This Instant Pot Roast The recipe is tender and completely delicious. Whole potatoes, carrots and fresh herbs come together to make the perfect chuck roast from the pressure cooker!
This is actually the recipe that made me fall in love with my Instant Pot. Now that I know I can make such a delicious Instant Pot Mandrel Roast in such a short period of time, there's really no going back. In fact, my beloved slow cooker may be collecting a bit of dust lately, as I tend to look for my instant pot more often these days!
With easy family meals like my Instant Pot taco soup or this Instant Pot easy white bean soup, it makes sense.
Instant roast in a jar
Pot roast is a meal my whole family loves, so I cook this roast beef in a pressure cooker once a week. It’s a great dinner for my family of four and I usually have a lot to send with my husband to work the next day.
Isn't it funny that some meals almost taste better the next day? I know my husband still enjoys his pot roast leftovers from the second day.
Instant Mandrel Roast
Have you ever been at the meat counter wondering which cut of beef to buy to roast?
For me, everything revolves around the chuck roast. An Instant Pot Mandrel Roast turns out to be so incredibly tender and delicious that it's the roast beef I choose over and over again.
I like to roast my Instant Pot chuck with potatoes, carrots and celery. However, you can certainly get creative and try other vegetables. Green beans would be delicious, and I have also successfully used turnips. Do you have any favorite vegetables to throw in the instant jar with a roast that I didn't mention? I would love to know how you make yours at home!
How to cook frozen roast in an instant pan
Wondering if you can cook a frozen mandrel roast in your Instant Pot?
Well, the short answer is yes! The long answer is a little more complicated. Please note that your results will be much better if you use a thawed piece of meat, but I know that sometimes you really want to roast in a pot and the only meat you have on hand is frozen. Been there, do that!
If you decide to cook a frozen mandrel roast, you will want to add about an additional 5 minutes per pound of cooking time and skip the typing step. As you add a lot of cooking time, I suggest you make a quick release after the first 70 minutes, then add the vegetables and cook on high pressure for another 15 to 20 minutes.
I make frozen chicken in an instant pan all the time, but with a roast beef, you will find that the outside cooks much faster. This may mean that the outer layers are exaggerated at the end of the cooking time.
If you decide to cook a frozen mandrel roast in the Instant Pot, let me know how it went in the comments section below. I am sure your experience will be really useful for our other home cooks.
Tips for instant roasting
Choose the mandrel roast, believe me!
Do not skip typing. This is where you will create a lot of flavors for your Instant Pot jar roast recipe
Leave your whole potatoes! They reveal themselves perfectly using this method.
Larger pieces of carrots will give better results. You can use baby carrots, but they can be a little too soft at the end of cooking.
GRAVY BONUS: You can remove the meat and vegetables from a serving dish and create an optional sauce with the liquid in the pan. Whisk together 1/3 cup cold water with 3 tablespoons cornstarch. Set the pot to jump, high and let the mixture bubble, then whip this mixture into the liquid in your pot. Start with a small mixed amount and then add more if necessary depending on the amount of thickening you want.
I hope you LIKE my simple Instant Pot jar roast recipe. Be sure to leave a comment to let me know how it went for you and if you have made any changes to the recipe. We all learn together!
More instant pot recipes for beginners
Don't miss our Instant Pot potty roast tutorial video below!
2.5 to 3 lb roasted chuck
Salt and pepper
1 tablespoon olive oil
2 cups of beef broth
3 sprigs of fresh thyme
2 sprigs of fresh rosemary
1 large onion, cut into wedges
1 lb whole red potatoes (about 10-12)
6 to 8 large carrots, cut into 2-inch pieces
Generously salt and pepper on both sides of the roast, set aside.
Turn on the instant pot blow function at moreand add the tablespoon of olive oil. When hot, put the roast and brown on each side for 3 to 5 minutes.
Pour the 2 cups of beef broth. Add fresh thyme, fresh rosemary and onion.
Distribute the potatoes and carrots evenly in the pot.
To cancel blow a function. Put the lid on the jar and close the valve.
Pressure cook under high pressure for 70 minutes. At the end of cooking leave natural release for 10 minutes before releasing the remaining pressure carefully and quickly. The fresh herbs will usually have fallen off the stems, but you can shake them gently to help them before discarding them at the end of the cooking time.
OPTIONAL GRAVY: You can remove the meat and vegetables from a serving dish and create an optional sauce. Just whisk together 1/2 cup cold water with 3 tablespoons of flour until smooth. Set the jar high, and let the mixture bubble. Then whip this mixture in the liquid of your pot.