Instant Pot Roast Beef and Potatoes

By Lori

4 Person

90 Minutes

354 Calories

Juicy and tender instant pot roast beef and potatoes with gravy make the perfect family-friendly dinner. This easy one-pot dinner recipe will please even the picky eaters! That instant pot works some serious magic, you guys. Rather than roasting your beef for hours and hours all day, you only need about an hour and a half to get from start to finish on this recipe and I promise you the meat comes out just as juicy and tender as if it were slow roasted for days. That is the magic of pressure cooking at it’s finest!

Ingredients

2 tbsp. Corn starch
1/4 cup Water
2 tbsp. Worcestershire sauce
4 cups Beef broth
1 Yellow onion, chopped
4 Large carrots, chopped into large chunks see note for using baby carrots
1 pound Baby red potatoes
1/2 tsp. Smoked paprika optional
1/2 tsp. Black pepper
1 tsp. Garlic powder
1 tsp. Onion powder
1 tsp. Salt
1 tbsp. Oil
4 pounds Beef chuck roast

Method

01

Turn on your instant pot and set it to "saute". In a small bowl stir together salt, pepper, garlic powder, onion powder, and smoked paprika. Rub mixture all over the roast to coat all sides.
02

Drizzle oil in instant pot, wait about 30 seconds, then use tongs to place roast in the pot. Do not move it for 3-4 minutes until well-seared and browned. Use tongs to turn the roast onto another side for 3-4 minutes, repeating until all sides are browned.
03

Switch instant pot to "pressure cook" on high and set to 60-80 minutes. Add potatoes, onions, and carrots to the pot and pour beef broth and Worcestershire sauce over everything. Place lid on the pot and turn to the locked position. Make sure the vent is sealed.
04

When the cooking time is up, do a natural release for 10 minutes. After 10 minutes, turn vent to the venting release position and allow all of the steam to vent and the float valve to drop down before removing the lid.
05

Transfer the roast, potatoes, onions, and carrots to a platter and shred the roast with 2 forks into chunks. Use a handheld strainer to scoop out bits from the broth in the pot. Set instant pot to "soup" setting. Whisk together the water and corn starch.
06

Once the broth is boiling, stir in corn starch mixture until the gravy thickens. Add salt, pepper, and garlic powder to taste. Serve gravy poured over roast and veggies and garnish with fresh thyme or parsley if desired.

Related Tags

Instant Pot Recipes

Pressure Cooker Recipes

Dinner Recipes

Easy Dinner Recipes

Beef Recipes

Christmas Main Dish Recipes

Pot Recipes

Instant Pot Roast Beef and Potatoes

3.7

( By Lori )

01 Information

Grade easy
Serving 4 servings
Calorie 354 Kcal
Prep Time 10 Mins
Cook Time 80 Mins
Total Time 90 Mins

02 Ingredients

2 tbsp. Corn starch

1/4 cup Water

2 tbsp. Worcestershire sauce

4 cups Beef broth

1 Yellow onion, chopped

4 Large carrots, chopped into large chunks see note for using baby carrots

1 pound Baby red potatoes

1/2 tsp. Smoked paprika optional

1/2 tsp. Black pepper

1 tsp. Garlic powder

1 tsp. Onion powder

1 tsp. Salt

1 tbsp. Oil

4 pounds Beef chuck roast

03 Method

Step 1

Turn on your instant pot and set it to "saute". In a small bowl stir together salt, pepper, garlic powder, onion powder, and smoked paprika. Rub mixture all over the roast to coat all sides.

Step 2

Drizzle oil in instant pot, wait about 30 seconds, then use tongs to place roast in the pot. Do not move it for 3-4 minutes until well-seared and browned. Use tongs to turn the roast onto another side for 3-4 minutes, repeating until all sides are browned.

Step 3

Switch instant pot to "pressure cook" on high and set to 60-80 minutes. Add potatoes, onions, and carrots to the pot and pour beef broth and Worcestershire sauce over everything. Place lid on the pot and turn to the locked position. Make sure the vent is sealed.

Step 4

When the cooking time is up, do a natural release for 10 minutes. After 10 minutes, turn vent to the venting release position and allow all of the steam to vent and the float valve to drop down before removing the lid.

Step 5

Transfer the roast, potatoes, onions, and carrots to a platter and shred the roast with 2 forks into chunks. Use a handheld strainer to scoop out bits from the broth in the pot. Set instant pot to "soup" setting. Whisk together the water and corn starch.

Step 6

Once the broth is boiling, stir in corn starch mixture until the gravy thickens. Add salt, pepper, and garlic powder to taste. Serve gravy poured over roast and veggies and garnish with fresh thyme or parsley if desired.

04 Author