Instant Pot Umami Pot Roast [Tested by Amy + Jacky]

beef chuck roast

🥗Healthier: lean beef cuts

💰Cheaper: pork shoulder

Lean beef cuts are lower in fat, while pork shoulder is often more affordable.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: instant mashed potatoes

Sweet potatoes are more nutritious, while instant mashed potatoes save time and money.

Heat up Instant Pot using 'Sauté More' function until it says 'HOT'.

Pat dry chuck roast and season one side with kosher salt and ground black pepper.

Add olive oil to Instant Pot and coat the bottom.

Place seasoned side of chuck roast in Instant Pot, then season the other side.

Brown chuck roast for 8 minutes per side, then remove and set aside.

Optional: Add unsalted butter and sauté sliced cremini mushrooms until slightly crisped and browned.

Add sliced onions and sauté for 3 minutes, then add minced garlic, dried rosemary, thyme, and bay leaves; sauté for another minute.

Deglaze Instant Pot with red wine or balsamic vinegar, scrubbing brown bits off the bottom.

Add chicken stock, soy sauce, and fish sauce to Instant Pot, then return browned chuck roast.

Close the lid, set to Sealing Position, and pressure cook at High Pressure for 45 minutes, then allow Full Natural Release for 25 minutes.

Set aside chuck roast and cover with foil; pressure cook potatoes and carrots for 4 minutes, then Quick Release.

Adjust sauce seasoning, mix cornstarch with cold water, and add to sauce until desired thickness.

Slice pot roast against the grain and serve with gravy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary