OPTIONAL: root vegetables, as desiredcarrot, potato, etc.
2tablespoonsOPTIONAL: corn starch
Optional: Turn instant pot to saute mode and with a small amount of oil, sear all sides of chuck roast. Skip this step if in a hurry or if roast is frozen.
Add vegetables (if using), and chuck roast to inner pot of instant pot.
Mix onion soup mix with one cup of water and pour over meat and vegetables.
Cover, lock, and set pot to 'sealing'.
Turn on manual for 40 minutes if seared, 45 minutes if thawed but not seared, and 60 minutes if frozen. Meat should be tender when finished. If meat is not cooked to tender, turn back on to manual for an additional 5 minutes.
Remove meat and vegetable from instant pot and place on a serving tray. In a small cup or bowl combine 2 tablespoons cornstarch with 1 tablespoon cold water and mix well.
Turn instant pot to saute mode and bring to a simmer. Pour in corn starch slurry and stir well.
Continue stirring until sauce thickens.
calories are calculated for meat.
Serving: 3oz | Calories: 252kcal
Instapot Recipes - Pot Roast https://www.mamalovesfood.com/instant-pot-recipes/