After the pot beeps, turn it off and let the pressure come down naturally for 5 minutes and then quick release the rest.

Shred the roast and serve as is with potatoes, carrots and brown gravy, or make open face beef sandwiches.