Instant Pot Creamy Onion & Mushroom Pot Roast

Ingredients

Ingredients

• 3–4 lb chuck roast

• Salt & black pepper (generous)

• 1 tbsp oil

• 2 large onions, thinly sliced

• 8 oz sliced mushrooms

• 3 cloves garlic, minced

• 1 cup beef broth (or water + Better Than Bouillon)

• 2 tbsp Worcestershire sauce

• 1 tbsp tomato paste (optional but recommended)

• 1 tsp dried thyme or rosemary

• 3–4 large carrots, cut in chunks (optional)

• 1–1½ lb baby potatoes or halved Yukon golds (optional)

• ½–¾ cup heavy whipping cream

• 1–2 tbsp cornstarch + 2 tbsp cold water

Directions

1. Season & sear

   • Season roast generously with salt and pepper.

   • Set Instant Pot to Sauté. Add oil.

   • Brown roast 3–4 minutes per side. Remove and set aside.

2. Build the onion-mushroom base

   • Add sliced onions and a pinch of salt.

   • Sauté 5–8 minutes until very soft and lightly golden.

   • Add mushrooms; cook 3–4 minutes until they release moisture.

   • Stir in garlic and tomato paste; cook for 30 seconds.

3. Deglaze

   • Pour in beef broth and Worcestershire.

   • Scrape the bottom very well to avoid burn notice.

   • Stir in thyme/rosemary.

4. Pressure cook the roast

   • Nestle roast (and juices) back into the pot.

   • Lock lid → Pressure Cook (High)

     1. 60 minutes for a 3-lb roast

     2. 70–75 minutes for a 4-lb roast

   • Natural release 15 minutes, then quick release.

5. Cook vegetables (optional)

   • Add carrots and potatoes.

   • Pressure Cook High 10 minutes, then quick release.

6. Make the creamy gravy

   • Remove roast and veggies; tent loosely with foil.

   • Set Instant Pot to Sauté (Low).

   • Stir in cornstarch slurry; simmer 2–3 minutes until thick.

   • Turn off heat, then stir in ½–¾ cup HWC until silky.

   • Taste and adjust salt & pepper.

7. Serve

   • Shred or slice roast.

   • Spoon that luxurious onion-mushroom cream gravy over everything.