Instant Pot Pot Roast
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Instant Pot Pot Roast is a pressure-cooked chuck roast with carrots, potatoes, and aromatic broth, ready in about 90 minutes. It's tender, savory, and deeply comforting. A modern take on the classic comfort-food dinner that's compliant with Paleo and Whole30 diets.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 2-3 pounds chuck roast (cut into 4 pieces (see note for other options))
- Salt and pepper
- 2 teaspoons oil
- 1 tablespoon dijon mustard
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon celery seed
- 1-1/2 cups beef broth
- 16 ounces small potatoes (about 2” inches in size, halved)
- 4 carrots (peeled and sliced into 4 pieces)
- 2 tablespoon tapioca starch
- 2 tablespoons coconut aminos
- Fresh thyme and parsley (for garnish)
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h
- Sodium
- 1140mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 566mg
- Calcium
- 77mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1140MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.