Instant Pot Amish Chuck Roast—a simple but delicious recipe for roast, potatoes and carrots with gravy. A unique ingredient is used for flavor and tenderization!
Note: SLOW COOKER recipe instructions are in the recipe card below
Instant Pot Amish Chuck Roast
This Amish Chuck Roast recipe was inspired by The Seasoned Mom. She mentioned that she got the recipe from her neighbors who bring it to post-church meals. I am not sure why it’s considered an Amish roast recipe. While researching the internet I found that every other Amish roast recipe has a cup of brewed coffee in it.
Today’s version does not have coffee but instead a can of cola. I’m wondering if someone who was out of coffee decided to instead throw a can of Coke into the pot instead. Then when they realized that the roast turned out completely delicious they changed the recipe to cola instead of coffee. Whatever the origins and whether it’s truly Amish or not, I don’t really care much. What I do know is this recipe is delicious!
Don’t skip searing the beef before pressure cooking or slow cooking. That step really adds better taste and texture. Browning the meat also locks in moisture and adds a caramelized flavor that will be enhanced by the soda.
For Instant Pot Amish Chuck Roast I suggest using full sugar soda as opposed to diet. The artificial sweeteners taste a little off in the finished product. However, I know that it has been done before if you really are set on trying it!
You might notice I used a quick release initially. Usually that is on the no-no list with roasts because the quick release of meat causes the muscle fibers to seize up and makes for tough meat. However, you can quick release a roast to add vegetables during the cooking process as long as you will be sealing the pot back and pressure cooking longer. Then make sure to finish with a proper natural pressure release.
Variations on Instant Pot Amish Chuck Roast:
- Meat: Chuck roast, chuck steak, rump roast, cross rib roast, sirloin roast can all be used.
- Potatoes: I used Russet potatoes that were cut into quarters. You can also use baby yellow or red potatoes that aren’t cut up.
- Carrots: Instead of using baby carrots try peeling and cutting carrots into big chunks.
- Onion Soup Mix: You can use a packet of au jus seasoning or a brown gravy mix packet in the place of onion soup mix.
- Cola: Coke, Pepsi, Dr Pepper and Root Beer all work great with this recipe. You can give any store brand soda a shot as well. I prefer the taste of full sugared soda for this recipe but I know others have tried it with diet soda and have liked it. The cola gives it only a slight sweetness and the gravy doesn’t taste like soda.
More Instant Pot Beef Recipes…
Instant Pot 4-Ingredient Pot Roast and Brown Gravy
Instant Pot Hot Beef Sandwich and Mashed Potatoes
Instant Pot Philly Cheesesteak
Instant Pot Chipotle Beef Burrito Bowls
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Instant Pot Amish Chuck Roast
- Prep Time: 20 minutes
- Cook Time: 60 minutes (QR) + 5 minutes (NPR)
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
Description
A simple but delicious recipe for roast, potatoes and carrots with gravy. A unique ingredient is used for flavor and tenderization!
Ingredients
- 4 Tbsp canola or vegetable oil, divided
- 2 pounds chuck, cross rib or rump roast (trimmed of excess fat)
- 1 tsp kosher salt
- 1/2 tsp pepper
- 1 can coke, pepsi, dr. pepper or root beer
- 1 medium onion, cut into chunks
- 1 1/2 pounds Russet potatoes, washed and cut into quarters
- 1/2 to 1 pound baby carrots
- 1 (1 oz) envelope onion soup mix
- 2–3 Tbsp cornstarch + 3 Tbsp water
- Salt and pepper
Instructions
Instant Pot Instructions:
- Turn Instant Pot to sauté setting. While pot is heating up press the kosher salt and pepper all over the roast. When Instant Pot says HOT on the display add in 2 Tbsp of the oil. Add the roast to the pot and brown on one side for 3-4 minutes and then turn over and brown for another 3-4 minutes.
- Add in the coke and scrape the bottom of the pot so that nothing is sticking. Turn off the Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 60 minutes (80 minutes for frozen roast).
- While roast is cooking add onions, carrots, potatoes, remaining 2 Tbsp of oil and onion soup mix to a large ziplock bag. Seal the bag and shake to coat vegetables. Store in the fridge.
- When time is up on the Instant Pot perform a quick release by moving the valve to venting. Remove the lid.
- Add in the vegetables. Cover Instant Pot and pressure cook for another 5 minutes. When time is up let pot sit for 15 minute or longer and then move valve to venting to release any remaining pressure. Remove lid.
- Scoop roast and vegetables onto a platter.
- Turn your Instant Pot to the sauté setting. In a small bowl stir together 2-3 Tbsp of cornstarch with 3 Tbsp of water, until smooth. Then pour the mixture into the Instant Pot. The cornstarch mixture will thicken up the gravy quickly.
- Serve gravy with roast and vegetables.
Slow Cooker Instructions:
- Heat a pan on the stove over medium high heat. Press the kosher salt and pepper all over the roast. Add in 2 Tbsp of the oil. Add the roast to the pan and brown on one side for 3-4 minutes and then turn over and brown for another 3-4 minutes. Add to the slow cooker.
- Add in the coke.
- Add onions, carrots, potatoes, remaining 2 Tbsp of oil and onion soup mix to a large ziplock bag. Seal the bag and shake to coat vegetables. Dump the vegetables into slow cooker.
- Cover and cook on low for 8-10 hours. About 8 hours into the cooking time take a small bowl and stir together 2-3 Tbsp of cornstarch with 3 Tbsp of water, until smooth. Then pour the mixture into the crockpot.
- Scoop roast and vegetables onto a platter. and serve with gravy.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*. Make in the 8 quart pot with no changes. Halve the recipe in the 3 quart pot.
- Category: Beef
- Method: Instant Pot or Slow Cooker
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
This is another easy and economical delicious recipe!! Thanks, Karen! The entire family loved it and even had leftovers the next day for lunch since I doubled it to begin with ! I keep making it!!! Happy New Year!
★★★★★
Glad to hear it! Thanks for the 5 stars and Happy New Year to you!
This is another easy and economical delicious recipe!! Thanks, Karen! The entire family loved it and even had leftovers the next day for lunch since I doubled it to begin with ! Happy New Year!
★★★★★
Thank you SOOO much for sharing this. I SUCK at cooking, and this was a HIT! So delicious, and instructions were easy to follow. Hallelujah!
★★★★★
GOOD! I’m glad to hear you had a win in the kitchen!
A very good recipe. Next time, I’ll brown the beef a little less time–some of the edges were too well done. I had a 2.5 roast and cut it in in half before browning. My only substitution was using Cheerwine instead of the other suggested sodas. It’s a North Carolina company. I don’t believe it’s available outside the South.
★★★★★
So glad you liked it Jeanie! Thanks for the 5 stars 🙂
Outstanding recipe, Karen. Thank you for your continued commitment to making the lives of busy families easier by providing wholesome and delicious recipes.
★★★★★
ahhh thanks so much Jake!
Without a doubt, one of the best recipes on the internet! I use brisket and it is a family favourite. Thank you for sharing.
★★★★★
Thanks Randy! I’m glad it works for the brisket too that’s good to know!
I plan on making this tonight but I am seeing different cooking times in the comments. Is 60 minutes sufficient?
the 60 minutes..then you add veg…then 5 more with a NPR. This worked well for me. If your roast if super thick then you can add more time 10-15 minutes. Pressure cook by thickness of meat.
Ok. It’s a 2 pound chuck roast but it is thick. I plan on cutting it in half
Good plan!!
In three years if regular use, we have tried various pot roast recipes. This was the best – and the only one not leaving me wondering how to make it more tender next time! I like fork tender, and that’s what we got. Vegetables were perfect. My only change was to cut the roast into two 1-pound pieces. Heads up: The time from pot on for browning to serving was more than 2.5 hours. Excellent! Thank you.
★★★★★
I think that’s smart to cut it into two. I bet that helped with tenderness!
I failed to mention: I resisted all temptation to interrupt full natural release after cooking the vegetables. That meant 35+ minutes between adding the vegetables and beginning the thickening process. The time was not an issue, but I think it’s helpful to know what is involved. We take careful notes with each recipe and preserve them for future use.
Thank you that is helpful to know and for others who make it!
I appreciate your giving the total time, Edward. I try to make notes like that, too.
I’m new to IP and would like to know what main dish (excluding soups) you consider to be the easiest to start with. I appreciate any and all suggestions.
Here are some ideas: https://www.365daysofcrockpot.com/10-instant-pot-recipes-beginners/
Top 5 EASIEST Recipes to Cook in Your Instant Pot: https://www.365daysofcrockpot.com/top-5-easiest-recipes-to-cook-in-your-instant-pot/
7 Instant Pot Lazy Dinners: https://www.365daysofcrockpot.com/instant-pot-lazy-dinners/
The roast was wonderful but could I use diet coke.
yes you can
What can I replace onion soup mix with? I forgot to purchase it and don’t want to go back to the store. Suggestions?
Au jus packet? Or you can make your own onion soup mix: https://www.spendwithpennies.com/homemade-onion-soup-mix/
Thank you
★★★★★
I made the Amish Pot roast in the Instapot tonight. I misjudged my time so we didn’t eat dinner until 7:30. It was delicious and my husband said it was definitely worth the wait!!
Thanks for the recipe!!
Glad it was worth the wait!!
I’ve been an Instant Pot guy for maybe 3 years, and for the first time I finally had my way with Chuck Pot Roast in the Instant Pot….Your Amish rendition! It worked perfectly for the way I’ve always prepared a pot roast. When the vegetables had finished their cooking, I removed them (and the meat) to a plate. I poured the juices through a fine strainer, into a large measuring cup, and chilled all of the components overnight. The next day, I removed the hardened fat that rose to the top of the liquid, and proceeded to do the cornstarch step, creating a gravy that had so much deep flavor, and where I had zero guilt eating a LOT of it. This meal re-heated in our conventional oven like a dream, and the meat was so tender and flavor filled. For all you’ve done regularly for our evening meals, I think we need to hang a picture of you in our photo gallery! Big thanks to you for sharing this.
★★★★★
Haha Jeff! That is funny. Good idea on hardening the fat, I’ll try that next time.
Very good roast, I forgot to pick up a can of soda to make it, so I just used beef broth.
★★★★★
Good to know! Thanks for sharing 😊
What does the Cola do ?
It tenderizes the meat 😊
Thanks for your response 🙂
★★★★★
This was delicious. I used a sirloin tip roast as that is what I had in my freezer. The cola really added to the tenderness and flavour and the veggies and gravy was perfect! We licked our plates 😃
★★★★★
So glad it worked well with the sirloin tip roast. Thanks for sharing your experience 😊
The email I opened showed a spiral version of your new book as opposed to the hardcover version. The spiral would be much handier, but I don’t see the options in the preorder. Sorry to get off topic, but this would be good info for all.
It’s going to be spiral!
This was the best roast I ever made! So easy and super tasty
★★★★★
Hooray!!!! 😊
Do you think diet coke would work?
yes
Thank you, that’s what I wanted to ask.
Have you tried the coffee instead of sofa
I have not. Let me know if you do and what you think.
Hola Karen,
I am relatively new to IP cooking. Thanks so much for your recipes. I always look forward to your emails… Sometimes, however, I am disappointed because, like in this case, it calls for ingredient(s) that I do not have access to. i.e. onion soup mix. Do you have somewhere “make-from-scratch” recipes for this and other packaged or canned ingredients that you use fairly frequently? It sure would be a help for those of us who live remotely. Thanks.
Good idea. I don’t have a recipe of my own but this one looks promising: https://www.thecountrycook.net/homemade-dry-onion-soup-mix/
I can’t get onion soup mix where I am either. You can just mix some powdered or dry flaked onions with crushed beef or chicken bouillon cube and dried parsley if you have it.
★★★★★
That is pretty much what the mix is, but she suggest one above. Going to try this today
Good tip thanks Imelda!
I’m adapting this for my 3qt IP using 1 lb of meat. Would I still cook it for 60 min.?
pressure cooking is cooking to the center of the meat so if it is a thick 1 pound then yes 60 minutes but if it is a thin 1 pound then decrease cooking time to 45 minutes.
Thanks very much, Karen. I just made your Sausage Tortellini Soup and it was REALLY good. Your recipes adapt very well to the 3qt IP if you 1/2 the recipe.
Good! I’m so glad to hear it!