Instant Pot Pot Roast is a tough cut of beef made fall-apart tender along with perfectly cooked carrots, potatoes, and gravy all made together in the pressure cooker.
2tablespoonscornstarch + 2 tablespoons water, mixed together
Instructions
Place oil in the bottom of the instant pot pot and press the "sauté" button.
Mix the spices together and rub all over both cuts of roast.
Sear one piece of meat for about 2-3 minutes per side (it will lift easily from the pot when it is properly seared and ready to flip). Remove and repeat with other piece and then remove.
Drain or wipe out excess oil with a paper towel from the bottom of the pot. Add 1/2 cup of the broth to the pot and deglaze the pan (use a wooden spoon to scrape the bits off the bottom). Turn off the pot.
Whisk the remaining broth with tomato paste, worcestershire sauce, and garlic. Add the roast back to the pot along with the broth mixture, bay leaves, and onion.
Cover the pot, close valve, and set to high pressure for 40 minutes followed by a 10 minutes natural release. Turn the pressure knob to release any remaining pressure. Once the pressure valve drops, open the lid and carefully add the potatoes and carrots to the pot and season with salt and pepper. Cover, turn the release valve to close, set to high pressure for 8 minutes followed by a 10 minutes natural release. Carefully turn the steam realase valve and release any remaining pressure. Once the pressure valve drops, open lid.
Place vegetables on a platter. Shred meat on a cutting board and add to platter. Cover with foil to keep warm.
Set Instant Pot to sauté function. Bring juices to a simmer. Whisk in the cornstarch/water mixture into the juices and continue to cook and whisk for 2-3 minutes until thickened. Taste and season as desired. Turn off pot, pour gravy into a gravy boat, and serve over meat and vegetables.