Instant Pot Beef Roast Recipe
This amazing Instant Pot Beef Roast recipe made with red wine, mushrooms and onions as a main dish perfect for a family of 4 or 6
Prep Time1 hour hr
Cook Time1 hour hr 10 minutes mins
Course: Main Course
Cuisine: American
Servings: 3 Pounds
Calories: 354kcal
Author: April Golightly
- 3 Pounds Chuck Roast
- 1 Cup Red Wine
- 1 Cup Chicken Broth
- 1 Yellow Onion chopped
- 8 oz. Mushroom sliced
- Olive Oil Spray
Start by salting the chuck roast on both sides and let sit for 1 hour.
Chop up the onions and the mushrooms while you let the meat sit.
Put the Instant Pot on Saute, spray the pan with olive oil. Once the Instant Pot is hot, add the meat in to sear for about 4 minutes on each side.
Once the meat is done searing, set the instant pot on the meat setting and increase the time to 60 minutes. You want the Instant to be on high.
Pour in 1 cup of the red wine, 1 cup chicken broth, and the chopped up onions and mushrooms.
Cover the instant pot and shut the vent so that the pressure can build up.
Once the 60 minutes has ended, let the instant pot vent naturally rather than doing the quick release of the steam.
Use a colander to separate the meat from the liquid. Save the liquid to make gravy if you want (instructions above).
Serve hot.
Serving: 1/2 cup | Sodium: 309.5mg | Calcium: 0mg | Vitamin C: 0mg | Vitamin A: 0IU | Sugar: 0.9g | Fiber: 0.6g | Potassium: 0mg | Cholesterol: 134.6mg | Calories: 354kcal | Trans Fat: 0g | Monounsaturated Fat: 0g | Polyunsaturated Fat: 8.2g | Saturated Fat: 3.8g | Fat: 15.5g | Protein: 46.1g | Carbohydrates: 2.8g | Iron: 0mg