Nothing beats a good home cooked meal like this instant pot roast with braised beef and potatoes. Traditionally this meal is prepared with a tough cut of beef, seared, covered and slow cooked on a stove top with herbs and veggies in a flavorful broth until fall apart tender. Now you can get it in half the time using an instant pot! And it tastes even better, because the high pressure brings out the deep flavors of beef.
The tasty broth with spices and herbs completely permeates the buttery yukon gold potatoes and carrots. Even when simmering for hours on end, I have never been able to get the beef as fall apart tender as done in this instant pot recipe!Jump to Recipe
Instant Pot Roast with Braised Beef and Potatoes
- 2 1/2 lbs beef chuck pot roast
- 7 peeled yukon gold or yellow potatoes
- 4 peeled carrots
- 1/4 cup chopped cilantro
- 1/4 cup chopped green onion
- 2 tbsp grapeseed or olive oil
- 1 cup water
- 1 large onion
- 2 cloves garlic
- 2 tsp salt
- 1 tbsp ketchup
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 2 bay leaves
- 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
- 1 tsp oregano
- 2 tsp fresh basil (or 1 tsp dried basil)
- 1 tbsp mayonnaise
- 1 tbsp tomato paste
- 1 tbsp worcestershire sauce
- Cut the meat into 2 inch sized chunks. Preheat a large skillet on high heat with the two tablespoons of oil. Sear the beef for a few minutes on each side, or until the pieces are completely browned.
- Roughly chop the onion and put it into the instant pot along with the browned beef, cup of water, and all ingredients EXCEPT the potatoes, carrots, cilantro, and green onions. Use a spatula to mix up the ingredients a bit.
- Put the lid on and turn the pressure valve to “sealing”. Select “Manual” or “Pressure Cook” and set the cooking time for 20 minutes on high pressure. While the meat is cooking, cut up the carrots into bite sized pieces and your potatoes into halves or quarters, depending on the size. The pieces should be pretty large.
- When the time is up, turn the Instant Pot off and let the pressure release naturally for 10 minutes. Then turn the valve to “venting”.
- Open the lid and add the potatoes and carrots. Put the lid back on, turn the valve to “sealing” and select “Manual” or “Pressure Cook” for 10 minutes on high pressure.
- When the cook time is over, let the pressure release naturally for 10 minutes before turning the valve to “venting”, which will release the remaining pressure.
- Garnish each bowl with the chopped cilantro and green onions.