Pot Roast



  1. Sauté More function on the Instant Pot. Wait until the indicator says "hot".

  2. Pat dry roast with a paper towel. When the Instant Pot is hot, season the chuck roast with generous amount of kosher salt and ground black pepper.

  3. Add 1 tablespoon of olive oil to the pot. Ensure to coat the oil over the whole bottom of the pot.

  4. Add the seasoned chuck roast into the pot, then let it brown for exactly 10 minutes on each side (don’t need to keep flipping). Remove and set aside.

  5. Sauté button. Add the sliced onions and stir. Cook the onions for roughly 1 minute until soft.

  6. Add garlic and stir for 30 seconds until fragrant.

  7. Add the mushroom and season with a pinch of salt. Stir and cook for another 2 minutes.

  8. Add a dash of red wine or balsamic vinegar and deglaze the bottom of the pot with a wooden spoon.

  9. Add chicken stock, light soy sauce, fish sauce, dried rosemary, thyme, and bay leaves to the Pot. Taste the seasoning and add more salt and pepper if desired.

  10. Place the chuck roast back with all its meat juice into the pot. Close lid and pressure cook on Manual at High Pressure for 45 minutes.

  11. Turn off the heat. Do not touch and let it fully Natural Release for 25 minutes. Open the lid carefully.

  12. Remove the chuck roast and set aside. Cover the roast with aluminum foil and let it rest while pressure cooking the vegetables.

  13. Immerse the quartered potatoes in the sauce and stack the chopped carrots on top of the potatoes.

  14. Close lid and pressure cook on Manual at High Pressure for 4 minutes. Cover the vent with a towel and do a Quick Release. Open the lid carefully.

  15. Mix 1 1/2 tablespoons of cornstarch with 2 tablespoons of water and mix it into the sauce one third at a time until desired thickness.

  16. Slice the meat against the grain. Serve with the gravy, potatoes and carrots.