Peep's Instant Pot - Pot Roast (Pressure Cooker)


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Peep's Instant Pot - Pot Roast (Pressure Cooker)

4 - 5 lb. bottom or chuck roast
All purpose seasoning of choice - to taste
Salt and ground black pepper
Canola oil - just enough to coat meat
1 - 2 TBSP. Oil to sauté meat (I use coconut oil)
1 (10 oz) box whole mushroom caps - cleaned and quartered
1 envelope beefy onion soup mix
1 tsp. Gravy Master
2 tsp. Mushroom Better Than Bouillon (optional)
Pinch ground dried porcini mushrooms (optional)
1/4 cup Burgundy wine
1 3/4 C. Water

This produces tender, shredded pot roast:

Cut roast into large chunks or cubes. Place in large bowl or zip top bag.
Oil and season roast with your favorite seasoning.
Combine water, gravy master, bouillon and (dried mushrooms if using) set aside.
Press Instant Pot Sauté button (normal setting) and allow to heat up.
Add oil to pot and brown meat (on all sides) several pieces at a time (don't crowd pot). Remove to bowl as browned. Repeat till all meat is browned.
Add wine to pot and deglaze to loosen all brown bits from bottom of pot. Let boil 1 minute.
Add water mixture and soup mix to pot and stir well.
Add meat (and all the juices) and mushrooms to pot.
Lock lid and set valve to sealing.
Use Meat/Stew button, High Pressure, Adjust to more (45 minutes).
When done cooking allow 10 minute Natural Pressure Release, then Quick Release.
Remove lid when pin drops.
Use a slotted spoon to remove meat (will be very tender) to platter and shred.
May thicken jus if desired: Use Sauté button, adjust to more and allow to boil till reduced and thickened
Make a paste of equal amounts of soft butter and flour, add to the pot and whisk briskly to avoid lumps. Stir till thickened.


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