Instant Pot Classic Pot Roast

Directions

1. 1
   BROWN BEEF
2. 2
   Rub chuck roast with salt and 1 tsp of the black pepper.
3. 3
   Add vegetable oil to Instant Pot and select "
4. 4
   Saute". When hot, add beef and cook for 2 minute per side, until browned.
5. 5
   Remove to a plate
6. 6
   DEGLAZE POT
7. 7
   Add in beef broth and scrape the bottom of the pot with a wooden spoon to remove any browned bits.
8. 8
   Add horseradish, garlic, remaining 1 tsp black pepper, and onion powder. Stir gently.
9. 9
   Return beef to the pot, then add thyme sprigs and potatoes.
10. 10
    PRESSURE COOK
11. 11
    Press "Cancel - or Keep Warm/Cancel". Close lid securely and make sure the valve is set to "sealing". Select "Manual" or "Pressure Cook" and adjust the +/- button until it reads 45 minutes.
12. 12
    When finished cooking, let the pressure release naturally for 10 minutes, then carefully turn the valve to "venting" for a quick pressure release. When the steam has all escaped, and the pin has dropped, remove the lid and discard thyme sprig stems.
13. 13
    PRESSURE COOK VEGETABLES
14. 14
    Add carrots, celery and onion to the pot. Close lid securely and make sure the valve is set to "sealing". Select "Manual" or "Pressure Cook" and adjust the +/- button until it reads 15 minutes.
15. 15
    When finished cooking, let the pressure release naturally on it's own for 15 minutes, then carefully turn the valve to "venting" to release any remaining pressure.
16. 16
    When the steam has all escaped, and the pin has dropped, remove the lid.
17. 17
    THICKEN LIQUID
18. 18
    Carefully remove meat and all vegetables, leaving the liquid in the pot.
19. 19
    In a small bowl, whisk together the cornstarch and water until smooth.
20. 20
    Whisk mixture into the hot liquid inside the pot and select "
21. 21
    Saute".
22. 22
    Cook for several minutes, stirring often, about 5 minutes or until thickened to your tastes.
23. 23
    SERVE
24. 24
    Shred meat and serve alongside vegetables, drizzled with thickened sauce, and sprinkled with minced fresh thyme or parsley if desired.