Instant Pot Pot Roast Recipe
Goof-proof pot roast that results in incredibly tender meat and perfectly cooked veggies. The ultimate comfort food that satisfies no matter the time of year!
Servings: 4 to 6 Servings
Calories: 428kcal
Equipment
Ingredients
- 3 Tbsp avocado oil
- 3 lb sirloin roast or chuck roast, cut into chunks
- 2 tsp garlic powder
- 1 tsp paprika
- 2 tsp Sea salt to taste
- 1/2 tsp black pepper
- 1 yellow onion sliced
- 5 cloves garlic minced
- 1 1/2 cups beef broth
- 3 Tbsp liquid aminos or Worcestershire sauce
- 4 large carrots chopped into 3-inch chunks
- 1 lb baby gold potatoes
Instructions
- Cut the roast into several large chunks. Sprinkle all sides of the beef with garlic powder, paprika, sea salt, and pepper.
- Add the avocado oil to the Instant Pot and press the Sauté button. Allow the Instant pot to heat up for a few minutes.
- Place the chunks of beef on the hot surface and cook for 3 to 4 minutes on two sides to give the meat a good sear.
- Stir the onions and garlic into the instant pot and add the beef broth and liquid aminos.
- Secure the lid on the Instant Pot and press the Manual button (or Pressure Cook or Manual Pressure) and set the time for 35 minutes. After the pressure cooker runs its course, allow it to naturally release (and go into the keep warm setting) for at least 1 hour (I like to do 2!).
- Open the lid on the Instant Pot and transfer the beef to a cutting board. Place the potatoes and carrots in the Instant Pot and close the lid. Pressure cook on High for 15 minutes, then open the steam valve to do a quick release.
- Transfer the vegetables to a serving dish, along with the beef. Note: if you’d like, you can use two forks to shred the meat. Or, you can serve the meat in chunks.
Nutrition
Serving: 1of 6 | Calories: 428kcal | Carbohydrates: 22g | Protein: 61g | Fat: 11g | Fiber: 3g | Sugar: 4g