Instant Pot mushroom pot roast recipe makes tender pot roast that’s topped with savory mushroom gravy. This easy pot roast recipe takes almost no prep.
Instant Pot mushroom pot roast is a great way to turn chuck roast into a delicious dinner! This easy recipe doesn’t take much prep to make, and it makes tender pot roast in tasty gravy.
I’ve included step-by-step photos and tips to help you make the recipe and serving suggestions below.
Ingredient notes and substitutions
- Mushrooms: Or use your favorite sliced mushrooms.
- Broth: If you prefer less sodium, you can use no salt broth, omit the kosher salt, or both.
- Steak seasoning: I like to use Montreal steak seasoning, but feel free to use your favorite seasoning blend.
How to make Instant Pot mushroom pot roast
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Press sauté.
Step 2: Once the pot reads “hot”, add the olive oil and then the sliced onions.
Step 3: Cook the onions, stirring occasionally, until softened, about 3-4 minutes.
Step 4: Add the mushrooms, and cook, stirring occasionally, until the mushrooms soften, about 3-4 minutes.
Step 5: Sprinkle with kosher salt.
Step 6: Add the garlic, and cook, stirring the entire time, for 30 seconds.
Step 7: Pour in 1/4 cup of the beef broth, and stir to remove any browned bits from the bottom of the pot.
Step 8: Place the chuck roast pieces in the Instant Pot inner pot on top of the veggie mixture.
Step 9: Pour in 1 cup of the beef broth.
Step 10: Sprinkle the steak seasoning over the meat.
Step 11: Add the Better Than Beef Bouillon.
Step 12: Close and lock the lid. Be sure that the pressure release valve is set to sealing. Press manual high pressure and adjust the time to 60 minutes.
Step 13: When the cooking time has finished, let the pressure release naturally for 25 minutes.
Step 14: Unlock and remove the lid. Remove the meat and shred it.
Step 15: Mix together the remaining 1/4 cup beef broth and 2 tablespoons cornstarch.
Step 16: Press sauté.
Step 17: Stir in the cornstarch mixture, and cook, stirring regularly, for about 2 minutes, or until thickened.
Step 18: Serve the gravy over the shredded meat.
Tips
- Browning the meat: You can remove the veggie mix to a plate and brown the meat before continuing on with the recipe. I haven’t found that it added enough flavor to be worth the time, but if you prefer the meat to be browned, you absolutely can.
- Pressure release: It’s important to let the pressure release naturally for the full 25 minutes. This helps the meat to remain tender.
Serving suggestions
I like to serve the pot roast and gravy over mashed potatoes. You could opt for egg noodles or mashed cauliflower for a lower carb option.
I add steamed veggies like green beans or broccoli on the side. A green salad also works well and helps to add some freshness to the meal.
Storage
Store any leftover pot roast and gravy in an airtight container in the refrigerator. It will keep for up to 4 days when properly stored.
Instant Pot Mushroom Pot Roast
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 large white or yellow onion sliced
- 8 ounces sliced button mushrooms
- 1/2 teaspoon kosher salt
- 4 cloves garlic minced
- 1 ½ cups reduced-sodium beef broth divided
- 3 pounds boneless beef chuck roast cut into 10 chunks
- 3 tablespoons steak seasoning
- 1 tablespoon Better Than Beef Bouillon
- 2 tablespoons cornstarch
Instructions
- Press sauté.
- Once the pot reads “hot”, add the olive oil and then the sliced onions.
- Cook the onions, stirring occasionally, until softened, about 3-4 minutes.
- Add the mushrooms, and cook, stirring occasionally, until the mushrooms soften, about 3-4 minutes.
- Sprinkle with kosher salt.
- Add the garlic, and cook, stirring the entire time, for 30 seconds.
- Pour in 1/4 cup of the beef broth, and stir to remove any browned bits from the bottom of the pot.
- Place the chuck roast pieces in the Instant Pot inner pot on top of the veggie mixture.
- Sprinkle the steak seasoning over the meat.
- Pour in 1 cup of the beef broth.
- Add the Better Than Beef Bouillon.
- Close and lock the lid. Be sure that the pressure release valve is set to sealing. Press manual high pressure and adjust the time to 60 minutes. It should take about 10-15 minutes for the pot to come to pressure.
- When the cooking time has finished, let the pressure release naturally for 25 minutes.
- Unlock and remove the lid.
- Remove the meat and shred it.
- Mix together the remaining 1/4 cup beef broth and 2 tablespoons cornstarch.
- Press sauté.
- Stir in the cornstarch mixture, and cook, stirring regularly, for about 2 minutes, or until thickened.
- Serve the gravy over the shredded meat.
Notes
- Mushrooms: Or use your favorite sliced mushrooms.
- Broth: If you prefer less sodium, you can use no salt broth, omit the kosher salt, or both.
- Steak seasoning: I like to use Montreal steak seasoning, but feel free to use your favorite seasoning blend.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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