With lots of umami flavour throughout, this easy Instant Pot Beef Pot Roast One-Pot Meal recipe delivers a juicy, tender, flavourful pot roast, potatoes, carrots and mushrooms, all cooked in the same pot with the Instant Pot. Even pot roast haters will become believers with this incredible pot roast recipe! It’s also Paleo, Whole30 and low FODMAP.
- 2 tbsp garlic-infused olive oil *
- 3–4 lb beef chuck roast
- 1 cup leek, dark green leaves only, finely chopped*
- 1½ cups low sodium beef broth (Paleo, Whole30 & Low FODMAP)
- 2 tbsp tomato paste
- 1 tbsp coconut aminos
- 1 tbsp fresh thyme (or 1 tsp dried thyme)
- 1 tsp kosher salt, plus more for sprinkling
- ½ tsp black pepper, freshly-ground, plus more for sprinkling
- 4 large carrots (about 1 lb), peeled and chopped into 3 large chunks, then halved or quartered depending on size or 1 lb baby carrots
- 1 lb red potatoes, chopped into ½” pieces
- 1 cup king oyster mushrooms, halved lengthwise then sliced horizontally*
- Have the leek chopped and ready before starting; the remaining vegetables can be chopped while the roast is cooking.
- Press the “Saute” button on the Instant Pot Pressure Cooker and add garlic-infused olive oil. While the Instant Pot is heating up, dry roast well with paper towels. Sprinkle with kosher salt and freshly-ground black pepper.
- Once the display on the Instant Pot reads “Hot,” using tongs, add roast to the pot and sear for 2 minutes on each long side and 1 minute on each short side until all sides are brown. Remove roast to a plate.
- Add leek and sauté for 2 minutes, stirring frequently so that it does not burn.
- Press “Cancel” on the Instant Pot. Add beef broth to deglaze the pot, wait 15 seconds, and scrape the bottom of the pot clean with a plastic spoon.
- Add tomato paste, coconut aminos, thyme, 1 tsp kosher salt and ½ tsp black pepper to the pot and stir. Put the roast back in the pot and scrape any juices that it left behind on the plate into the pot with a spatula (leave no flavour behind!!!). Close the lid of the Instant Pot and set pressure release valve to “Sealing.” Press the “Meat” button and set timer for 50 minutes. While the roast is cooking, chop carrots, potatoes and oyster mushrooms.
- Once the cooking cycle has completed, quick release the pressure. Using a fresh set of tongs, carefully flip the roast over to the opposite side in the pot. Add the carrots, potatoes and mushrooms to the broth around the roast, being careful of hot, splashing broth. Use the tongs to gently push the vegetables as far down into the broth as possible.
- Close the lid of the Instant Pot and set pressure release valve to “Sealing.” Press the “Pressure Cook” or “Manual” button and set timer for 3 minutes.
- Once the cooking cycle has completed, quick release the pressure. Carefully remove roast to a serving platter using tongs. Using a slotted spoon, remove vegetables to a serving vessel. Pour pan juices into a measuring cup or gravy boat and serve over the meat and potatoes.
- *If you’re not concerned with FODMAPs, you can use regular olive oil and 4 cloves of minced garlic instead of the garlic-infused olive oil, a medium, sliced sweet or white onion instead of the leek, and white button mushrooms or other mushrooms of choice instead of king oyster mushrooms. View my post above for further instructions on how to incorporate these ingredients.
- Adapted from Best Recipe Box
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
Keywords: instant pot, pressure cooker, pot roast, instant pot pot roast recipe, pressure cooker pot roast, low FODMAP, Paleo, Whole30, dinner recipes, one pot meals