Instant Pot Pot Roast

1. 1

   Turn on a multi-function pressure cooker (such as an Instant Pot) and choose the Sauté function.

2. 2

   Mix salt, marjoram, rosemary, garlic powder, onion powder, black pepper, and paprika in a small bowl. Rub the mixture over the roast to coat all sides.

3. 3

   Drizzle oil into the preheated pot. Wait 30 seconds, then place the roast in the pot; do not move it, letting it sear for 3 to 4 minutes. Turn the roast and sear another 3 to 4 minutes. Repeat until all sides are browned, about 15 minutes total.

4. 4

   Add potatoes, carrots, and onion to the pot.

5. 5

   Pour in the broth and Worcestershire sauce.

6. 6

   Close and lock the lid; set the vent to Sealing. Select High Pressure per the manufacturer's instructions; set the timer for 60 minutes for a 3-pound roast or 80 minutes for a 5-pound roast. Allow 10 to 15 minutes for pressure to build.

7. 7

   Use the natural-release method according to the manufacturer's instructions for 10 minutes. Carefully release the remaining pressure using the quick-release method per the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

8. 8

   Transfer the roast, potatoes, carrots, and onions to a serving platter.

• Calories 110.86 kcal Moderate
• Protein 10.14 g Good Source
• Carbs 11.31 g Moderate
• Total Fat 3.18 g Low Source
• Saturated Fat 0.68 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 24.95 mg Moderate
• Sodium 249.63 mg Moderate
• Fiber 1.98 g Low Source
• Sugar 2.71 g Moderate
• Added Sugar 0.3 g Low Source
• Calcium 34.08 mg Low Source
• Iron 1.81 mg Moderate
• Potassium 129.64 mg Low Source
• Vitamin A 1.77 mcg_rae Low Source
• Vitamin C 8.09 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Fish 🐟
• Garlic 🧄
• Onions 🧅