Instant pot beef roast with lipton onion soup mix

I got an Instant Pot last week and have been cooking with it ever since! One of my favorite slow cooker recipes is with a Roast so I thought my first recipe needed to be Mama’s Pot Roast!

If you have never heard of a Instant Pot – they truly are wonderful! I was a little nervous to try it out because I DO NOT like new things. But my husband surprised me for my birthday so I thought I would try it out. Well, I honestly can say I LOVE IT! Instead of cooking my roast for 8 to 10 hours in the slow cooker, It cooked for 60 minutes and was just as tender!

I also threw in some carrots and potatoes so I could have a side dish done all at one time!

Check out the reviews on the Instant Pot on Amazon and join the 1000’s of people who LOVE it! You can read about it HERE.

Related Recipe: Try our Slow Cooker Sunday Dinner Pot Roast!

How to turn this Instant Pot Beef Roast into a freezer meal:

Place roast, dry onion soup mix, onion, carrots, and potatoes into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 60 days.

When ready to use, dump ingredients from bag into Instant Pot and add 2 cups of beef broth in with the frozen food.

Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 90-120 minutes (or 30 minutes per pound of your roast).

Do a NATURAL RELEASE when the timer is done – I even like to let it sit in the Instant Pot for a few hours so that it falls apart so easily. Follow the rest of the instructions as written.

Serves: 8 people

This simple pot roast cooks in record time in the Instant Pot!

Prep Time 5 mins

Cook Time 1 hr 20 mins

Pressure Time 15 mins

Total Time 1 hr 40 mins

• 3-4 lb Boneless beef chuck roast
• salt and pepper to taste
• 1 Tablespoon vegetable oil
• 1 onion chopped into large pieces
• 2 cups beef broth
• 1 lb yellow potatoes cut small
• 1 lb carrots chopped into large chunks
• 1 pkg dry onion soup mix

• SEASON ROAST WITH SALT AND PEPPER. SELECT SAUTE AND ADD OIL TO THE COOKING POT. WHEN HOT, BROWN ROAST ON ALL SIDES, 8 TO 10 MINUTES. PLACE INTO THE COOKING POT.

• ADD THE CHOPPED ONIONS, CARROTS AND POTATOES TO THE POT. SPRINKLE ON THE LIPTON ONION SOUP MIX AND POUR ON THE BEEF BROTH.

• SELECT HIGH PRESSURE AND SET THE TIMER FOR 80 MINUTES. WHEN BEEP SOUNDS, TURN OFF PRESSURE COOKER AND ALLOW PRESSURE TO RELEASE NATURALLY FOR 15 MINUTES. AFTER 15 MINUTES, USE A QUICK PRESSURE RELEASE TO RELEASE ANY REMAINING PRESSURE.

• CAREFULLY REMOVE LID. TRANSFER POTATOES CARROTS AND BEEF TO SERVING DISHES.

• IF YOU WANT GRAVY, MIX CORNSTARCH AND WATER (3T CORNSTARCH WITH 3T WATER) AND MIX IN THE JUICES IN THE POT. COOK WHILE STIRRING ON SAUTE UNTIL THICKENED.

IF YOU WANT TO COOK THIS IN THE SLOW COOKER. ADD ALL INGREDIENTS INTO THE SLOW COOKER AND COOK ON LOW 6 TO 8 HOURS.

How to turn this into a freezer meal:

Place roast, dry onion soup mix, onion, carrots, and potatoes into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 60 days.

When ready to use, dump ingredients from bag into Instant Pot and add 2 cups of beef broth in with the frozen food.

Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 90-120 minutes (or 30 minutes per pound of your roast).

Do a NATURAL RELEASE when the timer is done – I even like to let it sit in the Instant Pot for a few hours so that it falls apart so easily. Follow the rest of the instructions as written.

Calories: 700 kcal · Carbohydrates: 17 g · Protein: 67 g · Fat: 41 g · Saturated Fat: 19 g · Trans Fat: 2 g · Cholesterol: 233 mg · Sodium: 550 mg · Potassium: 1594 mg · Fiber: 3 g · Sugar: 4 g · Vitamin A: 9517 IU · Vitamin C: 16 mg · Calcium: 90 mg · Iron: 8 mg

• Instant Pot or Slow Cooker

Recipe Details

Course: Main Course

Cuisine: American

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