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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

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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

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;