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Home » Blog » Recipes » Instant Pot Yankee Pot Roast (Whole30, Low Carb)

Instant Pot Yankee Pot Roast (Whole30, Low Carb)

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This Instant Pot Yankee Pot Roast is a delicious, Whole30-friendly comforting supper! Leftovers freeze well so it’s a perfect meal for busy families!

A shot of a slice of Instant Pot Yankee Pot Roast on a plate with roasted asparagus

Autumn’s here! Now that it’s sweater weather and my Ready or Not! book tour travels (and weeks of eating on-the-go) are slowly winding down, I’m craving hearty, home-cooked comfort foods. These days, I can’t imagine anything more satisfying than sharing a steaming bowl of meaty stew and veggies with friends and family. But if you’re like me, you don’t have the patience to babysit the stew while it simmers for hours on the stove or in the oven.

That’s why I recently converted my classic recipe for Yankee Pot Roast (on page 218 of our first cookbook,  Nom Nom Paleo: Food for Humans) for the Instant Pot, a.k.a. the crazy-cool kitchen gadget everyone (me included) has been telling you about. They’re right, you know: This electric pressure cooker is amazing because you just set it and forget it! Now that summer is officially over, isn’t it time you took your Instant Pot out of the box already?

Cooking Tips and Tricks for Instant Pot Yankee Pot Roast

  • Definitely use collagen-rich chuck roast and not a lean roast like bottom or top round. These lean roasts will dry out in the Instant Pot, and no one likes powdery meat. (Ick.)
  • Don’t go bigger than a 3½ -pounder ’cause it’ll take too long to cook through. If you’re looking for an even speedier recipe, cube the meat and make this beef stew instead.
  • If your pot roast isn’t tender enough when the timer goes off and after the pressure drops naturally, cook it for 10-15 more minutes under high pressure or until a fork pierces the meat easily. Chuck roast is a forgiving cut, and it actually gets more tender with additional cooking time.
  • The sauce won’t be super thick, but you can puree the veggies with a stick blender to bulk it up.
  • Leftover pot roast freezes well, which makes it a great make-ahead-and-reheat dish. If you’re taking a pre-cooked unsliced roast out of the freezer, thaw it before you reheat it to ensure even cooking. There’s nothing more disappointing than slicing into a pot roast only to hit an icy center.

Time to make Instant Pot Yankee Pot Roast!

Makes 6 servings

Ingredients:

  • 1 (3½ -pound) boneless beef chuck roast
  • Diamond Crystal brand kosher salt
  • Freshly ground black pepper
  • 2 tablespoons ghee, divided
  • 2 medium leeks, white and light green ends only, cleaned, trimmed, and thinly sliced
  • 1 celery stalk, finely chopped
  • 1 medium carrot, finely chopped
  • 2 garlic cloves, smashed and peeled
  • 1 tablespoon tomato paste
  • ¼ cup aged balsamic vinegar (but not the super expensive stuff)
  • ½ ounce dried porcini mushrooms, rinsed
  • 2 sprigs fresh thyme
  • 1 cup bone broth or chicken stock
  • 3 medium carrots, cut into 1-inch pieces
  • ¼ cup chopped fresh Italian parsley

Equipment:

  • Measuring spoons
  • Chef’s knife
  • Cutting board
  • Instant Pot (these are the models I recommend folks buy)
  • Tongs
  • Silicone spatula
  • Measuring cup

Method:

Pat the roast dry with paper towels, and season it with 2 teaspoons kosher salt and a few generous grinds of pepper.

Seasoning a tied up chuck roast with salt

Press the “Sauté” button on your Instant Pot and add 1 tablespoon of ghee to the cooking insert. Once the fat’s melted, sear the roast until evenly browned, about 3 minutes per side. (Yes, you can skip the searing if you’re too busy—it will still taste good.)

Searing the salted chuck roast in an Instant Pot

Transfer the beef to a platter.

Transferring the seared chuck roast from the Instant Pot to a platter with a pair of tongs

Add the remaining tablespoon of ghee in the now-empty insert, and toss in the finely chopped leeks, celery, and carrots along with a pinch of salt. Sauté the vegetables until softened, about 5 minutes.

Adding diced vegetables to the Instant Pot and sautéing them until soft

Add the garlic and tomato paste. Stir for 30 seconds or until fragrant.

A tablespoon of tomato paste is added to the Instant Pot

Pour in the vinegar, and scrape up all the browned bits on the bottom.

Balsamic vinegar is poured into the Instant Pot and cooked down

Nestle the roast back into the Instant Pot, and throw in the porcini mushrooms and thyme.

The seared pot roast, mushrooms, and thyme are added to the Instant Pot

Add the broth.

Broth is poured into the Instant Pot

Lock the lid. Make sure the valve on the lid is in the sealed position. Press “Manual” or “Pressure Cook” and set the cooking time to 75 minutes under high pressure.

The Instant Pot is programmed to cook for 75 minutes under high pressure

When it’s finished cooking, allow the pressure to drop naturally (about 20 minutes). Take off the lid and stab the roast to make sure it’s fork-tender. If the meat is still tough, cook under high pressure for another 10-15 minutes and let the pressure drop naturally.

A fork is stabbed into the Pot Roast to check if it is tender

Fish the roast out of the pot and lightly tent with foil. Skim the fat off the top, if desired. Taste the sauce, discard the thyme, and adjust the seasoning if needed. Then, add the carrot slices to the Instant Pot. Cover and cook the carrots under high pressure for 3 minutes.

Sliced carrots are added to an Instant Pot.

Meanwhile, slice the chuck roast against the grain into ½-inch slices. When the carrots are done cooking, vent the pressure manually. Ladle the sauce and carrots over the pot roast. Top with Italian parsley.

Overhead shot of the pressure being manually released on an Instant Pot

If you’re serving the pot roast later, you can stop before adding the carrot chunks in the step above. Refrigerate the roast for up to 4 days or freeze it for up to 3 months. When you’re ready to eat, take the hardened fat shell off the top of the sauce…

The hardened fat cap is removed from chilled Instant Pot Yankee Pot Roast

…and cook under high pressure for 10 minutes. Release the pressure manually. Add the carrot chunks and cook for 3 minutes under high pressure. Release the pressure manually (again). Finish by slicing the roast and topping with the sauce and carrots. Garnish with Italian parsley.

Instant Pot Yankee Pot Roast is sliced on a wooden cutting board

Serve with roasted veggies and Garlic Cauliflower Mashed “Potatoes”!

An overhead shot of a plate of Instant Pot Yankee Pot Roast on Garlic Cauliflower Mashed Potatoes and roasted asparagus


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


PRINTER-FRIENDLY RECIPE CARD

My Top Instant Pot (Pressure Cooker) Recipes by Michelle Tam https://nomnompaleo.com
Print Recipe
4.75 from 12 votes

Instant Pot Yankee Pot Roast

My Instant Pot Yankee Pot Roast is a delicious, Whole30-friendly fall supper! Leftovers freeze well so it's a perfect meal for busy families!
Prep Time10 mins
Cook Time1 hr 35 mins
Total Time2 hrs 15 mins
Course: Dinner
Cuisine: American
Keyword: gluten-free, Instant Pot, low carb, nom nom paleo, nomnompaleo, Whole30
Servings: 6 servings
Calories: 582kcal
Author: Michelle Tam

Ingredients

  • 1 3½ -pound boneless beef chuck roast
  • Diamond Crystal kosher salt 
  • Freshly ground black pepper
  • 2 tablespoons ghee divided
  • 2 medium leeks white and light green ends only, cleaned, trimmed, and thinly sliced
  • 1 celery stalk finely chopped
  • 1 medium carrot finely chopped
  • 2 garlic cloves smashed and peeled
  • 1 tablespoon tomato paste
  • ¼ cup aged balsamic vinegar but not the super expensive stuff
  • ½ ounce dried porcini mushrooms rinsed
  • 2 sprigs fresh thyme
  • 1 cup bone broth or chicken stock
  • 3 medium carrots cut into 1-inch pieces
  • ¼ cup chopped fresh Italian parsley

Instructions 

  • Pat the roast dry with paper towels, and season it with 2 teaspoons kosher salt and a few generous grinds of pepper.
  • Press the “Sauté” button on your Instant Pot and add 1 tablespoon of ghee to the cooking insert. Once the fat’s melted, sear the roast until evenly browned, about 3 minutes per side. (Yes, you can skip the searing if you’re too busy—it will still taste good.) Transfer the beef to a platter.
  • Add the remaining tablespoon of ghee in the now-empty insert, and toss in the finely chopped leeks, celery, and carrots along with a pinch of salt. Sauté the vegetables until softened, about 5 minutes.
  • Add the garlic and tomato paste. Stir for 30 seconds or until fragrant.
  • Pour in the vinegar, and scrape up all the browned bits on the bottom.
  • Nestle the roast back into the Instant Pot, and throw in the porcini mushrooms and thyme. Add the broth.
  • Lock the lid. Make sure the valve on the lid is in the sealed position. Press “Manual” or “Pressure Cook” and set the cooking time to 75 minutes under high pressure.
  • When it’s finished cooking, allow the pressure to drop naturally (about 20 minutes). Take off the lid and stab the roast to make sure it’s fork-tender. If the meat is still tough, cook under high pressure for another 10-15 minutes and let the pressure drop naturally.
  • Fish the roast out of the pot and lightly tent with foil. Skim the fat off the top, if desired. Taste the sauce, discard the thyme, and adjust the seasoning if needed. Then, add the carrot slices to the Instant Pot. Cover and cook the carrots under high pressure for 3 minutes.
  • Meanwhile, slice the chuck roast against the grain into ½-inch slices. When the carrots are done cooking, vent the pressure manually. Ladle the sauce and carrots over the pot roast. Top with Italian parsley.
  • If you’re serving the pot roast later, you can stop before adding the carrot chunks in the step above. Refrigerate the roast for up to 4 days or freeze it for up to 3 months.
    When you’re ready to eat, take the hardened fat shell off the top of the sauce, and cook under high pressure for 10 minutes. Release the pressure manually. Add the carrot chunks and cook for 3 minutes under high pressure. Release the pressure manually (again). Finish by slicing the roast and topping with the sauce and carrots. Garnish with Italian parsley.

Notes

  • Definitely use collagen-rich chuck roast and not a lean roast like bottom or top round. These lean roasts will dry out in the Instant Pot, and no one likes powdery meat. (Ick.)
  • Don’t go bigger than a 3½ -pounder ’cause it’ll take too long to cook through. If you’re looking for an even speedier recipe, cube the meat and make this beef stew instead.
  • If your pot roast isn’t tender enough when the timer goes off and after the pressure drops naturally, cook it for 10-15 more minutes under high pressure or until a fork pierces the meat easily. Chuck roast is a forgiving cut, and it actually gets more tender with additional cooking time.
  • The sauce won't be super thick, but you can puree the veggies with a stick blender to bulk it up.
  • Leftover pot roast freezes well, which makes it a great make-ahead-and-reheat dish. If you’re taking a pre-cooked unsliced roast out of the freezer, thaw it before you reheat it to ensure even cooking. There’s nothing more disappointing than slicing into a pot roast only to hit an icy center.
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 582kcal | Carbohydrates: 13g | Protein: 54g | Fat: 36g | Fiber: 2g | Sugar: 5g
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Reader Interactions

Comments

  1. Jamie Barnden says

    October 21, 2017 at 5:03 pm

    Made this for friends at lunch today and it was really delicious, will definitely make again.

    Reply
  2. mlynn says

    October 22, 2017 at 12:57 pm

    Can’t wait to try this. Question: If I use regular (not dried) mushrooms, will they get too mushy?

    Reply
  3. molliew says

    October 22, 2017 at 3:24 pm

    Can you do this in the crockpot? I was convinced the original was for the crockpot, then opened my book just now and it’s for a dutch oven.

    Reply
  4. Abby Sherman says

    October 23, 2017 at 1:46 am

    Made this tonight- SO GOOD! I had some random turnips that I cubed and threw in. Everything turned out excellent! Thank you, Michelle! You’re an Instant Pot genius!

    Reply
  5. Amy Witherow says

    October 25, 2017 at 12:14 am

    I have a tri-tip. Would that work? And what if your roast is smaller, like 2.5 pounds. Would you cut the time down by 1/4 (because the roast is 1/4 smaller)? It would be helpful for you to give timing instructions for smaller roasts.

    Reply
    • nomnompaleo says

      October 25, 2017 at 1:22 am

      Nope! You can’t substitute tri-tip for this recipe. If your roast is smaller, you can cut down the time a little — but it isn’t always linear.

      Reply
  6. Jill P says

    October 29, 2017 at 11:31 pm

    Thank you for the recipe… my Roast was 2.6# and I did the Manual setting for 55 mins. & let it decompress for 17 mins… Perfectly tender! I threw in some baby Bella’s (cut chunky)from the start & they are great.

    Reply
  7. Wamgirl says

    January 11, 2018 at 7:46 pm

    Saw your poster at Old Town Alexandria VA Whole Foods- BRAVA girlie !! Excited to try this recipe..

    Reply
  8. Nicole Hilfman says

    January 26, 2018 at 2:40 pm

    Wow, just made it, amazing! Everyone loved it! I blended up the cooked veggies to make a nice thick gravy, soon good:)

    Reply
  9. Tory says

    November 13, 2020 at 6:38 pm

    4 stars
    Hi Michelle! I just made this recipe last night and it was SO GOOD! However, I do have a couple questions I’m hoping you could help with. When the meat was finished cooking, it was basically falling apart and couldn’t be sliced like you did with yours. Is that normal? I will say that your meat looked thick and three dimensional whereas mine was flat and maybe an inch or two thick, like a typical steak. I think it’s possible I bought the wrong cut. The label on mine said “Beef Chuck Bottom Chuck Roast– Boneless” which was the closest option I saw to what you specified. I’m just starting to learn to cook, and don’t quite understand the nuances between cuts of meat yet.

    I also couldn’t find aged balsamic vinegar in my store, so I used regular balsamic vinegar. It turned out fine, but I would like to try it the proper way next time. Do you have any aged balsamic brands I should keep an eye out for?

    Finally, I was wondering why we use dried mushrooms vs. whole/regular ones. I had never used dried before this recipe and am curious. Thanks again– this recipe is definitely a keeper!

    Reply
    • Michelle Tam says

      November 17, 2020 at 4:34 am

      I think your chuck roast was too thin, but if it tasted great I wouldn’t stress about it not slicing. My favorite aged balsamic vinegar is Napa Valley Naturals Grand Reserve (25 stars). The aged balsamic at Trader Joe’s is also pretty good. Dried mushrooms have concentrated umami flavor and taste better than fresh. Plus, you can keep them in the pantry for a long time!

      Reply
      • Tory says

        November 20, 2020 at 4:11 pm

        Thank you so much! I’ll definitely keep an eye out for that vinegar 🙂

        Reply
  10. Jacqueline says

    January 24, 2021 at 4:22 pm

    Can you make this in a slow cooker instead of instant pot? If so, do you need to change any ingredients.

    Reply
    • Michelle Tam says

      January 24, 2021 at 8:14 pm

      You should be able to cook it in a slow cooker on low for 8 to 10 hours. The ingredients should be the same.

      Reply
  11. Kelli says

    February 20, 2021 at 6:31 pm

    Love, love, love your recipes but I recently had to give up all nightshades, therefore tomatoes. Is there anything you would suggest to sub for the tomato paste?

    Thanks !!!

    Reply
    • Michelle Tam says

      February 21, 2021 at 3:56 am

      You can leave it out!

      Reply
    • Dark Beauty says

      February 12, 2022 at 5:45 pm

      Someone has suggested you substitute purée carrots like from baby food jar for tomato paste.

      Reply
  12. Amy says

    May 6, 2021 at 10:13 pm

    5 stars
    I can’t believe I have not reviewed this. It’s like my signature dish. I make it all the time, for guests, for just us, etc. My family loves it, it’s such a treat. I keep the dried Porcinis in the house and all the other stuff except the leeks which I get with the roast. I find I have to cook it a little longer but it seems that is often the case with my Instant pot and these recipes. When I have time to make the carrots it’s absolutely heavenly. I will admit I’m not a Paleo follower so I make it with egg noodles or potatoes. It’s sizzling right now.

    Reply
  13. Jennifer says

    September 22, 2021 at 8:47 pm

    Can you make this into a crock pot recipe?…..PLEASE!!!!!

    Reply
    • Michelle Tam says

      September 23, 2021 at 4:44 pm

      I’d try cooking it on low for 9 to 11 hours.

      Reply
  14. Sarina says

    October 27, 2021 at 3:22 pm

    5 stars
    Absolutely fabulous! Love your beef stew recipe but had a whole roast. Didn’t have mushrooms so I used your mushroom powder. Turned out amazing.

    Reply
  15. Mary says

    January 1, 2022 at 2:54 pm

    5 stars
    Made this last night to celebrate NYE. It was so good and got tons of compliments. The best part is that it was super easy. It also filled the house with an amazing aroma. I pureed some of the sauce with an imersion blender, and definitely recommend doing that and pouring it over the meat before serving. I’ve made this recipe before and there is a reason it’s one of my faves.

    Reply

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