Sunday Pot Roast (Instant Pot Recipe)
Pot Roast with potatoes and carrots is the perfect Sunday dinner. This Instant Pot version is as tender as a traditional recipe but less than half the time!
Servings 9 servings
Sprinkle pot roast with salt and set aside. Add 2 Tbsp. Olive oil to Instant Pot and set to "Saute". When oil becomes hot and shimmery, add pot roast and sear for 4-5 minutes on each side.
Add beef broth to Instant Pot. Add vegetables, 2 Tbsp. olive oil, and onion soup mix to a gallon-sized Ziploc bag and shake until vegetables become evenly coated with mix. Put veggies in Instant pot and distribute evenly around roast.
Place lid on Instant pot with steam valve closed. Switch Instant Pot setting to "manual" and set for 60-80 minutes on "high" pressure (70 minutes seems to work ok, judge the time depending on the size of your roast). Do a natural release for at least 10 minutes, then quick release.
Remove roast from instant pot, slice, and serve with vegetables. Use extra drippings from the instant pot to make gravy or au jus (see notes above to see how to make gravy).
*This recipe can easily be converted to be gluten-free. Substitute gluten-free beef broth and gluten-free dry onion soup mix in the recipe.
Instant Pot Note: We use a 6-quart Instant Pot brand pressure cooker that we bought in 2016. Different or newer versions may be more sensitive to the "BURN" notice. If you are concerned about the burn notice, please refer to the Instant Pot webpage about Overheat Protection, found HERE.
Serving: 170g | Calories: 456kcal | Carbohydrates: 15g | Protein: 31g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 104mg | Sodium: 696mg | Potassium: 868mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1981IU | Vitamin C: 10mg | Calcium: 53mg | Iron: 4mg