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Pressure Cooker {Frozen} Roast Beef and Potatoes | pressure cooker roast beef recipes | how to make roast beef in a pressure cooker | pressure cooker meal ideas | pressure cooker dinner recipes | pot roast recipes | homemade roast beef recipes | how to make homemade roast beef and potatoes | hearty dinner recipes | quick dinner recipes || Oh So Delicioso
Instant Pot Roast Beef and Potatoes
Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
 

Make perfect pot roast from this recipe. Popular Los Angeles food blogger Oh So Delicioso shares her Instant Pot Roast Beef and Potatoes, made under 2 hours. Click here now for the full recipe!

Course: Main Course
Cuisine: American
Keyword: beef instant pot, quick roast beef
Servings: 6 adult servings
Calories: 289 kcal
Author: Desarae
Ingredients
  • 2.75 lbs beef roast
  • 3 cups broth
  • 2 onions sliced
  • 2 tbsp kosher salt
  • 1/4 freshly-ground pepper
  • 1 sprig fresh rosemary
  • 4 garlic cloves, minced
  • 1 tsp red pepper flakes
mashed potatoes
  • 2 pounds russet potatoes washed and chopped into quarters
  • 1 t salt
  • 1/2 c sour cream
  • 3/4 c milk
  • 1/4 c butter
  • salt and pepper to taste
gravy
  • 3 c roast drippings
  • 3-4 T flour
  • 3-4 T water
  • salt and pepper to taste
Carrots
  • 4-6 whole carrots
Instructions
  1. Place frozen roast in inner pot of pressure cooker. Rub with salt, add onions, herbs, garlic and broth. Cook roast 90 minutes and let natural release. Remove roast and set in serving bowl, covered with foil. Reserve drippings for gravy.

  2. Make gravy by bringing roast drippings to boil on saute setting (can also do this in saucepan on stove). Dissolve 3 T flour in 3 T  cold water water. Slowly pour into boiling liquid, whisking constantly. Continue to boil, whisking until desired consistency is reached. Add another tablespoon of dissolved flour in T of water if more thickness is needed for gravy. Season to taste. Keep to a low simmer, stirring occasionally until ready to serve.

  3. Place quartered potatoes  and carrots into instant pot. Add 1 cup water, 1 tsp salt cook for 4 minutes and quick release. 

  4. When potatoes and carrots are done, drain from water set carrots aside. Return to instant pot or separate bowl. Add Sour cream, butter, and milk.  Mash with a potato masher or hand held beater. Season to taste.

  5. Serve roast with potatoes and gravy.
Recipe Notes

Cuts of meat that work will for pot roast:
Chuck – this cut is from the front part of the animal.
Brisket – this cut is from the breast or lower chest of the animal.  Be sure to slice against the grain for tenderness.
Round – this cut is from the rear leg of the animal.  This is often called a rump roast or a bottom round.

Nutrition Facts
Instant Pot Roast Beef and Potatoes
Amount Per Serving (1 cup)
Calories 289 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 33mg11%
Sodium 3740mg163%
Potassium 830mg24%
Carbohydrates 38g13%
Fiber 2g8%
Sugar 5g6%
Protein 7g14%
Vitamin A 755IU15%
Vitamin C 12.1mg15%
Calcium 97mg10%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.