Kristine's Kitchen · by Kristine Rosenblatt★ 4.9 (132)
Instant Pot Pot Roast
NUTRITION · PER SERVING125M COOK
CAL 26%·PRO 69%
CARBS 24G18% OF CAL
3G FIBER7G SUGAR14G OTHER
FAT 32G55% OF CAL
11G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender Instant Pot pot roast with fall-apart beef, potatoes, carrots, and savory gravy. Comfort food that cooks quickly under pressure for easy Sunday dinner.
mainamericanroastbeef🥘 pressure cookerdairy freegluten free
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 pound boneless beef chuck roast
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 large sweet yellow onion (coarsely chopped)
- 4 cloves garlic (minced)
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 ½ cups low sodium beef broth
- 4 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 6 medium carrots (cut into 1-inch pieces)
- 1.5 pounds whole baby potatoes
- 2 tablespoons cornstarch (optional, for thickening gravy)
- 2 tablespoons water (optional, for thickening gravy)
At a glance
PER SERVING · TIME 125M
CAL 26%·PRO 69%
CARBS 24G18% OF CAL
3G FIBER7G SUGAR14G OTHER
FAT 32G55% OF CAL
11G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 1h 5m
- Sodium
- 459mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1005mg
- Calcium
- 37mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 459MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.