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Chicken Tortilla Soup
Pot Roast
| By : |
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.
| 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 inch pieces 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
Ingredients
|
Instructions
- 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. - 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).
- 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.
- 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
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Salt and pepper at the end. My family loved it.
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!
Julie G. I found this recipe on the Campbell’s website. It calls for Cream of Mushroom. I haven’t made it yet.
All of the recipes cater to the locking lid…my multi cooker doesn’t have that feature? What to do?
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.
tried it tonight, got the food burn error so my dinner never got cooked. disappointed for sure
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.
I cut the roast into 3-inch cubes before cooking. It was quite tender, as were the vegetables. My husband raved about it.
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?)
I chose this recipe because it has the same ingredients as my own slow cooker recipe, minus the wine and add celery.
I made it as the recipe calls for, except I used 1c water instead of 1/2c wine. I also set timer for 1 hr.
The bottom round roast ended up mostly surrounded by the liquid (lots released from vegetables) and was very tender. I also used salt, pepper, garlic, and season-all during cooking.
Turned out just like my slow cooker recipe except it didn’t take 12 hrs. Family loved it.
So disappointed. Followed the recipe and the meat was like rubber. Couldn’t cut it at all. The veg was cooked fine. I have now moved the meat to a slow cooker with cola to try and rescue it, but I suspect it’s a lost cause.
Made this for the family and it came out really good and juicy. The only thing I changed was the cream of mushroom soup we used cream of chicken instead and turned the liquid into a gravy.
Used a 3 lb cross rib roast & followed directions exactly…except did NOT USE QUICK RELEASE. Did a natural release for 15 minutes then released remaining pressure. This turned out amazingly PERFECT. Everyone needs to own an Instant Pot !❤️!
After reading the feedback I added two cups of beef broth and cooked it an additional 15 minutes. Afterwards I removed the veggies and meat from the broth to thicken. If I made it again, 45 minutes is good. Also make sure you don’t add any additional wine. Steak is tender and veggies are cooked. They would be perfect at 45 minutes. Hope this helps
Made this, didn’t have onion or carrot so just used potato and added some onion soup mix, and used some dried thyme. We didn’t quick release (got busy and forgot) and came back to it about 40 minutes later and it was delicious. Everyone loved it.
I followed the recipe exactly but added onion soup mix and a cup of water. The flavor was amazing and the veggies were cooked perfectly but the meat was overcooked. I will try lower pressure or less time next time.
Followed recipe with the addition of 3 celery stalks and used a tbs of dry Thyme instead of fresh. Did quick release after 45 minutes and served immediately. I only used 1/2 cup of wine for the liquid and that was enough. The meat was a cross rib roast. Both texture and flavor were very good. This recipe is so simple and so good that I will make it again.
Campbells, please edit and repost!
1. RECIPE IS MISSING LIQUID!
2. Add 15-20 minutes more cooking time for 3 lbs roast!
3. Add the veggies LAST, not first! Otherwise, you will have a weird mushy veggie gravy.
Delicious! I’ve always used red wine in my roast recipes. It makes THE difference!
I added the carrots and potatoes first (according to the recipe) but they were large pieces and cooked well. I think small pieces might end up mushy as mentioned in other replies. I added the onion last, then some chopped garlic cloves. Very good recipe! Love my InstantPot!
I followed the recipe to the letter, using Cream of Chicken soup. It was delicious. Definitely a keeper.
Nice recipe, thanks! For anyone who asked for Instant Pot accessories, check out this Amazon store – https://www.amazon.com/stores/page/5D3A3870-EC30-411C-A4D5-F574FBF9B4A3
Mine turned into more of a pot roast stew. I cut the potatoes pretty much into quarters and put flour on the two halves of the roast before searing. I had to actually cook for about 1:30 but it came out great!