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pot roast

Making Pot Roast in the Pressure Cooker

With just 15 minutes prep time you can have a delicious pot roast made in the Instant Pot and a hearty dinner on the table that everyone will love!
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Course: Dinner
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Natural Release: 10 minutes
Total Time: 1 hour 25 minutes
Servings: 4 people
Calories: 831kcal

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
  • 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!

Notes

Time-Saving Tip: Prep the onions, carrots, potatoes, and green beans after the roast starts cooking.

Nutrition

Calories: 831kcal | Carbohydrates: 32g | Protein: 73g | Fat: 47g | Saturated Fat: 19g | Cholesterol: 235mg | Sodium: 1236mg | Potassium: 2121mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1210IU | Vitamin C: 42mg | Calcium: 154mg | Iron: 11mg