Pot Roast via your Instant Pot is the solution for a cozy, crave-worthy family dinner in just a fraction of the time it takes to make it the traditional way. Browning smaller chunks of meat and seasoning the liquid with balsamic vinegar, tomato paste, and fresh herbs results in an incredibly flavorful pot roast - you won't believe it wasn't slow cooked for hours!
Cut the chuck roast into 4" pieces. Pat dry and season all sides with salt and pepper.
Press the "sautee" button on your Instant Pot, adjust to high, and set timer to 20 minutes. Add the oil and heat until it shimmers. Add half the chuck roast pieces to the inner pot in a single layer. Sear 3-4 minutes, flip, then sear on the other side. Remove the pieces using tongs, set aside on a plate, and repeat with the remaining pieces. Remove all browned meat from the pot.
Add the garlic and saute until fragrant, stirring continuously, about 1 minute.
Add the balsamic vinegar to deglaze the pot; stir up the browned bits from the bottom. Cook until the vinegar stops bubbling and the bottom of the pot is clear of all browned bits. Press the "cancel" button to turn off the sautee feature.
Combine the beef broth, tomato paste, and coconut aminos in a mixing cup; whisk until smooth.
Return the beef to the pot, then pour in the beef broth mixture. Add the bay leaf and thyme to the broth.
Arrange the potatoes then the carrots on top of the beef.
Secure the lid and ensure the pressure valve is set to "sealing". Cook on high pressure for 50 minutes. Allow the pressure to release naturally for 20 minutes, then release manually until the float valve drops.
Remove the lid from the pressure cooker (position the lid to open away from you so you are protected from the steam). Remove the potatoes and carrots using a slotted spoon and set onto a platter. Remove the beef using tongs or a slotted spoon and place onto the same platter. Fish out thyme stems and bay leaf and discard.
Shred the beef using two forks. Pour the residual sauce over the beef and vegetables and serve. Store leftovers in a sealed container in the fridge for up to 5 days. Leftover pot roast can be frozen for up to 2 months (do not freeze cooked potatoes and carrots).
Be sure to trim any large chunks of fat from the meat.
Layer the meat and vegetables properly for best finished texture - first the meat, then the potatoes, then the carrots.
For a thicker broth, simmer in the Instant Pot for 10 minutes until reduced by about half. You could also add a cornstarch slurry (1 tbsp cornstarch whisked with 1 tbsp water) before simmering for an even thicker and creamier gravy.
If you don't require a Whole3-compliant recipe, substitute the coconut aminos with regular aminos, soy sauce, or Worcestershire sauce.
Instant Pot Italian Pot Roast https://oursaltykitchen.com/instant-pot-pot-roast/