So easy and quick in the Instant Pot, and enjoy this good old homey feeling meal with your family!
Prep: 25 min
Pressure Cook: 55 min & 25-30 min natural release; 8 min for veggies
Total: 2 hours
Servings: 4 – 6 Calories
1 – 3 pounds USDA choice grade chuck roast
4 cloves garlic , minced
2 small onions , sliced
1 cup unsalted chicken stock
1 tablespoon low sodium soy sauce
1 tablespoon fish sauce
1 tablespoon olive oil
1 pinch dried rosemary
1 pinch thyme
2 bay leaves
2 tablespoons red wine vinegar
1 tsp seasoning salt
1 tsp Italian seasoning
4 carrots , chopped
2 potatoes , 1 inch cubes (This was perfect for 4 of us)
1 ½ tablespoon (12g) cornstarch mixed with 2 tablespoons (30ml) water
Kosher salt & pepper
Brown Chuck Roast: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins).
Pat dry the chuck roast steak with a paper towel, then generously season one side of the roast with seasoning salt & Italian seasoning.
Drizzle the inner pot with 1 tbsp olive oil, and ensure to coat the oil over the whole bottom of the pot. Then, place the seasoned side of the roast in Instant Pot. Season the other side with more seasoning salt and Italian seasoning.
Let it brown for 10 minutes per side (don’t need to constantly flip the roast) to develop some awesome deep flavors. Set browned roast aside.
Sauté Onion & Garlic: Add in sliced onions and saute until softened. Add in a pinch of seasoning salt to season and pepper. Add in garlic and saute for 30 seconds until fragrant. Hit with a little more salt and pepper.
Deglaze Instant Pot: Pour in a dash of red wine vinegar, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon.
Pressure Cook Pot Roast: Add 1 cup of chicken stock, 1 tbsp regular soy sauce, 1 tbsp fish sauce and 2 bay leaves in Instant Pot. Taste the seasoning and add more salt and pepper if desired.
Place the chuck roast in Instant Pot.
With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.
Pressure cook at High Pressure for 55 minutes + Full Natural Release (25 minutes). Open the lid carefully.
Pressure Cook Vegetables: Set aside the chuck roast, and cover it with aluminum foil. Let it rest as you pressure cook the vegetables.
Submerge the quartered potatoes into the yummy gravy, then stack the chopped carrots on top of the potatoes. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 8 minutes + Quick Release. Open the lid carefully.
Make Au Jous & Serve: Taste the Au jous again, then adjust the seasoning if necessary. Mix 1 ½ tbsp cornstarch with 2 tbsp water, then mix it into the au jous, it will still be runny but drizzle all over the meat or create a sandwich and dip it!
Pull apart your roast and drizzle everything with the au jous! Enjoy!
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