Instant Pot Pot Roast with Sour Cream Sauce

My Go-To Comfort Food: Instant Pot Pot Roast

As a busy working mom, time is my most precious commodity. Finding quick and easy recipes that still deliver on flavor is a constant quest. This Instant Pot Pot Roast with Sour Cream Sauce has become a lifesaver, a weekly staple in our household. It’s the perfect blend of convenience and deliciousness, satisfying even my pickiest eaters. The beauty of this recipe lies not just in its speed but also in its versatility. The rich, savory sauce complements the tender pot roast beautifully, and the addition of parsnips adds a subtle sweetness that elevates the dish to a whole new level.

I remember my mother making a similar pot roast, though hers was a stovetop affair that simmered for hours. This Instant Pot version captures that same heart-warming essence but in a fraction of the time. The tender, melt-in-your-mouth meat is practically guaranteed, and the vegetables, cooked perfectly to a tender-crisp consistency, absorb all the delightful flavors from the sauce. The aroma alone is enough to entice even the most reluctant dinner guest. It's a dish that easily transitions from a cozy weeknight dinner to a more elegant meal for company – a true testament to its versatility.

What truly sets this recipe apart, for me at least, is its ease of preparation. The steps are straightforward, and even a novice cook can achieve impressive results. The Instant Pot does most of the work, allowing you to focus on other things, whether that's spending time with family, tackling a mountain of laundry, or simply enjoying a well-deserved glass of wine. It’s a true testament to how simple and yet satisfying cooking can be. This isn't just a recipe; it’s a time-saver, a stress reliever, and a way to create memories around a delicious, shared meal. It’s the kind of recipe that makes coming home feel truly like home.

One of my favorite aspects is the leftovers. The flavors actually intensify overnight, making the next day's lunch or dinner even better than the first. I often pack the leftovers for my husband's work lunch, and he always raves about how delicious it is – a subtle brag to all his colleagues!

Beyond the practicality and taste, this recipe is a connection to my family history. Adapting my mother's classic recipe for the Instant Pot feels like carrying on a culinary tradition, a bridge between generations through a shared love of food. The Instant Pot, a modern marvel, somehow manages to maintain that classic, comforting feel.

So, whether you are a seasoned chef or a complete beginner, I wholeheartedly recommend giving this recipe a try. You won’t be disappointed. It's more than just a meal; it's an experience. It’s a warm hug on a cold night, a comforting presence after a long day, and a delicious reminder that even the busiest among us can create something truly special in the kitchen.

Ingredients (Remember to adjust quantities based on the size of your roast and the number of servings):

• 3-4 pound cross rib/blade/chuck pot roast
• 1 medium onion, chopped
• 1 cup celery, chopped
• 2 cloves garlic, crushed
• 2 tsp sea salt
• 1/2 tsp pepper
• 1 tsp paprika
• 2 tbsp olive oil
• 2 cups tomato juice
• 1 cup no-salt-added chicken broth
• 5 medium potatoes, cut into 1-2 inch pieces
• 5 carrots, sliced
• 5 parsnips, sliced
• 4 tbsp flour
• 1 cup sour cream
• 2 tbsp fresh parsley, finely chopped

Enjoy! And let me know how yours turns out.

Step-by-step

• Have a jar or container with a tight-fitting lid available to mix the second cup of tomato juice, chicken broth, and flour together.
• Prepare onions, celery, and garlic beforehand. Trim as much fat from the roast as possible.
• Mix salt, pepper, and paprika together in a small dish. Rub spices well into all sides of the roast using a spoon.
• Add olive oil to the inner pot of the Instant Pot and press the Sauté button.
• When the LED display indicates "Hot," place the roast into the pot and carefully brown on each side (oil will be hot and spray up...use a splatter screen).
• Remove the roast temporarily to a plate, add the first cup of tomato juice and the first cup of chicken broth to the pot.
• Using a plastic or wooden spatula with a hard edge, deglaze the pot by scraping browned bits from the bottom until all are removed.
• Add onions, celery, and garlic. Allow the liquid to come to a boil, stirring.
• Turn the Instant Pot off using the cancel/off button.
• Put the roast back in the pot, set the pressure release handle to "sealing," and cook 30 minutes for a 3-pound roast, 40 minutes for a 4-pound roast on manual/pressure cook.
• While the roast is cooking, peel, chop, and slice vegetables (potatoes, parsnips, and carrots) as required.
• When the timer on the Instant Pot finishes counting down, do natural pressure release (NPR) for 15 minutes, then release remaining pressure by moving the pressure release handle to "venting."
• Add vegetables to the pot.
• Replace the lid on the Instant Pot, set the pressure release handle to "sealing," and cook 10 minutes on manual/pressure cook.
• While waiting, shake 1 cup of tomato juice with 1/2 cup of chicken broth and flour in a jar or container to mix, and chop parsley.
• When the vegetables finish cooking, do a quick pressure release.
• Ensure the center of the roast is at least 160°F to 165°F with a meat thermometer.
• Remove the pot roast to a plate, cover lightly with foil, and keep warm in a low oven.
• Remove vegetables to a large serving bowl, cover lightly with foil.
• Strain the cooking liquid in the Instant Pot and skim excess fat.
• Return the remaining cooking liquid to the Instant Pot, add the remaining tomato juice, chicken broth, and flour mixture, well shaken, and turn on the Sauté button.
• Bring the liquid to a boil, stirring constantly.
• Turn the pot off, keep stirring for a few minutes more, adding in sour cream and parsley, then pour the sauce into a serving dish or gravy boat.
• Serve the sauce with sliced pot roast and vegetables.