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Instant Pot​® Pot Roast

Instant Pot​® Pot Roast

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When you make our recipe for Instant Pot® Pot Roast, you get a traditional pot roast dinner with an incredibly flavorful gravy made from our cream of mushroom soup.  Plus, it’s ready in just about half the time that it takes to make a traditional pot roast.  Cooking this comfort food favorite in the Instant Pot® creates a tender roast and locks in flavor.  Searing the beef in the Instant Pot®, then deglazing the pot with wine adds rich, complex flavors. For perfect results, be sure to layer the ingredients as directed in the recipe. 

serves 6 people

Ingredients

cost per recipe: $17.71

The price is determined by the national average.

  • 2 1/2

    -to 3-pound boneless beef chuck roast

  • 1

    tablespoon vegetable oil

  • 1/2

    cup dry red wine

  • 2

    large onion, cut in large chunks or wedges (about 3 cups)

  • 5

    large carrot, peeled and cut into 2-inch pieces or 2 1/2 cups baby-cut carrots

  • 1

    pound whole baby red potatoes or medium red potatoes, cut in half

  • 2

    sprigs fresh thyme leaves

  • 1

    can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

view nutrition info

How to Make It

Cut the beef in half crosswise (for quicker cooking), then season with salt and pepper.  On a 6-quart Instant Pot®, select the Saute setting. Heat the oil. Add the beef (in batches, if needed) and cook for 15 minutes or until well browned on all sides.  Remove the beef from the pot.  Add the wine and cook, stirring to scrape up the browned bits from the bottom of the pot. Press Cancel. Layer the onions, carrots, potatoes, thyme and beef in the Instant Pot®.  Spoon the soup over the beef (the order is important, so don't stir until after the cooking is done). 
Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 45 minutes (timer will begin counting down once pressure is reached- it takes about 10 minutes). When done, press Cancel and use the quick release method to release the pressure.
Remove the beef to a serving plate, cover and keep warm.  Select the Saute setting and cook the vegetables and gravy for 10 minutes or until the gravy is slightly thickened.  Remove and discard the thyme.  Season to taste.  Slice the beef and serve with the vegetables and gravy.
Step 1

Cut the beef in half crosswise (for quicker cooking), then season with salt and pepper.  On a 6-quart Instant Pot®, select the Saute setting. Heat the oil. Add the beef (in batches, if needed) and cook for 15 minutes or until well browned on all sides.  Remove the beef from the pot.  Add the wine and cook, stirring to scrape up the browned bits from the bottom of the pot. Press Cancel.

Step 2

Layer the onions, carrots, potatoes, thyme and beef in the Instant Pot®.  Spoon the soup over the beef (the order is important, so don't stir until after the cooking is done). 

Step 3

Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 45 minutes (timer will begin counting down once pressure is reached- it takes about 10 minutes). When done, press Cancel and use the quick release method to release the pressure.

Step 4

Remove the beef to a serving plate, cover and keep warm.  Select the Saute setting and cook the vegetables and gravy for 10 minutes or until the gravy is slightly thickened.  Remove and discard the thyme.  Season to taste.  Slice the beef and serve with the vegetables and gravy.

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Made With
(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

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