Instant Pot™ Classic Pot Roast

Classic Pot Roast—in less than an hour? Yes, you read that right. Feast on perfectly seasoned, fall-apart-tender beef roast plus all the extras, like carrots, potatoes, onions and celery, in a fraction of the time it used to take. This is the classic, reinvented for today’s kitchen save it to your recipe box now, and keep it for a lifetime!

2             to 3 lb boneless beef chuck roast, trimmed and cut in 4 pieces
1 1/2       teaspoons salt
1/2          teaspoon pepper
2             tablespoons butter
2             cups chopped onions
1             cup Progresso™ beef flavored broth (from 32-oz carton)
8             medium carrots, peeled and cut into fourths
3             celery stalks, cut into 1-inch pieces
3             cloves garlic, finely chopped
1             tablespoon chopped fresh thyme leaves
8             baby red potatoes, cut in half
3             tablespoons cornstarch
3             tablespoons water Buy Ingredients Powered by Chicory

1   Rub beef with salt and pepper. Spray 6-quart Instant Pot™ insert with cooking spray. Select SAUTE;         adjust to normal. Melt butter in insert. Add beef; cook 4 to 6 minutes on first side until browned. Turn and cook 4 to 6 minutes on second side until browned. Transfer to medium bowl using tongs.
2   Add onions; cook 3 to 4 minutes or until softened and beginning to brown. Stir in broth. Select CANCEL. Stir in carrots, celery, garlic and thyme. Stir in potatoes. Add beef to mixture in insert.
3    Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 45 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
4    Remove beef to serving platter. In small bowl, beat cornstarch and water with whisk. Select SAUTE, and adjust to normal; heat liquid to simmering. Gently stir in cornstarch mixture; cook 1 to 2 minutes, stirring frequently, until thickened. Select CANCEL. Serve vegetables with beef.