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Tender Pot Roast and Potatoes made in an Instant Pot
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Instant Pot Pot Roast and Potatoes

Our Instant Pot Pot Roast and Potatoes recipe is simple and full of savory meat and tender vegetables that are perfectly seasoned.
Course Entrees
Cuisine American
Keyword How to Make Pot Roast, Instant Pot Recipes, Pot Roast and Potatoes, Tender and Juicy Instant Pot Pot Roast and Potatoes
Prep Time 30 minutes
Cook Time 1 hour 3 minutes
Additional Time 10 minutes
Total Time 1 hour 43 minutes
Servings 5
Calories 352kcal
Author MomSkoop Staff

Ingredients

  • 3 - 4 lbs chuck roast trimmed
  • 4 c beef broth
  • 2 T. tomato paste
  • 1 T. Italian seasoning
  • 1 T. cocoa powder unsweetened 8 oz. thick-cut bacon, diced
  • t. garlic powder
  • ½ small red onion diced
  • 3 large carrots diced
  • 1 lbs. multi-colored fingerling potatoes halved
  • 1 lbs. green beans trimmed
  • 3 T. fresh parsley leaves chopped (optional)
  • 2 T extra virgin olive oil
  • salt and pepper to taste

Instructions

  • Add the olive oil to the inner cooking pot and select the “Sauté’ function. Use the “Adjust” button to select the “More” (high) setting.
  • Once hot, add the roast and season with salt and black pepper, to taste. Sear the roast on all sides, approximately 3-4 minutes per side. Remove roast from Instant Pot® and transfer to a platter. Set aside.
  • Deglaze the inner pot by adding the beef broth and gently scraping the bottom with a rubber spatula to release the brown bits. Add the tomato paste, Italian seasoning, cocoa powder, and garlic powder, and stir to combine. Push the “Keep Warm/Cancel” button to turn off the Sauté function.
  • Return the roast to the Instant Pot® and add the lid. Lock the lid into place and set the vent to “Sealing.” Select the “Manual” button and adjust to the “High” setting, if necessary. Set cook time to 60 minutes.
  • When cook time is complete, allow the pressure to release naturally for 10 minutes before doing a quick release on any remaining pressure. Add onion, carrots, potatoes, and green beans on top of the roast.
  • Cover and lock the lid into place. Set the vent to “Sealing” and push the “Manual” button (should still be on “High.”) Adjust cook time to 3 minutes.
  • When cook time is complete, allow the pressure to release naturally for 5 minutes before doing a quick release on any remaining pressure.
  • Carefully remove lid and transfer roast and vegetables to a serving platter. Serve immediately garnished with fresh parsley leaves, if desired.
  • Enjoy!

Nutrition

Serving: 1g | Calories: 352kcal | Carbohydrates: 32g | Protein: 20g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Cholesterol: 45mg | Sodium: 791mg | Fiber: 6g | Sugar: 6g