Instant Pot Ranch Pot Roast
Delicious, never-dry pot roast in just 38 Minutes - Ranch Pot Roast has a delicious gravy that is a crowd pleaser!
Prep Time5 minutes mins
Cook Time45 minutes mins
Total Time50 minutes mins
Course: Instant Pot
Cuisine: American
Keyword: instant pot ranch pot roast, pot roast, quick pot roast, ranch, ranch beef recipe, ranch main dish, ranch pot roast
Servings: 6
Calories: 450kcal
Author: Courtney O'Dell
- 2 tbsp olive oil
- 4-5 lb beef roast
- 3 carrots peeled and sliced into rounds
- 4 celery sliced thin
- 2 cups chicken stock
- 1 ranch dressing packet
- 1 tsp sea salt
- 1 tsp pepper
Turn instant pot to sautee setting.
Add oil, heat until shimmery.
Add pot roast, let brown on each side (about 6 minutes per side).
Remove pot roast, set aside.
Add celery, carrots to pan.
Cook until soft and lightly browned, about 5 minutes on sautee.
Deglaze with stock.
Add roast back into pan.
Add ranch dressing packet to season.
Add lid to instant pot, set to seal.
Cook on meat with high pressure for 38 minutes, and let naturally release.
Remove pot roast from pan.
Set instant pot to sautee and reduce sauce to a thick gravy.
Pour gravy over roast and serve immediately.
Serving: 1g | Calories: 450kcal | Carbohydrates: 6g | Protein: 15g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 14g | Cholesterol: 181mg | Sodium: 13mg | Fiber: 1g | Sugar: 1g