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Photo:Photographer: Jen Causey, Food Stylist: Chelsea Zimmer

Instant-Pot Roast Beef

Photographer: Jen Causey, Food Stylist: Chelsea Zimmer

Active Time:30 minsTotal Time:55 minsServings:6Jump to Nutrition Facts

Active Time:30 minsTotal Time:55 minsServings:6

Active Time:30 mins

Active Time:

30 mins

Total Time:55 mins

Total Time:

55 mins

Servings:6

Servings:

6

Jump to Nutrition Facts

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Ingredients

1(1 1/2 pound)boneless beef chuck roast, trimmed

1teaspoonsalt, divided

¾teaspoonground pepper, divided

2tablespoonsextra-virgin olive oil

1mediumyellow onion, thinly sliced

4mediumcarrots, peeled and sliced diagonally (1/2-inch)

1tablespoontomato paste

2teaspoonsItalian seasoning

2clovesgarlic, minced

1cuplower-sodium chicken broth

2tablespoonsWorcestershire sauce

2tablespoonscornstarch

2tablespoonswater

2tablespoonschopped fresh flat-leaf parsley

DirectionsPat roast dry and sprinkle all sides with 1/2 teaspoon each salt and pepper. Select Sauté setting on a programmable pressure multicooker (such as an Instant Pot; times, instructions and settings may vary according to cooker brand or model). Select High temperature setting and allow to preheat for 2 to 3 minutes. Add oil to the cooker, then add the roast. Cook, flipping occasionally, until browned on all sides, about 12 minutes total. Transfer the roast to a plate. Do not wipe the cooker clean.Photographer: Jen Causey, Food Stylist: Chelsea ZimmerAdd onion and carrots to the cooker; cook, stirring often, until softened, about 5 minutes. Add tomato paste, Italian seasoning and garlic; cook, stirring often, until fragrant, about 1 minute. Add broth and Worcestershire; stir with a wooden spoon, scraping the bottom of the cooker to loosen browned bits. Add potatoes and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the roast on top of the vegetable mixture. Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 2 minutes. (It will take 5 to 10 minutes for the cooker to come up to pressure before cooking begins.)Photographer: Jen Causey, Food Stylist: Chelsea ZimmerLet the pressure release naturally (the float valve will drop; this will take about 15 minutes) before removing the lid. Transfer the roast to a clean cutting board; let rest for 5 minutes. Slice against the grain into 1/4-inch-thick slices. Arrange the slices on a platter. Using a slotted spoon, transfer the vegetable mixture to the platter.Photographer: Jen Causey, Food Stylist: Chelsea ZimmerWhisk cornstarch and water together in a small bowl; whisk the mixture into the liquid in the cooker. Cook, whisking constantly, until the sauce thickens, 1 to 2 minutes. Spoon the sauce over the beef and vegetables. Sprinkle with parsley.Photographer: Jen Causey, Food Stylist: Chelsea ZimmerEquipmentElectric pressure cooker (multicooker)Originally appeared: EatingWell.com, November 2022

Directions

Pat roast dry and sprinkle all sides with 1/2 teaspoon each salt and pepper. Select Sauté setting on a programmable pressure multicooker (such as an Instant Pot; times, instructions and settings may vary according to cooker brand or model). Select High temperature setting and allow to preheat for 2 to 3 minutes. Add oil to the cooker, then add the roast. Cook, flipping occasionally, until browned on all sides, about 12 minutes total. Transfer the roast to a plate. Do not wipe the cooker clean.Photographer: Jen Causey, Food Stylist: Chelsea ZimmerAdd onion and carrots to the cooker; cook, stirring often, until softened, about 5 minutes. Add tomato paste, Italian seasoning and garlic; cook, stirring often, until fragrant, about 1 minute. Add broth and Worcestershire; stir with a wooden spoon, scraping the bottom of the cooker to loosen browned bits. Add potatoes and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the roast on top of the vegetable mixture. Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 2 minutes. (It will take 5 to 10 minutes for the cooker to come up to pressure before cooking begins.)Photographer: Jen Causey, Food Stylist: Chelsea ZimmerLet the pressure release naturally (the float valve will drop; this will take about 15 minutes) before removing the lid. Transfer the roast to a clean cutting board; let rest for 5 minutes. Slice against the grain into 1/4-inch-thick slices. Arrange the slices on a platter. Using a slotted spoon, transfer the vegetable mixture to the platter.Photographer: Jen Causey, Food Stylist: Chelsea ZimmerWhisk cornstarch and water together in a small bowl; whisk the mixture into the liquid in the cooker. Cook, whisking constantly, until the sauce thickens, 1 to 2 minutes. Spoon the sauce over the beef and vegetables. Sprinkle with parsley.Photographer: Jen Causey, Food Stylist: Chelsea ZimmerEquipmentElectric pressure cooker (multicooker)

Pat roast dry and sprinkle all sides with 1/2 teaspoon each salt and pepper. Select Sauté setting on a programmable pressure multicooker (such as an Instant Pot; times, instructions and settings may vary according to cooker brand or model). Select High temperature setting and allow to preheat for 2 to 3 minutes. Add oil to the cooker, then add the roast. Cook, flipping occasionally, until browned on all sides, about 12 minutes total. Transfer the roast to a plate. Do not wipe the cooker clean.

overhead view of open Instant Pot with roast beef being charred

Add onion and carrots to the cooker; cook, stirring often, until softened, about 5 minutes. Add tomato paste, Italian seasoning and garlic; cook, stirring often, until fragrant, about 1 minute. Add broth and Worcestershire; stir with a wooden spoon, scraping the bottom of the cooker to loosen browned bits. Add potatoes and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the roast on top of the vegetable mixture. Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 2 minutes. (It will take 5 to 10 minutes for the cooker to come up to pressure before cooking begins.)

instant pot with browning veggies in the bottom

Let the pressure release naturally (the float valve will drop; this will take about 15 minutes) before removing the lid. Transfer the roast to a clean cutting board; let rest for 5 minutes. Slice against the grain into 1/4-inch-thick slices. Arrange the slices on a platter. Using a slotted spoon, transfer the vegetable mixture to the platter.

overhead view of instant pot with roast beef and veggies

Whisk cornstarch and water together in a small bowl; whisk the mixture into the liquid in the cooker. Cook, whisking constantly, until the sauce thickens, 1 to 2 minutes. Spoon the sauce over the beef and vegetables. Sprinkle with parsley.

broth in instant pot with all other cooked ingredients on a sheet pan

Equipment

Electric pressure cooker (multicooker)

Originally appeared: EatingWell.com, November 2022

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Nutrition Facts(per serving)324Calories10gFat33gCarbs29gProtein

Nutrition Facts(per serving)

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.