INSTANT POT POT ROAST WITH POTATOES AND CARROTS

Written by Published on in Fall Recipes, Instant Pot & Slow Cooker

Making a Pot Roast in your instant pot will become a Sunday favorite meal. Less than 60 minutes you’ll have fall-apart and deliciously seasoned meat.

INSTANT POT POT ROAST
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INSTANT POT POT ROAST

Recipe by troweCourse: DinnerCuisine: AmericanDifficulty: Easy
Servings

5

servings
Prep time

15

minutes
Cooking time

1

hour 
Calorieskcal

Instant Pot Pot Roast makes having a tender and juicy roast so easy!  Mashed potatoes, carrots, and a mouthwatering gravy are made in the very same pot!

Ingredients

  • FOR THE ROAST:

  • 3 Pound Roast

  • 1 Tablespoon Salt

  • 2 Teaspoons Black Pepper

  • 2 Teaspoons Garlic Powder

  • 1 Teaspoon Onion Powder

  • 1 Teaspoon Paprika

  • 2 Tablespoons Olive Oil

  • 3 Cups Beef Stock

  • 2 Pounds Russett Potatoes

  • 1 16 Ounce Bag Baby Carrots

  • FOR THE POTATOES:

  • 1/4 Cup Milk

  • 4 Tablespoons Butter

  • 2 Tablespoons Sour Cream

  • Salt & Pepper to taste

  • FOR THE GRAVY:

  • 2 Tablespoons Cornstarch

  • 2 Tablespoons Cold Water

Directions

  • FOR THE ROAST:
  • Remove the roast from its package and place on a cutting board. In a small bowl stir together the seasonings and sprinkle evenly over all sides of the roast.
  • Heat the olive oil in the Instant Pot on saute mode.
  • When the oil is hot, add the roast and sear on all sides. Remove the roast to a plate.
  • Add about 1/4 cup of the stock to the pot and use a wooden spoon to deglaze.
  • Turn the instant pot off and return the roast to the pot.
  • Pour the remaining stock over the roast. Place the lid on the pot and seal. Set to manual or meat on high setting.
  • Cook for 45 minutes, then do a quick release.
  • While the roast is cooking, wash and peel the potatoes, and cut into 1-inch chunks.
  • After doing the quick release, add the carrots and potatoes to the instant pot. Pushing them down with a spoon into the liquid.
  • Place the lid back on the pot and set to manual for 5 more minutes, then, do a natural pressure release.
  • Once the pressure has released, open the lid and remove the roast to a large platter or plate. Remove the carrots with a slotted spoon to the same platter as the roast. Cover the roast and carrots with foil to stay warm.
  • FOR THE POTATOES:
  • Using your slotted spoon, transfer the potatoes to a large bowl.
  • Add the milk, butter, sour cream, salt and pepper to the potatoes, and mash to desired consistency.
  • FOR THE GRAVY:
  • Turn the instant pot to saute. Once the liquid is boiling, stir together the cornstarch and water in a small bowl.
  • Whisk in the cornstarch and water mixture until gravy has thickened.
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