Instant Pot® Pot Roast with Potatoes and Carrots Popular Recipes

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Instant Pot® Pot Roast with Potatoes and Carrots

"With simple ingredients, you can have a flavorful, comforting pot roast in less time than using an oven or slow cooker."

Ingredients :

• 4 tablespoons olive oil, divided
• 3 pounds beef chuck roast
• 2 cups beef broth
• 1 pound baby potatoes
• 1 1/2 cups baby carrots
• 1 medium onion, quartered
• 1 packet dry onion soup mix
• 1/4 cup water
• 2 1/2 tablespoons cornstarch
• 1 1/2 teaspoons garlic salt
• 1 teaspoon Dash freshly ground black pepper

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H40M

• Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Pour in 2 tablespoons oil. Add roast to hot oil and cook until browned all over, 4 to 5 minutes per side. Add broth.
• Combine remaining oil, potatoes, carrots, onion, and soup mix in a resealable plastic bag. Seal and shake to coat evenly. Pour mixture into the pressure cooker and spread out evenly.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove roast from pot and place on a serving platter, leaving drippings in the pot.
• Select Saute function and bring drippings to a boil. Combine water and cornstarch in a bowl and add to drippings. Cook, stirring frequently, until slightly thickened, 2 to 3 minutes. Season gravy with garlic salt and pepper.
• Slice roast and serve with vegetables and gravy.

Notes :

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