With simple ingredients, you can use an Instant Pot(R) to create a flavorful pot roast meal in less time than using an oven or slow cooker.
- 4 tablespoons olive oil, divided
- 3 pounds beef chuck roast
- 2 cups beef broth
- 1 pound baby potatoes
- 1 ½ cups baby carrots
- 1 medium onion, quartered
- 1 packet dry onion soup mix
- ¼ cup water
- 2 ½ tablespoons cornstarch
- 1 ½ teaspoons garlic salt
- 1 teaspoon Dash freshly ground black pepper
- Turn on a multi-functional pressure cooker (such as Instant Pot®) 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.