Description
This Instant Pot Pot Roast with Mashed Potatoes and Gravy is a comforting, hearty meal perfect for family dinners. The pot roast is tender and flavorful, cooked in a rich broth with a dry onion soup mix. Red potatoes are mashed with sour cream and garlic to create creamy mashed potatoes, which pair perfectly with the savory gravy made from the cooking juices thickened with cornstarch. Using an Instant Pot ensures a delicious pot roast in a fraction of the traditional cooking time.
Ingredients
Scale
For the Pot Roast
- 2–3 pounds chuck or rump roast (cut into 4-inch sections)
- Salt and pepper (to taste)
- 2 tablespoons oil
- 2 packets dry onion soup mix (or homemade equivalent)
- 2 cups beef broth
For the Mashed Potatoes
- 6–8 red potatoes, quartered with skins on
- 8 ounces sour cream
- 2 teaspoons minced garlic (or 1 teaspoon garlic powder)
- 1 teaspoon salt
- ¼ teaspoon pepper
For the Gravy
- ⅓ cup cold water
- 4 tablespoons corn starch
- 1 teaspoon salt (plus more to taste)
- ¼ teaspoon pepper (plus more to taste)
Instructions
- Brown the Meat: Set the Instant Pot to sauté mode. Generously season the meat chunks with salt and pepper. Add oil to the pot and sear the meat for 2-3 minutes on each side until browned.
- Add Seasonings and Broth: Sprinkle dry onion soup mix over the browned meat. Add quartered red potatoes and pour in beef broth.
- Pressure Cook: Seal the Instant Pot lid and set the vent to sealed. Select PRESSURE COOK or MANUAL and cook for 60 minutes. Let the pressure release naturally for 15-20 minutes, then quickly release remaining pressure and remove the lid carefully.
- Shred the Meat and Strain Liquids: Transfer beef to a serving platter and shred using two forks. Strain the cooking liquid to remove fat and solids. Set Instant Pot to SOUP mode to heat the liquid.
- Mash the Potatoes: Transfer cooked potatoes to a large bowl. Add sour cream, salt, pepper, and minced garlic. Mash by hand or with a hand mixer until smooth and creamy.
- Make the Gravy: Whisk together cold water and cornstarch to create a slurry. Stir this into the boiling cooking liquid in the Instant Pot. Season with salt and pepper to taste. Stir until the gravy thickens.
- Serve: Spoon gravy over mashed potatoes and serve with shredded pot roast.
- From Frozen Option: If using frozen meat, do not cut or sear. Pressure cook for 90 minutes, then proceed with remaining steps.
Notes
- For a homemade dry onion soup mix, combine dried onion flakes, beef bouillon granules, dried parsley, salt, pepper, and garlic powder.
- Leaving the skins on the red potatoes adds texture and nutrients to the mashed potatoes.
- Allow natural pressure release for the best texture and tenderness in the pot roast.
- Adjust gravy seasoning to taste before serving.
- If you prefer thicker gravy, add more cornstarch slurry gradually.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
