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Instant Pot Pot Roast

A delicious clean eating recipe for pot roast made in the instant pot.

Course Dinner
Cuisine American
Keyword instant pot, pot roast
Prep Time 20 minutes
Cook Time 1 hour 18 minutes
Servings 5
Calories 161 kcal
Author Andrea

Ingredients

  • eye of round beef roast 3-4 lbs
  • 4 tbsp butter
  • 1 onion sliced
  • 1 celery rib sliced
  • 1 carrot peeled and sliced
  • 1/4 tsp baking soda
  • 1 cup beef broth
  • 2 tsp soy sauce
  • 2 bay leaves
  • 1/4 cup red wine
  • 1 sprig thyme fresh
  • 1 sprig rosemary fresh

Instructions

  1. Season roast with salt and pepper.

  2. Turn instant pot on to Saute. Melt 2 tbsp butter and brown roast on all sides. Set aside.

  3. Add in onion, celery, carrots, and baking soda. Saute until veggies are softened and butter has browned. Add in beef broth, soy sauce, and bay leaves. Scrape off all of the drippings off the bottom of the pan. Place roast on top, lock lid, and cook on high pressure for 55 minutes.

  4. Let pressure release naturally for 10 minutes, then use the quick release to release any remaining pressure. Place roast on a plate and cover with foil.

  5. Transfer vegetables and remaining juices to a blender. Blend until smooth, then transfer back to the instant pot., turning onto saute. Add wine, thyme, and rosemary, bringing to a boil and stirring frequently until reduced by half.

  6. Stir in remaining 2 tbsp butter until melted. Turn off Instant Pot.

  7. Slice roast into 1/2" slices, then spoon some gravy on top. Add remaining gravy to a serving dish to pass around the table.

Nutrition Facts
Instant Pot Pot Roast
Amount Per Serving
Calories 161 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 6g30%
Cholesterol 24mg8%
Sodium 467mg19%
Potassium 112mg3%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 9g18%
Vitamin A 2320IU46%
Vitamin C 2.6mg3%
Calcium 15mg2%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.