Instant Pot Pot Roast



  • 2.7 lb. beef chuck roast
  • salt to taste
  • 4 tbsp. of olive oil
  • 2 cups of beef broth
  • 1 package of onion soup mix
  • 1/2 tbsp. of cornstarch
  • 1 lb. of baby potatoes
  • 1 cup of baby carrots


  • Sprinkle pot roast with salt and set aside.
  • Add 2 tbsp. of olive oil to instant pot and set to “saute.” When oil becomes hot and shimmery, add pot roast and sear for a few minutes on each side.
  • Mix beef broth and cornstarch together. Add beef broth mixture to the instant pot.
  • In a Ziploc bag add carrots, potatoes, 2 tbsp. of olive oil, and onion soup mix. Shake the bag until everything is evenly coated with the seasoning.
  • Add potatoes and carrots to the instant pot and distribute them evenly around the roast.
  • Place lid on instant pot with steam valve closed. Switch instant pot setting to “manual” and set for 45 minutes. Do a natural release for 10 minutes (do not turn the steam valve when the timer goes off.) Do a quick release once your 10 minutes are over.

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