Inside: With a preparation time of just 15 minutes, this beef pressure cooker chuck roast will be a staple on weeknights for families everywhere!
Easy Pressure Cooker Chuck Roast
Hearty dinners are a staple in our family. And, meat is a must at 99% of meals, so this pressure cooker pot roast fits right in.
I’m guessing if you’re here, you’ve got the same type of people to feed and I do not doubt that this pressure cooker roast will be a winning meal that everyone will request time and time again.
And, let me assure you that when you pressure cook chuck roast, you’ll be savoring the leftovers, too. The leftovers are just as good as the meal when it’s initially served.
Want to get crazy with your leftovers? Make pressure cooker chuck roast tacos with the meat, OR use the leftover ingredients for pressure cooker chuck roast chili – YUM!
Time-Saving Tip: Prep the onions, carrots, potatoes, and green beans after the roast starts cooking.
Instant Pot Rump Roast Ingredients:
2 T. extra virgin olive oil
3-4 lb. chuck roast, trimmed
Sea salt & black pepper, to taste
4 c. beef broth, preferably organic, divided
2 T. tomato paste
1 T. Italian seasoning
1 T. cocoa powder, unsweetened 8 oz. thick-cut bacon, diced
1½ t. garlic powder
½ small red onion, diced
3 large carrots, diced
1 lb. fingerling potatoes halved
1 lb. green beans, trimmed
3 T. fresh parsley leaves, chopped (optional)
How to Make a Roast in a Pressure Cooker:
Add the olive oil to the Instant Pot inner cooking pot and select the “Sauté function. Use the “Adjust” button to select the “More” (high) setting.
Once hot, add the roast and season with salt and black pepper, to taste. Sear the roast on all sides, approximately 3-4 minutes per side.
Remove roast from Instant Pot and transfer to a platter. Set aside.
Deglaze Instant Pot inner pot by adding the beef broth and gently scraping the bottom with a rubber spatula to release the brown bits.
Add the tomato paste, Italian seasoning, cocoa powder, and garlic powder, to the Instant Pot and stir to combine.
Push the “Keep Warm/Cancel” button to turn off the Sauté function.
Return the roast to the Instant Pot and add the lid.
Lock the lid into place and set the valve vent to “Sealing.”
Select the “Manual” button and adjust to the “High” setting, if necessary. Set cook time to 60 minutes.
When cook time is complete, allow the pressure to release naturally by doing nothing to the valve for 10 minutes before doing a quick release (turn valve to “venting”) to release any remaining pressure.
Add onion, carrots, potatoes, and green beans on top of the roast.
Cover and lock the lid into place.
Set the valve vent to “Sealing” and push the “Manual” button (should still be on “High.”) Adjust cook time to 3 minutes.
When cook time is complete, allow the pressure to release naturally by not touching the valve for 5 minutes before doing a quick release on any remaining pressure.
Carefully remove the lid and transfer roast and vegetables to a serving platter.
Serve immediately garnished with fresh parsley leaves, if desired. Enjoy!
Making Pot Roast in the Pressure Cooker
Ingredients
- 2 T. extra virgin olive oil
- 3-4 lb. chuck roast trimmed
- sea salt & black pepper to taste
- 4 c. beef broth preferably organic, divided
- 2 T. tomato paste
- 1 T. Italian seasoning
- 1 T. cocoa powder unsweetened 8 oz. thick-cut bacon, diced
- 1½ t. garlic powder
- ½ small red onion diced
- 3 large carrots diced
- 1 lb. fingerling potatoes halved
- 1 lb. green beans trimmed
- 3 T. fresh parsley leaves chopped (optional)
Instructions
- Add the olive oil to the Instant Pot inner cooking pot and select the “Sauté function. Use the “Adjust” button to select the “More” (high) setting.
- Once hot, add the roast and season with salt and black pepper, to taste. Sear the roast on all sides, approximately 3-4 minutes per side.
- Remove roast from Instant Pot and transfer to a platter. Set aside.
- Deglaze Instant Pot inner pot by adding the beef broth and gently scraping the bottom with a rubber spatula to release the brown bits.
- Add the tomato paste, Italian seasoning, cocoa powder, and garlic powder, to the Instant Pot and stir to combine.
- Push the “Keep Warm/Cancel” button to turn off the Sauté function.
- Return the roast to the Instant Pot and add the lid.
- Lock the lid into place and set the valve vent to “Sealing.”
- Select the “Manual” button and adjust to the “High” setting, if necessary. Set cook time to 60 minutes.
- When cook time is complete, allow the pressure to release naturally by doing nothing to the valve for 10 minutes before doing a quick release (turn valve to "venting" to release any remaining pressure.
- Add onion, carrots, potatoes, and green beans on top of the roast.
- Cover and lock the lid into place.
- Set the valve vent to “Sealing” and push the “Manual” button (should still be on “High.”) Adjust cook time to 3 minutes.
- When cook time is complete, allow the pressure to release naturally by not touching the valve for 5 minutes before doing a quick release on any remaining pressure.
- Carefully remove the lid and transfer roast and vegetables to a serving platter.
- Serve immediately garnished with fresh parsley leaves, if desired. Enjoy!