This Beer & Mushroom Instant Pot Pot Roast combined two, no three of my favorite things. Pot roast, beer and mushrooms.
How to Make an Instant Pot Pot Roast
This recipe came about because I am really trying to use what I have in my fridge and pantry up this spring. I have the bad habit of doing too much grocery shopping and then items in my pantry get stuffed to the back. Two years later I have to throw them out when I do a my bi-annual cleaning of the pantry. I look at expiry dates and just keep putting cans back in the pantry if they are ok. I am really trying to use up what I have at the back of my pantry shelves. This time around I had a can of mushroom soup, a can of mushrooms and an onion soup packet that needed to be used up and I always have a pot roast in the freezer at all times.
And beer? Let’s not kid ourselves, I have beer in my house all the time. Mr Magpie enjoys it once in a while when he’s not whipping up awesome cocktails like his Singapore Sling or Gin Swizzle.
So I dug up a bottle of beer that was in the pantry as well.
I rarely cook a roast outside of my Instant Pot anymore, they are all Instant Pot pot roasts. It is so fast compared to my slow cooker and I honestly never use my oven anymore- how can I justify using 10 hours of electricity running a stove for one roast? It’s just crazy when you think of the power that must be used running an oven for 10 hours straight. So it’s either the slow cooker or the Instant Pot and ever since I bought my Instant Pot it’s been my go-to.
Side Dishes to Go With This Pot Roast
- Instant Pot mashed potatoes
- Dill and Brown Sugar Roasted Carrots
- Rich and Creamy Cheesy Scalloped Potatoes
- Crispy Pecan Topped Sweet Potato Casserole
Tips and Tricks for Making Instant Pot Pot Roasts
- This is a nice twist for a pot roast and you can barely taste the beer, so don’t worry. What it does is add moisture and help make the gravy. You can use beef broth instead if you want.
- At the end you have this amazing gravy that you thicken up and serve over the roast! It’s SO good!! You can use fresh mushrooms BUT because they add so much moisture you are going to have to cook them first.
- Make sure to cook it for the amount of time I recommend. A blade or chuck roast needs time to break down or it’s tough.
- This does not work with cuts of beef that don’t need cooking for a long time, like sirloins.
So, who is up for trying another Instant Pot pot roast recipe? I am sure that I will be making at least one or two more before winter is over, it’s our weekend favourite.
Happy cooking!
Love,
Karlynn
Beer & Mushroom Instant Pot Pot Roast
Ingredients
- 1 4lb chuck or blade roast, strings and packaging removed
- 2 tablespoons olive oil
- 1 white onion chopped
- 2 stalks of celery chopped
- 1 tablespoon minced garlic
- 1 teaspoon Worcestershire sauce
- 1 330ml bottle of beer
- 1 10.75 oz. can of cream of mushroom soup
- 1 9-10 oz. can of mushrooms, drained well (see notes for fresh mushrooms)
- 1 package of onion soup mix
Instructions
- Press the saute button on your Instant Pot and add the olive oil. Brown the roast on all sides in the oil. Turn off the saute function.
- Add in all of the vegetables.
- In a large measuring cup, whisk together the Worcestershire sauce, beer, soup and soup mix until combined.
- Pour over the roast.
- Press your Meat/Stew button and cook at high pressure for 120 minutes.
- You can manually release the steam or let it naturally release. With a roast like this the extra time won’t hurt it with the natural release.
- Take 2-3 cups of the sauce and place it in a saucepan. Bring it to a boil and reduce for 5-6 minutes.
- Whisk together 1 tbsp of cornstarch with 1/4 cup water. Whisk into the boiling sauce and cook until it thickens.
- Shred the roast beef and serve with gravy.
Notes
Nutrition
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Peter Vermilye says
Very good. One change I made was to making the gravy. I set a timer for 110. Then I made a roux with 3 T butter and 6 T (45g) of flour. Cooked that for three minutes on medium. By then the IP was done so I took the roast out to rest and added 3 c of the juice to it slowly while stirring. After they were added I poured the remaining 3 c in. This was in lieu of .the corn starch slurry. Worked great & tasted great too.
Lana D says
Love this recipe. If I were to use the pressure cook setting instead of the meat/stew would that lesson the time needed to cook?
Edie P. says
I made this today and Oh My Goodness, it was delicious! Since I don’t care for celery I did omit that, but made as written . Wonderful for entire family! We had mashed Potatoes and grilled asparagus for sides, yum. Big hit and I’ll be making this one again.
Leigh says
This was great- but I had no cream of mushroom soup and no mushrooms! I had a 2 ounce jar of truffles from Italy, so I made a roux, added the beer and the truffles. It was amazing! I served it over mushroom tortellini with a side of frozen vegetables.
Terry says
Are sure about 14 lb chuck blade w/ 30% shrinkage it yields 9.8 pounds cooked product which equals 1.63 pounds meat per serving, not that I am complaining that’s a lot per serving . One would have to go to food service distributor to even get that size roast please check your recipe numbers or maybe patrons/friends are medieval Vikings on a raiding campion. Recipe does sound good but damn that’s a lot of meat. Keep up your blog / site . Find it quite nice. Thank you Terry
Leigh says
One 4 pound chuck roast.
Maggie says
This was good, but the kids were not crazy about it. The soup I made with it the next day tho !!!!!!! Just fabulous !!
Mary says
This recipe was amazing! While it was Pressure cooking I roasted potatoes and carrots in the oven. No Need to thicken the gravy. House still smells wonderful!
Anthony S says
I used a pound of fresh sliced mushrooms. Personally, I can’t stomach canned mushrooms. I also peppered the roast before browning. Other than that, the recipe is perfect!
Anthony S says
I used a pound of fresh sliced mushrooms. Personally, I can’t stomach canned mushrooms. I also peppered the roast before browning. Other than that, the recipe is perfect!
Vanessa A McDonald says
Can you use a Crock-Pot for the beef and mushrooms roast?
Karlynn Johnston says
You sure can! Almost any recipe that you pressure cook to break down the meat will also do great in a slow cooker all day long!
Brooke says
Can you add potatoes and carrots?
Valval hurst hurst says
Can you sustitute chicken thighs instrad?
Corinne says
I could only find a 2.5 pound chuck roast. Would this need a time adjustment?
Nanci says
I’m new to instant pot cooking and wonder about this too. I often like to use smaller portions. Any answers to this would be appreciated
Sharon says
I’ve been in love with my IP for over 3 years now. I love mushrooms and have always added to recipes calling for them after the cooking process is finished and meat removed from inner pot. I cook them for only 3 minutes. Do they come out looking like mushrooms at 120 minutes or do they just add flavor and disintegrate? Either way would be delicious ?
Krista says
Wow! What a great dinner option! I love it!
Patricia @ Grab a Plate says
This looks scrumptious! Loving all the IP recipes. I try really hard to use up all my pantry goodies, too, but it’s hard!
Anna @ Crunchy Creamy Sweet says
I love cooking pot roast in my IP! it’s the best!
Jacque Hastert says
I will take a large bowl right now!
Jen says
My husband is going to devour this! Love how easy it is with the instant pot!
Abeer says
This is my kind of dinner! Looks so yummy!
Paula - bell'alimento says
Love all things mushroom and Instant Pot!