This easy Instant Pot Pot Roast is a tender, juicy and flavorful dish with hearty beef and vegetables covered in a delicious gravy. Everything comes together with just one pot in the pressure cooker!
Turn on the Instant Pot and press the SAUTE button. Add the olive oil and once it gets hot, use tongs to gently lower the meat and allow it to sear and brown (undisturbed) for about 4 minutes on all sides.
Toss in the chopped onions and mushrooms and allow them to cook for 1-2 minutes until fragrant.
Add the tomato paste & Worcestershire sauce.
Pour in the broth and cover with lid. Turn the valve to SEALING and press the PRESSURE COOK on high setting.
Set the timer to 60 minutes.
It will take about 10-15 minutes for the Instant Pot to reach pressure before the cook time begins counting down.
When the cook time is up, allow the pressure to release naturally for 10 minutes and then do a quick release.
Add the vegetables - we used radishes, celery, cauliflower, zucchini and bell peppers (if not low carb - you can add potatoes and carrots if desired) then cover with lid.
Turn the valve to SEAL again and press the PRESSURE COOK once more on high setting for 2 minutes.
When the cook time is over, allow the pressure to release naturally again for 10 minutes and then do a quick release.