Instant Pot® Classic Pot Roast

Name: Instant Pot® Classic Pot Roast
Prep time: 25 min
Total time: 1 h 35 min
Yield: 8
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

8 Ratings

7 Reviews

Kitchen Tested

Prep 25 min
Total 1 hr 35 min
Servings 8

Classic pot roast—in your Instant Pot®? Yes, you read that right. 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® roast beef 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 December 1, 2020

Make With

Progresso Broth

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

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.

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.
Leftover beef makes a great sandwich, especially with a creamy horseradish spread.
Be sure to stir in cornstarch mixture very gently, since the vegetables will be very tender.
Wondering what to do with your pot roast leftovers? Try our recipe for Roast Beef Sandwiches with Caramelized Onions, it's the perfect lunch follow-up.
Enjoy any leftovers as a delicious Pot Roast Casserole with a clever shortcut using Betty Crocker™ Au Gratin Potatoes.

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;