Rating: 3 stars
2 Ratings
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  • 4 star values: 1
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  • 2 star values: 1
  • 1 star values: 0

This classic Instant Pot roast beef features carrots, onions and potatoes in a rich and flavorful sauce that can be served over rice or whole-wheat egg noodles. If the roast is loose after trimming, tie it together with kitchen string so it holds its shape while it cooks.

EatingWell.com, November 2022


Credit: Photographer: Jen Causey, Food Stylist: Chelsea Zimmer

Recipe Summary

30 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • Pat roast dry and sprinkle all sides with 1/2 teaspoon each salt and pepper. Select Sauté setting on a programmable pressure multicooker (such as an Instant Pot; times, instructions and settings may vary according to cooker brand or model). Select High temperature setting and allow to preheat for 2 to 3 minutes. Add oil to the cooker, then add the roast. Cook, flipping occasionally, until browned on all sides, about 12 minutes total. Transfer the roast to a plate. Do not wipe the cooker clean.

  • Add onion and carrots to the cooker; cook, stirring often, until softened, about 5 minutes. Add tomato paste, Italian seasoning and garlic; cook, stirring often, until fragrant, about 1 minute. Add broth and Worcestershire; stir with a wooden spoon, scraping the bottom of the cooker to loosen browned bits. Add potatoes and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the roast on top of the vegetable mixture. Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 2 minutes. (It will take 5 to 10 minutes for the cooker to come up to pressure before cooking begins.)

  • Let the pressure release naturally (the float valve will drop; this will take about 15 minutes) before removing the lid. Transfer the roast to a clean cutting board; let rest for 5 minutes. Slice against the grain into 1/4-inch-thick slices. Arrange the slices on a platter. Using a slotted spoon, transfer the vegetable mixture to the platter. 

  • Whisk cornstarch and water together in a small bowl; whisk the mixture into the liquid in the cooker. Cook, whisking constantly, until the sauce thickens, 1 to 2 minutes. Spoon the sauce over the beef and vegetables. Sprinkle with parsley.


Electric pressure cooker (multicooker)

Nutrition Facts

3 oz. beef, 1 cup vegetables & 1/4 cup sauce
324 calories; protein 29g; carbohydrates 33g; dietary fiber 4g; sugars 4g; fat 10g; saturated fat 3g; mono fat 6g; poly fat 1g; cholesterol 74mg; vitamin a iu 6946IU; vitamin b3 niacin 7mg; vitamin b12 2mcg; vitamin c 11mg; vitamin e iu 2IU; folate 29mg; vitamin k 28mg; sodium 626mg; calcium 132mg; iron 4mg; magnesium 37mg; phosphorus 270mg; potassium 674mg; zinc 7mg; omega 6 fatty acid 1g; niacin equivalents 10mg; selenium 29mcg.