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Instant Pot Cranberry Pot Roast

  • Author: Amanda
  • Total Time: 55 minutes
  • Yield: 6-8 1x


Juicy, tender, and with a hint of tartness from seasonal cranberries and in 45 minutes!



Roast Ingredients

  • 4-5 lbs Beef Chuck Roast
  • 1 Cup Fresh Cranberries
  • 4 Cloves Garlic, minced
  • 1 Yellow Onion, Chopped
  • 1 Cup Beef Broth
  • 2 Tbs Olive Oil, Extra Virgin
  • 1 Tbs Balsamic Vinegar
  • 1 Tbs Tomato Paste
  • 2 Tsp Salt
  • 2 Tsp Black Pepper
  • 3 Tsp Rosemary
  • 3 Tsp Thyme

For Roasting

  • 8 Carrots
  • 8 Oz Baby Bella Mushrooms


Roast Instructions

  1. Set Instant Pot to “Sauté” and add oil to heat up. Once heated, add onion to soften (about 5 minutes)
  2. Set onion aside. Season beef with salt and pepper. Add beef to brown on all sides (about 2-3 minutes/side)
  3. Return the onion to the pot, adding garlic, tomato paste, thyme, rosemary, broth, vinegar, and cranberries
  4. Add seared roast and lock lid
  5. Set to “Manual” on high for 45 minutes. Let the steam naturally release (about 12-15 minutes)
  6. In a large sauce pan, heat oil on medium high heat. Add onion to soften (about 5 minutes)
  7. Set onion aside. Season roast with salt and pepper. Add beef to pan to brown on all sides (about 2-3 minutes per side)
  8. Add onion, garlic, thyme, rosemary, tomato paste, broth, vinegar, 1 cup of cranberries, and roast to crockpot. Cover and set on low for 6-8 hours or until roast is at desired doneness.

Roast Vegetable Instructions

  1. 45 minutes before serving, preheat oven to 350 degrees F. Line a baking sheet with parchment paper place carrots and mushrooms on the pan. Toss with 1 tbs of olive oil or avocado oil and salt and pepper to taste
  2. Bake in oven for 30-40 minutes until browned
  3. Serve beef over cauliflower rice or potato mash with the roasted mushrooms, cranberries, and root vegetables. Enjoy!
  • Prep Time: 10
  • Cook Time: 45