Instant Pot® Cranberry-Thyme Pot Roast

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Cranberry sauce and fresh thyme infuse this beef pot roast with sweet and savory flavors. It makes a wonderful gravy that is perfect with mashed potatoes, egg noodles, or rice.

Submitted by Tammy Lynn
Published on September 6, 2019
Prep Time:
10 mins
Cook Time:
1 hr 30 mins
Additional Time:
15 mins
Total Time:
1 hr 55 mins
Servings:
10
Yield:
10 servings
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Ingredients

Original recipe (1X) yields 10 servings

  • 1 (3 1/2) pound boneless beef chuck roast

  • 1 pinch salt and ground black pepper to taste

  • 2 tablespoons olive oil

  • 2 cloves garlic, minced

  • 1 (14 ounce) can beef broth

  • 1 (14.5 ounce) can whole berry cranberry sauce

  • 1 tablespoon balsamic vinegar

  • 1 tablespoon Worcestershire sauce

  • 1 large onion, cut into chunks

  • 4 sprigs fresh thyme, or more to taste

  • 2 tablespoons cornstarch

  • 2 tablespoons cold water

Directions

  1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; pour olive oil into the pot. Sprinkle roast with salt and pepper and sear in the hot oil until well browned, 3 to 4 minutes per side. Transfer roast to a plate.

  2. Stir garlic into the pot and cook for 30 seconds. Pour in beef broth and scrape up all bits that have stuck to the pan. Stir in cranberry sauce, balsamic vinegar, and Worcestershire sauce. Place roast into the sauce and spoon some sauce over the top. Place onion and thyme around and on top of the roast.

  3. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.

  4. Release pressure using the natural-release method according to manufacturer's instructions, at least 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

  5. Transfer roast to a serving plate. Remove onions and thyme sprigs from the pot. Select Saute function. Mix cornstarch and water together in a bowl and stir into the pot; let simmer until gravy starts to thicken, about 10 minutes. Serve gravy with roast.

Cook's Notes:

You can use jellied cranberry sauce instead of whole berry, if preferred.

I forgot to show the gravy in the picture.

Nutrition Facts (per serving)

352 Calories
21g Fat
22g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 352
% Daily Value *
Total Fat 21g 27%
Saturated Fat 8g 38%
Cholesterol 72mg 24%
Sodium 217mg 9%
Total Carbohydrate 22g 8%
Dietary Fiber 3g 9%
Total Sugars 11g
Protein 20g 39%
Vitamin C 20mg 22%
Calcium 64mg 5%
Iron 4mg 24%
Potassium 290mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.