Instant Pot pot roast is a tasty family favorite, combining beef chuck, red potatoes, carrots, and herbs cooked together in one easy pressure cooker pot.
Ingredients
- salt: 1 tsp
- marjoram: 1 tsp (dried)
- rosemary: 1 tsp (dried)
- garlic powder: 1 tsp (optional)
- onion powder: 1 tsp
- ground black pepper: 0.5 tsp
- paprika: 0.5 tsp (optional)
- beef chuck roast: 1 piece (3 pound, to taste)
- vegetable oil: 1 Tbsp
- baby red potatoes: 1 pound
- carrots, chopped into large chunks: 4 piece
- yellow onion: 1 piece (sliced)
- beef broth: 4 cups
- Worcestershire sauce: 2 Tbsp
Metric Conversion
Stages of cooking
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Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function.
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Combine salt, marjoram, rosemary, garlic powder, onion powder, black pepper, and paprika in a small bowl. Rub mixture all over roast to coat all sides. Dotdash Meredith Food Studios
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Drizzle oil into the preheated pot. Wait 30 seconds, then place roast into the pot; do not move the meat, allowing it to sear for 3 or 4 minutes. Turn the roast and sear again, 3 to 4 minutes. Repeat until all sides are browned, about 15 minutes total. Dotdash Meredith Food Studios
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Add potatoes, carrots, and onion to the pot. Dotdash Meredith Food Studios
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Pour in broth and Worcestershire sauce. Dotdash Meredith Food Studios
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Close and lock the lid; set vent to sealing. Select high pressure according to manufacturer's instructions; set timer for 60 minutes for a 3-pound roast or 80 minutes for a 5-pound roast. Allow 10 to 15 minutes for pressure to build.
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Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
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Transfer roast, potatoes, carrots, and onions to a platter for serving.
