Instant Pot® Classic Pot Roast

Ingredients

  • 2 to 3 lb boneless beef chuck roast, trimmed and cut in 4 pieces
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 tablespoons butter
  • 2 cups chopped onions
  • 1 cup Progresso™ beef flavored broth (from 32-oz carton)
  • 8 medium carrots, peeled and cut into fourths
  • 3 celery stalks, cut into 1-inch pieces
  • 3 cloves garlic, finely chopped
  • 1 tablespoon chopped fresh thyme leaves
  • 8 baby red potatoes, cut in half
  • 3 tablespoons cornstarch
  • 3 tablespoons water

Instructions

  1. Rub beef with salt and pepper. Spray 6-quart Instant Pot® insert with cooking spray. Select SAUTE; adjust to normal. Melt butter in insert. Add beef; cook 4 to 6 minutes on first side until browned. Turn and cook 4 to 6 minutes on second side until browned. Transfer to medium bowl using tongs.
  2. Add onions; cook 3 to 4 minutes or until softened and beginning to brown. Stir in broth. Select CANCEL. Stir in carrots, celery, garlic and thyme. Stir in potatoes. Add beef to mixture in insert.
  3. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 45 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
  4. Remove beef to serving platter. In small bowl, beat cornstarch and water with whisk. Select SAUTE, and adjust to normal; heat liquid to simmering. Gently stir in cornstarch mixture; cook 1 to 2 minutes, stirring frequently, until thickened. Select CANCEL. Serve vegetables with beef.

Notes

Recipe sourced from: https://www.bettycrocker.com/recipes/instant-pot-classic-pot-roast/05be7a40-2453-4465-bf33-a6b0e13396a5