Instant Pot Pot Roast - Paleo Pot Roast (Keto Instant Pot Dinner)
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Instant Pot – Pot Roast

Recipe Macros

Tracking your macros is important while trying to remain in Ketosis. Here they are for one serving of this recipe.

Fat

Fat: 23g

Protein

Protein: 32g

Carb

Carbs: 1g (net)

Icons do not reflect ingredients.

Perfect Pot Roast in the Instant Pot

Easy Instant Pot – Pot Roast Recipe

Pot roast is a braised beef entree, made by browning a roast-sized piece of beef then slow-cooking in or over liquid – in this case (in an Instant Pot).

Perfect Pot Roast in the Instant Pot

Typically, tougher cuts such as a chuck steak and boneless chuck roast are cooked using this method. The toughness of their fibers (in these cuts) makes them less than desirable for oven roasting, Instant Pot cooking tenderizes them and makes these cuts incredibly delicious.

Perfect Pot Roast in the Instant Pot

The final result of this Instant Pot Pot Roast is a tender, succulent meat with a rich liquid that lends itself to gravy.

Perfect Pot Roast in the Instant Pot

Instant Pot Pot Roast

Typically, a pot roast is served with vegetables like carrots, potatoes and sometimes onions, all cooked together in the Instant Pot. This is fine in when Paleo. If you’re Keto, add our delicious cauliflower dish to reduce the total carb count of the meal.

Perfect Pot Roast in the Instant Pot
Perfect Pot Roast in the Instant Pot
Perfect Pot Roast in the Instant Pot
Perfect Pot Roast in the Instant Pot

Perfect Pot Roast in the Instant Pot

Course: Main Course
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 55 minutes
Servings: 8 servings
Calories: 342 kcal
Author: Kendra Benson
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Ingredients

Roast & Veggies

Gravy

Instructions

Roast & Veggies

  1. Lightly coat the roast with salt and pepper on both sides. Set aside.

  2. Press the "Saute" button on the Instant Pot and add 1 TBSP of the oil to the inner pot. When the display says "HOT" and the oil is shimmering, add the roast and brown on each side for about 3 minutes, or until it forms a nice crust and you can easily remove it from the inner pot's surface. Be sure to brown all sides as well, not just the top and bottom. Remove the roast and set aside.

  3. Add the remaining 1 TBSP of oil to the still-hot Instant Pot. Add the onions and garlic, sauté until slightly softened, about 2 minutes. Press the "CANCEL" button on the Instant Pot. Remove the onions and set aside.

  4. Add the carrots and potatoes to the pot and pour in the beef stock and red wine, as well as the basil, parsley, and bay leaf (stir lightly). Place the roast on top of the veggies and top the roast with the sautéed onions. Lock the lid in place and close the pressure valve. Press the "MANUAL" button and increase the time to 70 minutes for a 3lb roast, 80 minutes for a 3.5lb roast, or 90 minutes for a 4lb roast.
  5. When the time is up, you can do either natural pressure release (NPR) or quick pressure release (QPR). Turn off the Instant Pot. Remove the roast and let rest while you make the gravy (do not cut into it for at least 10 minutes). Remove the veggies with a slotted spoon so you have easier access to the juices to make the gravy.

Gravy

  1. In a medium saucepan, melt the butter/ghee over medium-low heat. Whisk in the cassava flour to form a thin roux.

  2. Start adding the liquid from the Instant Pot 1/4 cup at a time, whisking and letting it gently simmer to thicken. Continue until you get your preferred gravy thickness (this is about 2-ish cups for me). Season with salt and pepper to taste (you may not need it at all so taste it first).

Serving

  1. Slice the roast against the grain or pull apart with 2 forks (it will be tender enough to do this). Serve hot with a scoop of veggies and a dousing of gravy.

Recipe Notes

  • Nutrition Facts are for the Roast only (does not include gravy or carrots/potatoes since the amounts eaten of those may not match the portion mentioned in the recipe).
  • Total Cook/Prep Times do not include the time it takes the pressure cooker to come to pressure (this can vary from pot-to-pot, also depending on your location).
Nutrition Facts
Perfect Pot Roast in the Instant Pot
Amount Per Serving
Calories 342 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 8g 40%
Cholesterol 117mg 39%
Sodium 138mg 6%
Potassium 582mg 17%
Total Carbohydrates 1g 0%
Protein 32g 64%
Vitamin A 0.4%
Vitamin C 1.2%
Calcium 3.3%
Iron 19.7%
* Percent Daily Values are based on a 2000 calorie diet.
This pot roast cooks up fast and tender in the Instant Pot, making for a perfect quick & easy family dinner any time.

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10 Comments on “Instant Pot – Pot Roast

  1. Mae

    What is the serving size (in terms of weight)? I couldn’t find what the 342 calories actually applied to in the dish.

    Reply
    1. Kendra Benson

      The serving size will vary depending on the exact size of your roast. The nutrition facts were calculated on a 3# roast split evenly between 8 servings. There is no serving size by weight on this particular recipe because of the variations possible.

      Reply
  2. Christina

    I made this a couple of nights ago and it was absolutely fantastic!! Thank you for such an easy, delicious recipe!!

    Reply
  3. Caleb

    Just wanted to point out for people watching carbs. In one baby red potato there are 24g of carbs. Use radishes as a great alternative.

    Reply
  4. Dana B

    Hi! I made this with a 3.5 pound roast. The meat was great but not pull apart tender, but the veggies and potatoes were pretty mushy. Any suggestions to match them up better next time?

    Reply

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