My Italian-style pressure cooker pot roast is braised in red wine until the meat just falls apart and the potatoes and carrots are tender. Easy instant pot comfort food dinner!
Course Main Course
Keyword instant pot roast, pot roast
Prep Time 15minutes
Cook Time 1hour20minutes
Marinating Time 8hours
Total Time 1hour35minutes
3lbsboneless chuck roast,cut into 3-4 pieces
1largeyellow onion,thinly sliced
1 1/2lbsbaby potatoes,halved
3mediumcarrots,peeled and cut into 1-2 inch lengths
1/4cupchopped fresh parsley
Mix together all of the marinade ingredients and rub them over the chuck roast then refrigerate the roast for 8-24 hours.
Scrape off the rub (and reserve). Set the pressure cooker to saute hot and heat one tablespoon of olive oil until shimmery. Add the roast in two batches and saute until browned on all sides, about 10 minutes per batch. Transfer the browned meat to a bowl.
Reduce the saute temperature to low. Add the onion to the pressure cooker and saute for 3-4 minutes. Add the reserved rub along with the flour and saute 1 minute.
Increase the saute temperature to high. Add the wine and anchovy paste. Bring to a simmer and cook for 5 minutes.
Return the meat to the pot and add the bay leaf.
Cover the pressure cooker and seal. Set the cooker to high pressure, 40 minutes.
Let it natural release for 10 minutes then press the quick release button.
Once the pressure has released, uncover and add the potatoes and carrots. Then cover the pressure cooker and seal again. Set the cooker to high pressure, 4 minutes.
Press the quick release as soon as the cooker is done. Stir in the fresh parsley.
Remove the beef from the pot and slice. Serve with the vegetables and sauce.