Instant Pot Roast Beef With Mashed Potatoes and Gravy

This is a classic Sunday dinner. Roast beef and mashed potatoes are always a hit in my house, and I know you will enjoy how quickly you can make this meal using your pressure cooker.

The first time I made a pot roast in my Instant Pot I was totally shocked. The meat was tender and flavorful like it had been cooking all day in the oven, not in under an hour on a countertop appliance.

I use chuck roasts for pot roast and making ground beef, it has a rich flavor and a perfect balance of meat and fat.

Look for a chuck roast with a good amount of marbling

Instant Pot Roast Beef and Mashed Potatoes

Print

With ImageWithout Image

Yield: 8

Author: Telly

Prep time: 20 MinCook time: 85 MinTotal time: 1 H & 45 M

Tender pot roast with a rich gravy and creamy mashed potatoes

Ingredients

• 3 lbs. chuck roast
• 1 large onion, sliced
• 3 cloves garlic
• 1 1/2 cup Better than Bullion Beef Base
• 1 tablespoon Worcestershire sauce
• 3 teaspoons cornstarch
• 3 tablespoons water
• 2 pounds potatoes, peeled and cut in half
• 1 cup water
• 1 cup heavy cream
• 6 tablespoons butter, cubed
• Salt and pepper to taste

Instructions

1. Heat a large pan over medium high heat
2. Pat the roast dry then season with salt and pepper on both sides.
3. Sear on all sides until browned, about 8 minutes per side, set roast into the Instant Pot
4. Add sliced onions and garlic to the pan, sauté for several minutes until the onions are translucent
5. Add stock to the pan and be sure to scrape up any browned bits from the bottom of the pan
6. Add the stock, onion and garlic mixture into the Instant Pot
7. Put the lid onto the Instant Pot, being sure that the venting knob is turned to sealed. ‘
8. Select the pressure cooking function and cook for 45 minutes under normal pressure. Let the pressure release naturally, around 25 minuets or until the pin drops.
9. Carefully remove the meat from the instant pot, tent with aluminum foil

Gravy

1. Mix together 3 tablespoons of cornstarch with 3 tablespoons of water in a small bowl, whisk vigorously to ensure there are no lumps.
2. Bring the liquid from the instant pot to a rolling boil and slowly whisk in cornstarch, allow to simmer until the gravy reaches your desired thickness.

Instant Pot Mashed Potatoes

1. Place the trivet into the Instant Pot, pour in water and then place the potatoes onto the trivet
2. Lock the cover into place, being sure that the venting knob is turned to sealed.
3. Pressure cook for 9 minutes.
4. While the potatoes are cooking, cube the butter and place into a large bowl with the heavy cream.
5. When the Instant Pot is done release the pressure and transfer the potatoes to the bowl with the cream and butter and mash. Fold in salt and pepper.

Nutrition Facts

Calories

746.95

Fat (grams)

47.11 g

Sat. Fat (grams)

23.73 g

Carbs (grams)

28.42 g

Fiber (grams)

2.76 g

Net carbs

25.66 g

Sugar (grams)

3.31 g

Protein (grams)

53.78 g

Sodium (milligrams)

4355.57 mg

Cholesterol (grams)

219.11 mg