Instant Pot Red Wine Pot Roast
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Quick, easy Instant Pot red wine pot roast recipe with simple ingredients- Juicy, tender, melt in your mouth braised chuck roast, loaded in Italian herbs.
Course Main Course
Cuisine American
Prep Time 10 minutes mins
Cook Time 1 hour hr 20 minutes mins
Total Time 1 hour hr 30 minutes mins
Servings 6 People
Calories 551
Author Abeer
Turn Instant pot to "Saute"mode and heat oil. Add roast and season one side with salt and pepper and sear it.
Then, flip it over and season the other side with salt and pepper and sear it.
Sear and brown the sides of the roast too.
Add broth, red wine, onion, garlic, paprika, parsley, oregano, thyme, tomato paste, bay leaf.
Put the lid on and turn up the the valve to "Sealing." Select "Manual" mode and set the time for 60 minutes.
When the cook time is over, let the pressure release naturally for 10 minutes before turning the valve to "Venting."
Open the lid and add carrots and potatoes (optional).
Put the lid on again and turn the valve to "Sealing" and select "Manual" mode and set the time for 10 minutes.
When the cook time is over, let the pressure release naturally for 10 minutes before turning the valve to "Venting."
Open the lid and shred beef with 2 forks. Enjoy!
Read all my tips above.
Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Calories: 551 kcal | Carbohydrates: 15 g | Protein: 46 g | Fat: 30 g | Saturated Fat: 11 g | Cholesterol: 156 mg | Sodium: 391 mg | Potassium: 1250 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 1905 IU | Vitamin C: 12.8 mg | Calcium: 84 mg | Iron: 7.6 mg