Easy Instant Pot Pot Roast (AIP, Paleo) Recipe
This Easy Instant Pot Pot Roast recipe delivers a tender, flavorful beef chuck roast cooked to perfection with carrots, shallots, and Japanese sweet potatoes. Made Paleo and AIP compliant, it features a savory nomato sauce and coconut aminos for a rich, healthy, and comforting meal prepared quickly using the Instant Pot pressure cooking method.
- Prep Time: 15 minutes
- Cook Time: 1 hour (45 minutes pressure cook + 15 minutes natural release)
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
- Diet: AIP, Paleo
Ingredients
Meat and Seasoning
- ~2 lb beef chuck roast, room temperature
- 1.5 tsp sea salt (plus more to taste)
Oils and Sauces
- 3 TBSP olive oil, divided
- 2 TBSP nomato sauce
- ¼ cup coconut aminos
Vegetables
- 3 cups carrots, chopped into 2-inch pieces
- 4 large shallots, roughly chopped
- 6 cloves garlic, sliced
- 4 medium-sized Japanese sweet potatoes, peeled and cut into 2-inch pieces
Liquids and Broth
- 2 cups beef bone broth (AIP compliant)
Herbs and Spices
- 2 bay leaves
- 6 sprigs of fresh thyme
Thickening Agent
- 1 TBSP tapioca or arrowroot starch
- 2 TBSP cold water
Instructions
- Season the Beef: Rub 1.5 teaspoons of sea salt evenly over the beef chuck roast and leave it to come to room temperature, ensuring even seasoning and optimal cooking.
- Sear the Beef: Turn the Instant Pot to sauté mode and heat 2 tablespoons of olive oil. Add the seasoned beef to the pot and sear each side for 2-3 minutes until nicely browned, then remove the beef and set aside.
- Sauté Aromatics: Add the remaining 1 tablespoon of olive oil to the Instant Pot. Sauté the chopped shallots until translucent, about 3-4 minutes, stirring frequently. Add the sliced garlic and nomato sauce, stirring for about 1 minute until fragrant.
- Add Ingredients to Pot: Return the seared beef to the Instant Pot. Add chopped carrots, sweet potatoes, coconut aminos, beef bone broth, bay leaves, and fresh thyme sprigs to the pot.
- Pressure Cook: Secure the lid on the Instant Pot and set it to high-pressure cooking for 45 minutes. After the cooking cycle ends, allow a natural pressure release for 15 minutes before opening the lid.
- Shred the Beef: Remove the beef, carrots, and sweet potatoes from the pot. Using two forks, shred the beef into bite-sized pieces.
- Prepare the Gravy: In a small bowl, whisk together the tapioca or arrowroot starch with 2 tablespoons of cold water to create a slurry. Set the Instant Pot to sauté mode and bring the liquid inside to a boil. Slowly stir in the starch slurry and whisk continuously until the gravy thickens, about 1-2 minutes. Adjust salt seasoning if needed.
- Serve: Garnish the shredded beef with fresh thyme and serve alongside the cooked carrots, sweet potatoes, and the thickened gravy for a hearty, comforting meal.
Notes
- Letting the beef come to room temperature before cooking helps it cook evenly.
- Nomato sauce is a tomato-free sauce that suits AIP and Paleo diets.
- You can substitute tapioca starch with arrowroot starch for thickening.
- Use fresh thyme for the best flavor, but dried can be substituted in a pinch.
- Ensure the beef bone broth and other ingredients are compliant with the Autoimmune Protocol (AIP) if following this diet strictly.
- Natural pressure release helps keep the meat tender and juicy.
