Description
This Instant Pot Pot Roast with Mashed Potatoes & Gravy is a comforting, hearty meal perfect for a family dinner. The beef chuck roast is seared then pressure-cooked to tender perfection with savory seasonings before being served alongside creamy mashed potatoes and a rich homemade gravy made from the cooking juices.
Ingredients
Scale
For the Pot Roast
- 3–4 lbs boneless beef chuck roast
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon dried thyme
- 2 bay leaves
For the Mashed Potatoes
- 2 lbs russet potatoes, peeled and chopped
- 1/2 cup unsalted butter
- 1/2 cup milk (or more for desired consistency)
- Salt and pepper, to taste
For the Gravy
- 2 tablespoons all-purpose flour
- 1 cup beef broth (from the Instant Pot)
- Salt and pepper, to taste
Instructions
- Sear the Roast: Set your Instant Pot to the “Sauté” function and add olive oil. Season the roast generously with salt and pepper. Once the oil is hot, sear the roast for 4-5 minutes on each side until browned. Remove the roast and set it aside.
- Sauté Vegetables: Add chopped onion and minced garlic to the Instant Pot. Sauté for 2-3 minutes, until softened. Add a splash of beef broth to deglaze the pot, scraping up any browned bits from the bottom.
- Pressure Cook: Return the roast to the pot. Add the beef broth, Worcestershire sauce, soy sauce, dried thyme, and bay leaves. Close the Instant Pot lid and set the valve to sealing. Cook on high pressure for 60-75 minutes (depending on the size of your roast). Once the time is up, allow the Instant Pot to naturally release pressure for 10-15 minutes before opening the valve.
- Make the Mashed Potatoes: While the roast cooks, bring a large pot of salted water to a boil. Add the chopped potatoes and cook for 15-20 minutes, until tender. Drain and return the potatoes to the pot. Mash the potatoes with butter, milk, salt, and pepper until creamy and smooth. Set aside.
- Make the Gravy: Remove the roast from the Instant Pot and set it aside to rest. Discard the bay leaves. Set the Instant Pot to “Sauté” again. In a small bowl, mix the flour with a little beef broth to make a slurry. Stir the slurry into the cooking liquid in the pot and simmer for 2-3 minutes until the gravy thickens. Season with salt and pepper.
- Serve: Slice the roast against the grain and serve with mashed potatoes and gravy. Drizzle the gravy over the roast and mashed potatoes.
Notes
- For best flavor, sear the roast well to develop a rich crust before pressure cooking.
- Adjust the cooking time based on the size of the roast to ensure it’s tender.
- Milk can be substituted with cream or a non-dairy milk alternative for the mashed potatoes.
- The gravy can be thickened to your desired consistency by adjusting the amount of flour slurry.
- Leftovers store well refrigerated for up to 3 days and reheat nicely.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
