This Instant Pot pot roast and potatoes recipe is a wonderful way of getting a traditional Sunday roast on the table conveniently and with delicious results. Beef shoulder roast cooks in a red wine sauce with baby potatoes and carrots to make up a full meal with minimal effort. The results will be something that you will want to put on repeat for you and your family.
1teaspoonItalian seasoningor mix of rosemary, thyme, parsley, oregano
2bay leaves
1-½poundsbaby potatoes
4carrotssliced
2tablespoonscorn or tapioca starch
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Instructions
Cut the meat into 3-6 large chunks. Season the meat chunks with salt and pepper. Press the Sauté button in your pressure cooker. Once hot, add ½ tablespoon oil. Brown the roast pieces from all sides. Work in 2 batches adding another ½ tablespoon of oil before the second addition.
Remove the meat from pot. Add the last ½ tablespoon of oil and sauté the chopped onion. Once translucent, add the minced garlic and cook until fragrant (1 minute). Then stir in the tomato paste (or roasted red pepper paste). Deglaze with the wine and scrape up any brown bits from the bottom of the pot with a wooden spoon.
Stir in beef broth, Worcestershire sauce, Italian seasoning, and bay leaves. Return the meat to the cooking liquid. Close the lid and turn the pressure valve to sealing. Cook on high pressure for 60 minutes (3lbs) to 80 minutes (5lbs). Pot will take about 15 minutes to pressurize before timer starts counting down.
When the cook time is up, let the pressure release naturally for 10 minutes before quick releasing the remaining pressure. Alternatively, do a staggered quick release: Repeatedly turn the valve to venting in short bursts. Return to sealing position as soon as you notice cooking liquids escaping with the steam. Repeat until all pressure is released.
While meat pressure cooks, you can roast the potatoes & carrots tossed in oil and S+P for 40 minutes at 425°F.
Alternatively, add the potatoes and carrots to the pressure cooker after the first cycle. Close the lid again and pressure cook another 10 minutes. (10 mins to pressurize). Do another staggered pressure release, or let the pressure release naturally for 10 minutes before quick releasing any remaining pressure.
After pressure cooking, remove the meat and veggies to a serving platter. Pull the meat apart with 2 forks.
To thicken up the cooking liquids, press the Sauté button in the pressure cooker. Dissolve the starch in 2 TB cold water. Whisk the slurry into the cooking liquid. Let it simmer while stirring until thickened. Taste and adjust seasoning of the gravy as needed.
Pour the gravy over meat and vegetables and serve.
Notes
If there is leftover meat after finishing the potatoes and carrots, we like to serve the leftover shredded roast meat over fresh steamed rice or make it into sandwiches.
Nutrition
Nutrition Facts
Instant Pot Pot Roast Recipe
Serving Size
1 serving (out of 8)
Amount per Serving
Calories
448
% Daily Value*
Fat
14
g
22
%
Saturated Fat
5
g
25
%
Cholesterol
138
mg
46
%
Sodium
374
mg
16
%
Potassium
1356
mg
39
%
Carbohydrates
24
g
8
%
Fiber
3
g
12
%
Sugar
4
g
4
%
Protein
53
g
106
%
Vitamin A
5163
IU
103
%
Vitamin C
21
mg
25
%
Calcium
61
mg
6
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Instant Pot Pot Roast, Pot Roast with Potatoes and Carrots, Pressure Cooker Pot Roast
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