Skip to content Skip to sidebar Skip to footer
Home / cream / instant / mushroom / recipe / roast / soup / with

Instant Pot Pot Roast With Cream Of Mushroom Soup

Post a Comment

Hot Dinner Happy Home Pot Roast with Mushroom Gravy
Hot Dinner Happy Home Pot Roast with Mushroom Gravy from hotdinnerhappyhome.blogspot.com

Description

This Instant Pot Pot Roast with Cream of Mushroom Soup is an easy, delicious and comforting meal that is perfect for any night of the week. Made with a combination of beef, carrots, mushrooms and potatoes, it’s a healthy and hearty dinner that everyone will love. The cream of mushroom soup adds a rich and creamy sauce that is the perfect complement to the beef and vegetables. Plus, the Instant Pot helps to make this a quick and easy meal that’s ready in no time.

Prep Time

This Instant Pot Pot Roast with Cream of Mushroom Soup takes about 10 minutes to prepare. This includes the time it takes to chop the vegetables and to season the beef. Once the pot is prepped and ready to go, it’s just a matter of setting the Instant Pot and waiting for it to work its magic.

Cook Time

This Instant Pot Pot Roast with Cream of Mushroom Soup takes about 45 minutes to cook in the Instant Pot. This includes the 10 minutes of pressure cook time and the 25 minutes of natural release time. Once the Instant Pot is done, you’ll have a delicious, comforting and healthy meal that’s ready to be enjoyed.

Ingredients

  • 2-3 lbs chuck roast, cut into cubes
  • 1 cup baby carrots
  • 1 cup mushrooms, sliced
  • 1 onion, diced
  • 1 teaspoon garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 tablespoon Worcestershire sauce
  • 1 cup beef broth
  • 1 can cream of mushroom soup
  • 2-3 potatoes, cubed

Instructions

1. Start by seasoning the beef. In a large bowl, combine the garlic, oregano, thyme, salt, pepper and Worcestershire sauce. Add the beef and mix until the beef is evenly coated. Set aside.

2. In the Instant Pot, add the beef, carrots, mushrooms, onion, beef broth, cream of mushroom soup and potatoes. Stir until everything is combined.

3. Place the lid on the Instant Pot and set the pressure valve to “sealing”. Press the “manual” button and set the timer for 10 minutes. When the timer is done, let the pressure release naturally for 25 minutes.

4. Once the pressure has released, open the lid and stir the pot roast. Serve with your favorite sides and enjoy!

Equipment

  • Instant Pot
  • Large bowl
  • Measuring cups and spoons
  • Knife
  • Cutting board
  • Spatula

Notes

Be sure to use a high-quality beef broth for the best flavor. If you’d like, you can use a low-sodium version to reduce the sodium content of the dish.

Nutrition: Per Serving

Calories: 456, Fat: 24g, Carbohydrates: 19g, Protein: 36g, Sodium: 1277mg

Recipe Tips

If you’d like, you can add more vegetables to the pot roast. Some great additions include celery, bell peppers and sweet potatoes. You can also add more spices to taste. This pot roast can also be made in the slow cooker. Just follow the same instructions, but set the slow cooker to low for 8-10 hours. If you’d like, you can add more liquid to the slow cooker. This will help to keep the pot roast moist and flavorful.


Post a Comment for "Instant Pot Pot Roast With Cream Of Mushroom Soup"