Instant Pot Roast + Veggies

Description: Super tender and juicy roast loaded with delicious vegetables. The perfect comfort recipe with a healthy twist!
Course: Lunch
Serving Size: 6
Prep Time: 5 Minutes
Cook Time: 1 Hour 26 Minutes
Total Time: 1 Hour 31 Minutes
Author: Dear Crissy

Rate This Recipe:

⭐⭐⭐⭐⭐

Rating: 5 out of 5.

Ingredients:

• 2.25 lbs. Chuck Roast
• Sea Salt and Pepper to taste
• 1 tbsp Olive Oil
• 2 Cups low-sodium Vegetable Broth
• 4-5 dashes Thyme
• 4-5 dashes Rosemary
• 1 Onion, diced
• 1 lb Baby Red Potatoes, whole
• 8 Carrots, cut into 2 inch pieces
• 6 Celery stalks, chopped

Instructions:

• Place Roast on a plate and generously Salt and Pepper each side
• Turn the Instant Pot to saute on high, add a Olive Oil and allow to warm up
• When hot, put put the Roast in the Instant Pot and brown each side for 3-5 minutes
• Add Vegetable Broth, Thyme, Rosemary, and Onion
• Add Potatoes, Carrots, and Celery, making sure to evenly distribute
• Cancel Saute function. Put on the lid and close the valve
• Select Meat/Stew function and cook on high pressure for 70 minutes
• Allow to naturally release for 10 minutes before performing a quick release
• Shred Roast using two forks
• Enjoy! 🙂

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