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Instant Pot Pot Roast and Potatoes

Tiffany, Creme de la Crumb
  • 100 minutes
  • Serves 4

INGREDIENTS

4 lbs

3-5 pound beef chuck roast (see notes for instructions from frozen)

1 tbsp

oil

1 tsp

salt

1 tsp

onion powder

1 tsp

garlic powder

1/2 tsp

black pepper

1/2 tsp

smoked paprika (optional)

1 lb

baby red potatoes

4

large carrots, chopped into large chunks (see note for using baby carrots)

1

large yellow onion, chopped

4 cups

beef broth

2 tbsp

worcestershire sauce

1/4 cup

water

2 tbsp

corn starch


NOTES

  • 3.75 lb roast. Cook for 60 min, quick release and add big chunks of carrots and potato for 15 min, than another quick release. Remove some liquid before adding cornstarch slurry. Perfect!

    Donna Rygiel • 2019-09-09

  • Half - 3/4 the broth, 3-4 celery stalks

    Shannon Lawrence • 2018-12-12

  • Great way to cook a roast fast! Meat turned out tender and tasty but veggies were WAY overdone.

    Missy Marble • 2018-09-10

36 people Recommend This Recipe