Print
Closeup of Instant Pot Italian Pot Roast over rice in a white bowl

Instant Pot Italian Pot Roast


  • Author: Amy @ The Blond Cook
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 4 servings 1x
  • Category: Instant Pot
  • Method: Pressure Cook
  • Cuisine: Italian
  • Scale

Description

Juicy and fork-tender beef with tomatoes, onion, herbs, seasonings and gravy is the ultimate comfort food.  Ready in a fraction of the time than baking!


Ingredients

  • 11/2 teaspoons kosher salt
  • 11/2 teaspoons freshly cracked black pepper
  • 1/2 teaspoon garlic powder
  • 1 (3-pound) boneless beef chuck roast
  • 2 tablespoons olive oil
  • 21/2 teaspoons Italian seasoning
  • 1 cup beef broth
  • 1 cup red wine (I used Cabernet)
  • 1 (28-ounce) can diced tomatoes with juices
  • 1 medium yellow onion, sliced into wedges
  • 1 bay leaf
  • 3 tablespoons cornstarch
  • 1/3 cup water

Instructions

  1. In a small bowl, combine salt, pepper and garlic powder.  Pat dry roast with a paper towel to remove any excess moisture.  Rub seasoning mixture over entire roast.
  2. Pour olive oil into insert of your Instant Pot and set to sauté.  When oil is heated, using tongs, sear roast on all sides until browned (approximately 3 minutes each side).  Turn off Instant Pot.
  3. Sprinkle Italian seasoning over roast.  Pour in beef broth, wine, tomatoes and juices.  Add onion and bay leaf.
  4. Place the lid on pressure cooker and lock.  Steam release knob should be set on “sealing”.  Cook on manual setting (high pressure) for 60 minutes.  Allow pressure to release naturally for 10 minutes, then quick release remaining pressure.
  5. Carefully transfer beef, tomatoes and onions to a serving platter (use a large slotted spoon for tomatoes and onions) and cover loosely with foil.  Remove and discard bay leaf.  Turn off Instant Pot.
  6. Allow fat to rise in liquid, then skim off the fat.
  7. Set Instant Pot to sauté.  Prepare cornstarch slurry by whisking together cornstarch and water in a small bowl or large measuring cup.  When the liquid reaches a boil, pour in cornstarch slurry and stir until thickened (about 2 minutes).  Turn off Instant Pot.  Season gravy with salt and pepper, if desired.
  8. Serve roast over rice (if desired) topped with gravy.

Notes

  • Beef broth can be doubled to substitute for red wine.
  • Altitude can affect pressure cooking times.  This recipe was tested using an Instant Pot LUX80 8-quart at approximately 10 feet above sea level.  Here is a helpful article regarding adjustments for pressure cooking times at different altitudes.
  • Cook time includes the time it took my pot to come to pressure (10 minutes) and natural pressure release time.