Instant Pot Pot Roast with Mashed Potatoes and Gravy made with onion soup mix is the easiest, most incredibly tender and juicy roast paired with super creamy garlic mashed potatoes and savory brown gravy!
If you’re loving your instant pot as much as I am, you’ve gotta try Instant Pot Parmesan Chicken and Rice with Mushrooms, Instant Pot Shredded Chicken Tacos, and Instant Pot Chicken and Potatoes.
As much as I love an Instant Pot for the easy things, I also love it for the complicated things (which are still easy in an Instant Pot). What I mean is, sure easy things are still great to make, but what makes this appliance really stand out is its ability to take a typically complicated recipe and really simplify it and make it fast while keeping its integrity. I hope I didn’t lose you with my own confusing logic there.
I’m not sure if Julia Child would agree with me, and she’d probably rather go the long route, but then again, she’s amazing. But in today’s fast-paced world that pulls us in a million directions every day, some things just need to be simplified. Like pot roast.
Even though we are coming off the holidays, I still have a hankering for bigger, heartier meals on occasion. I might not be roasting a whole turkey or preparing a glazed ham, but my leftovers are long gone and some nights I need some warm, filling comfort food.
The inspiration for this Instant Pot Pot Roast came from all of the above needs, plus my family (kids included) really enjoys a nice, tender bit of beef now and then. This recipe doesn’t contain many ingredients (and most you probably have on hand). It’s also easy for kids to eat plain or even mix in with their mashed potatoes (if they are the kind of kids who will let their food touch). Plus it’s a great leftover to have on hand for so many other dishes (so you might to make this twice).
WHAT SIDE DISHES GO WELL WITH POT ROAST?
Well mashed potatoes (obviously). I’m a huge fan of the two together! However, the potatoes are the second part of this recipe and are easy enough to skip. Other side opportunities include:
- If you want a little greens, consider adding this simple tossed green salad.
- Roasted Brussels sprouts, green beans, or broccoli are easy to whip together while the roast is…roasting.
- If you like the idea of potatoes but not mashed potatoes, you could make my favorite Company Potatoes or some simple roasted or baked ones in the oven with a little EVOO or butter and salt and pepper.
- Sometimes I like to go simple with my veggie sides and arrange cut-up carrots, celery, and cucumbers (or any veggies you like) to a dinner plate with some hummus or ranch dressing for dipping.
- Other grain and pasta sides that go great with pot roast include couscous, white or brown rice, and wide egg noodles. (I like to put the shredded roast right on top with some of that gravy!)
WHAT CAN I DO WITH LEFTOVER POT ROAST?
As I hinted to above, you’ll love the leftovers almost as much as you’ll love eating the dish the first time. My favorite ways to eat leftover pot roast, in no particular order:
- On sandwiches. Boring, maybe. But add some banana peppers and a little mayo on top of that roast, slap it between two pieces of bread — any bread will do — and that’s one amazing sandwich!
- Add shredded pot roast to a simple pasta dish.
- Beef empanadas!
- Savory tacos (hey, if I can, I’m making tacos!).
- Add leftovers to a beef-based soup.
- Lettuce wraps are a great, low-carb way to serve up this protein.
HOW CAN I CUSTOMIZE THIS POT ROAST RECIPE?
I like to make recipes my own, and I’m sure you do, too. I used two packets of dry onion soup mix (or you can make your own in this recipe). But some other variations include:
- Skipping the onion soup and instead adding onion powder, garlic powder, and horseradish (for a tangy roast).
- Add onion powder, garlic powder, salt, pepper, and smoked paprika like I did in this pot roast recipe.
- Make it simple with salt, pepper, olive oil, and sliced yellow onions and carrots.
- Consider adding a dry rub to the roast before cooking — make your own or use a store-bought version.
WHAT CUT OF MEAT DO YOU USE IN A POT ROAST?
I have used both chuck and rump roasts in this recipe. You can also try a round roast or a brisket, though both are tougher cuts of meat that might take a little longer in the pressure cooker, so take that into account if you choose different cuts of meat.
What people are saying about this Instant Pot Pot Roast with Mashed Potatoes and Gravy
“I followed the roast recipe to the letter, making the suggested homemade soup mix. I have tried so many instant pot roasts, and this is now my go-to! Perfectly cooked and wonderful gravy. Thank you!” – Kellie
“This was so easy and so good. Since the mallard effect happens under pressure, I didn’t even sear the meat. I also used beef bone broth since that’s what I had, it added an extra depth of meaty flavor. I thought the mashed potatoes would be weird since they cooked in the meat juices, but they were delicious.” – Peg
“We made this today and it is definitely going into the recipe rotation! [I] seared the meat in a skillet instead of the instant pot, and we toasted the garlic in the toaster over before adding it to the potatoes.” – Cat
Instant Pot Pot Roast with Mashed Potatoes and Gravy
Instant Pot Pot Roast with Mashed Potatoes and Gravy made with onion soup mix is the easiest, most incredibly tender and juicy roast paired with super creamy mashed potatoes and savory brown gravy!
- 2-3 pounds chuck or rump roast cut into 4-inch sections
- salt and pepper
- 2 tablespoons oil
- 2 packets dry onion soup mix (see note for homemade version)
- 2 cups beef broth
- 6-8 red potatoes, quartered with skins on
- 8 ounces sour cream
- 2 teaspoons minced garlic (or 1 teaspoon garlic powder)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup cold water + 4 tablespoons corn starch
- 1 teaspoon salt
- 1/4 teaspoon pepper
Cover, make sure vent is set to sealed position, and set to PRESSURE COOK or MANUAL for 60 minutes. Do a natural release for 15-20 minutes (don't do anything, just let it naturally depressurize) then quick release (turn valve to VENT) and remove lid once float valve drops down.
Transfer beef to a serving platter and shred with two forks. Use a strainer to remove any fat or large bits from the liquid in the pressure cooker. Set to SOUP setting and move on with the next step.
Transfer potatoes to a large bowl. Add sour cream, salt, pepper, and garlic and hand mash or use an electric hand mixer until creamy and smooth.
By now the liquid in the pot should be boiling. Whisk together cold water and corn starch and stir into the boiling liquid. Season with salt and pepper (taste, add more if needed) and serve over mashed potatoes.
Follow instructions above, but do not cut meat into sections (since it's frozen and very hard to cut through) and skip the searing step. Pressure cook for 90 minutes.
The following is a substitute for one packet of dry onion soup mix:
2 tablespoons dehydrated onion flakes, 2 tablespoons beef bouillon granules, 1 teaspoon onion powder, 1/2 teaspoon dried parsley, 1/4 teaspoon black pepper, 1/8 teaspoon celery seed, 1/8 teaspoon paprika