-
-
My review
Instant Pot® Pot Roast with Potatoes and Carrots
6k
bd.weld
"With simple ingredients, you can have a flavorful, comforting pot roast in less time than using an oven or slow cooker."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 40 m servings 323Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 5673 Ratings
-
-
-
-
-
Most helpful positive review
9/19/2018
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...
Most helpful critical review
1/7/2019
Not sure why there are so many five star reviews, when they clearly state that they don’t cook the vegetables nearly as long. That is a very important tip regarding this recipe, do not add your ...
Most helpful
Most positive
Least positive
Newest
9/19/2018
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...
1/7/2019
Not sure why there are so many five star reviews, when they clearly state that they don’t cook the vegetables nearly as long. That is a very important tip regarding this recipe, do not add your ...
12/10/2018
Very delicious pot roast and so easy to make in the IP! Perfect meal for a cold night that is simply comforting. The only change I made was cooking the roast for 50 minutes, added the vegetables...
9/26/2018
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...
10/22/2018
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...
11/19/2018
Made for the first time, for company no less and everyone loved it. Meet was tender and flavorful. I added extra potatoes and carrots to make sure there was enough for everyone but otherwise st...
1/2/2019
I used a NINE YEAR OLD FROZEN VENISON ROAST for this recipe, and it turned out as tender as any roast I've ever cooked. The Instant Pot is magic!
12/12/2018
I used whole red potatoes and carrots, added at the same time as the meat. If I were to do it again I would hold off on the carrots until 30 mins. before done. It still tasted REALLY good!
12/8/2018
This recipe is a busy family’s dream! I halved the recipe using regular carrots that I cut up. It works perfectly, down to the the smallest detail. Don’t change a thing. Once I’d sealed it, I lo...