If you are looking for an easy roast recipe that is delicious and can be made after you get off work? Then you don’t want to miss this Italian Instant Pot Roast!
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How to Make Italian Pot Roast in an Electric Pressure Cooker
Aunt Lou here.
Picture it. Your house. A weeknight in a crazy week. (Any Golden Girl fans out there?) You didn’t have time to throw together a recipe before you left for work and now you have a couple hours before your family will be demanding to be fed. What are you to do?! You check out this electric pressure cooker version of Cris’ Crock Pot Italian Pot Roast recipe. Everyone will be begging for more!
Italian Instant Pot Roast Notes:
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- Finally, all electric pressure cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own electric pressure cooker and time adjusted as needed.
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Italian Instant Pot Roast Recipe
Italian Instant Pot Roast
If you are looking for an easy roast recipe that is delicious and can be made after you get off work? Then you don’t want to miss this Italian Instant Pot Roast!
Print Pin RatePrep Time: 5 minutes
Cook Time: 1 hour 10 minutes
Natural Release: 15 minutes
Total Time: 1 hour 30 minutes
Servings: 8 servings
Calories: 364kcal
Ingredients
- 1/2 lb sliced baby portabella mushrooms
- 1 onion halved and sliced
- 3 lb beef chuck roast trimmed
- 1.5 oz pkg garlic and herb sauce mix you can substitute pesto mix OR italian dressing mix
- 1/2 teaspoon red pepper flakes
- 29 oz Italian-style diced tomatoes undrained (2 - 14.5 oz cans)
- 8 oz can tomato sauce
- 1/2 cup beef broth
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Pour your beef broth into your 6-quart instant pot and place your roast in.
- Add your mushrooms and onion around your roast
- Sprinkle your sauce mix and red pepper flakes evenly across your roast.
- Pour tomatoes and sauce over top.
- Seal and cook on high pressure for 60, turn off keep warm feature
- Take your roast out, cut into large chunks and keep warm
- In a coffee cup, mix together your water and cornstarch until smooth
- Pour into the juices in your instant pot and stir until combined well
- Set on Saute and stir until your mixture is thickened
- Add your roast chunks back into your instant pot and serve your roast with your veggies and sauce
Notes
- Roasts get tender with time. If your roast isn't as tender as you would like, cook it a little longer. Our 3 lb roast was fall apart tender after 60 minutes of cooker.
- If you don't like mushrooms, you can leave them out.
- We LOVE baby bellas in this recipe, but white buttons will work too. Canned mushrooms (drained) could also work in a pinch.
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- Finally, all electric pressure cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own electric pressure cooker and time adjusted as needed.
Nutrition
Calories: 364kcal | Carbohydrates: 12g | Protein: 35g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 117mg | Sodium: 1051mg | Potassium: 983mg | Fiber: 2g | Sugar: 5g | Vitamin A: 302IU | Vitamin C: 13mg | Calcium: 68mg | Iron: 5mg
Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!
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I'm wife to Michael (not Mikey 😉 ) and mom to Mr. Ryder and Miss Iyla. I'm just walking through this life step by step focusing on enjoying the little things in life. I am in awe of the many blessings big and small I receive daily from a pretty amazing God who calls me His own. Sometimes life is crazy and messy, but I am loving every minute of it.
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