incredibly tender, melt-in-your-mouth pot roast in about an hour is possible with the help of your Instant Pot and a few tips and tricks. This Instant Pot Pot Roast recipe with carrots and potatoes and a luscious, flavorful gravy is just what is in order for the cooler fall and winter months.
I was bound and determined to create a recipe for pot roast using my Instant Pot that would be fast, easy, and flavorful. I’m thrilled with the result and so happy to be sharing it with you today!
Ingredients
2 1/2 lb beef chuck or round roast
3 lb small potatoes
2 tablespoons tomato paste
1 can condensed onion or mushroom soup 10,5 oz
Instructions
Add tomato paste and canned soup into your pot. Mix. Add cubed beef on top of the mixture and then add washed unpeeled potatoes on top. Close an lock the lid of your pressure cooker.
Set it on manual to HIGH PRESSURE for 40 minutes. Once cooked, Quick release and carefully open the lid.
Scoop meat and potatoes into the plate and serve.
