Instant Pot Cooking: Italian Pot Roast

This weekend was time to bring out the Instant Pot to try some new recipes.  This version brings slow-cooked simmered flavor to a chuck roast that pressure cooks for 55 minutes!  A few minutes of hands-on time to brown the roast and saute the onions and mushrooms, add a few more ingredients, set it to cook and you're ready to serve a great homemade comfort food meal.

1 (3 - 4 lb) boneless chuck roast, trimmed

1 t. freshly ground black pepper

2 T. olive oil

1 large sweet onion, cut in half and sliced

1 (8 oz.) packaged sliced mushrooms

1 (14 oz.) can beef broth

1 (8 oz.) can tomato sauce

1 (1 oz.) envelope dry onion soup mix

1 (6 oz.) can tomato paste

1 t. dried Italian seasoning

2 T. cornstarch

2 T. water

Sprinkle both sides of the roast with the pepper.

Remove the lid of a 6 quart Instant Pot.  Add the oil; press Saute' (normal).  When the oil is shimmering, add the roast to the inner pot, and cook 5 minutes on each side or until browned.  Remove the roast from the pot.

Add the onion and mushrooms.  Cook, stirring constantly, 5 minutes or until tender.

Stir in the broth, tomato sauce, and onion soup mix, scraping the bottom of the pot with a wooden or plastic spatula until the bottom of the pot feels smooth.

Turn off the cooker.  Return the roast to the pot, turning and nestling it into the broth mixture.  Lock the lid; turn Pressure Valve to "Sealing."  PRESSURE COOK (high pressure) for 55 minutes.

Open the cooker using a Natural Pressure release which will take about 10-15 minutes.  Turn off the cooker.  Remove the roast from the pot, and place on a cutting board; cut into chunks, removing any large pieces of fat.  Keep the roast warm.

Skim the fat from the cooking liquid.  Add the tomato paste and Italian seasoning, stirring with a whisk.  Combine the cornstarch and 2 T. water; add to the cooking liquid, stirring with the whisk.

With the lid off, press Saute' (Normal).  Bring the mixture to a boil, stirring frequently with a whisk.  Cooking 2 - 3 minutes or until thickened.  Stir in the roast.  Turn off the cooker.  Let stand until thoroughly heated.

I served with egg noodle dumplings and a side of steamed spinach.

From The Authorized Collection Instant Pot Instantly Delicious cookbook.

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