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    Home » Recipes » Instant Pot » Creamy Mushroom Instant Pot Pot Roast

    LAST UPDATED: September 25, 2020 • FIRST PUBLISHED: October 28, 2018 By Toni Dash 51 Comments

    Creamy Mushroom Instant Pot Pot Roast

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Creamy Mushroom Instant Pot Pot roast on a platter title

    Instant Pot Pot Roast is an easy comfort food recipe making a succulent savory roast with no effort from you! Weekend-perfect, weeknight-easy. A keto recipe.

    Creamy Mushroom Instant Pot Pot roast on a platter title image

    Pot roast is a comfort food classic. It is easy to make, satisfying and today’s recipe is a game changer: Creamy Mushroom Instant Pot Pot Roast.

    The recipe harnesses the best things about cooking in the Instant Pot for a moist, tender, flavor-filled easy dinner recipe.

    Jump to:
    • Creamy Mushroom Instant Pot Pot Roast
    • Recipe Ingredient Notes
    • Why Instant Pot Pot Roast?
    • Longer Cooking Time = Better Instant Pot Pot Roast
    • An Easy Keto Dinner Recipe
    • What is the Keto Diet?
    • A Great Instant Pot Recipe for Everyone!
    • How to Make Instant Pot Pot Roast – Step by Step:
    • Mind-Blowing Instant Pot Tips You Need to Know!
    • Recipe

    Creamy Mushroom Instant Pot Pot Roast

    This is the season where easy comfort food is king. Busy weeknights, lazy weekends all call for satisfying recipes that don’t take a lot of time.

    Nothing hits the spot quite like pot roast. It’s the thing meat-and-potato dreams are made of. Simple honest food that delivers.

    That doesn’t mean it has to be boring. This aromatic recipe cooks in a creamy sauce of onion, mushrooms, herbs and spices for a succulent roast.

    Butter, cream cheese and heavy cream combine with the cooking juices for a delicious ‘jus’ to drizzle over the meat when served.

    It’s an unthickened sauce, all made in the Instant Pot, so no fuss and no heaviness.

    Recipe Ingredient Notes

    Instant Pot Pot Roast ingredients

    The wholesome ingredients give this instant pot pot roast its great flavor and moistness.

    The star is a chuck roast, along with sliced mushrooms and onions. Coconut oil adds an a wonderful flavor element and aroma.

    Minced dried onion, parsley, pepper, garlic powder, oregano, salt are rubbed into the roast before cooking.

    Butter, cream cheese and heavy cream provide the wow factor! Even with these rich ingredients the sauce is light, like a ‘jus’ (a meat gravy made with the meat juices vs heavier, thickened ingredients).

    Why Instant Pot Pot Roast?

    Pressure cooking, the main function used on an Instant Pot, tenderizes meat giving it a great texture that’s moist and tender. The flavors and liquids in the recipe penetrate the instant pot pot roast giving it a mouthwatering flavor.

    Traditional pot roast recipes can become dry and frankly not taste like much.

    When cooked in a pressure cooker, the instant pot pot roast is moist, tender while retaining the natural nutrients in the ingredients.

    This is the Instant Pot I use (because you ask!).

    Instant Pot Pot Roast chuck roast

    Longer Cooking Time = Better Instant Pot Pot Roast

    Most Instant Pot recipes are popular due to the speed with which they cook. I love that too.

    This Instant Pot Pot Roast recipes is a great example of how a longer cooking time is worth it. It’s still easy, everything happens in the Instant Pot but the results of more cooking time make all the difference.

    The chuck roast cooks for 90 minutes on the Meat setting then has a natural release which takes about 30 minutes. This allows all the juices to really penetrate the meat giving it the succulent end result.

    How Long Does this Instant Pot Pot Roast Recipe Take?

    Plan on the roast being in the Instant Pot about 2 hours plus the time to come to pressure.

    Chuck Roast with an herb rub

    An Easy Keto Dinner Recipe

    Creamy Mushroom Instant Pot Pot Roast is a recipe from recently released The ‘I Love My Instant Pot’ Keto Diet Recipe Book from Sam Dillard.

    The recipe book is full of great recipe options for those following a Keto diet or anyone looking for easy, delicious recipes using their Instant Pot.

    What is the Keto Diet?

    If you aren’t on the Keto diet you’ve undoubtedly heard of it with loads of recipes popping up on Pinterest and other locations due to its popularity.

    Sam Dillard spells it out in this recipe book: ‘The ketogenic diet, or keto, is a very low-carb, moderate-protein, and high-fat diet that allows the body to fuel itself without the use of glucose or high levels of carbohydrates.’

    Recipes in every category are an available in the recipe book giving some great inspiration for all meals of the day.

    Instant Pot Pot Roast shredded on a platter

    A Great Instant Pot Recipe for Everyone!

    I love this Creamy Mushroom Instant Pot Pot Roast Recipe. The flavor of the meat is fantastic. The sauce is light, perfect for perking up the served meat with some flavor-packed moisture.

    Everyone will love the recipe not just those following a Keto diet protocol!

    How to Make Instant Pot Pot Roast – Step by Step:

    Creamy Mushroom Instant Pot Pot Roast recipe steps 1-4
    • Select the Saute button on the Instant Pot; add the mushrooms, onion and oil to sauté for 5 minutes (photo 1).
    • Combine the spices in a small bowl and rub into the chuck roast.
    • Press ‘cancel’ to stop the sauté function; add the beef broth (photo 2) and the roast into the Instant Pot (photo 3).
    • Place the butter and cream cheese on top of the roast (photo 4). Close the lid. Select the ‘meat’ function, ‘More’ (on the heat adjust button) and set time for 90 minutes.
    • When cooking time completes, allow for a full natural release of the pressure (will take about 30 minutes). Remove the lid (photo 5). Note: if the cream cheese did not melt, spoon it into the cooking liquids; it will melt when making the sauce.
    • Stir in the heavy cream (photo 6) and gently remove the roast. Select the ‘sauté’ function and allow the cooking liquids to simmer for 10 minutes, stirring occasionally, to reduce (note: it will still be a thinner sauce). Spoon over the meat when serving.
    Creamy Mushroom Instant Pot Pot Roast recipe steps 5-6

    Hankering for Pot Roast but no Instant Pot? No worries! Try this Caribbean Slow Cooker Pot Roast recipe (and don’t forget to make the Spicy Pot Roast Nachos {great for leftovers recipe}!

    More Favorite Instant Pot Recipes:

    • Quick & Easy Comfort FoodInstant Pot Jambalaya Recipe
    • Instant Pot Smoked Paprika & Garlic Chicken Legs
    • Instant Pot Chicken Taco Soup
    Creamy Mushroom Instant Pot Pot Roast recipe on vintage platter with sauce

    Mind-Blowing Instant Pot Tips You Need to Know!

    After developing Instant Pot recipes for the past few years, I’ve uncovered some unexpected, useful tips I think you’ll want to know!

    Sign-Up below and I’ll tell you all my Instant Pot secrets!

    If you’ve made this Creamy Mushroom Instant Pot Pot Roast recipe please RATE THE RECIPE below!

    Please SUBSCRIBE and FOLLOW ME on FACEBOOK , TWITTER , INSTAGRAM and PINTEREST to see more delicious food, travel and what I’m up to!

    Recipe

    Creamy Mushroom Instant Pot Pot roast on a platter title image

    Creamy Mushroom Instant Pot Pot Roast

    This aromatic recipe is a nice change from traditional roasts. The creamy sauce uses no roux and is made right in the pot after the roast cooks. The savory sauce over the succulent roast is both elegant and appetizing without any of the fuss.
    5 from 34 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 1 hour 45 minutes
    Total Time: 2 hours 25 minutes
    Servings: 6
    Calories: 490kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    • 1 cup sliced button mushrooms
    • 1/2 medium onion sliced
    • 1 tablespoon coconut oil
    • 2 teaspoons dried minced onion
    • 2 teaspoons dried parsley
    • 1 teaspoon pepper
    • 1 teaspoon garlic powder
    • 1/2 teaspoon dried oregano
    • 1 teaspoon salt
    • 2-3 pound chuck roast
    • 1 cup Beef Broth
    • 4 tablespoons butter
    • 2 ounces cream cheese
    • 1/4 cup heavy cream

    Instructions

    • Press the SAUTE button and mushrooms, onion, and coconut oil to Instant Pot®. Stir fry for 5 minutes or until onions turn translucent.
    • While stir-frying, mix dried minced onion, parsley, pepper, garlic, oregano, and salt in small bowl. Rub into chuck roast.
    • Press the CANCEL button. Add Beef Broth and roast into pot. Place butter and cream cheese on top. Click lid closed. 
    • Select the MEAT button and press the ADJUST button to set heat to MORE. Set time to 90 minutes.
    • When timer beeps allow a FULL NATURAL RELEASE to retain moisture in meat. 
    • When pressure valve drops, stir in heavy cream and remove roast carefully; it will be fall-apart tender. 
    • Press the SAUTE button and reduce the sauce in the Instant Pot for 10 minutes, stirring occaisionally. 
    • Press the CANCEL button and spoon over the roast when serving.

    Video

    Notes

    Excerpted with permission from ‘The “I Love My Instant Pot®” Keto Diet Recipe Book’ Copyright © 2018 by Sam Dillard, published by Adams Media. All rights reserved
     
     

    Nutrition

    Calories: 490kcal | Carbohydrates: 4g | Protein: 39g | Fat: 35g | Saturated Fat: 18g | Cholesterol: 165mg | Sodium: 828mg | Potassium: 779mg | Fiber: 0g | Sugar: 1g | Vitamin A: 405IU | Vitamin C: 2.2mg | Calcium: 85mg | Iron: 4.2mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    Disclosure: I received a copy of ‘I Love My Instant Pot Keto Diet Recipe Book’ for the purpose of review. All opinions are my own.

    « Instant Pot Chicken Taco Soup: Easy, Hearty Comfort Food!
    Black Quinoa with Sage Brown-Butter Sauce »

    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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      Recipe Rating




    1. Laurie says

      November 14, 2021 at 9:20 am

      I’m going to make this for Thanksgiving along with a turkey, it looks so good! Can I double the broth ingredients to make more, and thicken (either in the instant pot or later) for gravy? How would that change the cooking instructions?

      Reply
      • Toni Dash says

        November 15, 2021 at 9:29 pm

        Hi Laurie. I’ve only made the recipe as written so couldn’t guide on doubling it or how to alter it for that. Instant Pots have a volume guide and I’m not sure doubling the roast and other ingredients would allow proper cooking for this recipe. Also it is a keto recipe so higher fat the cooking juices included.

        To make a gravy for a regular recipe you would remove the roast, strain the cooking liquids (discard any solid bits). Remove about 1/4 cup of the cooking liquids and mix about 2 tablespoons of cornstarch in to dissolve. Add it back and set the Instant Pot on Sauté; stir constantly while it heats to thicken. Due to the higher fat amount of the recipe I don’t know if the cooking liquids would turn into a gravy in the same way as a traditional gravy or not.

        Reply
    2. Carmen says

      May 12, 2020 at 5:43 pm

      5 stars
      I made this today it was unbelievable! I modified slightly. I seared the roast on all 4 sides for 4-5 minutes each side on the saute setting, without rub. I removed the roast and deglazed the pot. I added 3 cloves of minced garlic to the onion and mushroom (2 cups instead of one) and sautéed in butter instead of oil. Then I added the roast back to the pan. I mixed all of the seasonings with the beef stock and added that as well. I cooked for 70 minutes instead of 90. In omitted the heavy cream because I didn’t have any. I served with/over paremesan green beans. So, so, so good.

      Reply
    3. Jodie says

      April 19, 2020 at 1:44 pm

      Looks delicious. How would this recipe be made in a crockpot? Also is the sauce like a gravy or more watery?

      Reply
      • Toni Dash says

        April 19, 2020 at 1:47 pm

        Hi Jodie. I’ve only made the recipe as written, in the Instant Pot.

        The sauce is a thinner sauce that’s rich with mushroom flavor.

        Reply
    4. Gems says

      December 18, 2019 at 7:18 pm

      5 stars
      Excellent!

      Reply
    5. february says

      January 15, 2019 at 2:18 am

      5 stars
      My very first instant pot experience and it’s fantastic! I would not be surprised to find the Mr sneaking a bowl for a midnight snack later after his super sized supper. Thank you for sharing

      Reply
    6. Lindsay Cotter says

      November 01, 2018 at 2:59 pm

      5 stars
      Love how easy this is in the Instant Pot! A great dinner to feed a crowd!

      Reply
    7. Mira says

      October 31, 2018 at 8:11 pm

      5 stars
      Looks so good! I cook mainly low-carb for my family and am going to try the recipe this weekend!

      Reply
    8. Anna says

      October 30, 2018 at 9:06 pm

      5 stars
      Another reason to love the Instant Pot! It makes the best roast ever!

      Reply
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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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