White Platter with Pot Roast, Carrots and Potatoes

Pressure Cooker Italian Pot Roast

Course: Main Course, Main Dish
Cuisine: American
Keyword: instant pot pot roast, italian pot roast
Prep Time: 10 minutes
Cook Time: 40 minutes
Pressure Building: 15 minutes
Total Time: 50 minutes
Servings: 6
Calories: 506kcal
Author: Jessica Formicola
Pressure Cooker Italian Pot Roast is an easy and quick one-dish family meal. Potatoes, onions and carrots surround tender pot roast. Top with tomato gravy!
Print Recipe


  • 2 ½ pound boneless beef chuck roast or bottom round roast , cut into large chunks
  • 1 tablespoon vegetable oil
  • 2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 3 large carrots , cut into fourths
  • 3 medium red potatoes , quartered
  • 1 white onion , quartered
  • 2 10.75 oz. cans Campbell’s® Condensed Tomato Soup
  • 2 cups beef broth
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Italian seasoning


  • Heat vegetable oil on sauté function on your pressure cooker.
  • Meanwhile, toss garlic powder, Kosher salt, and black pepper with cubed beef.Add to pressure cooker, cooking for 2-3 minutes on each side until browned—approximately 10 minutes.
  • Add cut vegetables, Campbell’s® Condensed Tomato Soup, beef broth, red wine vinegar, and Italian seasoning, giving it a quick stir to combine.
  • Cover and close vent, set to Manual high pressure for 30 minutes. Allow for 10 minutes natural release, open vent.
  • Remove meat and vegetables using a slotted spoon.Shred beef into large pieces using 2 forks.If desired, whisk together 2 tablespoons cornstarch and 2 tablespoons water and combine to remaining liquid to form a gravy.
  • Serve hot and enjoy!
  • If you’ve tried this recipe, come back and let us know how it was!


Calories: 506kcal | Carbohydrates: 32g | Protein: 40g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 130mg | Sodium: 1107mg | Potassium: 1640mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5370IU | Vitamin C: 20mg | Calcium: 83mg | Iron: 5.7mg