Instant Pot Pot Roast

A fail-proof guide for Instant Pot Pot Roast and comparison to slow-cooker version. The easiest pot roast recipe with the best gravy ever!

Course Main Course

Cuisine International

Prep Time 10

Cook Time 1

NPR 30

Total Time 1 10

Servings people

Calories 523kcal

Ingredients

4 lbs chuck roast (or round)
sea salt
pepper
cajun seasoning
1 cup roasted red bell peppers
1 cup beef broth
1.5 lbs red potatoes
1.5 lbs small carrots
1/2 Tbsp avocado oil
sea salt
pepper
thyme
2 Tbsp corn starch
2 Tbsp cold water

Instructions

Press sautée button to preheat instant pot.
Season roast generously with sea salt, pepper and cajun seasoning on both sides.
Add a little avocado oil to instant pot and then brown roast for 2 minutes on all sides.
Remove roast from pot and add a splash of water to deglaze.
Add roasted bell peppers and broth to a high speed blender and blend until smooth.
Return pot roast to instant pot and pour bell pepper sauce over it.
Put on the lid and turn valve to sealing position.
Set to 60 minutes on high pressure and then let pressure release naturally. This can take anywhere from 20-40 minutes.
When high pressure cooking time is over, prepare red potatoes and carrots by adding to a baking sheet, drizzling with avocado oil and sprinkling with sea salt and pepper. Massage oil into each vegetable and then place fresh thyme on top of all. Then roast at 400F for 30-40 minutes or until potatoes are cooked through.
Remove meat from instant pot and shred and serve on a serving plate with potatoes and carrots.
Now prepare the gravy. You may want to strain the gravy and separate the fat with a fat separator, if so, now is the time. Then return the less-fat sauce back into the instant pot and press the sauté button to bring to a boil
Add cornstarch and cold water to a small bowl and mix well until all lumps are gone. Then add slurry to sauce and stir until desired thickness.
Pour gravy over pot roast and enjoy!

Video

Nutrition

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