Instant Pot Pot Roast

Instant Pot chuck roast with onions, garlic, herbs, potatoes, carrots, and rich gravy.

Ingredients

• 1 chuck or blade roast, 3–4 lb and about 2 inches thick
• 1 tablespoon olive oil
• 1–2 tablespoons butter or additional oil, optional, for the mushrooms
• 8 cremini mushrooms, optional
• 2 small onions, sliced
• 6 garlic cloves, minced
• ¼ teaspoon dried rosemary
• ¼ teaspoon dried thyme
• 2 bay leaves
• 2 tablespoons red wine or balsamic vinegar
• 1 cup unsalted chicken or beef stock
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce, optional
• 2–4 potatoes, cut into large pieces
• 3 carrots, cut into large pieces
• Salt and black pepper
• 2 tablespoons cornstarch mixed with 3 tablespoons cold water

Instructions

1. Pat the roast dry and season generously with salt and pepper. Set the Instant Pot to sauté, add the olive oil, and brown the roast for about 8 minutes per side. Transfer it to a plate.
2. Sauté the mushrooms, if using, then transfer them out. Add the onions, garlic, rosemary, thyme, and bay leaves and cook until fragrant.
3. Pour in the wine or vinegar and scrape up the browned bits. Add the stock, soy sauce, and fish sauce, then return the roast to the pot.
4. Cook at high pressure for 45 minutes. Let the pressure release naturally for 25 minutes before venting the remaining pressure. Transfer the roast to a plate and rest it.
5. Add the potatoes and carrots to the cooking liquid. Cook at high pressure for 4 minutes, then release the pressure quickly.
6. Remove the vegetables. Set the pot to sauté and whisk in the cornstarch slurry. Simmer until the gravy thickens, then slice the roast and serve with the vegetables and gravy.