Instant Pot Pot Roast — Amy + Jacky Method

2026-09-08T02:44:44Z 2026-09-08T02:44:44Z instant-pot pot-roast beef comfort-food alternative-method amy-jacky

Summary

Tender umami pot roast in 45 minutes pressure + 25 minutes natural release. Soy sauce and fish sauce add deep flavor.

Details

Why Use the Instant Pot?

Cooks in 45 minutes instead of 7-8 hours in a crockpot. Built-in sauté means one-pot cooking.

Ingredients

For the Roast:

  • 2-3 lb chuck roast, ~2 inches thick
  • 1 Tbsp olive oil
  • Kosher salt and black pepper
  • 2 small onions, sliced
  • 4 cloves garlic, minced
  • 1/4 tsp rosemary, 1/4 tsp thyme, 2 bay leaves
  • 2 Tbsp red wine or balsamic vinegar
  • 1 cup unsalted chicken stock
  • 1 Tbsp soy sauce, 1 Tbsp fish sauce (umami secret!)

Vegetables:

  • 4 potatoes, quartered
  • 3 carrots, 2-inch chunks

Directions

  1. Brown roast: Sauté More mode until HOT. Sear roast 8 minutes per side. Remove.
  2. Sauté: Cook onions 3 min, add garlic and herbs 1 min.
  3. Deglaze: Pour in wine, scrape up brown bits.
  4. Pressure cook: Add stock, soy sauce, fish sauce. Return roast. High pressure 45 minutes. Full natural release 25 min.
  5. Veggies: Remove meat. Add potatoes and carrots to liquid. High pressure 4 minutes. Quick release.
  6. Gravy: Mix 2 Tbsp cornstarch with 3 Tbsp cold water. Stir into sauce until thickened.
  7. Serve: Slice roast against the grain. Top with vegetables and gravy.

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