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A plate of Instant Pot mushroom pot roast on top of mashed potatoes.
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Instant Pot Mushroom Pot Roast

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.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 7 minutes
Pressure Release 25 minutes
Total Time 1 hour 57 minutes
Servings 8 servings
Calories 366kcal
Author Kate at Eating in an Instant

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

Serving: 1serving | Calories: 366kcal | Carbohydrates: 6g | Protein: 35g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 375mg | Potassium: 782mg | Fiber: 1g | Sugar: 1g | Vitamin A: 62IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 4mg