Instant Pot Archives - The Slow Roasted Italian

Instant Pot Pork Chops

Donna Elick — Wed, 25 Feb 2026 10:00:00 +0000

Imagine fork-tender pork chops swimming in rich, savory gravy… the kind that clings to every bite and begs for something starchy on the side. These Instant Pot Pork Chops are deeply seasoned, lightly caramelized, and pressure-cooked until they’re unbelievably juicy. The gravy is silky, smoky, and just a little sweet, with all those browned bits worked right back in. It tastes like a slow Sunday dinner that somehow landed on the table in under an hour. Cozy. Comforting. Completely crave-worthy.

WHY YOU’LL LOVE INSTANT POT PORK CHOP RECIPES

Fall-apart tender pork chops
Rich, homemade gravy… no packets here!
Fast enough for weeknights
Reliable results every time
Comfort food without babysitting the stove

Instant Pot Pork Chops

Pork chops get a bad reputation for being dry, and honestly… they’ve earned it. But this method fixes all of that.

The Instant Pot takes what used to be a hit-or-miss dinner and turns it into something you can actually trust. You get that quick sear for flavor, then the pressure does the rest.

No hovering. No guessing. No cutting into one chop and hoping for the best.

And the gravy? That’s where Instant Pot pork chop recipes really shine. All those browned bits come back into play, and suddenly it tastes like you worked a lot harder than you did.

This is real-deal comfort food. The kind that makes people quiet at the table.

INGREDIENT NOTES

Boneless Pork Chops: One-inch thick is ideal for juicy results. Thinner chops will need less time, while bone-in will take longer.
Light Brown Sugar: Helps caramelize pork chops in the Instant Pot and balances the savory spices.
Smoked Paprika: Adds warmth and depth without spicy heat.
Chicken Stock: Use a good one! It becomes the base of the gravy, so flavor matters.
Cornstarch Slurry: Thickens the gravy cleanly without dulling the flavor.

VARIATIONS

Bone-In Chops: Increase pressure cook time to 15-18 minutes.

Thinner Chops: Reduce cooking time to about 6 minutes.

Spicy: Include a pinch of cayenne or chili powder with the other seasonings.

Onion Gravy: Sauté sliced onions in the Instant Pot after removing pork but before deglazing.

Garlic-Lover: Add fresh minced garlic with the chicken stock.

Mushroom Gravy: Stir in sautéed mushrooms before thickening with slurry.

SERVING SUGGESTIONS

Plate Instant Pot pork chops and gravy over garlic mashed potatoes.
Spoon the gravy over rice or egg noodles.
Pair this protein with green beans or peas.
Add buttered biscuits for soaking up anything left on the plate.

PORK CHOPS IN INSTANT POT FAQ

Why sear first if the meat pressure cooks anyway?

For flavor. Browning adds depth you can’t get later, and it creates the fond (browned bits) needed for the gravy.

Can I skip the brown sugar?

You can, but you’ll lose the caramelization and balance of flavor.

What if I get a burn notice?

It means the bottom wasn’t fully deglazed. Take time to scrape up all the stuck-on pieces really well before sealing the pork chops in the Instant Pot.

Can I double the recipe?

Yes, especially if you have a larger Instant Pot. Sear in batches and don’t stack the chops too tightly or they won’t cook evenly.

This pork chops Instant Pot recipe works because pressure cooking controls moisture and protein tightening.

Pork chops dry out when muscle fibers contract too quickly and squeeze out their juices.

Pressure cooking shortens cook time while raising the boiling point of liquid, which allows the meat to cook evenly without aggressive heat.

The brief sear triggers a mild Maillard reaction, creating flavorful compounds that dissolve back into the gravy during deglazing.

Cornstarch thickens by gelatinizing as it heats, forming a smooth emulsion with the fat in the cooking liquid. Adding it after pressure cooking prevents breakdown and keeps the gravy glossy instead of gluey.

Making Instant Pot pork chops isn’t magic. It’s controlled heat and timing doing exactly what they should.

DONNA’S PRO TIPS

Use chops at least 1 inch thick for the most tender and juicy results.
Don’t skip deglazing, ever. That’s where the flavor is… and you might get a burn notice otherwise.
Natural pressure release keeps pork juicy. Don’t rush it!
Shake the cornstarch slurry well to avoid lumps.
Thicken the gravy after removing pork chops from the Instant Pot.
Taste and adjust the seasoning at the end.

TOOLS NEEDED

Instant Pot: Any 6-quart model works.
Tongs: For easy, clean searing and flipping.
Wooden Spoon or Spatula: A must for deglazing! Scrapes up the browned bits better than plastic or silicone.
Small Jar or Bowl: For mixing the slurry.
Serving Platter: Keeps Instant Pot pork chops warm while the gravy thickens.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Pork Dinners

Cast Iron Pork Chops with Apples

Pork Belly Burnt Ends

How to Make Sweet and Sour Pork

Baked Ranch Pork Chops

TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Pressure cooking keeps pork tender
Searing adds flavor
One-inch chops work best
Deglaze to avoid burn notice
Gravy thickens after cooking
Comfort food, fast
Reliable, juicy, and satisfying

Instant Pot Pork Chops

Make Instant Pot Pork Chops with a rich, savory gravy in under an hour! They come out deeply flavorful and perfectly juicy every time.

Course Main

Cuisine American

Method Instant Pot

Prep Time 5

Cook Time 22

Total Time 40

Servings

Calories 333cal

Author Donna Elick

Ingredients

4 boneless pork chops at least 1-inch thick
2 tablespoons light brown sugar
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon fresh ground black pepper
1 tablespoon extra virgin olive oil
2 cups chicken stock divided
3 tablespoons cornstarch
Chopped fresh flat-leaf parsley for garnish (optional)
3 tablespoons chicken stock

Instructions

PREP SEASONING: In a large bowl, add 2 tablespoons light brown sugar, 1 teaspoon ground cumin, 1 teaspoon kosher salt, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and 1/2 teaspoon fresh ground black pepper. Stir until evenly combined.
SEASON PORK: Add 4 boneless pork chops to the bowl and toss until coated on all sides. The chops should look evenly dusted and slightly sticky from the sugar.
PREP INSTANT POT: Select SAUTÉ on the Instant Pot. Once the pot feels hot when you hold your hand a few inches above the bottom, add 1 tablespoon extra virgin olive oil.
SEAR PORK: Add the pork chops in a single layer. Sear for about 2 minutes per side, until lightly browned. You should hear a steady sizzle. Remove pork chops to a plate.
DEGLAZE: Measure 3 tablespoons chicken stock into a small jar or bowl and set aside. Pour the remaining 2 cups chicken stock into the pot and use a spatula to scrape up the browned bits from the bottom. The liquid should look slightly cloudy and smell savory. Turn the pot OFF.
PRESSURE COOK: Return the pork chops to the pot. Lock the lid in place and set the valve to SEALING. Cook on HIGH pressure for 8 minutes. The pot will take about 10 minutes to come to pressure.
RELEASE PRESSURE: When cooking is complete, allow a natural pressure release for 10 minutes. Carefully switch the valve to VENTING to release any remaining pressure.
MAKE SLURRY: While the pressure releases, add 3 tablespoons cornstarch to the reserved chicken stock. Seal the jar and shake until smooth with no lumps.
THICKEN GRAVY: Remove the pork chops to a serving platter. Select SAUTÉ on the Instant Pot. Stir in the cornstarch slurry and cook, stirring constantly, until the gravy thickens enough to coat the back of a spoon.
SERVE: Spoon gravy over the pork chops and garnish with Chopped fresh flat-leaf parsley if desired.

Notes

Thickness Matters:
This recipe is written for boneless pork chops about 1-inch thick.
• Thinner chops (¾-inch) may need closer to 6 minutes.
• Bone-in chops require 15 to 18 minutes.

Storage: Let pork chops and gravy cool to room temperature (about 30 minutes). Store pork chops with gravy in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat gently so the pork stays juicy. Warm pork chops and gravy in a covered skillet over medium-low heat for 6 to 8 minutes, stirring the gravy occasionally. Add 1 to 2 tablespoons chicken stock or water if the gravy is too thick. You can also microwave on 50 percent power in 1-minute intervals until hot.

Freezing: Freeze pork chops and gravy together in a freezer-safe container for up to 2 months. Leave a little space at the top for expansion. Thaw overnight in the refrigerator before reheating.

Beginner Tip: Always scrape the bottom of the pot before pressure cooking. If browned bits remain stuck, the Instant Pot may display a burn notice.

Nutrition

Originally published August 2020, updated and republished February 2026

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The post Instant Pot Pork Chops appeared first on The Slow Roasted Italian.

Easy Instant Pot Pinto Beans (No Soak Recipe)

Donna Elick — Thu, 30 Oct 2025 22:00:00 +0000

Instant Pot Pinto Beans are tender and flavorful, perfect alone or as part of a meal. Learn how to cook pinto beans in a pressure cooker! It’s the easiest pinto bean recipe, ever! Minimal cooking time with maximum flavor. Cooking beans has never been easier! The recipe card below has all the details on how to make these delicious beans.

Savory and smoky with just a touch of heat, this pressure cooker pinto beans recipe is sure to become a new favorite!

Pair this simple side dish with all of your Mexican favorites or dig into a bowl for a hearty snack.

What I love about this instant pot recipe is that it’s so much faster than the slow cooker!

The high pressure makes the cooked beans perfect each and every time, and I don’t have to stress out or even worry about an overnight soak to prep the pound of beans before cooking them.

That not only makes this an easy recipe – it makes it a great recipe, too!

I love using my Instant Pot pressure cooker for this delicious recipe because it means that I can cook unsoaked beans in literally minutes of time.

It’s an easy way to not have to wait a long time for beans. (and I mean tender beans, too!)

You can add these cooked beans to Mexican dishes and vegan recipes or pair them with ground beef for a fun Taco night.

The first time that you make a batch of these Instant Pot pinto beans you’re going to be hooked and love that you didn’t have to do a ton of hard work!

Easy recipes like this are my favorite way to create unique dishes and cook delicious pinto beans.

I love the simple process – and I’m sure that you will as well. Say goodbye to the days of taking forever to cook beans and let your Instant Pot do the trick!

Make a big batch of these pinto beans and use them straight in our Bean and Cheese Burritos — homemade beans take them completely over the top

Instant Pot Pinto Beans

Not only is this no soak pinto beans recipe incredibly simple, but it takes a fraction of the time as stovetop versions!

Toss all of your ingredients into the stainless steel insert, seal the lid, and cook on High for 50 minutes.

Once the timer is up, let it release pressure naturally for about 30 minutes. Then, open the vent to finish the pressure release and drain before serving!

Instant Pot pinto beans are a great way to add protein to any meal, plus they keep in the refrigerator for up to 5 days — perfect for leftovers or meal prep!

We also have a fabulous chipotle pinto bean copycat recipe you need to try!

Did you know you can make perfect corn on the cob in the IP as well? It’s also great for fluffy brown rice or these incredible pulled pork sliders.

Ingredient Notes and Substitutions

Beans – We’ll be using dried beans (instead of canned beans) to make pinto beans in the Instant Pot. Otherwise, they’ll just come out as mush!
Onion – For flavor and texture, feel free to leave this out if you prefer.
Stock – Since this is a no soak pinto beans recipe, you’ll need plenty of liquid to get them nice and soft — a whopping 12 cups of chicken stock!
Spices – I use a simple blend of Mexican-inspired spices when making pinto beans in the Instant Pot.

If you want to try something different, you’ll find more flavor combinations in the FAQ at the bottom of the post.

Tips for Making No Soak Pinto Beans

Rinse first! Often there are tiny bits of debris that were missed during processing so rinsed beans is important. Be sure to pick those out before starting the recipe.
Salt after cooking. Salt can sometimes prevent the beans from softening. Instead, taste your Instant Pot pinto beans just before serving and season as needed at that point.
Add a garnish. Enjoy a bowl of pressure cooker pinto beans with some salsa, cilantro, and fresh avocado. Even a squeeze of lime would be delicious. Fresh cilantro is a great choice, too!
Vegetarian option: Simply swap the chicken stock for vegetable stock instead!
Want to make refried beans? Reserve some of the cooking liquid from the IP. Add as much as needed while mashing for moisture.

While I’m a fan of this Instant Pot Pinto Beans recipe, the cooking process is really what sells me on this dish.

I swear – using the Instant Pot creates one of my favorite side dishes and perfect pinto beans. I just love all the rich flavors of these perfect beans.

Donna’s Pro Tips for Instant Pot Pinto Beans

Rinse the beans well before cooking. Dried beans often carry tiny bits of debris from processing, so give them a good rinse and pick through for anything that shouldn’t be there.
Hold off on salt until the beans are done. Salting too early can prevent them from softening properly — season to taste right before serving instead.
Soak them first if you want a shorter cook time. It’s not required, but a soak drops the High pressure cook time from 50 minutes down to about 15.
Swap chicken stock for vegetable stock to make it vegetarian. It’s a simple one-for-one substitution that keeps the flavor intact.
Making refried beans? Save some of the cooking liquid. Stir it in while mashing to get the moisture and consistency just right.
Halve the recipe if a full pot is more than you need. It makes a big batch, so scaling down to a pound of beans works just as well.

Pinto Beans Instant Pot FAQ

Do you need to soak beans before cooking?

It depends. Soaking the night before does help them cook faster (and a bit more evenly), but it’s not required.

For a stovetop cooking method, it may be better to soak so you don’t have the stove on for hours at a time.

Pressure cooking already reduces that time significantly, but you can cook them in as little as 15 minutes on High if you still prefer to soak them first.

Can I halve this recipe?

Absolutely! This pinto beans pressure cooker recipe makes a nice big pot, so you can easily reduce the amount if you only want to make a pound at a time.

What spices go well with pinto beans?

I like to use a blend of New Mexico chile powder, cumin, smoked paprika, and black pepper for a Mexican-inspired flavor.

These Instant Pot pinto beans are flavorful enough to eat alone but seasoned perfectly for a variety of Tex-Mex meals.

You could also lean heavily into tomato and molasses flavors, along with plenty of pork, for a number of baked bean recipes.

Or, lean into earthy flavors with some combination of thyme, sage, rosemary, and marjoram!

Can I cook and freeze these simple Instant Pot pinto beans for later?

I don’t see why not! They’re a great source of protein, so using this recipe as a meal prep idea is perfect! Just follow the simple steps below to cook them in the Instant Pot, which is the perfect time saver.

Then, let them cool and freeze them for later in freezer bags or an airtight container. You can reheat them for a great side dish or pair them with some cooked meat for more protein content. It is important to note that freezing them will likely change their texture, but that’s something that I don’t mind!

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Bean Recipes

BBQ Oven Baked Beans with Bacon

Slow Cooker Baked Beans

Smoked Baked Beans

Chipotle Pinto Beans (Stovetop)

Easy Instant Pot Pinto Beans (No Soak Recipe)

Instant Pot pinto beans are tender and flavorful, perfect alone or as part of a meal. Learn how to cook pinto beans in a pressure cooker!

Course Side Dish

Cuisine Mexican

Method Instant Pot

Prep Time 10

Cook Time 50

Total Time 1

Servings cups

Calories 174cal

Author Donna Elick

Equipment

Ingredients

2 pounds pinto beans dry
1 cup yellow onion diced, about 1 small onion
2 teaspoons New Mexico chile powder
1 teaspoon cumin
2 teaspoons smoked paprika
1/2 teaspoon black pepper
salt to taste
12 cups chicken stock
chopped cilantro for garnish

Instructions

Rinse dry beans under running water and drain through a sieve. Remove any loose debris or non-bean particles. Place beans in the bottom of the instant pot insert.
Add diced onion,chile powder, cumin, paprika, and black pepper.
Pour chicken stock into the pot and stir to combine everything.
Fit in the instant pot, seal lid, and program to cook on HIGH for 50 minutes.
Allow the instant pot to vent naturally for 30 minutes and then release any remaining pressure.
Drain the extra liquid from the beans (or use some of it to moisten beans if making refried beans).
Serve with cilantro.

Notes

Store in an airtight container in the refrigerator for 4-5 days.

Beans do not need to be soaked. If you do soak the beans, it will reduce the needed cook time in the instant pot (to about 15 minutes on HIGH instead of 50).

This makes a nice, large pot of beans. You can simply half the recipe if you’d like to make just 1 pound of beans.

Salt can effect the cooking of the beans. Sometimes, salt prevents the beans from softening. It’s best to taste the beans when they are done cooking and season accordingly. I did not find that the chicken broth (which had regular salt content) prevented the beans from softening.

We loved these served with salsa, cilantro, and avocado. A squeeze of lime would also be delicious.

Nutrition

Originally published March 2022, updated and republished October 2025

The post Easy Instant Pot Pinto Beans (No Soak Recipe) appeared first on The Slow Roasted Italian.

Instant Pot Root Beer Pulled Pork Sliders Recipe

Donna Elick — Tue, 14 Oct 2025 22:05:00 +0000

Instant Pot Pulled Pork Sliders are incredibly tender, thanks to a secret ingredient – root beer! Top with coleslaw and pickles for extra crunch! This easy recipe makes an easy meal and is a great appetizer for a game day party. You’re going to love the tender pulled pork that takes minimal effort to make!

While this root beer pulled pork instant pot recipe is simple, it is still packed with a ton of flavor that everyone will love.

Adding the coleslaw mix pairs perfectly with this pork recipe.

And then once you add your favorite barbecue sauce? It’s a favorite recipe of mine!

I can easily make this for family dinners, and it’s a great option to also serve with french fries, potato chips, or any other side dish that you’re craving.

These little sandwiches are filled with tender pork and are the perfect way to add a little sweetness to your day.

If your mouth is watering, it’s time to scroll to the printable recipe card below to get started! The time is now to make this juicy pork!

Pulled Pork Sliders

Make bbq pulled pork sliders for dinner or for your next potluck — they’ll be a hit no matter what!

I also have slow cooker versions for the best pork sandwiches ever! A chipotle honey version and a Hawaiian BBQ version.

One is sweet and smoky, while the other is tangy with a sensational pineapple BBQ sauce.

Instant Pot recipes are always my go-to when life becomes a little more hectic. Especially because there are fewer dishes to wash afterward!

Instant Pot Root Beer Pulled Pork Tips and Tricks

Make it your own. Adjust the amount of spices and brown sugar and the type of BBQ sauce, so the sliders taste just right! You can use store-bought or homemade barbecue sauce for yummy flavors.
For extra tenderness and flavor: Add a splash of root beer to your sauce mixture! Dr. Pepper, regular cola, and chicken stock are great alternatives for this as well.
Kick up the heat. Adding cayenne pepper or some spicy BBQ sauce will give your root beer pulled pork Instant Pot sliders some extra spice.
Won’t fit? If your roast is too large for your pressure cooker, simply cut it into 3 or 4 pieces first.
Add some crunch! A spoonful of coleslaw and a few dill pickles on top of the meat give slider recipes like this the extra texture and a little extra zing.

And let’s not forget that leftover pulled pork is so good! I’ll buy some extras of my favorite slider buns in anticipation of having meat leftover to eat.

This is a great way to really stretch the recipe so that I get more of that sweetness than just one day.

Serving Suggestions

Serve the Instant Pot root beer pulled pork sliders with extra BBQ sauce, onions, or jalapenos!

The coleslaw topping makes them more than enough on their own, or you can add any of your favorite sides.

Baked beans and potato salad are perfect for any cookout, while some mac and cheese or cornbread make the meal a little more comforting.

Donna’s Pro Tips for Pulled Pork Sliders

Add a splash of root beer to the sauce for extra tenderness, Dr. Pepper, cola, or chicken stock work too
Cut the roast into 3 or 4 pieces if it doesn’t fit into your pressure cooker
Kick up the heat with cayenne pepper or a spicy BBQ sauce if you like more of a kick
Skim off the oil and fat before thickening the sauce so it isn’t greasy
Pile the pork high on soft Hawaiian rolls or brioche buns for the best bite
Top with coleslaw and dill pickles right before serving for extra crunch and zing

BBQ Pulled Pork Sliders FAQ

How can I shred the meat quickly?

Luckily, pressure cooker pulled pork is so tender that it should fall apart with ease!

You can use two forks, meat claws, or even your hands to separate the roast into shreds and smaller pieces in minutes.

What is the difference between pork butt and shoulder roast?

While they both come from the shoulder, these cuts are not quite the same. The butt roast, also known as Boston Butt, sits a bit higher and has more marbling than a shoulder roast.

The extra fat creates more tender, flavorful bites, but either cut will work wonderfully for this recipe.

What are the best toppings for this pork slider recipe?

Here’s the thing. You can make these BBQ pork sliders taste like anything that you want just by adding your favorite toppings. I’m all about changing the type of bun I use, depending on the flavor that I’m craving.

Brioche buns are delicious but don’t overlook the power of soft Hawaiian rolls, too. The shredded pork is one of those delicious recipes that you can top with red onion, mozzarella cheese, caramelized onions, and even more of your favorite BBQ sauce.

You can also add more seasonings to the slider rolls as well. Putting garlic powder, dijon mustard, and even some soy sauce on the top half of the meat on the bun creates the perfect match and flavor.

How do I store leftover instant pot root beer pulled pork?

Once cooled, transfer the meat to an airtight container and refrigerate for 3 to 4 days. You can also freeze it for up to 3 months.

Reheat root beer pulled pork Instant Pot leftovers in the microwave or in a pan on the stove until warmed through. If frozen, thaw the meat in the refrigerator first.

Freezing this creates an easy dinner option that everyone in the family will love. As everyone knows, a good pulled pork sandwich is all about finding the best bread to pair with the pork and then finding good toppings to add to the top of the sliders. Once all that is covered, you’ll have the best main dish that you’ll enjoy from the very first time that you make it!

How can I add more flavor to this pork sliders recipe?

The flavor is good, but you can always change things up! Use Hawaiian roll sliders instead of regular sliders, or add your favorite homemade BBQ sauce to the mixture. I love to add a scoop of tangy coleslaw right on top of the meat, and I’ll add extra red onions and dill pickles on the bottom bun area.

Some people like to add a slice of cheese, while others prefer to keep them simple.

I’ve found that when I make these easy pulled pork sliders, sitting out a bunch of topping ideas and suggestions is a great way to let everyone make their own flavors! For the best results, pile high all the goodness on the soft buns and see what everyone likes the best!

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
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Other Instant Pot Recipes

Instant Pot Cream of Mushroom Chicken

Instant Pot Beef Stew

Instant Pot Brown Rice

Instant Pot Pork Chops and Gravy

Instant Pot Root Beer Pulled Pork Sliders Recipe

Instant Pot Pulled Pork Sliders are incredibly tender, thanks to a secret ingredient – root beer! Top with coleslaw and pickles for extra crunch!

Course Main

Cuisine American

Method Instant Pot

Prep Time 5

Cook Time 1

Total Time 1 5

Servings

Calories 499cal

Author Donna Elick

Ingredients

1 teaspoon sea salt
2 teaspoons chili powder
1 teaspoon black pepper
1 teaspoon garlic salt
1/2 teaspoon dry mustard ground
1 teaspoon onion powder
4 pound pork shoulder roast pork butt roast
1 tablespoon vegetable oil
2 cups BBQ sauce divided
2 tablespoons brown sugar
1 7.5 ounces root beer
2 tablespoons pickle juice or apple cider vinegar
2 tablespoons cornstarch
8 Buns
Dill pickle chips and coleslaw for serving, optional

Instructions

Combine salt, chili powder, black pepper, garlic salt, dry mustard, and onion powder in a small bowl.
Sprinkle the spice mixture evenly over the top, bottom, and sides of the pork roast and rub into the roast.
In the pot of an Instant Pot pressure cooker, heat the oil using the saute setting. Brown the roast on all sides in the oil. (If the roast does not fit into the instant pot, it can be cut into 3-4 larger pieces).
Meanwhile, whisk together 1 cup of BBQ sauce, brown sugar, root beer and pickle juice or vinegar. Pour sauce over the browned roast in the instant pot.
Secure the lid of the instant pot and cook on the manual setting for 60 minutes (additional time required for the pot to pressurize).
Carefully release the pressure from the instant pot and remove the lid.
Lift the roast from the liquid in the pot. Shred the meat of the roast (it should fall apart easily) using two forks. If there are large pieces of fat, discard them.
Remove oil/fat and about half of the liquid from the instant pot. Add the remaining cup of BBQ sauce.
Dissolve the cornstarch in 2 tablespoons of water. Turn the instant pot back on to the saute setting and bring the liquid to a simmer. Whisk the cornstarch mixture into the sauce in the pot and continue cooking and whisking until the sauce thickens.
Return the shredded meat to the thickened sauce.
Mound meat onto slider buns. Top with a large scoop of coleslaw and dill pickles.
Serve immediately

Notes

The root beer helps to tenderize the meat and adds a little bit of flavor – you can substitute regular cola, Dr. Pepper or chicken stock instead.

Spices, amount of brown sugar, and the type of BBQ sauce can all be customized to your preference. As written, this pulled pork is mild and a little bit sweet. You can add cayenne pepper or a spicy BBQ sauce to kick up the heat.

Serve with additional BBQ sauce, onions, jalapenos, etc.

The coleslaw adds some nice crunch and a little zing.

Leftover pulled pork can be stored in an airtight container in the refrigerator for 2-3 days or in the freezer for up to 3 months.

Nutrition

Originally published January 2022, updated and republished October 2025

The post Instant Pot Root Beer Pulled Pork Sliders Recipe appeared first on The Slow Roasted Italian.

Creamy Mushroom Chicken (Instant Pot Recipe!) + Video

Donna Elick — Mon, 22 Sep 2025 22:00:00 +0000

Mushroom Chicken features tender boneless breasts smothered in savory veggies and a rich and velvety sauce — no canned soups needed! Make this recipe for cream of mushroom chicken in the Instant Pot in less than an hour.

I am all about the creamy sauce on top of the cooked chicken! Not only is it a savory sauce, but this delicious recipe shows how simple ingredients can easily pack a ton of flavor.

And yes – the cooking process is quite simple!

This mushroom cream sauce pairs perfectly with chicken breast recipes – creating an irresistible creamy chicken dish for the whole family to enjoy.

This is one of the more popular recipes on the site for busy weeknights, and you’re about to see why!

Adding the fresh mushrooms gives this dish so much flavor, no matter what kind of mushrooms you use.

I’m all about using baby bella mushrooms for this creamy mushroom chicken recipe, but you can easily use white mushrooms, cremini mushrooms, shiitake mushrooms, or any other type that you are craving!

Some people even like to pair this chicken mushroom recipe with some cooked brown rice. I think that adding some parmesan cheese and diced green onions on top is a great way to add a pop of flavor.

(and if you’re eating low carb, you can cook a side dish of cauliflower rice as a great pairing option!)

One thing I know for sure is that this recipe gives the perfect balance of flavor, tender chicken, and creamy mushroom sauce in every bite!

Mushroom Chicken

Say hello to your new favorite comfort food meal! This recipe for Instant Pot chicken and mushrooms is the best way to pack a ton of flavor and will surely be requested again and again.

Pressure cooker meals are some of my favorite ways to make dishes during a busy week.

After a hectic day, there’s nothing better than tossing in all of my prepped ingredients and letting the appliance do the rest!

I also enjoy skillet recipes like this chicken pot pie with a drop biscuit topping or cheesy pasta tossed in a sun-dried tomato sauce.

Want more creamy chicken dinners? Try our Chicken Stroganoff or Chicken Tetrazzini for more chicken & mushroom dinners!

If you’re a fan of mushrooms, you’ll especially love my Salisbury steak with homemade gravy!

To see us make Instant Pot chicken and mushrooms from start to finish, watch the video in this post!

Ingredient Notes and Substitutions

Chicken – This recipe calls for boneless skinless chicken breasts, but if you prefer dark meat, you can always substitute an equal weight of boneless skinless chicken thighs for the breasts.

However, you may need to increase the cooking time by a few minutes.
Mushrooms – Opt for baby bella or white button mushrooms for this mushroom chicken recipe. You could even use a mixture of both!

We have plenty of uses if you buy extra mushrooms, like my creamy chicken marsala recipe!
Fresh Herbs – This is one dish where I don’t recommend using dried herbs.

The pressure cooker infuses all of the flavors from the oregano, thyme, and rosemary sprigs into the dish. That way, you get a super smooth sauce without tiny bits floating throughout.
Heavy Cream – Another ingredient you shouldn’t swap! Not only is it key to creating that rich mushroom sauce, but it won’t curdle from the heat of the IP.

Tips and Tricks to Make Perfect Cream of Mushroom Chicken

Brown it first.

This will give the poultry a really beautiful color on the outside and help seal in all those delicious juices.

Deglaze!

Add some chicken stock or chicken broth to the hot pan of the Instant Pot and get all the brown bits up before adding your meat.

This will ensure that nothing burns on the bottom during the pressure cooking portion of this mushroom chicken recipe.

Make sure it’s cooked through.

Use a thermometer to ensure that your poultry is fully cooked. It should reach an internal temperature of 165°F.

Or, slice into one of the pieces — it’s done if the center is no longer pink and the juices run clear.

Add some greens.

Just before serving, toss a handful of baby spinach into your IP. Stir and let sit for a few minutes until wilted.

Prep Ahead

Slice the mushrooms
Measure ingredients

Kitchen Tools You Will Need

Instant Pot – This is the one I use.
Wooden Spoon – It’s much better at scraping the tasty bits off the bottom of the pot than plastic utensils.
Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.

Serving Suggestions

Instant Pot cream of mushroom chicken can be paired with so many of your favorite side dishes!

Whip up a green salad for a simple dinner or plate it over white rice with a side of green beans or asparagus.

Craving extra comfort? Spoon each serving of mushroom chicken over mashed potatoes or freshly cooked pasta instead!

Mushroom Chicken Recipe FAQ

Can I use different mushrooms?

Sure! I find that white button or baby bellas work best for Instant Pot cream of mushroom chicken, but you can certainly try a different variety as well.

Baby bellas (also known as cremini) are simply young portobello mushrooms and typically have a firmer texture. They are also extra savory, so stick with the white buttons if you prefer a milder flavor.

What is the secret to juicy chicken?

First, never overcook your chicken. It’s guaranteed to come out dry, tough, and practically inedible.

You will also want to let it rest for a few minutes before slicing — and that goes for any type of meat!

Can I use frozen chicken to make Instant Pot chicken and mushrooms?

It is possible to make mushroom chicken in the Instant Pot from frozen if you increase the cooking time.

However, I don’t recommend it — and here’s why.

You’ll get more even results if you thaw the chicken breasts first. Plus, searing the poultry first guarantees extra juicy results, and you can’t sear frozen chicken breasts!

What can I serve this with?

For a restaurant quality presentation, I love to serve this over wild rice, with green beans on the side. And serve with crusty bread so you can sop up all of that delicious creamy garlic mushroom sauce.

Storage and Reheating

Allow mushroom chicken to cool to room temperature, then transfer it to an airtight container and store it for up to 4 days.

Reheat leftover cream of mushroom chicken in a pan on the stove, adding a few splashes of broth as needed for moisture.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Chicken Dinner Recipes

Chicken Vegetable Soup Recipe

Pizza Stuffed Chicken Breast

Cracker Barrel Chicken and Dumplings Recipe

Instant Pot Chicken and Rice

Creamy Mushroom Chicken (Instant Pot Recipe!) + Video

Mushroom Chicken features tender boneless breasts smothered in a rich and velvety sauce. Make this in the IP in less than an hour!

Course Main

Cuisine American

Method Instant Pot

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 519cal

Author Donna Elick

Equipment

Ingredients

1 1/2 pounds chicken breasts
1 cup chicken stock
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil
8 ounces mushrooms
2 cloves garlic minced
4 sprigs fresh oregano
4 sprigs fresh thyme
1 sprig rosemary
1 cup heavy cream
2 tablespoons Dijon mustard
2 tablespoons cornstarch
3 tablespoons water

Instructions

Combine salt and pepper and sprinkle over the chicken breasts.
Set Instant Pot to saute and add 1 tablespoon of olive oil. Cooking in batches place chicken breasts in the Instant Pot and brown on both sides. Approximately 10 -12 minutes. Set browned chicken aside.
Add the second tablespoon of olive oil to the pot and add the mushrooms, cooking for approximately 7 minutes until they are tender. Press cancel to turn off the saute function.
Pour stock into the Instant Pot, and deglaze the bottom of the pan, getting up all of the browned bits. Add the garlic, oregano, thyme, and rosemary.
Lock the Instant Pot lid in place and turn the valve to sealing. Set to high pressure for 8 minutes.
Once the timer goes off press cancel and let the Instant Pot do a natural release for 5 minutes before turning the valve to venting to release the remaining pressure.
Remove the chicken from the Instant Pot and cover with foil to keep warm.
Make a slurry by combining the cornstarch and water and stirring until there are no lumps.
Press saute and add the heavy cream, and dijon mustard. As the mixture heats slowly pour in the cornstarch slurry stirring constantly. Continue to cook for 5-7 minutes until the sauce thickens.
Add the chicken back to the sauce and serve with white rice.

Video

Nutrition

Originally published July 2019, updated and republished September 2025

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The post Creamy Mushroom Chicken (Instant Pot Recipe!) + Video appeared first on The Slow Roasted Italian.

Easy Homemade Instant Pot Lasagna Soup Recipe

Donna Elick — Sat, 23 Aug 2025 22:00:00 +0000

Instant Pot Lasagna Soup is loaded with pasta and beef in a creamy tomato broth. All the flavors of the Italian classic, but in soup form! Make this easy lasagna soup with ground beef for a quick and hearty meal the whole family will love! This is the ultimate comfort food! The recipe card below has all the details on how to make this deconstructed lasagna soup!

I love a good, delicious soup. And this simple soup has all the classic flavors of lasagna in every single bowl.

This is one of my favorite soups to make when I’m craving a hearty soup – because the tender noodles stick with me for a long time!

Plus, it hits my lasagna craving in just one bowl of soup.

Sometimes, I’ll make some garlic bread to pair with this easy instant pot lasagna soup, and sometimes, I won’t.

We tend to be a house divided on how we like to highlight our favorite lasagna flavors of this soup, but that’s a favorite thing of mine about this recipe because it means it’s customizable.

I like to top my serving with parmesan cheese and mozzarella cheese, and sometimes even some cottage cheese or a dollop of ricotta cheese as well!

There is also the option to add red pepper flakes for spice – totally up to you. If you don’t like hot soup, I’d leave that one out.

If you’re a fan of regular lasagna, you’ll be head over heels for this lazy lasagna soup.

Having this easy one-pot soup recipe means that you have less mess to clean up once this mouthwatering soup is cooked and ready to eat.

Plus, one of my other favorite parts of this instant pot lasagna soup recipe is that you’ll have leftover soup to enjoy the next day!

Even picky eaters won’t mind eating this classic lasagna soup again!

Instant Pot Lasagna Soup

Fire roasted tomatoes and Italian herbs create a deliciously rich and savory base for this lasagna soup recipe in the Instant Pot.

Then, a cheesy topping and fresh basil finish off the dish for a warm and comforting meal.

If you love the Italian flavors in this easy lasagna soup with ground beef, you’ll find plenty more in my Chicken Alfredo Tortellini or Basil Sausage versions.

Craving the real thing? I’ve got traditional and skillet versions, depending on how much time and energy you have. Both are simple to put together and ready in under an hour!

Ingredient Notes and Substitutions

Ground Beef – Aim for a lean blend or lean ground beef so your creamy lasagna soup isn’t too greasy.

You can also try mild or hot Italian bulk sausage, ground turkey, or any combination of your favorite ground meats for this lasagna soup Instant Pot recipe.

And if you’re into spice, a spicy Italian sausage is never a bad idea, either.
Fire Roasted Tomatoes. These are a lifesaver in the kitchen! They add that “cooked all day” flavor to quick and easy dishes like this one.

Feel free to use regular diced tomatoes if needed, but add a pinch of sugar if you’re sensitive to acidity.
Chicken Broth – You could substitute beef broth for a bolder flavor, or vegetable for something milder.

For a thinner consistency, increase the amount of broth when making this lasagna soup recipe in the Instant Pot — up to 6 cups total.
Mafalda Corte Pasta – This is a ribbon pasta that has been cut into small pieces to resemble mini lasagna noodles.

If you can’t find this variety at your local store, break apart approximately 10 full-size sheets or substitute bowtie pasta, penne, or rotini instead.

Feel free to add some other simple ingredients to this family favorite. Adding a little bit of fresh baby spinach is an easy way to add flavor and health benefits to this delicious recipe.

Just give it a good stir and you’ll be good!

Serving Suggestions

This Instant Pot lasagna soup is pretty hearty and filling on its own, so all you really need is some garlic or cheesy bread and maybe a side salad.

Air fryer garlic knots can be thrown together while cooking lasagna soup in the Instant Pot, and my copycat Olive Garden salad is loaded with Italian flavor.

Storing and Reheating Creamy Lasagna Soup

You could simply warm this easy lasagna soup with ground beef on the stove, but it tends to thicken the longer it sits — especially because the noodles absorb the extra liquid.

What I did was stir any remaining ricotta mixture into the leftovers before storing them in the refrigerator in an airtight container.

Then, I transferred them into a small baking dish and topped with extra cheese before baking. It turns out more like a casserole and is just as delicious!

Lasagna Soup Recipe Instant Pot FAQ

Can you freeze creamy lasagna soup?

Yes, but I would recommend making the pasta separately so it doesn’t get too soft or mushy.

Put everything except the noodles in the pot and cook as directed, then transfer to containers to freeze. Be sure to leave room at the top for the liquid to expand.

Then, boil and drain the noodles before reheating Instant Pot lasagna soup and stir some in just before serving. Or, freeze a cooked batch to reheat at the same time.

What else can I add to lasagna soup in the Instant Pot?

For a heartier texture, add in another handful of noodles or stir in some baby spinach with the heavy cream so it wilts before serving.

Mushrooms would be another welcome addition! You can replace half of the beef with 4-6 ounces of finely diced mushrooms.

Or, use only mushrooms (plus vegetable broth) for a vegetarian version of this Instant Pot lasagna soup.

Donna’s Pro Tips

Drain excess fat before adding the tomato paste. If the beef releases more than a tablespoon of fat, spoon it off first so the broth stays rich instead of greasy.
Stir the tomato paste and spices directly into the beef before adding the broth. Coating the meat first concentrates the flavor instead of letting it dilute straight into the liquid.
Stir the pasta in before sealing the lid. It cooks right along with everything else under pressure, so there’s no separate pot to babysit.
Add the heavy cream after pressure cooking, not before. Stirring it in at the end keeps the broth silky instead of risking a curdle under pressure.
Season with salt and pepper after the cream goes in. Tasting at that stage means you’re seasoning the final broth, not an unfinished base.
Mix the ricotta and mozzarella together before ladling into bowls. One spoonful on top gives every serving that classic melty lasagna layer.

Enjoy!

With love, from our simple kitchen to yours.

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Other Delicious Soup Recipes

Crockpot Potato Soup

Instant Pot Lentil Soup

Slow Cooker Minestrone Soup

Tomato Basil Soup Recipe

Easy Homemade Instant Pot Lasagna Soup Recipe

Instant Pot Lasagna Soup is loaded with pasta and beef in a creamy tomato broth. Make it for a quick, easy meal the whole family will love!

Course Soup

Cuisine Italian

Method Instant Pot

Prep Time 15

Cook Time 4

Total Time 19

Servings

Calories 1007cal

Author Donna Elick

Ingredients

1 tablespoon olive oil
1 pound lean ground beef
1 5.5 ounce can tomato paste
1 medium onion diced (2 cups)
2 teaspoons minced garlic or 3 cloves fresh
1 tablespoon dried oregano
2 teaspoons dried basil
4 Cups low-sodium chicken broth
1 14.5 ounce can fire roasted tomatoes
2 cups Mafalda corte pasta 8 ounce (or bow-tie)
1/2 cup heavy cream
Salt and pepper to taste
1/2 cup ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup shredded parmesan cheese
1/4 cup fresh basil chopped

Instructions

Set the instant pot to sauté and add the oil and onions.
Cook for 2-3 minutes until the onions begin to soften then add the beef. Cook until the beef is no longer pink. If the beef has released more than a tablespoon of fat, carefully drain before proceeding.
Add the tomato paste, garlic, oregano and basil to the beef and stir to mix, then add the chicken broth, tomatoes and pasta. Stir well then place the lid on the pot and turn the valve to seal and set to high pressure for 4 minutes.
When the timer has completed, turn the valve to release the pressure.
Add the heavy cream to the pot and stir to combine. Season with salt and pepper to taste.
In a small bowl, mix the ricotta and mozzarella cheese.
Ladle soup into bowls, add a large spoonful of the ricotta mixture and sprinkle with parmesan and fresh basil.

Nutrition

Originally published September 2021, updated and republished August 2025

The post Easy Homemade Instant Pot Lasagna Soup Recipe appeared first on The Slow Roasted Italian.

Creamy Pesto Chicken Pasta Recipe (Instant Pot)

Donna Elick — Wed, 12 Mar 2025 22:00:00 +0000

Pesto chicken pasta is quick and easy but doesn’t skimp out on flavor! Make this one pot meal in 20 minutes with simple, fresh ingredients. You’ll be obsessed over the texture and flavor of the noodles and creamy pesto sauce! It’s the ultimate pasta dish recipe!

Tender bites of meat, perfectly cooked noodles, and a creamy sauce ‌create a dish that boasts a beautiful symphony of Italian flavors.

Whip out this recipe for dinner on a busy weeknight or make a meatless version as a side dish for any of your grilled favorites.

This is one simple recipe that the whole family will love and it’s the perfect way to fill bellies at the end of a long day.

Gather the simple ingredients needed to make this simple pasta recipe from the grocery store! It’s a great way to combine juicy chicken with creamy pesto pasta and one of my favorite ways to feed the family.

Check out my other instant pot recipes, including savory pork chops with gravy and extra creamy mac and cheese!

Or, try some different takes on pesto chicken pasta like this chilled potluck pleaser or one that includes tortellini and tomatoes.

Creamy Chicken Pesto Pasta

You’ve been warned. This creamy pesto chicken pasta recipe is one of the best recipes for busy weeknights.

The tender chicken paired with the cooked pasta makes the perfect, easy recipe.

I’m a huge fan of making a homemade version for good pesto, but no stress if you don’t have time.

Keep this recipe card handy for an easy dinner option full of flavor. The simple ingredients make it a breeze to make!

Pesto Chicken Pasta – Ingredient Notes

Noodles – Use any long, thin variety like spaghetti, fettuccine, or angel hair.
Poultry – I like to use tenders to cut down on prep time. Feel free to substitute boneless, skinless breast or thigh meat if you prefer.
Basil pesto – The classic herbal flavors really shine in this dish, but a sun-dried tomato version would also be delicious. Our homemade Basil Pesto is amazing in this recipe.
Water – Don’t forget this! It’s absolutely crucial to ensure that both the meat and spaghetti are thoroughly cooked.
Bullion cubes – These really enhance the other herb flavors in the dish. If you prefer, replace these and the water with broth or stock instead.

Serving Suggestions

This chicken pesto pasta ‌can be a bit heavy, so pair it with lighter sides like green salad, roasted veggies, or seasonal fruit.

It’s also delicious with focaccia or your favorite crusty bread for soaking up any extra sauce!

FAQ‌ ‌-‌ ‌Common‌ ‌Recipe‌ ‌Questions‌

Can I make this pesto pasta chicken recipe on the stovetop instead?

Absolutely! To do this, you will need to cook the noodles and sauce separately.

Boil spaghetti in a large pot of salted water. Drain and set aside when done.

Meanwhile, melt the butter in a large pan over medium heat. Saute the meat with salt and bullion cubes until it is no longer pink.

Stir in the half and half and cream cheese until the mixture starts to thicken.

Add the cheese and pesto, then continue stirring until melted and smooth.

Pour the sauce over the noodles, garnish, and enjoy!

How long will chicken pesto pasta last in the refrigerator?

Leftovers will stay fresh in a sealed container for up to one week.

Reheat on the stove or in the microwave with a splash of milk and extra cheese as needed. Be sure to stir frequently to ensure it is evenly heated throughout.

Can I use homemade pesto for chicken pasta?

Of course! If you don’t have your own recipe, simply combine the following ingredients in a blender or food processor and blend until smooth.

fresh basil
pine nuts
Parmesan cheese
olive oil
lemon juice
garlic
sea salt

What other ingredients can I add to this chicken pesto pasta recipe?

You can add so many fun flavors! Cherry tomatoes, sun-dried tomatoes, red pepper flakes, fresh spinach, grated parmesan, artichoke hearts, and garlic cloves are anything else that you want in this great recipe.

I like to vary the ingredients for the occasion. For date night, I’ll add a side dish of garlic bread for a well-rounded meal. I also like to let everyone add toppings that they want to their own individual servings as well.

A bit of mozzarella cheese or diced fresh tomatoes and Italian seasoning are great options for each person to have to add to their servings.

When you have an amazing recipe that is this good, letting everyone add what they want to their bowl or plate for their own personal consumption is a fun way to change things up!

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Instant Pot Recipes

Perfect Instant Pot Brown Rice (Pressure Cooker Recipe)

Easy Instant Pot Pinto Beans (No Soak Recipe)

Creamy Mushroom Chicken (Instant Pot Recipe!) + Video

Easy Homemade Instant Pot Lasagna Soup Recipe

Creamy Pesto Chicken Pasta Recipe (Instant Pot)

Pesto chicken pasta is quick and easy but doesn’t skimp out on flavor! Make this one pot meal in 20 minutes with simple, fresh ingredients.

Course Main

Cuisine American

Method Instant Pot

Prep Time 10

Cook Time 6

Total Time 16

Servings – 6

Calories 1135cal

Author Donna Elick

Ingredients

8 ounces chicken tenderloin cut into 1” cubes
16 ounces uncooked spaghetti
8 ounces cream cheese cut into 1” cubes
1/2 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese
1/2 cup half and half
3 tablespoons unsalted butter
2 chicken bouillon cubes
1 teaspoon flaky sea salt
1 cup basil pesto
4 cups water

Instructions

Using the sauté function on your instant pot, melt your butter.
Add the water, half and half, salt, and chicken bouillon cubes to the melted butter and give a quick stir.
To your water mixture, add your pasta, cubed chicken, and cubed cream cheese. Gently mix/push down on these ingredients until they are fully submerged in the liquid.
Place the lid on your pressure cooker and pressure cook your pasta mixture on high for 6 minutes.
Perform a quick release.
Once your quick release is finished, open your instant pot and add your mozzarella cheese, parmesan cheese, and pesto. Stir until homogeneous.
Garnish your pasta with extra salt, some olive oil, or some fresh basil, serve, and enjoy!

Nutrition

Originally published July 2021, updated and republished March 2025

The post Creamy Pesto Chicken Pasta Recipe (Instant Pot) appeared first on The Slow Roasted Italian.

Beef Chuck Roast Instant Pot Recipe (with Mushrooms!)

Donna Elick — Mon, 11 Nov 2024 10:00:00 +0000

This Beef Chuck Roast Instant Pot recipe is so simple and so flavorful — my two favorite things! It also makes a savory onion and mushroom sauce that can be thickened into an incredible gravy in minutes. It truly is the best ever Instant Pot roast beef recipe you’ll find!

Beef Chuck Roast Instant Pot

You know I’m a fan of chuck roast — I’ve smoked it, slow-roasted it in the oven, and even made it in the crockpot with savory gravy or a zesty ranch and pepperoncini sauce.

So, it was only a matter of time before I made roast beef in the Instant Pot. Tender, fall-apart beef in just a few hours? Yes, please!!

I take it one step further by adding mushrooms and some onion soup mix so there’s plenty of sauce afterwards.

All you have to do is thicken it, then soak it all up with mashed potatoes or rice.

My favorite part about this recipe is how versatile it is. Simple enough for a Sunday family dinner but incredibly delicious enough for dinner guests, there are at least a dozen or more ways to serve it!

Ingredient Notes and Substitutions

Boneless Chuck Roast – My absolute favorite for pot roast meals because it’s a less expensive cut of meat and can feed a crowd.

Other great options include brisket and bottom or top roasts.

Another great use for boneless chuck roast is my slow cooker Mississippi Pot Roast that cooks effortlessly while you handle other business!
Onion & Mushrooms – Use a yellow or white onion and your favorite mushrooms. I prefer cremini (aka Baby Bella), but white button mushrooms would be tasty too.
Beef Stock – I really love the Kitchen Basics brand, because even their regular stock is lower in sodium than other brands.

In a pinch, substitute with mushroom stock or vegetable stock plus a little bit of Worcestershire sauce.
Onion Soup Mix – You’ll need one packet of storebought soup mix or ¼ cup of my homemade soup mix to make this beef chuck roast pressure cooker recipe.
Fresh Rosemary – Toss a couple of sprigs in the pot for flavor, then fish them out before serving so you don’t get tiny leaves stuck in your teeth!

Tips and Tricks to Make the Best Ever Instant Pot Roast Beef

Don’t forget to sear the meat first.

This locks in the juices and creates extra flavor for the best ever Instant Pot roast beef!

Be sure to season both sides with salt and pepper, but do so just before searing or the salt will pull moisture out of the meat — the opposite of what we want!

Skim off excess fat from the drippings.

It’s a simple step that makes a big difference!

If you start working on the gravy right away, it will end up tasting greasy and may separate as it cools.

Make the gravy separately or with the meat — up to you!

I created this beef chuck roast Instant Pot recipe to streamline the process, so the instructions are to put the shredded meat back in the pot before starting the gravy.

That way, it’s easy to toss it all together.

Note that this will create tinier pieces since the meat will continue to shred the more it’s stirred.

You can also leave the beef on the plate while you cook and thicken the gravy, then pour it over the shredded meat just before serving.

This is a better option if you want larger pieces of meat.

Prep Ahead

Trim fat from roast
Dice onion and slice mushrooms
Mince garlic

Kitchen Tools You Will Need

Instant Pot – It needs to be a 6-quart size or larger to make this beef chuck roast Instant Pot recipe.
Long Tongs for flipping and shredding the meat
A Heat-Resistant Spoon or Spatula – Perfect for cooking, stirring, and serving.
Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.

Serving Suggestions

There are so many dinner options to choose from when you make roast beef in the Instant Pot! The meat is so tender and savory, and the flavor works with roasted carrots, green beans, Brussels sprouts, or any other veggie.

Plus, the sauce makes a delicious gravy for mashed potatoes or steamed rice. Sometimes I’ll whip up a quick batch of rosemary red potatoes in the air fryer for a quicker side dish.

Of course, you can also keep this beef chuck roast pressure cooker recipe really simple with a quick green salad and a loaf of bread.

It all depends on how much time you have and how hungry you are!

Storing and Reheating Leftovers

Allow the beef to cool to room temperature (but no longer than 2 hours!), then transfer to an airtight container.

You can store the mushrooms and sauce separately if you’d like, but I never do.

Refrigerate for up to 3 days or freeze for up to 3 months. Let thaw in the refrigerator overnight before reheating.

Warm individual portions in the microwave or on the stove, stirring occasionally until heated through evenly.

If you have a lot of leftovers you want to reheat, I recommend using the oven!

Beef Chuck Roast Pressure Cooker FAQ

How long to cook roast beef in the Instant Pot?

The general rule when making beef chuck roast in an Instant Pot is to cook on High for 20 minutes per pound.

It will turn even the toughest of cuts into meat so tender you can easily shred it with a fork!

What if I get a burn warning?

If your Instant Pot reads “HOT” while sautéeing, all you have to do is turn it off, add a splash of water or broth to the pot, and continue cooking. Once it cools down a bit, you can turn it back on to continue the sauté step.

That said, each pressure cooker model is different, so it’s best to refer to the manual for more information or specific instructions to be safe!

Can I make this recipe in a slow cooker?

You bet! There are still a few steps you’ll need to do on the stovetop, but those only take a few minutes.

To make beef roast with mushrooms in the crockpot:

1. Season the meat on both sides, then sear in a little olive oil over medium-high heat in a skillet. Place the roast directly in the slow cooker.

2. In the same skillet, cook the onion and mushrooms in a little more oil until tender. Stir in the garlic during the last minute, then pour the veggies over the meat along with the beef broth, onion soup mix, Italian seasoning, and rosemary sprigs.

3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the meat is fork tender. Transfer roast to a plate to shred, removing any fat and the stems of the rosemary.

4. Finally, make the sauce. Pour the juice from the slow cooker into a small pot and bring to a boil. Stir in a cornstarch slurry and continue stirring until thickened. Pour sauce over the shredded meat and serve!

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Roast Recipes

Melt in Your Mouth Beef Chuck Roast Recipe in the Oven

Smoked Beef Chuck Roast (Pellet Smoker Recipe)

Slow Cooker Mississippi Mud Pot Roast Recipe + Video

Best Ever Crock Pot Beef Pot Roast Recipe + Video

Beef Chuck Roast Instant Pot Recipe (with Mushrooms!)

Make Beef Chuck Roast in an Instant Pot for incredibly tender, melt-in-your-mouth meat and a delicious mushroom gravy for rice and potatoes.

Course Main

Cuisine American

Method Instant Pot

Prep Time 15

Cook Time 1 5

Total Time 1 20

Servings -6

Calories 737cal

Author Donna Elick

Equipment

Instant Pot

Ingredients

3 pounds boneless chuck roast trimmed of visible fat
1 1/2 tablespoons olive oil divided
1 teaspoon kosher salt
1/2 teaspoon pepper
1 large onion diced
8 ounces cremini mushrooms sliced
4 garlic cloves minced
1 cup beef stock I use Kitchen Basics – even their regular stock is lower in sodium
1 ounce packet onion soup mix
1 teaspoon Italian seasoning
2 sprigs rosemary
2 tablespoons cornstarch
2 tablespoons cold water

Instructions

Press the sauté feature on a 6qt or bigger Instant Pot. Drizzle 1 tablespoon of olive oil in the pot. Place the beef roast in the pot and season with half the salt and pepper. Flip and season with the remaining salt and pepper. Sear meat on both sides, about 2-4 minutes per side. Transfer meat to a plate and set aside.
Add the remaining olive oil to the pot, along with the onions and mushrooms. Stir while cooking for about 2-3 minutes, scraping up the brown bits from the bottom. Add the garlic and sauté for another minute.
Return beef roast to the pot, and add the stock, onion soup packet, and Italian seasoning. Give it a good stir, and spoon some of the sauce over the meat. Lay the sprigs of rosemary over the meat.
Close lid and seal. Set to “pressure cook” on high pressure for 60 minutes.
Once cook time is finished, let the Instant Pot naturally depressurize or carefully turn the seal to depressurize. Transfer meat to a plate and shred, or shred in the pot. Remove any fat. Remove the rosemary stems. Return meat to the Instant Pot.
Set Instant Pot to sauté. Combine the cornstarch and water. Add to the pot, stirring until you have a thickened gravy, about 1 minute. If gravy is too thin, combine another tablespoon each of cornstarch and water, and add to the pot.
Taste and adjust seasoning to your liking. Turn Instant Pot to Keep Warm feature to serve right from the pot or turn it off completely.
Serve over mashed potatoes or rice and a vegetable.

Notes

A general rule to cooking a roast in the Instant Pot is to cook on high for 20 minutes per pound. This will help even the toughest of cuts of meat to reach optimal tenderness, so tender, you can easily shred with a fork.

If Instant Pot reads HOT while sauteing, simply turn off the pot, splash a tablespoon of water or broth to the pot, and continue with the recipe. Once it cools down a bit, you can turn it back on to finish sauteing. Please refer to the instructions on your Instant Pot for more information, as there are many models of pressure cookers.

Before making the gravy, skim off any excess fat from the pot so that the gravy doesn’t taste greasy.

You can choose to leave the shredded beef roast on a plate while you make the gravy in the pan, and then pour the gravy all over the meat. In this recipe, I created it with the intention of streamlining the process, so I placed the shredded meat back in the pot prior to making the gravy.

If you like bigger chunks of meat, lightly shred the meat to create larger pieces. Also, it is recommended to not keep the meat in the pot while making the gravy because the meat gets stirred a bit and creates smaller pieces

Nutrition

Originally published November 2024

The post Beef Chuck Roast Instant Pot Recipe (with Mushrooms!) appeared first on The Slow Roasted Italian.