The Best Instant Pot Pot Roast

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I was hesitant to purchase an Instant Pot because I was worried they were a fad. I mean, could the food made in that thing really compare to the crock pot or oven?

Or, would the texture and taste be weird? If it was, I would be stuck with another appliance I don’t use cluttering up the kitchen. 

Well, my friends, I realized it wasn’t just a passing craze when many people I knew were getting these things and loving them. Now I just had to know what all the fuss was about, so I asked for one for my birthday. I was lucky enough to get one, and excited to try it out 🙂

I started out using the recipes that came with the Instant Pot. Then I decided to adapt one of my Crock Pot Pot Roast recipes to the Instant Pot . Wow, I was impressed! It tasted like it had been roasting for hours but really only took an hour and a half total!  

I was so happy with the result, I have made this for our dinner parties and everyone raves about it!  

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Now, I am going to share this amazingly simple recipe with you. Instant Pot is a brand of a pressure cooker that I have, but there are others on the market. This recipe will work if you have another brand. I would suggest checking the instruction manual if you have a different brand to ensure good results.  

What you will need:

1 (3 – 4 lb. ) Beef Roast, excess fat trimmed (My favorite cut is Chuckeye Roast)

1 – 15 oz Can No Salt Added Tomato Sauce. Pour in measuring cup and add enough water for at least 2 cups of liquid. This is to ensure adequate liquid is in the pot for pressure cooking.

1 – 0.7 oz. Packet Dry Italian Dressing Seasoning Mix 

Let’s Make It:

1. Set the cooker to “Saute”, let it heat up, and then add 1 to 2 Tbsp. Canola or Olive Oil
2. Add the roast to the cooker and brown on all sides, about 10 minutes. 
3. Push Cancel to turn off the Saute function. 
4. Sprinkle Italian Dressing Seasoning Packet on the roast. 
5. Pour tomato sauce/water over the roast. 
6. Put lid on the pressure cooker. Set the vent to seal and cook on High Pressure for 60 minutes.

The roast is now fully cooked. You can do 1 of 2 things depending on when you want to eat:

Ready to Eat Now:

Release the pressure using the quick release method, and remove roast to cutting board to slice or shred.

OR

Want to Eat Later:

Let the pot switch to “Keep Warm” and naturally vent until you are ready to eat. Always make sure the pressure has completely released before opening the pot if you do this. If you do not know if all the pressure has released, then use quick release method before opening the pot. Remove Roast to cutting board to slice or shred.

I know you will enjoy this easy recipe to get a good home-cooked meal ready without hours of roasting!  

Would you like to explore more easy recipes? Check out my Easy Recipe Board on Pinterest, and the Easy Recipes on this blog!

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