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Instant Pot Pot Roast with Onion Soup Mix Recipe
Tender, fall-apart pot roast with vegetables and gravy made in Instant Pot. Two-stage cooking for perfect meat and vegetables every time!
👥 10 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 10 min🔥 Cook: 1h 15m👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●strainer
- ●whisk
📝 Preparation Steps
1
Pot Roast and Vegetables
roast4 pound
2
Bring the roast to room temperature and lightly salt both sides.
roast4 pound
3
Set your Instant Pot to sauté.
4
Heat the vegetable oil and brown both sides of the roast (about 6 to ⏱️ 7 minutes per side).
vegetable oil2 tablespoonsroast4 pound
5
Add the onion soup mix, the tomato paste, and the beef stock or broth.
dry onion soup mix1 packagetomato paste2 tablespoonsbeef stock (or beef broth)2 cups
6
Set your Instant Pot to high pressure (it defaults to high) for ⏱️ 60 minutes.
7
Perform a quick release and then add the onion, potatoes, and carrots.
potatoes (peeled and cut into large pieces)2 cupscarrots (cut into chunks)1 cup
8
Set your Instant Pot to high pressure for ⏱️ 4 minutes, then perform a quick release.
9
Gravy
10
Use a strainer to remove any bits of vegetables and herbs from the liquid.
11
Select the sauté setting and choose high heat.
12
Bring the liquid to a boil and cook until reduced by a quarter, about 2 to ⏱️ 5 minutes.
13
Whisk the cornstarch and water together and slowly whisk it into the liquid. Continue boiling until the gravy thickens.
cornstarch2 tablespoons
14
For a creamier gravy, add cream.
cream (optional)2 tablespoons
15
Turn off the pressure cooker, and season the gravy to taste.
Nutrition Facts
calories
300 kcal
fat Content
9 g
serving Size
1 serving
fiber Content
2 g
sugar Content
1 g
sodium Content
3522 mg
protein Content
41 g
cholesterol Content
103 mg
carbohydrate Content
12 g
saturated Fat Content
4 g
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