Instant Pot {Electric Pressure Cooker} Italian Pot Roast

I received an Instant Pot Electronic Pressure Cooker last year as a gift. Since then, I’ve been working diligently to create delicious dinners – all in a fraction of the time of the conventional methods. Since my readers love my Mom’s Crock Pot Pot Roast, I wanted to build on that comfort food love and turn a classic Italian pot roast into this Italian-Style Instant Pot [paid link] Pot Roast. With under 10-ingredients, this dinner is as yummy as it is easy to prepare.

I love my Instant Pot [paid link] electric pressure cooker and I am working on sharing a lot more Instant Pot Recipes (Electric Pressure Cooker Recipes).  This Italian Pot Roast cooks in just 60-minutes and is delicious served with steamed vegetables and rice to sop up all that rich tomato gravy.

PRO KITCHEN TIPS:

• I used a 6-quart Instant Pot to make this recipe. Using an electric pressure cooker is a great convenience in the kitchen, but be sure to follow the manufacturer’s recommendations for safety.

• If using a smaller pot, you may need to reduce the recipe to avoid overflow.

• Do not use the “Quick Release” method of venting immediately after cooking – allow the pot roast to naturally decompress.
  

Ready for more Instant Pot Recipes? Check these out!

• Instant Pot Chicken and Dumplings
• Instant Pot Jamaican Jerk Ribs
• Instant Pot Filipino Adobo Chicken
• Instant Pot Recipe: Pressure Cooker Meatloaf

Instant Pot Italian Pot Roast

Ronda Eagle | Kitchen Dreaming

With under 10-ingredients, this Italian-Style Instant Pot Pot Roast is as yummy as it is easy to prepare. #InstantPot #Recipes #Electric #PressureCooker

4.75 from 4 votes

Print Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Dinner

Cuisine Italinan

Servings 8 servings

Calories 341 kcal

Ingredients

  

1x2x3x

• 3 lb beef chuck roast
• 3 cups (24-ounces) Bertolli Rustic Cut Pasta Sauce, Roasted Garlic Marinara
• 1/2 cup sweet Red wine [See Note 1]
• 2 bay leaves
• pinch of red pepper flakes [See Note 2]
• salt and pepper , to taste

Instructions

 

• Place beef roast down in a 6-quart Instant Pot [paid link] or Electric Pressure Cooker. If desired, seer on all sides for color.
• Mix tomato sauce with red wine and pour on top. Add bay leaves.
• Secure lid and set lid to seal. Set on Manual with the warming feature off (press manual button twice on Instant Pot [paid link] to turn warming off) for 60 minutes. (Note: It will take approximately 15 minutes for pot to reach full pressure before the 60 minute timer will start.)
• Let Instant Pot [paid link] naturally release (do not use the quick release) for at least 15-20 minutes before quick releasing. I personally prefer to let it completely naturally release. Using the quick release can cause tough meat.

Notes

1. Wine may be replaced with water, if desired. This will result in a flavor loss.
2. Red pepper flakes are optional and may be omitted without substitution.

Notes on the Perfect Instant Pot Roast

• We used a 6 quart Instant Pot to make this recipe. Using an electric pressure cooker is a great convenience in the kitchen, but ALWAYS follow your manufacturer’s recommendations for safety.
• If using a smaller pot, you may need to reduce the recipe to avoid overflow.
• DO NOT Quick Release this recipe immediately after cooking. Also, DO NOT EVER cover the vent of your electric pressure cooker.
• As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.

Nutrition

Serving: 6ozCalories: 341kcalCarbohydrates: 5gProtein: 34gFat: 20gSaturated Fat: 9gCholesterol: 117mgSodium: 620mgPotassium: 888mgFiber: 1gSugar: 4gVitamin A: 420IUVitamin C: 6mgVitamin D: 1µgVitamin E: 2mgVitamin K: 5µgCalcium: 41mgFolate: 15µgIron: 5mgZinc: 13mg

Tried this recipe?Let us know how it was!