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Plated pot roast and sides

Pot Roast with Mushroom Gravy (Instant Pot)

A hearty comfort food for cold nights.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American
Calories 550 kcal

Equipment

  • 1 Instant Pot (8-quart size)
  • 1 Pot, for mushroom gravy (if making from scratch)
  • 1 Glass Lid for Instant Pot (optional, but nice)

Ingredients
  

For Meat

  • 4 - 7.5 lbs. Chuck Roast
  • Cooking Oil
  • Salt & Pepper (to taste)
  • 1 cup Red Wine
  • 1 cup Beef Broth

For Cream of Mushroom Gravy

  • 12 oz. Shiitake Mushrooms (sliced)
  • 12 oz. Mini Portabella Mushrooms (sliced)
  • 1 small Shallot (minced, can substitute sliced green onions)
  • 1/2 cup Butter
  • 7.5 Tbsp. Flour
  • Salt & Pepper (to taste)
  • 1.5 cups Broth
  • 1.5 cups Milk
  • 2 cubes Chicken Bouillon
  • 1 packet Lipton's Onion Soup Mix

Instructions
 

For Meat

  • Sprinkle your meat generously with salt and pepper.
  • Set Instant Pot to “Sauté” setting and sear your meat on all sides to brown it, using tongs or forks to flip it around to get all the sides.
  • Set meat aside, then add 1 cup of red wine to deglaze and scrape off the fond.  Add meat back in, and add 1 cup of broth.
  • Lock the lid on the Instant Pot, then switch over to the “Pressure Cook” setting, and set your timer for 1 hour.

Mushroom Gravy

  • Cook the homemade cream of mushroom gravy, or have a can of premade cream of mushroom soup and a packet of onion soup mix ready.
  • Prep mushrooms by removing stems from shiitakes, then slice the shiitakes and the mini portabellas.
  • Melt ½ cup butter in a pot or large skillet.
  • Add minced shallot (or sliced green onions) and sliced mushrooms to butter.  Sauté until veggies start to sweat and brown.
  • Add 7-½ Tbsp. of flour and stir to coat everything.
  • Add 1-½ cups broth (or braising liquid from pot roast) and 1-½ cups of milk, then stir.
  • 1.     Add salt & pepper to taste, then a packet of Lipton’s onion soup mix.  Continue cooking to thicken soup.

Finishing Touches

  • When the Instant Pot timer goes off, natural release for 10 - 15 minutes, then quick-release =.
    (You can experiment with these times to find out what you like best).
  • Set the meat aside to shred/slice, then transfer to a serving dish (reserve braising liquid for other uses if you want to).
  • Switch to the “Warm” setting and add mushroom gravy mixture.  Replace lid (or use glass lid) and allow to cook for 30 more minutes.
  • Serve with your choice of sides, such as mashed potatoes and vegetables.