Easy Instant Pot Pot Roast

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.
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