Quick easy instant pot pot roast and potatoes
Quick, easy dump and start instant pot beef pot roast with potatoes recipe is our new weeknight favorite meal.
Servings: 6 servings
Calories: 476kcal
Equipment
Ingredients
- 2 ½ lb beef chuck or round roast
- 3 lb small potatoes
- 2 tablespoons tomato paste
- 1 can condensed onion or mushroom soup 10,5 oz
Instructions
- Add tomato paste and canned soup into your pot. Mix. Add cubed beef on top of the mixture and then add washed unpeeled potatoes on top. Close an lock the lid of your pressure cooker.*
- Set it on manual to HIGH PRESSURE for 40 minutes. Once cooked, Quick release and carefully open the lid.
- Scoop meat and potatoes into the plate and serve.
Notes
*Add an additional liquid like 1 cup of broth or water to prevent the BURN message. Its only needed if you have a newer Instant Pot model that is more sensitive. I own a 2018 IP and never had a problem with burn messages.
** A lot of my readers suggested to do Natural Release for 15 minutes instead of Quick Release to make sure that the meat is tender. Again if you dont have time for NR, dont worry, the meat should be very tender either way
For weight watchers points: myWW green plan 11 points, blue plan 11 points, purple 6 points ( all calculations are done by adding ingredients to Weight watchers app calculator). Points are per serving.
Nutrition
Calories: 476kcal | Carbohydrates: 29g | Protein: 42g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 130mg | Sodium: 216mg | Potassium: 1614mg | Fiber: 6g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 26.9mg | Calcium: 102mg | Iron: 11.4mg
