Now you can cook a classic Instant Pot pot roast in your electric pressure cooker in less than an hour! This easy recipe makes a really easy, healthy weeknight meal! It's gluten free, paleo and whole 30, low carb, and healthy!
Watch my recipe video first! It's right after the directions.
Start by browning the chuck roast in a little oil in the inner pot by turning on the saute function on your electric pressure cooker and adjust it to the medium heat option. Don't wait for the display to say 'hot', add oil right away and brown the meat on both sides, then remove it.
If the chuck roast is really wide it may be easier to brown it in a skillet in the stovetop instead.
Add the vegetables and garlic, then place the meat on top of the vegetables and season well with salt and pepper. Please note that the vegetables that are cooked with the meat are simply there to enhance the flavor of the cooking liquid and make a great tasting gravy, they will be very soft at the end of the cook time so you should remove them from the gravy.
Tuck the thyme and bay leaves along the sides of the meat.
PLEASE read the recipe notes on cook time first! They are at the end of the recipe card.
Pour in the beef stock or water, lock the lid, turn the steam release vent to 'sealing' and using the manual setting, adjust it to cook for 47 - 50 minutes at High Pressure.
My chuck roasts are about 1.5 - 2 inches thick and a 47 minute cook time works for me, if yours is much thicker than that you may need to increase the time a little.
When the cook time time is up, allow the unit to reduce pressure on its own without opening the steam release vent (Natural Release) for at least 12 minutes.
After 12 minutes you can carefully and slowly release the rest of the pressure.
Remove the meat and cover with foil.
If you want to cook potatoes and carrots to serve with this then remove the meat once it's cooked and cover with foil to keep warm.
Add baby potatoes and carrot chunks to a steamer basket and cook on high pressure for 4 minutes. You can then quickly release the pressure.
To make the gravy mix the cornstarch, or arrowroot for paleo, with a little cold water.
Add half of the starch mixture to the meat juices then turn on the saute function if you need to let it heat up again until it thickens. If you want it thicker simply add more starch mixture.
Strain out the vegetables and serve over the meat.
Cook time will vary depending on the size of your roast and it really depends on your tastes and how you like it cooked. So if you are used to slow cooking pot roast until it's totally falling apart and you can only pick it up in pieces with a fork then you'll need to cook your pot roast for longer than the time listed in my recipe.
The cook time as listed will typically create a roast that looks like the one in the video, so it's tender but not falling to pieces completely. I prefer it that way as I think cooking it until it falls apart makes it dry and stringy and all the flavor is lost from the meat and goes into the cooking liquid.
But as I said before it's all about personal preference so if you want it cooked like that it will probably take longer than 60 minutes at high pressure.
If your roast is tough and rubbery then it is probably not cooked long enough, so simply put it back in your pressure cooker and cook for a little longer.
I have found it hard to find store bought paleo or whole30 beef broth for this recipe. There are several options available on Amazon that would be paleo compliant (you'll need to check for whole30) such as this Kettle and Fire Bone Broth, Bone Broth Powder, or LonoLife Grass Fed Beef Bone Broth.
You can easily use water as an alternative, it won't be quite as rich but it will work perfectly well. Or, you could use your own home made beef broth that's paleo compliant