Pot Roast
By :Campbell's®
instant pot, instant pot recipes, instant pot pot roast, instant pot beef recipes, pot roast recipes
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When you make our recipe for Instant Pot® Pot Roast, you get a traditional pot roast dinner with an incredibly flavorful gravy made from our cream of mushroom soup. Plus, it’s ready in just about half the time that it takes to make a traditional pot roast. Cooking this comfort food favorite in the Instant Pot® creates a tender roast and locks in flavor. Searing the beef in the Instant Pot®, then deglazing the pot with wine adds rich, complex flavors. For perfect results, be sure to layer the ingredients as directed in the recipe.
instant pot, instant pot recipes, instant pot pot roast, instant pot beef recipes, pot roast recipes
Votes: 3
Rating: 4.33
Rate this recipe!
Prep Time 15 minutes
Cook Time 70 minutes
Servings
6 servings
Ingredients
  • 2 1/2 lbs boneless beef chuck roast (up to 3 lbs
  • 1 tbsp vegetable oil
  • 1/2 cup dry red wine
  • 2 large Onions cut into large chunks or wedges (about 3 cups)
  • 5 large carrots peeled and cut into 2 inchpieces or2 1/2 cups of baby cut carrots
  • 1 lbs whole baby red potatoes or medium red potatoes cut in half
  • 2 sprigs fresh thyme leaves
  • 1 can Campbell’s® Condensed Cream of Mushroom Soup 10 1/2 ounces
Prep Time 15 minutes
Cook Time 70 minutes
Servings
6 servings
Ingredients
  • 2 1/2 lbs boneless beef chuck roast (up to 3 lbs
  • 1 tbsp vegetable oil
  • 1/2 cup dry red wine
  • 2 large Onions cut into large chunks or wedges (about 3 cups)
  • 5 large carrots peeled and cut into 2 inchpieces or2 1/2 cups of baby cut carrots
  • 1 lbs whole baby red potatoes or medium red potatoes cut in half
  • 2 sprigs fresh thyme leaves
  • 1 can Campbell’s® Condensed Cream of Mushroom Soup 10 1/2 ounces
instant pot, instant pot recipes, instant pot pot roast, instant pot beef recipes, pot roast recipes
Votes: 3
Rating: 4.33
Rate this recipe!
Instructions
  1. Cut the beef in half crosswise (for quicker cooking), then season with salt and pepper. On a 6 quart Instant Pot®, select the Saute setting. Heat the oil. Add the beef (in batches, if needed) and cook for 15 minutes or until well browned on all sides. Remove the beef from the pot. Add the wine and cook, stirring to scrape up the browned bits from the bottom of the pot. Press Cancel.
  2. Layer the onions, carrots, potatoes, thyme and beef in the Instant Pot®. Spoon the soup over the beef (the order is important, so don't stir until after the cooking is done).
  3. Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 45 minutes (timer will begin counting down once pressure is reached- it takes about 10 minutes). When done, press Cancel and use the quick release method to release the pressure.
  4. Remove the beef to a serving plate, cover and keep warm. Select the Saute setting and cook the vegetables and gravy for 10 minutes or until the gravy is slightly thickened. Remove and discard the thyme. Season to taste. Slice the beef and serve with the vegetables and gravy.
Recipe Notes

Nutrition Values Per Serving : Calories 451, Total fat 18.8 g, Saturated fat 5.7 g, Cholesterol 133 mg, Sodium 489 mg, Total carbohydrate 26.0 g, Dietary fiber 3.5 g, Protein 42.4 g, Vitamin A 1,116 %DV, Vitamin C 15 %DV, Calcium 5 %DV, Iron 27 %DV

*Manual and Pressure Cook buttons are interchangeable

9 replies
  1. Julie G
    Julie G says:

    Before the detailed recipe (in the summary), it lists Campbell’s cream of chicken soup, which surprised me. Then the recipe lists C cream of mushroom soup….. pretty sure it’s not chicken though!

  2. Aiysykes
    Aiysykes says:

    Julie G. I found this recipe on the Campbell’s website. It calls for Cream of Mushroom. I haven’t made it yet.

  3. Monica DiBiasio
    Monica DiBiasio says:

    All of the recipes cater to the locking lid…my multi cooker doesn’t have that feature? What to do?

  4. shannon banks
    shannon banks says:

    Needing to cook about 10-15 minutes longer than recipe. Everything was called but the need was very tough. So I cut it smaller and buried it into the stew and am cooking a little longer.

  5. patricia lashomb
    patricia lashomb says:

    tried it tonight, got the food burn error so my dinner never got cooked. disappointed for sure

  6. Kay
    Kay says:

    I followed the Directions exactly. The meat was dry and over cooked. I suggest that the Low setting be used instead of the High setting on the Pressure Cook selection.

  7. sassamanm
    sassamanm says:

    I cut the roast into 3-inch cubes before cooking. It was quite tender, as were the vegetables. My husband raved about it.

  8. Anon
    Anon says:

    This recipe doesn’t call for enough liquid. My Instant Pot directions indicate that at least 2 cups of liquid are needed for pressure cooking. (Try a combo of wine and stock or plain water.) Undiluted mushroom soup is not a liquid, and a 1/2 cup of wine won’t cut it. Yes, 2 cups of added liquid will probably make the finished product a bit soupy, but you can always discard some of it. Otherwise the meat won’t tenderize properly and will likely be dry, tough, and/or burnt. (Don’t you just love recipes that obviously haven’t actually been tested?)

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