In need of a comforting meal that can be prepared quickly? Consider trying this delectable Instant Pot Pot Roast recipe. Unlike traditional pot roast, which typically takes 3-4 hours in the oven, this Instant Pot version achieves that fork-tender perfection in just over an hour.
The Key Ingredients
- Chuck roast: Choose a well-marbled cut for the best results, as other cuts won’t break down as effectively.
- Leeks: While they may seem unconventional, leeks add a subtle sweetness. If unavailable, substitute with an additional medium onion.
- Red wine: Reduce the wine by half while sautéing to allow some alcohol to cook off, as it won’t evaporate properly in the sealed Instant Pot. For a non-alcoholic option, use beef stock.
- Tomato paste: A touch of tomato paste enhances the umami flavor of the beef.
- Balsamic vinegar and Worcestershire sauce: Just a hint of each adds brightness and depth while helping to tenderize the meat.
- Baby potatoes: These hold their shape better than larger potatoes cut into chunks.
The Technique
The secret to this recipe lies in building layers of flavor. Start by properly searing the meat—don’t rush this step or move the meat while it cooks! Allow it to develop a beautiful brown crust undisturbed. Next, create a flavor base with the aromatics before adding the liquids.
This recipe features a two-stage pressure cooking process. By adding the carrots and potatoes later, they retain their texture rather than disintegrating into the sauce. It’s an extra step that’s well worth it.
Use the natural release method as instructed; quick-releasing can result in tougher meat.
After testing numerous versions (and subjecting my family to many pot roast dinners), we’ve discovered that leftovers taste even better the next day. So, don’t hesitate to prepare the full recipe, even for a smaller household! You can also freeze leftovers.
A Note on Instant Pot Size
This recipe was tested in an 8-quart Instant Pot, which accommodates it comfortably. If using a 6-quart model, scale down the recipe to a 3-pound roast.
Instant Pot Pot Roast Recipe Instructions
Begin by patting the beef dry with a paper towel. Season the roast generously with salt and pepper, then sprinkle flour on both sides and shake off any excess.
Set your Instant Pot to the sauté setting and add olive oil. Place the roast in the pot (it may be a tight fit; you can cut it into pieces if necessary) and sear it undisturbed for about 6 minutes until a nice brown crust forms. Flip the meat using a meat fork and repeat on the other side.
Remove the roast from the pot and add tomato paste, balsamic vinegar, onions, celery, leeks, and garlic. Season with salt and pepper, and sauté the vegetables for about 5 minutes, stirring often until they soften.
Stir in the wine and cook until it reduces by half. Then add beef stock, chicken base, sugar, Worcestershire sauce, bay leaf, and thyme. Return the beef to the pot.
Seal the Instant Pot and cook on manual high pressure for 40 minutes, followed by a natural release for 10 minutes. After 10 minutes, quick-release any remaining pressure by moving the valve to the venting position. Open the pot and stir in the carrots and potatoes.
Close the lid and cook on manual high pressure for an additional 5 minutes. Then allow for a natural release for 10 minutes before venting again.
Serve the pot roast with a drizzle of sauce over rice for a delicious meal. If you prefer a thicker sauce, remove the vegetables and meat from the pot, then thicken the sauce on the sauté setting using a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
