Instant Pot Pot Roast is so easy and fast. Electric pressure cooking is perfect for the tough cuts of meat typically used for pot roast. Pot roast in an Instant pot is so much faster than cooking it in a crock pot or oven!
Course Main Course
Prep Time 10minutes
Cook Time 30minutes
Total with pressure release 1hour
Total Time 40minutes
2 ½lbsbeef chuck roastrump roast or bottom round are also good choices
4potatoespeeled and cut into 1" pieces
1cupbaby carrots, or coarsely chopped and peeled large carrots
3tablespoonscornstarch dissolved in ¼ cup cold water
Place roast in the bottom of the instant pot. Pour broth and water on top of meat. Add potatoes, carrots and onion on top of meat. Sprinkle spices on top of vegetables.
Close instant pot and pressure release valve. Set instant pot to manual, high pressure for 30 minutes. Let pressure naturally release for 20 minutes. Release remaining pressure and open pot. Remove roast and potatoes.
To make gravy: turn pot to saute and stir in cornstarch and water mixture. Mix well until boiling and sauce begins to thicken and turn into gravy. Turn off instant pot. Season gravy with salt and pepper. This makes a lot of gravy so additional cornstarch may be necessary depending on the thickness of gravy you like.