Ingredients1 h 40 m servings 323
- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Pour in 2 tablespoons oil. Add roast to hot oil and cook until browned all over, 4 to 5 minutes per side. Add broth.
- Combine remaining oil, potatoes, carrots, onion, and soup mix in a resealable plastic bag. Seal and shake to coat evenly. Pour mixture into the pressure cooker and spread out evenly.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Remove roast from pot and place on a serving platter, leaving drippings in the pot.
- Select Saute function and bring drippings to a boil. Combine water and cornstarch in a bowl and add to drippings. Cook, stirring frequently, until slightly thickened, 2 to 3 minutes. Season gravy with garlic salt and pepper.
- Slice roast and serve with vegetables and gravy.
Per Serving: 323 calories; 15.6 19 25.7 79 1005 Full nutrition
ReviewsRead all reviews 10
We LOVED IT! I will admit, I didn't add the veggies in from the beginning. I did the roast for the full 60, then manually released the pressure, added the veggies back in and did them for 10 m...
Time/ liquid was perfect. Edited other ingredients a little, based off what I had available. I added in 8 oz of sliced mushroom, only had 2 carrots, no potatoes in the pot because I made mashed...
This recipe was such a time saver from my normal pot roast I make in the oven and had wonderful flavor! I put all my ingredients in the pressure cooker and set the timer for 40 minutes. At th...
Great recipe, A little too salty. Will try it again without onion soup. Put in additional spices.
Very good. Didn't make any changes. A friend of mine made it and left it on warm for two hours after it was done. The vegetables were very soft but still good.
Tasted great and was very tender. The potatoes and carrots came out very soft, but I like them that way.
A few little changes,I like some organic turmeric for health,as well as a few more fall vegetables.I will definitely use it again.
The roast was very tender and flavorful. I usually make a pot roast in the slow cooker, but the Instant Pot made the meat so tasty. It takes about 20 min. to prep, 60 minutes to cook and 20 minu...