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Peel and cut the potatoes and yellow onion. Slice the mushrooms.
Add the olive oil to the Instant Pot and select the saute function.
When the Pot is hot sear the roast on both sides and then remove it from the Pot.
Add the onions and sliced mushrooms to the Pot and cook until onion is soft.
Pour the beef broth into the Instant Pot and use it to deglaze the Pot.
Place the trivet in the Pot and return the seared roast to the Pot.
Dump the potatoes and carrots into a steamer basket and set it on top of the roast.
Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 32 minutes.
When the Instant Pot is done cooking, allow it to natural release for 8 minutes. Then turn the steam release handle to the venting position to finish with a quick release.
Using oven mitts carefully remove the steamer basket and pour the vegetables into a serving dish.
Remove the roast and trivet from the Pot.
Add the 3 packets of brown gravy mix to the liquid in the Pot and turn on the saute function. Stir until thickened.
Slice the meat and serve with the vegetables and gravy.