Instant Pot Pot Roast with Potatoes and Carrots

01Method

1. 1

   Prepare and measure out all ingredients before starting.

2. 2

   Set a multi-functional pressure cooker to the Sauté function and heat half the oil. Add the chuck roast and sear until browned on all sides, about 4 to 5 minutes per side. Pour in the beef broth.

3. 3

   Place the potatoes, carrots, onion, soup mix, and remaining oil into a resealable bag. Seal and shake until all the vegetables are well coated.

4. 4

   Empty the vegetable mixture into the pressure cooker and distribute evenly around the roast.

5. 5

   Secure and lock the lid. Set to high pressure following the manufacturer's instructions and cook for 60 minutes. Allow 10 to 15 minutes for pressure to build. Use the quick-release method to carefully vent the pressure, about 5 minutes, then remove the lid.

6. 6

   Move the roast and vegetables to a serving platter, keeping the drippings in the pot.

7. 7

   Switch back to the Sauté function and bring the drippings to a boil. Whisk together the water and cornstarch in a small bowl, then stir the mixture into the drippings. Cook, stirring regularly, until the gravy thickens slightly, 2 to 3 minutes. Season with garlic salt and pepper. Slice the roast and serve alongside the vegetables and gravy.