37 min
Instant Pot Beef and Broccoli
Tender beef, crisp-tender broccoli and a glossy ginger-soy sauce deliver takeout comfort while keeping the vegetables out of the pressure cycle.
Photo: FiveRings / Wikimedia Commons · CC BY 3.0
Instant Pot Family Dinners
Instant Pot Pot Roast with Carrots and Potatoes
Chuck roast becomes fork-tender in a savory gravy, then carrots and potatoes cook in a short second cycle so they stay intact.
Directions
Season and sear
Pat beef dry and season with salt and pepper. Select Sauté, add oil and brown the chunks in two batches for 3 to 4 minutes per side. Transfer to a plate.
Deglaze
Add onion and garlic for 1 minute. Pour in broth and scrape every browned bit from the base. Stir in tomato paste, Worcestershire and thyme; return beef and juices.
Pressure cook the beef
Lock the lid and cook on High Pressure for 50 minutes. Allow a 15-minute natural release, then carefully vent the remainder.
Test tenderness
Open after the float valve drops. Beef should yield easily to a fork. If still firm, cook 8 minutes more with a 10-minute natural release.
Cook vegetables separately
Transfer beef to a platter and tent with foil. Add potatoes and carrots to the liquid. Lock the lid, cook on High Pressure for 4 minutes and quick-release immediately when the cycle ends.
Make gravy and serve
Move vegetables to the platter. Select Sauté, stir cornstarch with cold water and whisk into the liquid. Simmer 1 to 2 minutes until gravy coats a spoon. Slice or pull beef and serve with vegetables and gravy.
Why this works
Why it worksCutting chuck into four pieces shortens tenderizing time while preserving pot-roast texture.
Why it worksVegetables use a separate short cycle so they do not collapse during the beef's long cook.
Why it worksThe fond from searing becomes the base of a deeply flavored gravy.
Useful kitchen gear
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Compare the function and specifications first; skip anything your kitchen already handles well.
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Swaps & notes
Easy swaps
- Use Yukon Gold chunks instead of baby potatoes.
- Replace Worcestershire with tamari for a gluten-free version.
- Add mushrooms with the vegetables; keep larger ones whole so they hold their shape.
Cook notes
- This is the longest recipe in the collection, but active work is about 20 minutes.
- Chuck tenderness varies; use the fork test rather than relying only on the clock.
- Do not cut carrots smaller than 2 inches for the second pressure cycle.
- Written for a 6-quart electric pressure cooker; follow the minimum-liquid, fill-limit and release instructions for your exact model.
- Never force the lid. Open only after pressure is fully released and the float valve has dropped.
Storage
Refrigerate beef, vegetables and gravy for up to 4 days. Reheat covered to 165°F with a splash of broth. Freeze beef and gravy for up to 3 months; potatoes freeze less well.
Questions
Why is my roast tough?
Tough chuck is usually undercooked, not overcooked. Give it another 8 minutes at High Pressure followed by a 10-minute natural release.
Can I leave the roast whole?
Yes, but a thick 3-pound roast may need 60 to 70 minutes at High Pressure. Cutting it gives more consistent timing.
Can I cook vegetables with the beef from the start?
They will become very soft during a 50-minute cycle. The second short cycle preserves recognizable carrots and potatoes.
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Instant Pot Pot Roast with Carrots and Potatoes
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1. Season and searPat beef dry and season with salt and pepper. Select Sauté, add oil and brown the chunks in two batches for 3 to 4 minutes per side. Transfer to a plate.
2. DeglazeAdd onion and garlic for 1 minute. Pour in broth and scrape every browned bit from the base. Stir in tomato paste, Worcestershire and thyme; return beef and juices.
3. Pressure cook the beefLock the lid and cook on High Pressure for 50 minutes. Allow a 15-minute natural release, then carefully vent the remainder.
4. Test tendernessOpen after the float valve drops. Beef should yield easily to a fork. If still firm, cook 8 minutes more with a 10-minute natural release.
5. Cook vegetables separatelyTransfer beef to a platter and tent with foil. Add potatoes and carrots to the liquid. Lock the lid, cook on High Pressure for 4 minutes and quick-release immediately when the cycle ends.
6. Make gravy and serveMove vegetables to the platter. Select Sauté, stir cornstarch with cold water and whisk into the liquid. Simmer 1 to 2 minutes until gravy coats a spoon. Slice or pull beef and serve with vegetables and gravy.