Save on Pinterest

Pressure-Cooker Mushroom Pot Roast

Packed with wholesome veggies and tender beef, this is one company-special entree that will delight all ages. Serve mashed potatoes alongside to soak up every last drop of the beefy gravy. —Angie Stewart, Topeka, Kansas
  • Total Time
    Prep: 25 min. Cook: 65 min. + releasing
  • Makes
    10 servings


  • 1 boneless beef chuck roast (3 to 4 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil
  • 1-1/2 cups dry red wine or reduced-sodium beef broth
  • 1-1/2 pounds sliced fresh shiitake mushrooms
  • 2-1/2 cups thinly sliced onions
  • 1-1/2 cups reduced-sodium beef broth
  • 1 can (8 ounces) tomato sauce
  • 3/4 cup chopped peeled parsnips
  • 3/4 cup chopped celery
  • 3/4 cup chopped carrots
  • 8 garlic cloves, minced
  • 2 bay leaves
  • 1-1/2 teaspoons dried thyme
  • 1 teaspoon chili powder
  • 1/4 cup cornstarch
  • 1/4 cup water
  • Mashed potatoes
  • Chopped fresh parsley, optional


  • Halve roast; sprinkle with salt and pepper. Select saute or browning setting on a 8-qt. electric pressure cooker. Adjust for medium heat; add 1-1/2 teaspoons oil. When oil is hot, brown a roast half on all sides. Remove; repeat with remaining beef and 1-1/2 teaspoons oil. Add wine to pressure cooker. Cook 2 minutes, stirring to loosen browned bits from pan. Press cancel. Return beef to pressure cooker.
  • Add mushrooms, onions, broth, tomato sauce, parsnips, celery, carrots, garlic, bay leaves, thyme and chili powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 60 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in beef should read at least 160°.
  • Remove meat and vegetables to a serving platter; keep warm. Discard bay leaves. Skim fat from cooking juices; transfer back to pressure cooker. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with mashed potatoes, meat and vegetables. If desired, top with chopped parsley.
  • Freeze option: Place roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.
Nutrition Facts
4 ounces cooked beef with 2/3 cup vegetables and 1/2 cup gravy: 316 calories, 15g fat (5g saturated fat), 89mg cholesterol, 373mg sodium, 16g carbohydrate (4g sugars, 4g fiber), 30g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1-1/2 fat.


Click stars to rate
Average Rating:
  • Jean
    Jan 15, 2021

    I had high hopes for this recipe. The meat was flavorful and moist, as was the gravy. The spices were fine, especially the amount of garlic. However, the parsnips, carrots, and onions were overdone to the point of mush. Won’t be making this again.

  • Jamie
    Jun 9, 2020

    This comes out good every time. To those doubting the cook time? Don't. Stew, pot roast, corned beef, all take a while in the IP to become as tender and wonderful as they can be. I've made this twice. The second time I had a large beet to use in place of parsnips, and it was great (peel and chop roughly). I didn't have wine but the flavors are very good anyway. Honestly my second roast could have used another 15 minutes for added tenderness. I'll make this as often as I pick up a pot roast.

  • dancingfool
    Jan 27, 2020

    No comment left

  • Lorri
    Jul 17, 2019

    Flavorful and hearty dinner - and my new go-to pot roast. Quick note on cooking time (based on a previous review): I used a 2.8 lb partially frozen chuck roast cut in 1/2 length wise and set the Instapot for 50 min; I then removed the roast broke each piece into 4ths and removed the fat from the edges; I then put the roast back in with fresh baby bella whole mushrooms on the 'stew' setting for 10 min. It was so tender and flavorful. Slight changes I made to the recipe: I generously seasoned the meat right before searing with: salt, pepper

  • DL
    Apr 15, 2019

    Looks and sounds good BUT, "Adjust to pressure-cook on high for 60 minutes." This MUST be a misprint. 15 minutes would be more like it.