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Instant Pot® Classic Pot Roast

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Instant Pot® Classic Pot Roast
  • Prep 25 min
  • Total 1 hr 35 min
  • Servings 8
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Classic pot roast—in your Instant Pot®? Yes, you read that right. This Instant Pot® roast recipe lets you feast on perfectly seasoned, fall-apart-tender beef roast plus all the extras, like carrots, potatoes, onions and celery, in a fraction of the time it used to take. Our easy Instant Pot® pot roast takes the classic recipe and reinvents it for today's kitchen. Save it to your recipe box now, and keep it for a lifetime!
By Betty Crocker Kitchens
Updated Nov 18, 2021

Ingredients

  • 2 to 3 lb boneless beef chuck roast, trimmed and cut in 4 pieces
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 tablespoons butter
  • 2 cups chopped onions
  • 1 cup Progresso™ beef flavored broth (from 32-oz carton)
  • 8 medium carrots, peeled and cut into fourths
  • 3 celery stalks, cut into 1-inch pieces
  • 3 cloves garlic, finely chopped
  • 1 tablespoon chopped fresh thyme leaves
  • 8 baby red potatoes, cut in half
  • 3 tablespoons cornstarch
  • 3 tablespoons water
Make With
Make With
Progresso Broth

Steps

  • 1
    Rub beef with salt and pepper. Spray 6-quart Instant Pot® insert with cooking spray. Select SAUTE; adjust to normal. Melt butter in insert. Add beef; cook 4 to 6 minutes on first side until browned. Turn and cook 4 to 6 minutes on second side until browned. Transfer to medium bowl using tongs.
  • 2
    Add onions; cook 3 to 4 minutes or until softened and beginning to brown. Stir in broth. Select CANCEL. Stir in carrots, celery, garlic and thyme. Stir in potatoes. Add beef to mixture in insert.
  • 3
    Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 45 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
  • 4
    Remove beef to serving platter. In small bowl, beat cornstarch and water with whisk. Select SAUTE, and adjust to normal; heat liquid to simmering. Gently stir in cornstarch mixture; cook 1 to 2 minutes, stirring frequently, until thickened. Select CANCEL. Serve vegetables with beef.

Tips from the Betty Crocker Kitchens

  • tip 1
    If desired, cut the beef into bite-size pieces, discarding fat and cartilage if necessary. Return beef to the mixture in the insert and serve.
  • tip 2
    Leftover beef from this Instant Pot® roast recipe makes a great sandwich, especially with a creamy horseradish spread.
  • tip 3
    Be sure to stir in the cornstarch mixture gently since the vegetables will be very tender.
  • tip 4
    Wondering what to do with your pressure cooker roast leftovers? Try our recipe for Roast Beef Sandwiches with Caramelized Onions, It's the perfect lunch follow-up.
  • tip 5
    You can also enjoy any leftovers from this Instant Pot® beef roast recipe as a delicious Pot Roast Casserole with a clever shortcut using Betty Crocker™ Au Gratin Potatoes.

Nutrition

410 Calories, 15g Total Fat, 25g Protein, 43g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: About 1 1/3 Cups
Calories
410
Calories from Fat
140
Total Fat
15g
23%
Saturated Fat
7g
33%
Trans Fat
1/2g
Cholesterol
70mg
23%
Sodium
690mg
29%
Potassium
1310mg
37%
Total Carbohydrate
43g
14%
Dietary Fiber
5g
23%
Sugars
7g
Protein
25g
% Daily Value*:
Vitamin A
210%
210%
Vitamin C
20%
20%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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