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

Steps

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.

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