Prep Time:
20 mins
Cook Time:
1 hr 35 mins
Additional Time:
5 mins
Total Time:
2 hrs
Servings:
8
Ingredients
Directions
Gather all ingredients.
Grant Webster / Food Sylist: Addylen Evans / Prop Stylist: Gabe Greco
Heat 2 tablespoons oil in a multi-functional pressure cooker (such as Instant Pot) set to the Sauté function. Add roast to hot oil and cook until browned all over, 4 to 5 minutes per side. Pour in broth.
Grant Webster / Food Sylist: Addylen Evans / Prop Stylist: Gabe Greco
Combine potatoes, carrots, onion, soup mix, and remaining 2 tablespoons oil in a resealable plastic bag. Seal the bag and shake until vegetables are evenly coated.
Grant Webster / Food Sylist: Addylen Evans / Prop Stylist: Gabe Greco
Pour mixture into the pressure cooker and spread out evenly.
Grant Webster / Food Sylist: Addylen Evans / Prop Stylist: Gabe Greco
Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 60 minutes. Allow 10 to 15 minutes for the pressure to build. Release the pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Grant Webster / Food Sylist: Addylen Evans / Prop Stylist: Gabe Greco
Transfer roast and vegetables to a serving platter, leaving drippings in the pot.
Grant Webster / Food Sylist: Addylen Evans / Prop Stylist: Gabe Greco
Select the Sauté function and bring drippings to a boil. Combine water and cornstarch in a bowl; pour into the drippings. Cook, stirring frequently, until gravy is slightly thickened, 2 to 3 minutes. Season with garlic salt and pepper. Slice roast and serve with vegetables and gravy.
Grant Webster / Food Sylist: Addylen Evans / Prop Stylist: Gabe Greco
Nutrition Facts (per serving)
323
Calories
16g
Fat
19g
Carbs
26g
Protein
