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Instant Pot Pot Roast with Mashed Potatoes and Gravy | lecremedelacrumb.com
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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!
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
0 minutes
Total Time 1 hour 30 minutes
Servings 8 people
Calories 383kcal
Author Tiffany

Ingredients

  • 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

Mashed Potatoes

  • 8 ounces sour cream
  • 2 teaspoons minced garlic (or 1 teaspoon garlic powder)
  • 1 teaspoon salt
  • ¼ teaspoon pepper

Gravy

  • cup cold water + 4 tablespoons corn starch
  • 1 teaspoon salt
  • ¼ teaspoon pepper

Instructions

  • Set instant pot/pressure cooker to saute. Salt and pepper the meat generously all over. Drizzle oil in the pot and add meat chunks, allowing to brown for 2-3 minutes, then flip over and sear on the other side for 2-3 minutes. Sprinkle onion soup mix over the meat, add potatoes and broth. 
  • 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. 

From Frozen

  • 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. 

Notes

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

Nutrition

Calories: 383kcal | Carbohydrates: 32g | Protein: 30g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 85mg | Sodium: 940mg | Potassium: 1186mg | Fiber: 3g | Sugar: 3g | Vitamin A: 188IU | Vitamin C: 14mg | Calcium: 74mg | Iron: 4mg