An incredibly tender and melting pot roast in about an hour is possible with the help of your Instant Pot and a few tips and tricks. This Instant Pot Roast recipe with carrots and potatoes and a tasty, succulent sauce is just the thing for the cooler fall and winter months.
I was determined to create a roast recipe using my Instant Pot that would be quick, easy and tasty. I am thrilled with the result and happy to share it with you today!
The people in my house have told me that this is the best pot roast they have ever eaten. This is an important statement as there have been many cooked roasts in my kitchen.
This recipe stands out from the others in terms of flavor and is very quick to prepare. I have presented all these elements in this post hoping that you can reproduce the result to perfection.
2 1/2 lbs. beef or round roast
3 pounds of small potatoes
2 tablespoons of tomato paste
1 can of condensed onion or mushroom soup 10.5 oz.
Add tomato paste and canned soup to your pan. Stir. Add beef cubes on top of the mixture, then add unpeeled and washed potatoes on top. Close the lid of your pressure cooker.
Turn it to HIGH PRESSURE manual mode for 40 minutes. Once cooked, release quickly and carefully open the lid.
Place the meat and potatoes on the plate and serve.