Homemade Instant Pot Pot Roast

Set Instant Pot to Sauté. When it reads "Hot", add the three tablespoons of canola oil and wait for the oil to heat up.

If needed, cut the beef into two and brown it in batches, so it fits in the pot. Cook each piece on EACH side for a full 5 minutes without turning, until it's nicely golden brown.

If needed, add a bit more oil to the pot when searing the rest of the pieces.

Remove the browned beef to a plate and cover with foil to keep warm.

Once all the beef has been browned and set aside, it's time to deglaze the pot.

Add 1/2 cup of water to the pot. Using a wooden spoon, scrape the bits stuck to the bottom and sides of the pot until it is clear.

Turn off the sauté mode.

Add the beef back to the pot.

Add the remaining ingredients, starting with the onion and finishing with the butter.

Close the lid and seal the valve.

If you have a pot roast cut into pieces no thicker than 2 inches, cook it for 75 minutes on High Pressure. For pieces thicker than 2 inches—such as a roast that is 4 inches thick at the center—cook for 100 minutes.

After the Instant Pot beeps, allow for a 15-minute natural pressure release, then manually release any remaining pressure.

Open the lid and check if the beef is tender enough to shred. If it's not, cook for another 15-20 minutes on HP with a 15 min NPR.

Remove beef from the pot and add it to a large serving deep dish.

Place a fine mesh over a mixing bowl and sieve the cooking liquid from the pot. Add one cup of liquid to the beef and return the rest to the pot.

Shred the beef and cover it with aluminum foil. Place a towel on top to keep it warm.

After you added the sieved cooking liquid to the pot, add the prepared veggies to it.

If you cut the potatoes in half, cook on HP for 4 minutes, followed by a Quick Release. If you used whole mini potatoes, cook on HP for 6 minutes, followed by a Quick Release.

Open the lid, and using a spider strainer, transfer the vegetables from the pot to the dish with the beef. Arrange the vegetables around the sides of the beef.

Select Sauté and wait for it to read Hot.

If you want thicker gravy, mix cornstarch with water in a small bowl until fully combined and the cornstarch is dissolved.

Add the mixture to the pot and gently stir. Let it simmer for 2-3 minutes. The sauce will thicken more as it cools off as well.

Transfer the gravy to a gravy boat.

Drizzle the gravy over the shredded beef and garnish it with freshly chopped parsley.

Serve and enjoy!