This tender, juicy electric pressure cooker / Instant Pot pot roast will be on your table in half the time it would take in the oven or on the stove.
To me, pot roast is the quintessential Sunday supper. My mother made a delicious pot roast almost every Sunday—it was our special dinner, regardless of the season. Every week, I looked forward to it.
Now I’m the one in charge of Sunday dinners. On Sundays, however, I don’t have to rush home to get dinner on the table because I make my roasts in the pressure cooker. And, because it cooks faster, you can have it whenever you want a special meal.
One of the most popular electric pressure cooker brands is the Instant Pot. They’re simple to operate, and your Instant Pot can assist you in making this delectable Old-Fashioned Instant Pot Pot Roast!
Cooking a pot roast in the Instant Pot allows you to brown the meat (which is necessary for making flavorful gravy) and cook the roast in the same pot.
Which way do you prefer, in a nutshell? That’s how you should prepare it!
Longer response: I prefer fork-tender roasts, so I cook them a little longer. The roast in this recipe, on the other hand, cooks to fork tenderness while still holding together well enough to be sliced! (It’s like having the best of both worlds!)
If you’re a firm believer in the fall-apart-tender method, I’d recommend increasing the cook time by 5 to 10 minutes and the natural pressure release time by 5 minutes.
When cooking marbled meats like pot roast, you should aim for an internal temperature of at least 200°F to allow the collagen to soften and break down, resulting in tender, flavorful meat.
Use an instant-read thermometer to verify the pot roast is at least 200°F in the thickest part after cooking.
What’s the deal with chuck roast? Chuck roast is one of my favorites! It’s a cheap cut of meat that’s frequently on sale. (In fact, that is what prompted me to write this post.) When I went grocery shopping, there was a great buy-one-get-one-free deal on chuck roasts.) I’m really looking forward to making it again!
It’s simple to locate. It’s been marbled to add flavor. It’s also flat, making it simple to brown.
Old-Fashioned Pressure Cooker Pot Roast Full Recipe
Ingredients of Pressure Cooker Pot Roast Recipe
- 3 pounds beef chuck roast, about 2.5 inches thick, cut into 3 equal pieces
- Salt and freshly ground pepper, for seasoning
- 1 tablespoon vegetable oil
- 2/3 cup diced onion (I used frozen)
- 3 1/2 cups water*
- 3 teaspoons beef base or 3 beef bouillon cubes*
- 1 tablespoon tomato paste
- 1 bay leaf
- About 10 small new potatoes, optional
- 3 large carrots, cut into 2-inch pieces, optional
- 1/2 cup all-purpose flour
- 1/2 cup cold water
Instructions of Pressure Cooker Pot Roast Recipe
- Using paper towels, pat the roast dry. Season the roast on both sides with salt and pepper. Preheat the pressure cooker and select Sauté. Add the vegetable oil once the pan is hot. Place the three pieces of roast in the cooking pot, flattening them out. Cook until the beef is browned and easily pulls away from the sides of the pot. Place on a plate to cool.
- Toss the onion into the pot of boiling water. Sauté for 3 minutes, or until tender, scraping up any browned bits from the bottom of the pot with a spatula. Combine the 3 1/2 cups water, beef base or bouillon, tomato paste, and bay leaf in a large mixing bowl. Return the roast to the pot, along with any accumulated juices. Close the lid and secure it. Select High Pressure and a cook time of 50 minutes.
- Turn off the pressure cooker when the cooking time is up. Allow for a 10-minute natural pressure release before performing a quick pressure release. Carefully remove the lid once the valve has dropped. Cover the roast with aluminum foil and place it on a cutting board.
- If you wish to cook potatoes and carrots with this meal, proceed with steps 4-6. Otherwise, skip to step 7: Add potatoes and carrots directly to the juices remaining in the cooking pot. Lock the lid in place. Select High Pressure and 3 minutes cook time.
- Turn off the pressure cooker when the cooking time is up. Quickly release the pressure. Carefully remove the lid once the valve has dropped. Check to see if the potatoes are done. If necessary, select Sauté and continue to cook in the juices until the potatoes are tender.
- Transfer the potatoes and carrots to a serving bowl with a slotted spoon and top with parsley. Until ready to serve, cover with foil.
- Using a mesh strainer, strain the juices from the cooking pot into a fat separator. (If you like onions in your gravy, you can skip the strainer.) But don’t forget to take out the bay leaf!) Remove any excess fat with a skimming motion. Return the cooking liquids to the pot.
- In a small bowl, whisk together the flour and 1/4 cup cold water until smooth. Add ½ cup hot cooking juices to the flour mixture and stir to combine. Add the slurry to the pot, stirring constantly. Select Sauté and bring the gravy to a boil, stirring constantly until it thickens. Taste the gravy and season with salt and pepper to taste.
- To serve, cut the roast into pieces and place on a rimmed serving platter. Ladle half the gravy over the roast and pour the rest of the gravy into a gravy boat to serve with the potatoes and carrots.
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