Instant Pot Pot Roast with Mashed Potatoes and Gravy
A tender braised chuck roast cooked with onion soup mix and potatoes, served with creamy mashed potatoes and savory pan gravy.
Ingredients
Method
Completed steps 0
Switch to sauté mode. Season meat generously with salt and pepper. Heat oil in pot and brown meat in batches, 2–3 minutes per side until color develops. Add onion soup mix, potatoes, and beef broth.
Lock lid with vent set to sealed. Pressure cook on high for 60 minutes. Allow natural pressure release for 15–20 minutes, then quick release by turning vent to open. Remove lid once float valve drops.
Transfer meat to a platter and shred using two forks. Strain cooking liquid to remove fat and solids. Switch to soup setting to bring liquid back to a boil.
Place potatoes in a large bowl. Stir in sour cream, salt, pepper, and garlic. Mash by hand or with an electric mixer until smooth and creamy.
Whisk cold water and corn starch together to form a slurry. Pour into boiling cooking liquid and stir until thickened. Taste and adjust seasoning with additional salt and pepper as needed. Serve over mashed potatoes and shredded meat.
Follow main instructions but do not cut meat into sections (too hard when frozen) and skip the searing step. Pressure cook on high for 90 minutes, then proceed with natural and quick release as directed.
Notes
Make your own onion soup mix by combining 3 tablespoons dried minced onion, 2 tablespoons beef bouillon powder, 1 tablespoon onion powder, and 1 teaspoon each of garlic powder and salt.
Shred or cube the cooked meat to your preference; shredding gives a more rustic texture.
Refrigerate leftovers for up to 3 days; reheat gently to avoid breaking down the gravy.
Calories: 383 kcal · Carbs: 32 g · Protein: 30 g · Fat: 15 g · Sodium: 940 mg · Fiber: 3 g · Sugar: 3 g
Adapted from www.lecremedelacrumb.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.